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The Best Easy Greek Pasta Salad with Zesty Lemon Herb Vinaigrette

A close-up shot of a white bowl filled with vibrant greek pasta salad featuring rotini pasta, cucumbers, tomatoes, olives, and feta.

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This easy Greek pasta salad brings fresh Mediterranean flavors to your table. It is perfect for BBQs, picnics, or quick meal prep lunches and features crisp vegetables and salty feta cheese.

Ingredients

Scale
  • 1 pound rotini or farfalle pasta
  • 1 cup chopped cucumber
  • 1 cup cherry tomatoes, halved
  • 1/2 cup pitted Kalamata olives, halved
  • 1/2 cup red onion, thinly sliced
  • 1 cup crumbled feta cheese
  • 1/4 cup fresh parsley, chopped
  • For the Dressing:
  • 1/2 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Cook the pasta according to package directions until al dente. Drain the pasta and rinse immediately with cold water to stop the cooking process and cool it down. Set aside.
  2. While the pasta cooks, prepare the dressing. In a small bowl or jar, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper until well combined.
  3. In a large bowl, combine the cooled pasta, chopped cucumber, halved tomatoes, Kalamata olives, and sliced red onion.
  4. Pour the prepared Greek dressing over the pasta and vegetable mixture. Toss gently until everything is evenly coated.
  5. Gently fold in the crumbled feta cheese and chopped fresh parsley.
  6. Cover the salad and chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. This is a great make ahead salad.

Notes

  • For a high protein Greek pasta salad, add one 15-ounce can of rinsed and drained chickpeas when mixing the vegetables.
  • If you prefer a creamier texture, add 1/4 cup of mayonnaise or Greek yogurt to the vinaigrette mixture.
  • You can use orzo pasta instead of rotini for a Mediterranean orzo pasta salad variation.

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