Greek Pasta Salad
Fresh, flavorful, no-bake, healthy, and bursting with Mediterranean goodness, this Greek Pasta Salad is a summer staple for picnics, potlucks, and quick weeknight dinners.
Ingredients
- 12 ounces rotini or penne pasta I like De Cecco for firm texture
- 1 large English cucumber diced (seeded if you prefer less moisture)
- 1 pint cherry tomatoes halved
- 1/2 medium Red Onion thinly sliced (soak in cold water 5 minutes to mellow the bite)
- 3/4 cup Kalamata olives pitted and halved (substitute green olives for milder brine)
- 1 cup crumbled Feta Cheese use whole-milk Greek Feta for creaminess
- 2 tablespoons fresh oregano leaves chopped (or 1 teaspoon dried)
- 1/4 cup extra-virgin olive oil choose a fruity, peppery brand
- 3 tablespoons freshly squeezed lemon juice about 1 large lemon
- 1 small garlic clove minced (or 1/2 teaspoon garlic powder)
- 1/2 teaspoon sea salt more to taste
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon Dijon mustard optional for extra tang
Instructions
- Bring a large pot of salted water to a rolling boil. Add pasta and cook until just tender (about 8–10 minutes). Drain and rinse under cold water to stop cooking.
- While pasta cools, dice cucumber, halve tomatoes, slice Red Onion, and chop oregano.
- In a small bowl or jar, combine lemon juice, olive oil, garlic, salt, pepper, and Dijon. Whisk or shake vigorously until the mixture thickens slightly and turns opaque.
- In a large mixing bowl, add cooled pasta, cucumber, tomatoes, Red Onion, olives, and oregano. Pour dressing over top and toss gently but thoroughly.
- Sprinkle crumbled Feta Cheese over the salad and gently stir to combine.
- Cover and refrigerate for at least 30 minutes (1 hour is ideal). Adjust seasonings if needed before serving. Garnish and enjoy!
Notes
Use a digital scale for precise pasta weight and a salad spinner to dry the cucumber after dicing—it keeps your salad crisp, not soggy.
Nutrition
Calories: 220kcalProtein: 8gFiber: 5g
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