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Easy Greek Pasta Salad: Best 20-Minute Recipe

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This Easy Greek Pasta Salad with Feta and Cucumber comes together in under 20 minutes with simple ingredients. It’s perfect for busy weeknights, meal prep, or backyard barbecues, and the light lemon-oregano dressing makes it unbelievably delicious.

Ingredients

Scale
  • 8 ounces rotini or fusilli pasta
  • 1 large cucumber (English or Persian), cut into half-moons or quarter-moons
  • 1 cup cherry tomatoes, halved
  • 1/2 cup kalamata olives, pitted and halved
  • 1/2 cup crumbled feta cheese
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup fresh parsley, chopped
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Salt the cucumber first: Cut cucumber into half-moons or quarter-moons, about 1/4-inch thick. Place in a colander over a bowl, sprinkle with 1/2 teaspoon salt, and let sit for 10 minutes. Pat dry with paper towels.
  2. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add rotini and cook according to package directions until al dente (about 8-10 minutes). Drain and rinse with cold water. Shake well to remove excess water.
  3. Make the dressing: In a small bowl or jar, combine olive oil, red wine vinegar, lemon juice, dried oregano, garlic powder, salt, and pepper. Whisk or shake until emulsified and slightly thickened.
  4. Prep the vegetables: Halve cherry tomatoes, thinly slice red onion, chop parsley, and halve olives if needed.
  5. Combine everything: In a large mixing bowl, add cooled pasta, salted cucumber, cherry tomatoes, olives, red onion, and parsley. Pour dressing over top and toss gently until evenly coated.
  6. Add the feta last: Sprinkle crumbled feta over the top and fold in gently to keep chunks intact.
  7. Let it rest: Let the salad sit at room temperature for 15-20 minutes before serving to allow flavors to meld. If making ahead, refrigerate for at least an hour.

Notes

For best texture, salt the cucumber first to draw out moisture. Use a light hand with dressing; you can always add more. The salad tastes even better the next day as flavors meld. Store in an airtight container in the refrigerator for up to 4 days. Let sit at room temperature for 10-15 minutes before serving if chilled.

Nutrition

Keywords: Greek pasta salad, easy pasta salad, 20-minute recipe, feta, cucumber, Mediterranean, summer salad, meal prep

Find it online: https://cookdella.com/easy-greek-pasta-salad-best-20-minute-recipe/