Description

Bursting with crisp veggies, tangy feta, and a lemon-oregano vinaigrette, this Greek Pasta Salad is the perfect refreshing side for summer meals or easy lunches.

Ingredients

12 oz short pasta (rotini or penne)
1 cup cherry tomatoes, halved
1 cup diced cucumber (English or Persian)
1/2 cup Kalamata olives, halved and pitted
1/2 small red onion, thinly sliced
1 green bell pepper, diced
3/4 cup crumbled feta cheese
1/4 cup extra-virgin olive oil
2 tbsp fresh lemon juice
1 clove garlic, minced
1 tsp dried oregano
Salt and black pepper to taste

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Instructions

Cook pasta in salted boiling water until al dente. Drain and rinse under cold water to cool.
While pasta cooks, prep the vegetables: halve tomatoes and olives, dice cucumber and bell pepper, and slice the red onion.
In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper to make the dressing.
In a large mixing bowl, combine cooled pasta, vegetables, olives, and most of the feta. Pour dressing over and toss gently to coat.
Top with remaining feta. Chill for 30 minutes for best flavor, then serve.

Notes

Add fresh herbs like parsley or dill before serving for extra freshness.
Great paired with grilled proteins or warm pita.
Not suitable for freezing. Store in the fridge for up to 3 days.