Description
A refreshing and vibrant pasta salad loaded with crisp vegetables, Kalamata olives, and feta cheese, tossed in a tangy Greek vinaigrette. Perfect for picnics, potlucks, or a quick weeknight side dish.
Ingredients
- 8 oz (225g) rotini or penne 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 extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Cook pasta according to package instructions in salted boiling water until al dente. Drain and rinse under cold water to stop cooking. Set aside to cool completely.
- In a small bowl, whisk together olive oil, red wine vinegar, oregano, garlic powder, salt, and pepper to make the dressing.
- In a large bowl, combine cooled pasta, cherry tomatoes, cucumber, red onion, and Kalamata olives.
- Pour the dressing over the pasta mixture and toss until well coated.
- Gently fold in the crumbled feta cheese. Cover and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled or at room temperature.
Notes
You can customize the seasonings to taste. Add chopped fresh parsley, dill, or a squeeze of lemon juice for extra brightness. For a protein boost, add grilled chicken or chickpeas.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Side Dish
- Cuisine: Greek