Description
A refreshing and vibrant Greek pasta salad with cucumbers, olives, feta, and a tangy dressing, perfect for summer gatherings or as a side dish.
Ingredients
- 8 oz rotini or penne pasta
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
- Cook the pasta according to package instructions. Drain and rinse under cold water to cool.
- In a large bowl, combine the cooled pasta, cucumber, cherry tomatoes, red onion, Kalamata olives, and feta cheese.
- In a small bowl, whisk together the olive oil, red wine vinegar, oregano, garlic powder, salt, and pepper.
- Pour the dressing over the pasta salad and toss to combine.
- Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
- Garnish with fresh parsley before serving (optional).
Notes
- This pasta salad can be made a day ahead of time for even better flavor.
- Feel free to add other Mediterranean ingredients such as roasted red peppers or artichoke hearts for extra flavor.
- For a vegan version, omit the feta or use a dairy-free alternative.