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.
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
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.
Soak the sliced onion in cold water with a pinch of salt for 10 minutes. Drain the water from the onions.
In a small lidded jar, shake all the dressing ingredients together. Taste and add more seasonings as desired.
In a large bowl, mix together the cooled pasta, drained red onion, bell pepper, tomatoes, olives, feta, cucumber, and parsley.
Toss gently with 1/4 cup of the lemon olive oil dressing and mix well. Add more dressing in small increments as needed.
Season with salt and pepper to taste.
Calories: Not specified
Protein: Not specified
Fat: Not specified
Carbohydrates: Not specified
Sugar: Not specified
Sodium: Not specified