Description

This Greek Pasta Salad is a colorful, refreshing dish loaded with Mediterranean flavors like tangy feta, briny Kalamata olives, juicy cherry tomatoes, crisp cucumbers, and fresh herbs tossed with al dente pasta and a zesty lemon-oregano dressing. It’s a crowd-pleaser that’s perfect for summer BBQs, picnic lunches, or easy weeknight meals.

Simple to make ahead and naturally vegetarian, this salad bursts with bright textures and bold tastes. It’s also incredibly versatile — add grilled chicken or shrimp for protein or swap in your favorite veggies to make it your own.

---

Ingredients

(Serves 4–6)

• 12 ounces rotini or penne pasta
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• ½ cup Kalamata olives, pitted and sliced
• ½ cup red onion, thinly sliced
• ½ cup feta cheese, crumbled
• ¼ cup fresh parsley, chopped
• ¼ cup fresh oregano, chopped (or 1 teaspoon dried oregano)

For the Dressing:

• ¼ cup extra virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• Salt and black pepper, to taste

---

Instructions

1. Cook the Pasta:

Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.

2. Make the Dressing:

In a small bowl or jar, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper until emulsified.

3. Combine the Salad:

In a large bowl, toss the cooled pasta with tomatoes, cucumber, olives, red onion, feta, parsley, and oregano.

4. Dress and Chill:

Pour the dressing over the salad and toss to coat evenly. Cover and refrigerate for at least 30 minutes to let flavors meld.

5. Serve:

Give the salad a final toss before serving. Garnish with extra feta or fresh herbs if desired.

---

Nutrition (Per Serving – Approx.)

• Calories: 320
• Protein: 10 g
• Carbohydrates: 38 g
• Fat: 14 g
• Saturated Fat: 4 g
• Fiber: 4 g
• Sugar: 4 g
• Sodium: 470 mg

---

Tips & Tricks

• Use whole wheat or gluten-free pasta to suit dietary needs.
• Make it vegan: Swap feta for vegan cheese or omit entirely.
• Add protein: Grilled chicken, chickpeas, or shrimp work great.
• Prep ahead: This salad tastes even better the next day once flavors blend.
• Keep it fresh: Add avocado or fresh spinach just before serving for extra nutrients.

---

From Me to Your Readers

Greek pasta salad is one of those effortless dishes that’s packed with big flavors and vibrant colors. It’s the perfect balance of tangy, salty, and fresh — a guaranteed hit at any gathering or quick meal. I love that it’s flexible, easy to customize, and a great way to get more veggies into your diet while still feeling indulgent.

Add this recipe to your "Mediterranean Favorites," "Easy Lunches," or "Summer Salads" lineup for an instant crowd-pleaser!