Quick Greek Pasta Salad
- Author: Dorothy Miller
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 4 1x
- 2 cups of rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 cup red onion, thinly sliced
- 3/4 cup feta cheese, crumbled
- 1/4 cup Kalamata olives, halved
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Cook pasta according to package instructions for al dente. Drain and rinse under cold water.
- In a large mixing bowl, combine the pasta, cherry tomatoes, cucumber, red onion, and olives.
- In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper until emulsified.
- Pour the dressing over the pasta and vegetables. Toss gently to mix.
- Add the crumbled feta on top and lightly toss.
- Taste and adjust seasoning as necessary before serving.
Notes
- For added protein, toss in some grilled chicken or chickpeas.
- This salad is versatile - feel free to add more of your favorite vegetables.
- If available, fresh basil or parsley can enhance flavor and presentation.