Easy Greek Pasta Salad
A colorful and heart-healthy pasta salad filled with fresh vegetables and tangy feta cheese, perfect for meal prep or a quick meal.
Ingredients
Pasta Base
- 12 oz Rotini pasta The base of the salad, adding a delightful bite.
Vegetables
- 1 cup Cherry tomatoes For sweetness and color.
- 1 medium Cucumber Crisp and refreshing for crunch.
- 1 medium Bell pepper Adds vibrant color and mild flavor.
- 1/2 medium Red onion Provides a sharpness that balances the dish.
Savory Additions
- 1/2 cup Kalamata olives Briny and rich, they elevate the taste.
- 1 cup Feta cheese Creamy and tangy, for a delicious topping.
Dressing
- 1/4 cup Olive oil For a wholesome dressing.
- 2 tbsp Red wine vinegar Adds a zesty kick.
- 1 tsp Dried oregano Infuses the salad with classic Greek flavors.
- to taste Salt and pepper Essential for seasoning.
Instructions
Preparation
- Gather all your ingredients. It makes cooking easier!
- Wash the cherry tomatoes and cucumber; then halve and dice them accordingly.
- Chop the bell pepper and red onion into small pieces.
- Prepare the Kalamata olives by pitting and halving them.
- Crumble the feta cheese into a bowl.
Cooking/Assembling
- Bring a pot of salted water to a boil over high heat.
- Add the rotini pasta and cook for 8-10 minutes, or until al dente. Stir occasionally.
- Once cooked, drain the pasta and rinse under cold water to stop the cooking process.
- In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, bell pepper, red onion, olives, and feta cheese.
Serving
- In a separate small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper.
- Pour the dressing over the pasta salad and gently toss until evenly coated.
- Let it sit for at least 15 minutes to allow the flavors to meld.
- Serve chilled or at room temperature. Enjoy your meal!
Notes
Store leftovers in a sealed container in the fridge for up to 4 days. For a gluten-free option, use gluten-free rotini pasta. Letting it sit enhances the flavors, so plan ahead!