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Greek Veggie Pasta Salad with Feta, featuring colorful vegetables and pasta.

Greek Veggie Pasta Salad with Feta

A refreshing and vibrant salad that combines hearty pasta, fresh vegetables, and creamy feta, perfect for spring and summer gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Pasta
  • 8 oz pasta (such as rotini or penne)
Veggies
  • 1 cucumber, diced
  • 1 bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 red onion, diced
Toppings
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1 cup feta cheese, crumbled
Sauce
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
Spices
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Method
 

Preparation
  1. Cook the pasta according to package instructions. Drain, rinse with cold water, and set aside.
  2. In a large bowl, combine the cucumber, bell pepper, cherry tomatoes, red onion, olives, and feta cheese.
  3. In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
  4. Add the cooled pasta to the vegetable mixture. Pour the dressing on top and toss everything together until well combined.
  5. Refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled.

Notes

Use whole grain or gluten-free pasta for a healthier option. Customize with your favorite veggies, such as spinach or artichokes. Store leftovers in an airtight container in the refrigerator for up to 3 days.