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Easy Mediterranean Greek Pasta Salad Recipe with Feta Vinaigrette Dressing

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A quick and flavorful Mediterranean pasta salad featuring fresh vegetables and a creamy feta vinaigrette, perfect for light meals or side dishes.

Ingredients

Scale
  • 12 ounces rotini or fusilli pasta
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1/2 cup red bell pepper, diced
  • 1/4 cup red onion, finely chopped (optional)
  • 1/3 cup kalamata olives, pitted and sliced
  • 4 ounces feta cheese, crumbled
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1 garlic clove, minced
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste
  • Optional garnishes: fresh parsley or basil, chopped

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of rotini pasta and cook according to package instructions until al dente (usually 8–10 minutes). Stir occasionally to prevent sticking.
  2. Drain the pasta in a colander and rinse under cold water to stop the cooking process and cool it down. Set aside to drain thoroughly for about 5 minutes.
  3. While the pasta cooks, halve 1 cup cherry tomatoes, dice 1 medium cucumber, and 1/2 cup red bell pepper. Finely chop 1/4 cup red onion and slice 1/3 cup kalamata olives. Toss them together in a large mixing bowl.
  4. In a food processor, combine 4 ounces crumbled feta cheese, 1/4 cup extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon red wine vinegar, 1 minced garlic clove, and 1 teaspoon dried oregano. Pulse until smooth and creamy. Season with salt and freshly ground black pepper to taste. (If you don’t have a processor, whisk ingredients by hand, crumbling the feta finely first.)
  5. Add the cooled pasta to the bowl with the vegetables. Pour the feta vinaigrette over the salad and toss gently to coat everything evenly. Check seasoning and adjust if necessary.
  6. For best flavor, refrigerate the salad for at least 30 minutes before serving. Garnish with chopped fresh parsley or basil if desired.

Notes

Rinse pasta under cold water after cooking to stop cooking and cool it down, which helps the dressing cling better. Use a food processor for a creamy vinaigrette texture. Refrigerate at least 30 minutes before serving for best flavor. Salad holds well if made ahead but toss before serving to maintain crunch. For gluten-free, substitute pasta with brown rice pasta. Vegan option: omit feta and use vegan cheese or tahini-based dressing.

Nutrition

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

Find it online: https://spoonmira.com/easy-mediterranean-greek-pasta-salad-recipe-with-feta-vinaigrette-dressing/