The Best Greek Pasta Salad with Feta for Summer Gatherings
This Greek Pasta Salad with Feta is a vibrant, fresh, and nutritious dish perfect for summer gatherings.
Equipment
- large pot
- Mixing bowl
- cutting board
- knife
Ingredients
For the Salad
- 8 oz Rotini Pasta Whole wheat or gluten-free can be used.
- 8 oz Feta Cheese Use block feta for better texture.
- 1 cup Grape Tomatoes Heirloom varieties for a colorful twist.
- 1 medium English Cucumber Persian cucumbers can be a substitute.
- 1 medium Red Bell Pepper Any sweet pepper works.
- 1/2 cup Kalamata Olives Black olives can be used instead.
- 1/2 medium Red Onion Green onions or shallots can be a milder alternative.
For the Dressing
- 1/4 cup Olive Oil Extra virgin recommended for robust flavor.
- 2 tbsp Red Wine Vinegar Apple cider vinegar can be a substitute.
- 2 cloves Garlic Minced garlic or garlic powder as a substitute.
- 1 tbsp Honey Agave syrup is a vegan alternative.
- 1 tbsp Dijon Mustard Yellow mustard can be used as a substitute.
- 1 tsp Dried Oregano Fresh herbs can be used for enhanced flavor.
- 1 tsp Dried Parsley Fresh herbs can enhance the flavors.
- 1 tsp Dried Basil Fresh herbs can be used to intensify the flavors.
- to taste Salt Adjust according to taste.
- to taste Pepper Adjust according to taste.
Instructions
How to Make Greek Pasta Salad with Feta
- Bring a large pot of salted water to a boil and add the rotini pasta. Cook according to package instructions until al dente, about 10 minutes. Drain the pasta and rinse under cold water.
- Chop the grape tomatoes, cucumber, red bell pepper, and red onion. Crumble or chop the block feta into bite-sized pieces.
- In a mixing bowl, whisk together the olive oil, red wine vinegar, minced garlic, honey (if using), Dijon mustard, and herbs. Season with salt and pepper.
- In a large mixing bowl, add the cooled pasta, chopped vegetables, Kalamata olives, and feta cheese. Drizzle the dressing over the top and toss gently.
- Cover the salad and refrigerate for at least 30 minutes before serving.
Notes
Garnish with fresh parsley before serving for an extra splash of color. This salad is best enjoyed within 4 days when stored in the fridge.