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Easy Vegetarian Greek Pasta Salad

A vibrant bowl of greek pasta salad featuring fusilli, cherry tomatoes, cucumber, olives, and crumbled feta cheese.
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Make this refreshing, colorful Greek pasta salad quickly. It features crisp vegetables, feta cheese, olives, and a zesty homemade lemon-herb vinaigrette, perfect for meal prep or potlucks.

Ingredients

Scale
  • 1 pound rotini or bowtie pasta
  • 1 English cucumber, diced
  • 1 pint cherry tomatoes, halved
  • 1 red bell pepper, chopped
  • 1/2 red onion, thinly sliced
  • 1 cup Kalamata olives, pitted
  • 6 ounces feta cheese, crumbled
  • For the Dressing:
  • 1/2 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice
  • 2 teaspoons dried oregano
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Cook the pasta according to package directions until al dente. Drain the pasta and rinse immediately with cold water to stop cooking and cool it down. Set aside.
  2. Prepare the dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, dried oregano, Dijon mustard, minced garlic, salt, and pepper until well combined.
  3. In a large bowl, combine the cooled pasta, diced cucumber, halved cherry tomatoes, chopped red bell pepper, sliced red onion, and Kalamata olives.
  4. Pour the prepared Greek dressing over the pasta and vegetable mixture. Toss gently until all ingredients are evenly coated.
  5. Gently fold in the crumbled feta cheese.
  6. Cover the salad and chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Notes

  • For a non-vegetarian option, add 1 cup of cooked, shredded chicken breast when tossing the salad.
  • You can prepare the dressing up to three days ahead and store it in the refrigerator.
  • This salad tastes best when made a few hours ahead, but it holds up well for meal prep for up to four days.

Nutrition

Find it online: https://dishicious.com/easy-greek-pasta-salad-recipe/