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Easy Zesty One-Bowl Greek Pasta Salad

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A fresh, vibrant Greek pasta salad with a zesty lemon dressing, crunchy veggies, and creamy feta, perfect for summer parties and quick meals.

Ingredients

Scale
  • 8 ounces (225 grams) short pasta like penne, rotini, or farfalle
  • 1 medium cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/4 cup red onion, finely chopped
  • 4 ounces (115 grams) feta cheese, crumbled
  • 2 tablespoons fresh parsley, chopped
  • 1/4 cup (60 ml) extra virgin olive oil
  • 3 tablespoons fresh lemon juice (about 1 large lemon)
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon Dijon mustard (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 grams) of pasta and cook according to package instructions, usually 9-11 minutes, until al dente. Stir occasionally to prevent sticking. Drain in a colander and rinse briefly under cold water to cool the pasta and stop cooking.
  2. While the pasta cooks, dice 1 medium cucumber, halve 1 cup cherry tomatoes, pit and halve 1/2 cup Kalamata olives, and finely chop 1/4 cup red onion. Soak the onion in cold water for 5 minutes if a milder flavor is desired, then drain.
  3. In a small bowl or measuring cup, whisk together 1/4 cup olive oil, 3 tablespoons fresh lemon juice, 2 minced garlic cloves, 1 teaspoon dried oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon Dijon mustard if using until well blended.
  4. In a large mixing bowl, combine the drained pasta, diced cucumber, halved tomatoes, olives, and red onion. Pour the dressing over and toss gently but thoroughly until evenly coated.
  5. Crumble 4 ounces (115 grams) feta cheese over the salad and sprinkle 2 tablespoons chopped fresh parsley on top. Toss gently to distribute the cheese without breaking it up too much.
  6. Refrigerate the salad for at least 30 minutes before serving to let flavors meld. It can also be served immediately if short on time.

Notes

Do not overcook the pasta; al dente is best. Rinse pasta with cold water to stop cooking and help it hold the dressing. Use fresh lemon juice for best flavor. Chill salad for at least 30 minutes before serving to meld flavors. Be gentle when mixing in feta to keep chunks intact. Optional: add protein like grilled chicken or chickpeas for a heartier meal.

Nutrition

Keywords: Greek pasta salad, summer salad, one-bowl salad, easy pasta salad, zesty dressing, feta cheese, picnic recipe

Find it online: https://twinkletaste.com/easy-zesty-one-bowl-greek-pasta-salad-recipe-perfect-for-summer-parties/