Description
A refreshing chilled Mediterranean pasta salad with crisp cucumbers, peppers, grape tomatoes, olives, and crumbled feta in a tangy non-alcoholic Greek dressing. Easy to prepare and perfect for summer picnics.
Ingredients
16 oz rotini pasta, or penne, gemelli, or fusilli
¾ English cucumber, diced (remove seeds)
1 pint grape tomatoes, halved
1 red bell pepper, diced into ½” cubes
½ cup pitted olives (Kalamata or green)
¼ cup apple cider vinegar or 1 cup store-bought non-alcoholic Greek dressing
⅓ cup olive oil
½ tsp garlic powder
1 tsp dried oregano
Salt and pepper to taste
1 cup crumbled feta cheese
¼ red onion, sliced
Instructions
Whisk together ¼ cup apple cider vinegar or 1 cup store-bought non-alcoholic Greek dressing with ⅓ cup olive oil until emulsified.
Mix in ½ tsp garlic powder and 1 tsp dried oregano. Season with salt and pepper to taste.
Bring 4 quarts salted water to a boil. Add pasta and cook until al dente, about 3–4 minutes.
Rinse pasta under cold water and drain well to avoid a soggy salad.
In a large bowl, add cooked pasta, diced cucumbers, grape tomatoes, red bell pepper, and olives.
Top with crumbled feta cheese and sliced red onion.
Pour the prepared dressing over the salad and toss gently to combine.
Refrigerate for at least 2 hours to let the flavors meld before serving.
Notes
Use room-temperature feta to prevent it from melting.
Remove cucumber seeds to reduce excess moisture.
Chop tomatoes directly into the mixing bowl to minimize mess.
Refrigerate leftovers for up to 2 days.
- Prep Time: 15
- Cook Time: 10
- Method: Chilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 8g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4.5g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 11mg