Greek Pasta Salad with Feta
Greek Pasta Salad with Feta combines rotini, cucumber, cherry tomatoes, Kalamata olives, parsley, and feta in a bright lemon oregano dressing. It works well as a chilled side dish, make-ahead lunch, or colorful potluck salad.
Equipment
- Large Pot
- Colander
- Large mixing bowl
- Small whisk
- Chef's Knife
Ingredients
- 1 lb rotini pasta 454g, cooked al dente
- 1 large English cucumber 300g, sliced into half-moons
- 1 pint cherry tomatoes 250g, halved
- 1/2 small red onion 50g, thin slivers
- 1/2 cup Kalamata olives 75g, whole pitted
- 6 oz feta cheese 170g, crumbled into chunks
- 1/4 cup fresh parsley 15g, finely chopped
- 1 tsp dried oregano 2g
- 1/2 cup extra virgin olive oil 120ml
- 1/4 cup fresh lemon juice 60ml
Instructions
- Cook the rotini until al dente if needed, drain well, and let it cool until it no longer steams.
- Slice the cucumber, halve the cherry tomatoes, thinly slice the red onion, and chop the parsley.
- Whisk the extra virgin olive oil, fresh lemon juice, and dried oregano together until blended.
- Add the cooled rotini, cucumber, tomatoes, red onion, olives, and parsley to a large mixing bowl.
- Pour in most of the dressing and toss gently until the pasta and vegetables look lightly coated.
- Fold in the feta chunks, drizzle with the remaining dressing, and serve chilled or at room temperature.
Notes
Storage: Store Greek Pasta Salad with Feta in an airtight container in the refrigerator for 3 to 4 days.
Reheating: This salad is best served chilled or at room temperature and should not be reheated.
Best Tips: Cool the pasta before tossing, fold in feta last, and reserve a small amount of dressing to refresh the salad before serving.
Variations: Add bell peppers, artichoke hearts, grilled chicken, shrimp, or chickpeas while keeping the lemon oregano dressing the same.
Make Ahead: Prepare up to 24 hours in advance, then stir and add a small splash of lemon juice or olive oil before serving.