Mediterranean-Inspired Greek Pasta Salad

This Mediterranean-inspired Greek pasta salad combines fresh vegetables, hearty pasta, and classic Mediterranean flavors. Tossed in a tangy vinaigrette, it’s a delicious and versatile dish for potlucks, picnics, or as a light main course.

Ingredients

For the Salad:

• 3 cups cooked pasta (penne, rotini, or orzo)
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup crumbled feta cheese
• 1/4 cup roasted red peppers, chopped (optional)
• 1/4 cup artichoke hearts, chopped (optional)
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh dill or mint, chopped (optional)

For the Dressing:

• 1/4 cup extra-virgin olive oil
• 3 tablespoons freshly squeezed lemon juice
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• 1 teaspoon dried oregano (or 2 teaspoons fresh oregano)
• Salt and freshly ground black pepper, to taste

Instructions

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions.
2. Drain and rinse with cold water to cool it down. Set aside.

Step 2: Prepare the Vegetables

1. In a large bowl, combine the cherry tomatoes, cucumber, red onion, Kalamata olives, roasted red peppers, and artichoke hearts (if using).
2. Add the cooled pasta to the bowl.

Step 3: Make the Dressing

1. In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, and oregano.
2. Season with salt and pepper to taste and whisk until well combined.

Step 4: Toss the Salad

1. Pour the dressing over the pasta and vegetables. Toss gently to coat everything evenly.
2. Add the crumbled feta cheese, parsley, and fresh dill or mint (if using). Toss lightly to combine.

Step 5: Serve

Serve the salad immediately or chill for 30 minutes to let the flavors meld. It can be enjoyed cold or at room temperature.