Make-Ahead Greek Pasta Salad

This Greek pasta salad is packed with fresh vegetables, Kalamata olives, and feta cheese, all tossed in a lemony garlic dressing. It’s a vibrant and flavorful dish that holds up well for picnics and make-ahead meals, making it a perfect choice for warm weather gatherings.

Ingredients

• 1/3 cup freshly squeezed lemon juice (from 2 to 3 lemons)
  
  

• 1 tablespoon lemon zest
  
  

• 2 cloves garlic, finely chopped
  
  

• 2 tablespoons finely chopped parsley
  
  

• 1/2 cup extra virgin olive oil
  
  

• 1/2 teaspoon fresh oregano (optional)
  
  

• 1/4 teaspoon salt
  
  

• 1/4 teaspoon pepper
  
  

• 1 pound rotini pasta, or other pasta shape of your choice
  
  

• 1/2 small red onion, quartered and thinly sliced
  
  

• 1 red bell pepper, finely diced
  
  

• 1 pint cherry tomatoes, halved
  
  

• 1/2 cup pitted Kalamata olives
  
  

• 1/2 cup crumbled feta
  
  

• 1 large cucumber, quartered and sliced
  
  

• 1/4 cup fresh parsley, roughly chopped
  
  

• Salt and pepper, to taste
  
  

Directions

1. Bring a large pot of heavily salted water to a boil. Add the pasta and cook until al dente. Immediately rinse in cold water until the pasta is cool to the touch.
   
   

2. Soak the sliced onion in cold water with a pinch of salt for 10 minutes. Drain the water from the onions.
   
   

3. In a small lidded jar, shake all the dressing ingredients together. Taste and add more seasonings as desired.
   
   

4. In a large bowl, mix together the cooled pasta, drained red onion, bell pepper, tomatoes, olives, feta, cucumber, and parsley.
   
   

5. Toss gently with 1/4 cup of the lemon olive oil dressing and mix well. Add more dressing in small increments as needed.
   
   

6. Season with salt and pepper to taste.
   
   

Nutritional Value by Grams (per serving estimate)

• Calories: Not specified
  
  

• Protein: Not specified
  
  

• Fat: Not specified
  
  

• Carbohydrates: Not specified
  
  

• Sugar: Not specified
  
  

• Sodium: Not specified