Servings
Font
Back
Greek Pasta Salad
5 from 27 votes

Greek Pasta Salad

Greek Pasta Salad features rotini pasta tossed with cucumber, red onion, grape tomatoes, kalamata olives, and feta cheese, all coated in a tangy red wine vinaigrette seasoned with Dijon mustard and oregano. The salad offers a refreshing, savory combination with a balance of textures and Mediterranean flavors suitable for lunch, dinner, or potlucks.

Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 12 servings (1 cup each)
Calories: 394 kcal
Course: Salad
Cuisine: Greek, American

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

    Cup of Yum
  1. 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).
  2. 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.
  3. 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.
  4. 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

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%)

Nutrition Facts

Serving: 12 servings (1 cup each)

Amount Per Serving

Calories 394

% 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.