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Best Ever Easy Greek Pasta Salad with Zesty Feta and Homemade Greek Vinaigrette

greek pasta salad - Tasty
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Make this refreshing Greek Pasta Salad, packed with crisp vegetables, salty feta, and a bright, zesty homemade Greek vinaigrette. It is a perfect cold pasta salad for summer gatherings or quick lunches.

Ingredients

Scale
  • 1 pound short pasta (rotini or penne recommended)
  • 1 cup cherry or grape tomatoes, halved
  • 1 English cucumber, chopped
  • 1/2 red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1 cup crumbled feta cheese
  • 1/4 cup fresh parsley, chopped
  • For the Vinaigrette:
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dried oregano
  • 1 clove garlic, minced
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Cook the pasta according to package directions until al dente. Drain the pasta and rinse immediately with cold water to stop the cooking process and cool it down. Set aside.
  2. Prepare the homemade Greek vinaigrette: In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, dried oregano, minced garlic, Dijon mustard, salt, and pepper until well combined.
  3. In a large bowl, combine the cooled pasta, halved tomatoes, chopped cucumber, sliced red onion, and halved Kalamata olives.
  4. Pour about three-quarters of the prepared Greek dressing over the pasta and vegetable mixture. Toss gently to coat everything evenly.
  5. Gently fold in the crumbled feta cheese and chopped fresh parsley. Add more dressing if you prefer a wetter salad.
  6. Cover the bowl and chill the Greek pasta salad in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld.
  7. Taste before serving and add salt or pepper if needed. Serve this crowd pleasing pasta salad cold.

Notes

  • For a high protein salad option, add one can of rinsed and drained chickpeas to the vegetable mix.
  • You can make the zesty Greek vinaigrette up to three days ahead of time and store it in the refrigerator.
  • This Mediterranean pasta salad tastes best when made ahead, making it a great make ahead salad for potlucks.

Nutrition

Find it online: https://hearthbite.com/greek-pasta-salad-recipe-easy-feta/