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Greek Pasta Salad

Greek Pasta Salad

This Greek pasta salad is fresh and full of crisp vegetables, briny olives, creamy feta, and a bright lemon oregano dressing. Make it for BBQs, picnics, potlucks, or add grilled chicken on top and turn it into a complete meal.
Print Recipe
PREP: 20 minutes
COOK: 10 minutes
TOTAL: 30 minutes
Servings: 6
Course: Salad
Calories: 340

Ingredients
  

  • 3 cups dry fusilli pasta about 8 oz
  • 200 g cherry tomatoes halved
  • ½ cup kalamata olives pitted and halved if large
  • 150 g feta cheese crumbled
  • 1 large cucumber halved and sliced
  • 1 orange bell pepper diced
  • 1 yellow bell pepper diced
  • ½ red onion thinly sliced
For the Lemon Oregano Dressing
  • 5 tbsp extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tsp dried oregano
  • 1 small garlic clove finely grated or minced
  • ½ tsp Dijon mustard
  • 1 tsp honey
  • Salt and pepper to taste

Instructions
 

  1. Bring a large pot of generously salted water to a boil. Cook the fusilli 1 to 2 minutes less than the package directions, until al dente.
  2. Drain the pasta, rinse it under cold water to stop the cooking, and toss it with a small drizzle of olive oil to prevent sticking. Spread it on a tray and let it cool completely.
  3. Prep the vegetables. Halve the cherry tomatoes, dice the bell peppers, slice the cucumber into half-moons, and halve the olives if they are large.
  4. Slice the onion thinly. If it tastes sharp, soak it in cold water for 10 minutes, then drain and pat dry.
  5. In a small bowl or jar, whisk together the olive oil, lemon juice, oregano, garlic, Dijon mustard, honey, salt, and pepper until combined. Taste and adjust. It should taste bright because the pasta will absorb some of the flavor.
  6. In a large bowl, combine the cooled pasta, cucumber, tomatoes, bell peppers, olives, and onion. Pour the dressing over the top and toss well.
  7. Gently fold in the feta. Cover and refrigerate for at least 30 minutes before serving.
  8. Toss again before serving. Add a small drizzle of olive oil, a pinch of oregano, or a little extra lemon juice if needed.

Notes

  • Rinse the pasta after cooking. For cold pasta salad, it helps stop the cooking and keeps the pasta from sticking.
  • Add the feta last so it keeps some texture instead of disappearing into the salad.
  • This salad keeps well for up to 3 days in the fridge. Toss again before serving.
  • Add grilled chicken, shrimp, or chickpeas if you want to make it more filling.
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