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Greek Pasta Salad with rotini pasta feta cheese kalamata olives cherry tomatoes cucumber red onion and bell peppers in a bright lemon oregano dressing

Greek Pasta Salad

Rotini pasta tossed with cucumber, tomato, red onion, olives, and feta in a tangy lemon herb dressing. A fresh, meal-prep-friendly salad ready in 25 minutes.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Lunch
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz rotini or fusilli pasta
  • 1 cup cherry tomatoes, halved
  • 1 whole cucumber, diced
  • 1/2 whole red onion, thinly sliced
  • 1/2 cup kalamata olives, pitted and halved
  • 3/4 cup crumbled feta cheese
  • 1/4 cup chopped fresh parsley
  • 1/3 cup olive oil
  • 3 tbsp red wine vinegar
  • 1 tbsp lemon juice
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp salt, plus more to taste
  • 1/4 tsp black pepper

Equipment

  • Large Pot
  • Mixing Bowl

Method
 

  1. Cook pasta until al dente, then drain and rinse briefly.
  2. Whisk together olive oil, vinegar, lemon juice, garlic, oregano, salt, and pepper.
  3. Combine pasta, tomatoes, cucumber, onion, and olives in a bowl.
  4. Toss with dressing, then fold in feta and parsley.
  5. Chill for at least 30 minutes before serving.

Notes

  • Toss warm pasta with a little dressing right after draining for better absorption.
  • Cut cucumber and tomato close to serving time to avoid excess water.
  • Keeps well in the fridge for up to 4 days.
  • Refresh leftovers with a splash of olive oil and lemon juice.