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Fresh Greek Pasta Salad with Feta

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A light and refreshing Greek pasta salad featuring creamy feta, fresh vegetables, and a tangy sun-dried tomato vinaigrette, perfect for summer parties and quick meals.

Ingredients

Scale
  • 12 ounces rotini or penne pasta
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1/2 cup red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup green bell pepper, diced
  • 8 ounces feta cheese, crumbled
  • 1/3 cup sun-dried tomatoes packed in oil, drained (reserve 1 tablespoon oil)
  • 1/4 cup extra virgin olive oil (plus 1 tablespoon reserved sun-dried tomato oil)
  • 3 tablespoons red wine vinegar
  • 1 garlic clove, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons chopped fresh parsley or basil (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of rotini or penne pasta and cook according to package instructions until al dente (about 9-11 minutes). Drain and rinse under cold water to stop cooking. Set aside in a large mixing bowl.
  2. While the pasta cooks, halve 1 cup cherry tomatoes, dice 1 medium cucumber, thinly slice 1/2 cup red onion, halve 1/2 cup Kalamata olives, and dice 1/2 cup green bell pepper. Add all vegetables to the pasta bowl.
  3. In a blender or food processor, combine 1/3 cup drained sun-dried tomatoes, 1/4 cup extra virgin olive oil plus 1 tablespoon reserved sun-dried tomato oil, 3 tablespoons red wine vinegar, 1 minced garlic clove, 1 teaspoon Dijon mustard, and 1 teaspoon dried oregano. Blend until smooth. Season with salt and pepper to taste. Add a splash of water if needed to thin the vinaigrette.
  4. Pour the vinaigrette over the pasta and vegetables and gently toss to combine, coating everything evenly.
  5. Crumble 8 ounces of feta cheese over the salad and sprinkle 2 tablespoons chopped fresh parsley or basil if using. Toss gently to distribute the feta without breaking it up too much.
  6. Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld. Stir gently and adjust seasoning if needed before serving.

Notes

Rinse pasta with cold water after cooking to prevent stickiness. Blend vinaigrette until smooth for best texture. Chill salad for at least 30 minutes before serving to enhance flavors. For dairy-free, substitute feta with firm tofu or dairy-free cheese. For gluten-free, use chickpea or brown rice pasta.

Nutrition

Keywords: Greek pasta salad, feta cheese, sun-dried tomato vinaigrette, summer salad, Mediterranean salad, easy pasta salad, vegetarian pasta salad

Find it online: https://siennaspoon.com/fresh-greek-pasta-salad-with-feta-easy-recipe-for-summer-parties/