Description
This Greek Pasta Salad with Feta, Olives & Cucumber is a refreshing and flavorful dish perfect for a light lunch or as a side at a summer barbecue. The combination of tangy feta, briny olives, crisp cucumber, and fresh herbs tossed with a zesty dressing makes it a crowd-pleaser.
Ingredients
Units
Scale
For the Salad
- 12 oz rotini or penne pasta
- 1 large cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 3/4 cup kalamata olives, sliced
- 3/4 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped (optional)
For the Dressing
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Cook the Pasta – Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and rinse under cold water to cool the pasta.
- Prepare the Dressing – In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, garlic, oregano, salt, and black pepper until well combined.
- Assemble the Salad – In a large bowl, combine the cooled pasta, cucumber, cherry tomatoes, red onion, olives, feta, and parsley (and dill if using).
- Dress the Salad – Pour the dressing over the pasta salad and toss gently until all ingredients are evenly coated.
- Chill and Serve – Refrigerate for at least 30 minutes to let the flavors meld. Toss lightly again before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 20mg
