Greek Pasta Salad
This vibrant Greek Pasta Salad is a refreshing delight, brimming with juicy garden tomatoes, crisp bell peppers, and cool cucumbers, all drizzled with a zesty homemade Greek vinaigrette. Topped off with Kalamata olives and creamy Feta cheese, it’s an ideal dish for summer gatherings or potluck celebrations!
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Ingredients
- 3 tbsp red wine vinegar
- 1 tsp oregano
- 1/2 tsp kosher salt
- 16 oz pasta (rotini, cavatappi or bow ties)
- 1/2 cup halved pitted kalamata olives, plus 2 tablespoons brine
- 1/3 cup red onion, diced
- 3 cups (from 1 large) English cucumber, diced
- 1 pint cherry tomatoes, halved
- 1 orange bell pepper, diced
- 1/2 cup feta cheese, cubed
- fresh oregano
- 1/2 tsp garlic powder
- 2 tbsp fresh lemon juice
- 1/3 cup olive oil
Instructions
- 1
Fill a sizable pot with water, seasoning it generously with salt, and bring it to a vigorous boil. Introduce the pasta and cook as per the instructions on the package, but extend the cooking time by an additional minute for that perfect al dente texture.
- 2
Once cooked, drain the pasta and rinse it thoroughly under cold running water, then set aside to drain completely.
- 3
In the meantime, take a large mixing bowl and whisk together the ingredients for the dressing until well combined.
- 4
Incorporate the olives along with their brine and the diced red onion into the dressing, stirring to blend all the flavors.
- 5
Gently fold in the cooled pasta along with the diced cucumber, halved tomatoes, and chopped bell pepper, tossing everything until evenly mixed. Just before serving, sprinkle in the cheese to complete the dish.