Greek Pasta Salad with Homemade Vinaigrette
A fresh and vibrant Greek pasta salad with crisp veggies, feta, and a zesty homemade vinaigrette. Perfect for meal prep, picnics, or a light side dish!
Equipment
- Large mixing bowl
- Small bowl or jar (for vinaigrette)
- Whisk or fork
- Cutting board and knife
- Large spoon or salad tongs
Ingredients
For the Salad
- 8 oz rotini or penne pasta cooked and cooled
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- ½ cup Kalamata olives sliced
- ½ cup red onion thinly sliced
- ½ cup feta cheese crumbled
- ¼ cup fresh parsley chopped
For the Homemade Vinaigrette
- ¼ cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp dried oregano
- 1 clove garlic minced
- Salt and pepper to taste
Instructions
- Cook the Pasta – Cook pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Toss with a drizzle of olive oil to prevent sticking.
- Prepare the Vegetables – Dice the cucumbers, halve the cherry tomatoes, slice the red onion, and chop the parsley. Place everything in a large mixing bowl.
- Make the Vinaigrette – In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, dried oregano, and minced garlic. Season with salt and pepper to taste.
- Assemble the Salad – Add the cooled pasta, olives, and feta cheese to the bowl with the vegetables. Pour the vinaigrette over the salad and toss gently to combine.
- Marinate and Serve – Let the salad sit for at least 15 minutes to allow flavors to meld. Serve chilled and enjoy!
Notes
Store in an airtight container in the fridge for up to 4 days.
For a vegan version, omit the feta or replace it with a plant-based alternative.
Whole wheat or gluten-free pasta works well for dietary needs.
For a vegan version, omit the feta or replace it with a plant-based alternative.
Whole wheat or gluten-free pasta works well for dietary needs.