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Chopped Greek Pasta Salad

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A fresh, vibrant, and easy-to-make Greek pasta salad perfect for potlucks and summer gatherings, featuring crisp cucumbers, juicy tomatoes, tangy feta, and al dente pasta tossed in a lemon-oregano dressing.

Ingredients

Scale
  • 12 ounces rotini or penne pasta
  • 1 large English cucumber, diced
  • 2 cups cherry or grape tomatoes, quartered
  • 1 small red onion, finely chopped
  • 1 cup pitted Kalamata olives, halved
  • 7 ounces crumbled feta cheese
  • ½ cup fresh parsley, chopped
  • 2 tablespoons fresh oregano, chopped (or 1 teaspoon dried oregano)
  • 2 cloves garlic, minced
  • Juice of 1 large lemon
  • ⅓ cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • Salt and pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of rotini or penne pasta and cook until just al dente, about 8-10 minutes. Drain and rinse immediately under cold water to stop cooking and cool the pasta. Set aside to drain thoroughly.
  2. While the pasta cooks, chop 1 large English cucumber into small cubes, quarter 2 cups of cherry tomatoes, finely chop 1 small red onion (soak in cold water for 10 minutes if you prefer milder onion flavor), and halve 1 cup of pitted Kalamata olives.
  3. In a small bowl or jar, whisk together juice from 1 large lemon, ⅓ cup extra virgin olive oil, 2 tablespoons red wine vinegar, 2 cloves minced garlic, 2 tablespoons chopped fresh oregano (or 1 teaspoon dried), and salt and pepper to taste until well combined and slightly emulsified.
  4. In a large mixing bowl, combine the cooled pasta, chopped cucumbers, tomatoes, red onion, olives, 7 ounces crumbled feta cheese, and ½ cup chopped fresh parsley. Pour the dressing over the salad and toss gently but thoroughly to coat every bit.
  5. Cover the salad and refrigerate for at least 30 minutes before serving to let the flavors meld. If making ahead, up to 24 hours in advance is ideal. Give it a quick stir before serving, and season with extra salt or lemon juice if needed.
  6. Just before serving, sprinkle a little extra fresh oregano or parsley on top for color and freshness. Optionally, drizzle extra olive oil.

Notes

Do not overcook the pasta; it should be al dente to hold up well in the salad. Rinse pasta thoroughly after cooking to stop cooking and remove excess starch. Chop all ingredients uniformly for balanced bites. Use fresh herbs for best flavor, but dried oregano can be substituted in smaller amounts. Adjust seasoning after chilling. The salad tastes better after resting for a few hours or overnight. If the salad feels dry after chilling, add a splash of olive oil or lemon juice. For vegan version, omit feta or use plant-based cheese. Gluten-free pasta can be used as a substitute.

Nutrition

Keywords: Greek pasta salad, chopped pasta salad, potluck side dish, Mediterranean salad, feta pasta salad, easy pasta salad, summer salad

Find it online: https://cooltastes.com/chopped-greek-pasta-salad-recipe-easy-perfect-potluck-side-dish/