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Greek Pasta Salad

Greek Pasta Salad

Greek pasta salad with cucumber, tomatoes, olives, and feta in a zippy dressing. The best meal prep lunch, ready in 25 minutes.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Lunch
Cuisine: Greek
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 1 lb rotini pasta
  • 1 large english cucumber diced
  • 2 cups cherry tomatoes halved
  • 1/2 cup red onion thinly sliced
  • 3/4 cup kalamata olives halved
  • 1 cup feta cheese cubed
  • 1/4 cup fresh parsley chopped
  • 1/2 cup olive oil extra virgin
  • 1/4 cup lemon juice fresh
  • 2 tbsp red wine vinegar
  • 1 tsp dijon mustard
  • 3 cloves garlic minced
  • 1 tbsp dried oregano
  • salt and pepper to taste

Method
 

  1. **Cook pasta.** Boil rotini in salted water until al dente. Drain, rinse with cold water, and drain again.
  2. **Dressing.** Whisk olive oil, lemon juice, red wine vinegar, dijon, garlic, oregano, salt, and pepper in a small bowl.
  3. **Combine.** In a large bowl, toss pasta, cucumber, tomatoes, red onion, olives, and parsley.
  4. **Dress.** Pour 3/4 of the dressing over and toss. Taste, add more dressing if needed.
  5. **Cheese.** Gently fold in the feta. Adjust salt and pepper.
  6. **Chill.** Refrigerate at least 30 minutes before serving. Tastes even better the next day.

Notes

Undercook the pasta by 1 to 2 minutes. Al dente pasta stays firm as it sits in the dressing. Use high quality olive oil. The oil is half the dressing flavor and cheap oil tastes flat. Store in an airtight container in the fridge for up to 5 days. Flavors get better overnight.