Maria
Recipe Card
Greek Pasta Salad
This Greek Pasta Salad is a refreshing and flavorful dish featuring rotini noodles tossed with English cucumber, cherry tomatoes, red onion, black olives, green bell pepper, fresh parsley, and crumbled feta cheese, all coated in a tangy dressing made with extra virgin olive oil, red wine vinegar, lemon juice, dried oregano, dried basil, garlic, honey, and salt. It's perfect for picnics, barbecues, or as a light meal any time of the year.
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Servings: 8 servings
Equipment
Medium-sized bowl
Large Bowl
Whisk
Ingredients
- 16 oz. Rotini noodles
- 1 English cucumber, sliced into half circles
- 2 cups cherry tomatoes
- 1/2 small red onion, thinly sliced
- 1 cup pitted black olives, sliced
- 1 green bell pepper, chopped
- 1/4 cup fresh parsley, chopped
- 1 cup crumbled feta cheese
- 1/2 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 1 1/2 teaspoons dried oregano
- 1 teaspoon dried basil
- 2 cloves garlic, minced
- 2 teaspoons honey
- 1/2 teaspoon salt
Instructions
- In a medium-sized bowl, whisk together extra virgin olive oil, red wine vinegar, lemon juice, dried oregano, dried basil, minced garlic, honey, and salt. Set aside.
- Cook the rotini noodles according to the package instructions, then drain and let them cool.
- In a large bowl, toss together sliced English cucumber, cherry tomatoes, thinly sliced red onion, sliced black olives, chopped green bell pepper, and chopped fresh parsley.
- Add the cooked and cooled rotini noodles to the bowl.
- Pour the dressing over the pasta and vegetables, then toss everything together until evenly coated.
- Add the crumbled feta cheese and toss again gently.
- Serve immediately or chill before serving.
- Enjoy your Greek pasta salad!
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