Description
A refreshing Mediterranean pasta salad featuring tender rotini pasta, crisp vegetables, tangy feta cheese, and a bright lemon-oregano dressing. Perfect for meal prep and gatherings.
Ingredients
Scale
- 8 oz Rotini pasta
- 1 cup diced English cucumber
- 1 cup halved Cherry tomatoes
- 1 cup crumbled Feta cheese
- 1/2 cup sliced Red onion
- 1/4 cup Extra virgin olive oil
- 2 tbsp Fresh lemon juice
- 1 tsp Dried oregano
- Salt and pepper to taste
Instructions
- Cook Pasta: Cook rotini in salted boiling water according to package instructions until al dente. Drain and rinse under cold water to stop cooking.
- Prep Vegetables: While pasta cools, dice cucumber, halve cherry tomatoes, and thinly slice red onion into bite-sized pieces.
- Make Dressing: In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper until well combined.
- Combine Everything: In a large bowl, combine cooled pasta, prepared vegetables, crumbled feta cheese, and dressing. Toss gently to coat evenly.
- Chill and Serve: Cover and refrigerate for at least one hour before serving to allow flavors to meld together.
Notes
- Rinse pasta with cold water immediately after draining to prevent overcooking and remove excess starch
- Use English cucumber for best results as it has fewer seeds and stays crispier longer
- Buy feta in block form and crumble yourself for better texture and flavor than pre-crumbled
- Store for up to 4 days in an airtight container – flavors actually improve overnight, making this an excellent make-ahead option
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 385 calories
- Sugar: 8g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 33mg
Keywords: Greek Pasta Salad Feta, Mediterranean pasta salad, feta cheese recipe, cold pasta salad, make-ahead salad