Easy Greek Pasta Salad served cold with a homemade vinaigrette. With fresh vegetables topped with feta cheese!
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This simple, pasta salad is such a delicious side dish! Serve this cold at any potluck, bbq, or picnic! It’s so versatile that you can add any kind vegetables, any kind of cheese, and definitely add the dressing!
Confession time here! I don’t eat cucumbers. Neither does my hubby and most of my kids, except for 1. My littlest is obsessed with cucumbers! She will take them for school lunches, eats them for a snack, and will definitely eat the whole thing by herself.
The cucumber is added here because it’s traditional for a classic Greek Pasta Salad. Also this isn’t really Greek. Here in the states we will like to name dishes based on ingredients that are used from different cultures but not necessarily have anything to do with them. (just to be clear on that)
HOW TO MAKE GREEK PASTA SALAD
Ingredients for dressing:
- Lemon juice, red wine vinegar, extra-virgin olive oil. These are the fluid ingredients for the vinaigrette. They add a balance of tang and citric to this greek pasta salad.
- Garlic, mustard, and dried basil. These ingredients adds a crisp, flavorful addition to this dressing.
Directions:
- Cook rotini al dente according to package. Drain, rinse with cold water. Set aside.
- Whisk together lemon juice, red wine vinegar, minced garlic, olive oil, mustard, and dried basil. Set aside.
- In large bowl add pasta, bell pepper, tomatoes, olives, cucumbers, red onion.
- Add dressing and toss a few times.
- Sprinkle the top with feta cheese.
- Serve right away or chill for a few hours.
- ENJOY!
OPTIONAL INGREDIENTS:
- 1/4 cup fresh cilantro, chopped, topped on salad for a simple garnish!
- 1 teaspoon honey, add this to the vinaigrette for a semi-sweet flavor.
STORING INSTRUCTIONS:
Store in refrigerator for up to 3 days. Best served the first day.
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Greek Pasta Salad
Equipment
Ingredients
For the dressing:
- 1/4 cup lemon juice
- 2 tablespoons red wine vinegar
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon minced garlic
- 1/2 teaspoon mustard
- 1 teaspoon dried basil
FOR THE SALAD:
- 16 ounces rotini pasta
- 1/2 bell pepper seeds removed and chopped
- 1 medium tomato chopped
- 12 black olives pitted and sliced
- 1/2 cucumber chopped
- 1/4 red onion sliced (about 3 tablespoons)
- 1 cup crumbled feta cheese
- salt and pepper to taste
Instructions
- Cook rotini al dente according to package. Drain, rinse with cold water. Set aside.
- Whisk together lemon juice, red wine vinegar, minced garlic, olive oil, mustard, and dried basil. Set aside.
- In large bowl add pasta, bell pepper, tomatoes, olives, cucumbers, red onion.
- Add dressing and toss a few times.
- Sprinkle the top with feta cheese.
- Serve right away or chill for a few hours.
- ENJOY!
Notes
Nutrition
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