Description
A fresh and vibrant Greek Pasta Salad combining tender pasta with juicy cherry tomatoes, crisp cucumber, tangy Kalamata olives, and creamy feta cheese, all tossed in a zesty oregano and red wine vinegar dressing. Perfect as a light meal or a refreshing side dish, this salad is easy to prepare and packed with Mediterranean flavors.
Ingredients
Scale
Pasta Salad
- 8 oz pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
Dressing
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Cook the pasta: Cook the pasta according to the package instructions until al dente. Drain and rinse with cold water to cool the pasta down and stop the cooking process.
- Combine salad ingredients: In a large bowl, mix together the cooked pasta, halved cherry tomatoes, diced cucumber, thinly sliced red onion, pitted and halved Kalamata olives, crumbled feta cheese, and chopped fresh parsley.
- Prepare the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, and season with salt and pepper to taste until well combined.
- Toss the salad: Pour the dressing over the pasta salad mixture and toss gently to coat all the ingredients evenly.
- Chill before serving: Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled for the best taste.
Notes
- Use your favorite pasta shape such as rotini or penne for best texture.
- For extra flavor, add a squeeze of fresh lemon juice to the dressing.
- Feel free to add chopped bell peppers or artichoke hearts for variety.
- This salad keeps well in the refrigerator for up to 2 days.
- To keep the salad crisp, add the dressing just before serving if making in advance.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Greek, Mediterranean
