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Greek Pasta Salad

Greek pasta salad with penne or rotini tossed in a bright lemon-oregano dressing and mixed with classic Greek salad ingredients. Expect a cool, colorful red-white-green-black mix (tomatoes, cucumber, feta, olives) that tastes even better after chilling.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling 2 hours
Total Time 2 hours 30 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: Greek
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Penne or rotini pasta
  • 1 lb penne or rotini pasta
Vegetables and olives
  • 2 cup cherry tomatoes, halved
  • 1 large cucumber, diced
  • 1 cup Kalamata olives, pitted and halved
  • 0.5 cup red onion, thinly sliced
Cheese
  • 8 oz feta cheese, crumbled
Lemon-oregano dressing
  • 0.25 cup olive oil
  • 3 tbsp lemon juice
  • 2 tbsp red wine vinegar
  • 2 clove garlic, minced
  • 1 tbsp fresh oregano (or 1 teaspoon dried)
  • Salt and pepper to taste

Equipment

  • 1 sheet pan

Method
 

Cook and cool the pasta
  1. Cook penne or rotini pasta according to package directions until al dente, then drain and rinse under cold water to stop the cooking.
  2. Spread the rinsed pasta on a sheet pan and let it cool while you make the dressing, so the salad stays fresh and not soggy.
Make the lemon-oregano dressing
  1. Whisk olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and pepper until fully combined and fragrant.
Assemble and chill
  1. Add pasta, cherry tomatoes, cucumber, Kalamata olives, red onion, and most of the feta to a large bowl and toss to distribute evenly.
  2. Pour the dressing over the salad and toss gently so everything is coated without breaking the pasta.
  3. Refrigerate for at least 2 hours to let the flavors meld and the pasta absorb the dressing.
  4. Top with the remaining feta before serving for a fresh, salty finish.

Notes

Pro tip: rinse the pasta under cold water and chill the finished salad for at least 2 hours for the best texture and flavor meld. Store covered in the refrigerator for up to 3 days; it can be served cold or slightly chilled again. Freezing isn’t recommended because the cucumber and feta texture can soften. For a lighter option, use reduced-fat feta and reduce olive oil to 2 tablespoons while keeping the lemon juice and vinegar the same for balanced dressing flavor.