Description
A refreshing and vibrant Greek Pasta Salad featuring al dente rotini pasta tossed with crisp cucumbers, juicy cherry tomatoes, green bell peppers, red onions, kalamata olives, creamy feta cheese, and fresh parsley, all coated in a tangy Greek salad dressing. Perfect as a light lunch or a delightful side dish for any occasion.
Ingredients
Scale
Pasta
- 1 lb. rotini pasta
- 1–2 tablespoons olive oil
Vegetables & Herbs
- ¾ English cucumber, diced (about 2 cups)
- 1 pint cherry tomatoes, sliced (about 2 cups)
- 1 green bell pepper, diced
- ½ cup red onion, finely diced
- ¼ cup parsley, roughly chopped
Other Ingredients
- ½ cup pitted kalamata olives (or black olives)
- ¾ cup feta cheese, crumbled
- 1 cup Greek salad dressing (store-bought or homemade)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook until al dente, or about 30 seconds less than package instructions recommend. Drain the pasta thoroughly and spread it out on a tray or parchment paper. Drizzle with 1 to 2 tablespoons of olive oil to prevent sticking, then allow it to cool completely.
- Prepare the Vegetables and Dressing: While the pasta cooks and cools, wash and dice the cucumber, slice the cherry tomatoes, dice the green bell pepper, finely dice the red onion, roughly chop the parsley, and crumble the feta cheese. If making homemade Greek dressing, prepare it now.
- Combine the Salad Ingredients: In a large mixing bowl, combine the cooled pasta, prepared vegetables, kalamata olives, feta cheese, and parsley. Pour in the Greek salad dressing and toss everything gently but thoroughly to ensure even coating.
- Chill Before Serving: For best flavor, cover and refrigerate the salad for at least 2 hours before serving to allow the flavors to meld together.
- Adjust Dressing if Prepared in Advance: If preparing the salad 8 to 12 hours ahead, toss it again with an additional ½ cup of dressing just before serving, as the pasta will absorb some of the dressing during storage.
Notes
- To make a homemade Greek dressing, whisk together olive oil, red wine vinegar, lemon juice, garlic, dried oregano, salt, pepper, and a touch of mustard for emulsification.
- Use rotini pasta as it holds dressing well, but fusilli or penne also work great.
- Chilling the salad helps enhance the flavor, but it can also be served immediately if needed.
- This salad is great for picnics and meal prep as it stores well in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Greek
Keywords: Greek pasta salad, Mediterranean salad, rotini pasta salad, feta cheese salad, healthy pasta salad, picnic recipes, summer salad
