Description
A bright and refreshing Greek Pasta Salad featuring al dente pasta, crisp cucumbers, juicy cherry tomatoes, tangy feta cheese, and a zesty oregano olive oil dressing. Perfect for quick lunches, picnics, or as a flavorful side dish.
Ingredients
Scale
For the Salad:
- 2 cups short pasta (penne, rotini, or farfalle)
- 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 the pasta, then rinse under cold water to stop the cooking process. Set aside and allow it to cool.
- Prepare the salad ingredients: While the pasta cools, 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. Adjust seasoning to taste.
- Assemble the salad: In a large mixing bowl, combine the cooled pasta, diced cucumber, cherry tomatoes, red onion, and crumbled feta cheese. Pour the dressing over the salad and toss gently to combine. Season with additional salt and pepper if desired.
- Chill and serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled. This salad can be prepared ahead of time and is ideal for picnics, barbecues, or meal prepping.
Notes
- Rinsing the pasta after cooking stops further cooking and helps cool it quickly for the salad.
- The red wine vinegar in the dressing is optional but adds a lovely tanginess.
- Fresh oregano can be substituted for dried oregano if available for a more vibrant flavor.
- This salad can be made a day in advance and stored in the refrigerator.
- Add olives or bell peppers for additional Mediterranean flair.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Greek
