Description

Greek Pasta Salad is a must-have side for a backyard BBQ or pizza night. It’s fresh, loaded with veggies, tangy feta, and those bright Greek flavors everyone loves. Total crowd-pleaser!

Ingredients

16 oz Rotini Pasta

1 Whole Cucumber, quartered and sliced

10 oz Cherry Tomatoes, halved

1/2 Cup Red Onion, diced

10 oz Crumbled Feta Cheese

6 oz Can Black Olives, sliced

2 Bell Peppers, deseeded and diced

Dressing Ingredients

1/2 Cup Extra Virgin Olive Oil

1/3 Cup Red Wine Vinegar

1 Tablespoon Fresh Parsley, chopped

1/2 teaspoon Dried Oregano

1/2 teaspoon Garlic Powder

1/2 teaspoon Salt

1/2 teaspoon Black Pepper

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Instructions

Bring a large pot of salted water to a boil.
Add the pasta and cook per the package directions, to al dente (about 9-10 mins).
Drain and rinse under cold water.
While the pasta has been cooking, chop and prepare the rest of the ingredients.
Add to a large salad bowl the rinsed pasta, cucumbers, tomatoes, red onions, feta cheese, olives and bell peppers. Toss until mixed.
In a large mixing jug add the olive oil, vinegar, parsley, oregano, garlic powder, salt and pepper and mix together with a small whisk or fork.
Pour over the Greek pasta salad.
Toss together with the rest of the ingredients until well distributed.
Cover the salad and refrigerate for no less than 2 hours.

Notes

Once assembled store the Greek pasta salad in an airtight container in the refrigerator for up to 4 days.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Salad
Method: Stovetop
Cuisine: Greek-American