Ingredients
16 oz rotini pasta
1 English cucumber, diced
1 pint cherry tomatoes, halved
1/2 red onion, finely diced
1/2 cup Kalamata olives, sliced
1 green bell pepper, chopped
6 oz feta cheese, crumbled
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1 teaspoon dried oregano
1 clove garlic, minced
Salt and black pepper to taste
Instructions
Step 1: Boil a large pot of salted water and cook the rotini pasta according to package directions, but aim for a slightly softer texture than al dente. Drain and rinse with cold water.
Step 2: In a small bowl or jar, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper to create the dressing for your pasta salad recipe.
Step 3: In a very large mixing bowl, combine the cooled pasta with the prepared dressing and toss until every noodle is well-coated.
Step 4: Add the diced cucumber, halved tomatoes, red onion, bell pepper, and sliced olives to the bowl.
Step 5: Gently fold in the crumbled feta cheese, being careful not to over-mix so the cheese stays in visible chunks.
Step 6: Cover and refrigerate the pasta salad recipe for at least 2 hours before serving to allow the flavors to fully develop.
Notes
For the best results, use a high-quality olive oil and rinse your pasta in cold water to prevent sticking.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dishes
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 345 kcal
- Sugar: 4g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 4.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 12mg
Keywords: pasta salad recipe, Mediterranean, potluck side dish, Greek pasta salad, summer salad
