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