Greek Pasta Salad

Adapted from AllRecipes


Serves 6


1 lb / 453 gr short pasta (I used whole wheat rotini)

1 large tomato, diced or 2 ½ cups cherry tomatoes, halved

1 green bell pepper, seeded and finely diced

½ cucumber, peeled, finely sliced

½ cup black olives, pitted and halved if large

½ red onion, finely chopped

½ cup crumbled feta cheese

1 tablespoon olive oil


¼ cup olive oil oil

3 tablespoons red wine vinegar

1 teaspoon salt

1 teaspoon dried oregano

Ground black pepper to taste


Cook pasta in a large pot of boiling salted water according to package directions. Drain, and run under cold water to stop the cooking process. Drain again. Transfer to a large bowl and toss with 1 tablespoon of olive oil.

Add cherry tomatoes, bell pepper, cucumber, olives, onion, and feta. Mix to combine.

In a small bowl combine all dressing ingredients and whisk together well, or put in jar with lid and shake well.

Pour over pasta salad and toss to combine.

Refrigerate at least two hours before serving.

Properly stored, pasta salad will last for 3 to 5 days in the refrigerator.