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The ULTIMATE Easy & Healthy Greek Pasta Salad with Zesty Lemon Vinaigrette

A close-up shot of a glass bowl filled with vibrant greek pasta salad featuring rotini pasta, cucumbers, tomatoes, olives, and red onion.

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Make this refreshing Greek pasta salad packed with crisp vegetables, feta cheese, and Kalamata olives. Tossed in a zesty homemade Greek vinaigrette, this cold pasta salad is perfect for picnics, meal prep, or as a side dish for parties.

Ingredients

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  • 1 pound rotini or bow tie pasta
  • 1 cup cherry tomatoes, halved
  • 1 English cucumber, chopped
  • 1/2 red bell pepper, chopped
  • 1/2 red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted
  • 6 ounces feta cheese, crumbled
  • 1/4 cup olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Cook the pasta according to package directions until al dente. Drain the pasta and rinse immediately with cold water to stop the cooking process. Set aside to cool completely.
  2. While the pasta cools, prepare the vinaigrette. In a small bowl, whisk together the olive oil, fresh lemon juice, dried oregano, salt, and pepper until well combined.
  3. In a large bowl, combine the cooled pasta, halved cherry tomatoes, chopped cucumber, chopped red bell pepper, sliced red onion, and Kalamata olives.
  4. Add the crumbled feta cheese to the vegetable and pasta mixture.
  5. Pour the prepared Greek vinaigrette over the salad ingredients.
  6. Gently toss everything together until the pasta and vegetables are evenly coated with the dressing.
  7. Cover the bowl and chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Notes

  • For best results, make the dressing a few hours ahead of time.
  • If you plan to serve this later, you can keep the dressing separate and toss it in just before serving to keep the vegetables crisp.
  • This salad is excellent for meal prep and keeps well in the refrigerator for up to four days.

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