Greek Pasta Salad with Homemade Vinaigrette
A vibrant and flavorful Greek pasta salad tossed with crisp vegetables, tangy feta, Kalamata olives and coated in a bright homemade lemon-herb vinaigrette.
- Author: sarra
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Boil, Toss
- Cuisine: Greek
- Diet: Vegetarian
- 12 oz (340 g) fusilli or rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup red bell pepper, diced
- ½ cup red onion, thinly sliced
- ½ cup Kalamata olives, pitted and halved
- 4 oz (115 g) feta cheese, crumbled
- ¼ cup fresh parsley, chopped
- 2 tbsp fresh dill, chopped (optional)
- For the vinaigrette:
- ⅓ cup extra-virgin olive oil
- 2 tbsp red wine vinegar
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- ½ tsp dried oregano
- Salt and freshly ground black pepper, to taste
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain and rinse under cold water to stop cooking; set aside.
- In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, oregano, salt and pepper until emulsified.
- In a large bowl, combine cooled pasta, cherry tomatoes, cucumber, bell pepper, red onion, olives and herbs (parsley and dill).
- Pour the vinaigrette over the salad and toss gently to coat everything evenly.
- Fold in crumbled feta cheese, then taste and adjust seasoning with salt and pepper if needed.
- Cover and chill in the refrigerator for at least 30 minutes to allow flavors to meld.
- Serve cold or at room temperature, garnished with extra parsley if desired.
Notes
- Make ahead: Salad can be assembled up to 6 hours in advance; add feta just before serving to prevent it from getting soggy.
- Variations: Swap fusilli for bow-tie or penne. Add artichoke hearts or grilled chicken for extra protein.
- Storage: Leftovers keep well, covered, in the refrigerator for up to 3 days.
- For a vegan version: omit feta or substitute with vegan feta.
Nutrition
- Serving Size: 1 cup (≈170 g)
- Calories: 300 kcal
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 10 mg
Keywords: Greek pasta salad,pasta salad,vinaigrette,Greek salad,summer salad