Easy Greek Pasta Salad
A vibrant Mediterranean-inspired pasta salad with tender pasta, crisp vegetables, tangy olives, and feta all tied together with a bright lemon-herb vinaigrette. Perfect for picnics, potlucks, or a refreshing weeknight meal.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25
- Yield: 4 servings
- Category: Dinner
- Method: Cold Prep
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
1 lb (454 grams) short pasta
1 tbsp olive oil (for pasta)
2 cups grape or cherry tomatoes, halved
1 English cucumber, diced
1/2 cup chopped red onion
1/2 cup Kalamata olives
1/2 cup crumbled feta cheese
1/4 cup fresh basil, chopped
1/4 cup olive oil (for dressing)
2 tbsp apple cider vinegar (non-alcoholic substitute for red wine vinegar)
1 tsp dried oregano
Salt and pepper to taste
Instructions
Boil pasta according to package instructions until al dente
Toss cooked pasta with 1 tbsp olive oil and let cool
In a large bowl combine cooled pasta, tomatoes, cucumber, red onion, olives, feta, and basil
For dressing, whisk together 1/4 cup olive oil, apple cider vinegar, oregano, salt, and pepper
Pour dressing over salad and toss to coat
Chill salad in refrigerator for 2-4 hours before serving
Notes
Use any pasta shape like rotini, fusilli, or penne
Add chickpeas for extra protein
Omit feta for vegan version
Substitute cherry tomatoes with diced bell peppers
Store unused portions in airtight container for up to 3 days
Find it online: https://cookingwithramsay.com/easy-greek-pasta-salad/