This Greek pasta salad is loaded with crunchy vegetables, feta cheese, and olives, all tossed in a homemade vinaigrette dressing. It’s the perfect make-ahead salad for cookouts, lunches, or light lunches and dinners.
Ingredients
- 12 ounces rotini uncooked
- 1 English cucumber chopped
- 1 pint cherry tomatoes halved
- 1 red bell pepper chopped
- 1 cup feta crumbled or cubed
- ¾ cup kalamata olives pitted and halved
- ½ small red onion chopped
Vinaigrette
- ½ cup extra virgin olive oil
- ⅓ cup red wine vinegar
- 1 ½ teaspoon oregano
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the rotini until al dente according to the package instructions, then drain and rinse with cold water.
- While the pasta cooks, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper in a small bowl.
- Add the drained pasta, cucumber, tomatoes, bell pepper, feta, olives, and red onion to a large bowl.
- Pour the dressing over the salad ingredients and toss to coat.
- Cover and refrigerate for at least 1 hour (2+ hours is best for maximum flavor). Stir before serving.
Notes
As a shortcut, skip making the dressing from scratch and substitute with bottled Greek salad dressing.
Instead of whisking dressing ingredients together in a bowl you can add ingredients to a mason jar and shake to combine.
Keeps well in an airtight container in the fridge for up to 4 days.
Nutrition
Calories: 371kcal | Carbohydrates: 39g | Protein: 9g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 17mg | Sodium: 568mg | Potassium: 348mg | Fiber: 3g | Sugar: 4g | Vitamin A: 930IU | Vitamin C: 34mg | Calcium: 130mg | Iron: 2mg
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