Lunch
Easy Greek Pasta Salad
A colorful make-ahead pasta salad with crisp cucumber, juicy tomatoes, bell pepper, olives, feta, and a tangy Greek vinaigrette. A fresh, easy choice for lunch, cookouts, or potlucks. Adapted from Spend with Pennies.
What you’ll need
Ingredients
- 16 ounces rotini or other medium pasta
- 3/4 English cucumber, diced
- 1 pint grape tomatoes, halved
- 1 red or orange bell pepper, diced
- 1/2 cup sliced pitted olives
- 1/2 cup crumbled feta cheese
- 1/3 cup red onion, diced
- 1 cup Greek dressing, or use the homemade dressing below
- 1/4 cup red wine vinegar
- 1/3 cup olive oil
- 1/2 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
Step by step
Instructions
- 1
For the homemade dressing, whisk the red wine vinegar, olive oil, garlic powder, oregano, salt, and black pepper until smooth and well blended.
- 2
Prepare the pasta according to the package directions, stopping when it is al dente. Drain, then rinse thoroughly with cold water to cool the pasta and prevent it from softening further.
- 3
Place the cooled pasta in a large bowl with the cucumber, tomatoes, bell pepper, olives, feta, and red onion. Add the dressing and gently toss until everything is evenly coated.
- 4
Cover the bowl and refrigerate for at least 2 hours before serving, giving the pasta time to absorb the bright Greek flavors.