Description
This vibrant and refreshing Greek Pasta Salad is bursting with Mediterranean flavors, from tangy feta and Kalamata olives to fresh veggies and a zesty olive oil dressing. Perfect for picnics, barbecues, or as a side dish!
Ingredients
Scale
- 8 oz pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions. Drain and rinse with cold water.
- In a large bowl, combine the pasta, cherry tomatoes, cucumber, red onion, olives, feta cheese, and parsley.
- In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
- Pour the dressing over the pasta salad and toss to combine.
- Chill in the refrigerator for at least 1 hour before serving.
Notes
- Feel free to add grilled chicken or chickpeas for extra protein.
- For a gluten-free version, use gluten-free pasta.
- This salad can be made ahead of time and stored in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes