Greek Pasta Salad (Vegetarian, 20-Minute Meal)
This Greek pasta salad features al dente pasta tossed with a medley of crisp cucumbers, juicy tomatoes, rich olives, and creamy feta cheese. The dressing combines olive oil, lemon juice, and oregano, creating a zesty flavor that ties all the ingredients together beautifully.
- Total Time: 20
Ingredients
Units
Scale
- 8 ounces of rotini or penne pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1 cup Kalamata olives, pitted and halved
- 1 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Cook the Pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool.
- Prepare the Vegetables: While the pasta is cooking, chop the cucumbers, cherry tomatoes, and red onion, and set aside.
- Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper.
- Combine Ingredients: In a large mixing bowl, combine the cooled pasta, chopped vegetables, olives, and feta cheese. Pour the dressing over the salad and toss gently to combine.
- Serve: Garnish with fresh parsley if desired, and serve immediately or refrigerate for 30 minutes to let the flavors meld.
Notes
This salad can be served chilled or at room temperature.
- Prep Time: 10
- Cook Time: 10
Nutrition
- Serving Size: 4
- Calories: 320kcal
- Fat: 18g
- Carbohydrates: 32g
- Protein: 10g
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