Greek Pasta Salad
User Reviews
5
Greek Pasta Salad
Description
The salad begins with a red wine vinaigrette that blends olive oil, red wine vinegar, Dijon mustard, dried oregano, salt, and freshly ground black pepper. This dressing marinates diced cucumber and thinly sliced red onion briefly, tempering the onions’ sharpness while infusing the cucumbers with flavor. Meanwhile, rotini pasta is cooked to tender, then rinsed with cold water to stop cooking and cooled.
Once combined, the cooled pasta is mixed with grape tomatoes, kalamata olives, and the marinated vegetables. The addition of crumbled or cubed feta lends a salty, creamy contrast that complements the briny olives and crisp vegetables. The oregano and mustard in the vinaigrette enhance the salad’s herbal and tangy notes, making it a well-rounded dish with bright Mediterranean character.
This salad serves at least eight people, making it suited for gatherings or meal prep. It can be chilled or served at room temperature and pairs well with grilled meats, sandwiches, or as a standalone light meal. The recipe allows substitutions for ingredients such as onions, tomatoes, or olives according to preference or availability.
Red wine vinaigrette can be prepared ahead and stored in the fridge up to three days, while pasta and vegetables can be prepped in advance to save time on assembly day.
Ingredients
For the red wine vinaigrette:
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon oregano dried
- salt freshly ground
- black pepper freshly ground
For the pasta salad:
- 1 cucumber peeled, halved lengthwise, seeded, and diced
- 1/2 red onion thinly sliced (1 cup or 4 ounces, see note 1)
- 1 pound rotini pasta or other small pasta
- 1 1/2 cups grape tomatoes halved (10 ounces, see note 2)
- 1/2 cup kalamata olives see note 3, pitted
- 4 ounces feta cheese cubed or crumbled
Instructions
- To make the dressing, in a large bowl whisk together olive oil, red wine vinegar, Dijon mustard, oregano, and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper).
- To the bowl with the dressing, add the diced cucumber and sliced red onion and marinate at least 5 minutes or up to 30 minutes.
- In a large pot, bring 4 quarts of water and 1 tablespoon salt to a boil. Add pasta and cook until tender, about 8 to 10 minutes. Drain well, rinse with cold water, and drain again.
- To the bowl with the dressing, and the cooled pasta, tomatoes, and Kalamata olives. Toss to combine and sprinkle with feta cheese.
Notes
- Red onions soften their sharp flavor after marinating in the vinaigrette for a few minutes.
- Sweet onions may be substituted if preferred, and diced tomatoes can replace grape tomatoes if desired.
- Kalamata olives can be substituted with black or green olives and may be left whole or cut to your preference.
- This recipe yields about 8 generous servings, suitable for group meals or leftovers.
- Leftovers store well in the refrigerator, covered, for up to 4 days.
- Prepare vinaigrette up to 3 days ahead, storing in the refrigerator to enhance flavors.
- Cooked pasta can be made and cooled up to one day before serving to streamline preparation.
- Vegetables can be prepped the day before and kept separate in the refrigerator to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings (1 cup each)
Amount Per Serving
Calories 394 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 394kcal | 20% |
| Carbohydrates | 46g | 15% |
| Protein | 10g | 20% |
| Fat | 19g | 29% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 13mg | 4% |
| Sodium | 303mg | 13% |
| Potassium | 273mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 358IU | 7% |
| Vitamin C | 6mg | 7% |
| Calcium | 101mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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