Greek Pasta Salad with Feta
A vibrant Mediterranean-inspired pasta salad loaded with crisp vegetables, briny olives, and creamy feta, all tossed in a zesty lemon-oregano dressing. This easy, make-ahead pasta salad side dish delivers bold, fresh flavors and is perfect for quick lunches, potlucks, or a light dinner.
Servings: 6
Calories: 474kcal
Ingredients
- 12 ounces rotini pasta regular or gluten free
- 1½ cups cherry tomatoes halved
- 1 cup English cucumber chopped
- ½ cup red onion thinly sliced
- ½ cup Kalamata olives pitted and sliced
- 4 whole pepperoncini
- 1 cup feta cheese crumbled
- 3 Tablespoons fresh basil finely chopped
Greek Dressing
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 2 Tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1 garlic clove finely minced
- ¾ teaspoon kosher salt or to taste
- ½ teaspoon black pepper
Instructions
- Bring a large pot of well-salted water to a boil. Cook the pasta until al dente according to package directions. Drain and rinse briefly under cool water to stop the cooking. Let drain completely.
- Add the cooled pasta to a large mixing bowl. Add the tomatoes, cucumber, red onion, olives, pepperoncini, and feta, and pour about ¾ cup of the dressing over the salad and toss gently to coat. Add more dressing as needed until the salad is evenly dressed.
- Cover and refrigerate for at least 30 minutes before serving to allow flavors to develop. Taste and adjust seasoning if needed.
Greek Dressing
- Prepare the dressing: In a small bowl or jar, combine the olive oil, red wine vinegar, lemon juice, Dijon mustard, oregano, garlic, salt, and black pepper. Whisk or shake until fully emulsified.
Notes
You can prep the veggies while the pasta cooks and cools to save time.
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