Description
This Greek Pasta Salad is a colorful mix of crisp fresh veggies, briny olives, creamy feta, and tender pasta tossed in a bright homemade vinaigrette. Perfect for picnics, meal prep, or a light summer dinner—plus, it’s easy to make gluten-free and customize to your preferences.
Ingredients
Units
Salad:
- 8 ounces short pasta (e.g., fusilli, penne)
- 1 1/2 cups cherry tomatoes, halved
- 1 cucumber, small diced
- 1 bell pepper (red or yellow), chopped
- 1/2 cup red onion, thinly sliced
- 1/2 cup Kalamata olives, halved
- 1/2 cup feta cheese, crumbled
- 1/4 cup parsley, chopped
Dressing:
- 1/4 cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teasooons Dijon mustard
- 1 fresh garlic clove, minced, pressed, or grated
- 1 teaspoon dried oregano
- 3/4 teaspoon kosher salt (more to taste if needed)
- Freshly ground black pepper, to taste
Instructions
- Bring a large pot of water to a boil and add 2 tablespoons of salt. Cook pasta until al dente (generally 1 minute shy of package instructions). Drain in a colander and rinse under cold water to stop the cooking. Set aside.
- In a large bowl, whisk dressing ingredients until combined.
- Add pasta, veggies, olives, and parsley to the bowl with the dressing. Toss to coat.
- Fold in feta cheese.
- Cover and chill for 30 minutes. Serve chilled.
Notes
Storage: Keeps well in the fridge up to 3–4 days. Stir before serving.
Gluten-Free: Swap out the noodles for your favorite gluten-free pasta.