Greek Pasta Salad

nibbleboard.com/recipes/greek-pasta-salad

Ingredients

Instructions

1. Bring a large pot of generously salted water to a rolling boil. Add rotini and cook according to package directions until al dente, about 8 minutes.
2. While the pasta cooks, whisk together the olive oil, red wine vinegar, oregano, garlic powder, salt, and pepper in a small bowl or mason jar until emulsified. Set aside.
3. Prep your vegetables: dice the cucumber and bell pepper, halve the tomatoes, slice the olives, and finely dice the red onion.
4. Drain the pasta in a colander and rinse under cold running water until completely cool, about 60 seconds. Shake off excess water.
5. Transfer cooled pasta to a large mixing bowl. Add cucumber, tomatoes, bell pepper, olives, red onion, and feta.
6. Give the dressing another whisk, pour it over the salad, and toss everything until evenly coated.
7. Cover and refrigerate for at least 2 hours to let the flavors meld. Toss again and taste for seasoning before serving. Garnish with fresh parsley if desired.

Nutrition per Serving

Chef Tips

• Rinse the pasta under cold water immediately after draining — this stops the cooking and washes off surface starch so the salad stays light instead of gummy.
• For milder onion flavor, soak the diced red onion in ice water for 5 minutes before adding. This takes the sharp bite out while keeping the crunch.
• Swap kalamata olives for castelvetrano olives if you prefer a buttery, less briny flavor.
• Dress the salad at least 2 hours ahead — overnight is even better. The pasta absorbs the dressing and every bite tastes more flavorful.
• If the salad looks dry after refrigerating, drizzle on a little extra olive oil and a splash of red wine vinegar before serving. Cold pasta soaks up dressing as it sits.

Storage

Store in an airtight container in the refrigerator for up to 4 days. Stir in a drizzle of olive oil and a splash of vinegar before serving to refresh the dressing.