Description
This refreshing Greek pasta salad combines tender pasta with vibrant cherry tomatoes, crisp cucumber, tangy Kalamata olives, and creamy feta cheese, all tossed in a zesty oregano and red wine vinegar dressing. Perfectly chilled, this Mediterranean-inspired dish makes a fantastic side or light meal for any occasion.
Ingredients
Scale
Pasta Salad
- 8 oz pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
Dressing
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Cook the pasta: Cook the pasta according to the package instructions until al dente. Drain well and rinse under cold water to stop the cooking process and cool the pasta.
- Combine the salad ingredients: In a large mixing bowl, add the cooled pasta, halved cherry tomatoes, diced cucumber, thinly sliced red onion, pitted and halved Kalamata olives, crumbled feta cheese, and chopped parsley. Gently toss to combine.
- Prepare the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and freshly ground black pepper until well emulsified.
- Dress the salad: Pour the prepared dressing over the pasta salad. Toss gently to coat all ingredients evenly with the flavorful dressing.
- Chill and serve: Cover the bowl and refrigerate the salad for at least 1 hour to allow the flavors to meld. Serve chilled for the best taste experience.
Notes
- Use whole wheat or gluten-free pasta to adjust for dietary preferences.
- Feel free to add diced bell peppers or artichoke hearts for extra flavor and texture.
- For a vegan version, substitute feta cheese with a plant-based cheese alternative.
- Make sure to chill the salad well; this enhances the flavors and refreshing quality of the dish.
- This salad is best served within 2 days of preparation for optimal freshness.
