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Fresh Greek Pasta Salad with Easy Zesty Lemon Vinaigrette

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A quick and easy fresh Greek pasta salad featuring penne or rotini pasta, crisp vegetables, Kalamata olives, and a tangy lemon vinaigrette. Perfect for any occasion and packed with vibrant Mediterranean flavors.

Ingredients

Scale
  • 8 ounces (225 grams) pasta (penne or rotini)
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/4 red onion, thinly sliced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped (optional)
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons fresh lemon juice (about 1 large lemon)
  • 1 garlic clove, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of pasta and cook according to package instructions until al dente (usually 9-11 minutes). Stir occasionally to prevent sticking. Drain and rinse briefly under cold water to stop cooking and cool pasta down. Set aside to drain completely. (Tip: Skip rinsing if you prefer a warm salad.)
  2. While pasta cooks, halve 1 cup cherry tomatoes, dice 1 medium cucumber, thinly slice 1/4 red onion, and pit & halve 1/2 cup Kalamata olives. Chop 1/4 cup fresh parsley and optional 1/4 cup fresh mint. Place all in a large mixing bowl.
  3. In a small bowl or jar, combine 1/4 cup extra virgin olive oil, 3 tablespoons fresh lemon juice, 1 minced garlic clove, 1 teaspoon dried oregano, 1 teaspoon Dijon mustard, salt, and freshly ground black pepper. Whisk or shake vigorously until emulsified and slightly thickened.
  4. Add the drained pasta to the veggies in the large bowl. Pour the lemon vinaigrette over everything, then toss gently but thoroughly to coat all ingredients evenly.
  5. Sprinkle 1/2 cup crumbled feta cheese over the top and fold in gently. Taste and adjust seasoning if needed.
  6. Serve immediately for a fresher, warmer salad or chill for 30 minutes to let flavors meld. If chilling, cover loosely with plastic wrap to avoid sogginess.

Notes

Do not overcook pasta; al dente texture is best. Rinse pasta if serving cold to prevent gumminess. Use fresh lemon juice for best flavor. Whisk vinaigrette well to emulsify. Adjust seasoning to taste. For a dairy-free option, substitute feta with vegan cheese or coconut yogurt. Add protein like grilled chicken or chickpeas for a heartier meal.

Nutrition

Keywords: Greek pasta salad, lemon vinaigrette, easy pasta salad, Mediterranean salad, healthy salad, vegetarian salad

Find it online: https://bitefuljoy.com/fresh-greek-pasta-salad-recipe-easy-zesty-lemon-vinaigrette-guide/