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White Bowl of Greek Pasta Salad with Feta Cheese

Easy Greek Pasta Salad with Feta Cheese

A colorful Greek pasta salad with rotini, cucumber, cherry tomatoes, bell pepper, red onion and crumbled feta tossed in a homemade red wine vinaigrette. Perfect for potlucks, BBQs and make-ahead lunches.
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Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Salad
Cuisine: Greek
Ingredients Method Notes

Ingredients
  

Vinaigrette
  • 1/4 cup red wine vinegar
  • 1/3 cup light olive oil
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon fresh ground pepper
Salad
  • 16 oz garden rotini pasta or bow tie or penne
  • 1 cucumber diced, some skin left on
  • 12 oz cherry tomatoes halved
  • 1 orange bell pepper diced
  • 1/2 cup red onion finely diced
  • 6 oz crumbled feta cheese
  • 1/2 cup pitted olives optional

Method
 

  1. Make the vinaigrette: whisk the red wine vinegar, olive oil, garlic powder, oregano, salt and pepper in a small bowl, or shake them together in a dressing bottle.
  2. Dice the cucumber, halve the cherry tomatoes, dice the bell pepper and finely dice the red onion. Toss them all into a large bowl, along with the olives if using.
  3. Cook the rotini according to the package instructions and drain.
  4. Add the drained pasta to the vegetables and crumble the feta on top. Mix, then drizzle on the vinaigrette and toss again so everything is coated.
  5. Refrigerate for 2 hours, toss once more and serve.

Notes

A cup of your favorite bottled Greek dressing works in place of the homemade vinaigrette. Add strips of grilled marinated chicken to turn it into a full meal. Keeps well for lunches over the next few days.