Greek Pasta Salad
Bursting with vibrant colors and fresh flavors, this Greek pasta salad is perfect for warm-weather gatherings and quick meals.
Ingredients
Pasta and Vegetables
- 2 cups pasta (such as penne or rotini)
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and sliced
- 1 cup feta cheese, crumbled
- 1/4 cup red onion, finely chopped
Dressing
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
Cooking
- Prepare the pasta according to the package instructions until al dente. Once done, drain and rinse with cold water to cool it down.
Mixing
- In a large bowl, mix the cooled pasta, cherry tomatoes, Kalamata olives, crumbled feta, and finely chopped red onion.
Making the Dressing
- In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, and season with salt and pepper to taste.
Dressing the Salad
- Pour the dressing over the pasta salad mixture and toss gently to combine.
Chilling
- Place the salad in the refrigerator for at least 30 minutes to allow the flavors to meld together beautifully.
Serving
- Just before serving, garnish with fresh parsley for an extra pop of color.
Notes
If you have leftovers, store Greek pasta salad in an airtight container in the fridge for up to three days. The longer it sits, the more flavorful it becomes. Not ideal for freezing due to textural changes.