Description
This Greek Pasta Salad is the perfect combination of fresh, crunchy veggies and a tangy, flavorful dressing. With cucumber, cherry tomatoes, red onion, and feta cheese all tossed in a simple olive oil dressing with garlic and seasoning, this salad is a refreshing and colorful addition to any meal, or a perfect dish to serve at your next gathering.
Ingredients
Scale
- For the Salad:
- 2 cups short pasta (penne, rotini, or farfalle work well)
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup feta cheese, crumbled or cubed
- 1 clove garlic, minced
- Salt and pepper, to taste
- For the Dressing:
- 1/4 cup olive oil
- 1 tablespoon red wine vinegar (optional, but adds extra tang)
- 1 teaspoon dried oregano (or fresh, if preferred)
- 1 clove garlic, minced
- Salt and pepper, to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and rinse the pasta under cold water to stop the cooking process. Set aside to cool.
- Prepare the salad ingredients: While the pasta is cooling, prepare the vegetables. Dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, and mince the garlic.
- Make the dressing: In a small bowl, whisk together the olive oil, red wine vinegar (if using), minced garlic, dried oregano, salt, and pepper. Taste and adjust seasoning if needed.
- Assemble the salad: In a large mixing bowl, combine the cooled pasta, cucumber, cherry tomatoes, red onion, and crumbled feta. Pour the dressing over the salad and toss to combine. Season with additional salt and pepper, if needed.
- Chill and serve: Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld together. This salad can be made ahead of time and is great for picnics, barbecues, or meal prep!
Notes
- You can add kalamata olives or roasted red peppers for extra Mediterranean flavor.
- If you prefer a more robust dressing, increase the amount of garlic and vinegar.
- The salad will keep well in the refrigerator for up to 3 days, but for the best texture, it’s ideal to consume within 1-2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish, Salad
- Method: No-cook, Stovetop
- Cuisine: Mediterranean, Greek