Ashley Mac's Greek Pasta Salad
This vibrant Greek Pasta Salad is a delightful blend of fresh vegetables, tangy feta cheese, and flavorful olives, all tossed with pasta and a zesty dressing. Perfect for picnics, potlucks, or as a refreshing side dish for summer gatherings.
Equipment
- 1 large pot
- 1 colander
- 1 mixing bowl
- 1 whisk
- 1 measuring cups and spoons
- 1 cutting board
Ingredients
- 12 ounces rotini pasta
- 1 cup cherry tomatoes, halved
- 1 unit cucumber, diced
- 1 unit red bell pepper, diced
- ½ unit red onion, finely chopped
- 1 cup Kalamata olives, pitted and sliced
- 1 cup feta cheese, crumbled
- ¼ cup fresh parsley, chopped
- ⅓ cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook the rotini pasta according to package instructions in a large pot of salted water for about 10 minutes until al dente. Drain the pasta in a colander and rinse under cold water until cooled. Set aside.
- In a large mixing bowl, combine the cherry tomatoes, cucumber, red bell pepper, red onion, Kalamata olives, feta cheese, and parsley.
- In a separate bowl, whisk together the olive oil, red wine vinegar, and dried oregano. Season with salt and pepper to taste.
- Add the cooled pasta to the mixing bowl with the vegetables and cheese. Pour the dressing over the salad and toss gently to combine.
- Serve immediately, or cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- This salad can be customized by adding your favorite vegetables or protein, such as grilled chicken or chickpeas for added substance.
- For a gluten-free version, substitute the rotini pasta with a gluten-free pasta option.
Notes
This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
Feel free to customize the salad by adding your favorite vegetables or protein, such as grilled chicken or chickpeas for added substance.
For a gluten-free version, substitute the rotini pasta with a gluten-free pasta option.