This Greek Pasta Salad is an easy recipe that is perfect to take to BBQs and cookouts. Save the left overs for lunch the next day, they are delicious! Dressed up with my Greek Dressing recipe, you will love this simple yet delicious side dish.
Course: Side Dish
Keyword: cold pasta salad, greek dressing, potluck recipe
Author: Lisa Longley
1poundrotini noodlescooked according to package instructions onos
1English cucumberpartially peeled and cut into half moons
1medium red oniondiced (or a small whole red onion)
10.5ouncescherry tomatoessliced in half
4ouncesfeta cheesenet weight (113 grams)
1/2cuppitted and sliced kalamata olives
1/3cupextra virgin olive oil
1/4cupred wine vinegar
Cook your noodles according to package instructions, adding salt to the boiling water before adding the dry noodles. Once the noodles are finished, rinse them in cold water to stop the cooking process.
While the water is coming to a boil and the noodles are cooking, chop the cucumber, red onions, cherry tomatoes, and red peppers.
Whisk together the ingredients for the dressing. (Please note that you may want to make a full batch of my greek dressing if you like your pasta salad extra saucy or you wish to leave some on the side for your guests to add. Find the full version measurements here.)
When the noodle are done and the vegetables are chopped, toss all of the ingredients together in a large bowl. Add the salad dressing and toss to combine.
Serve immediately or refrigerate. Best within one day of making, can be eaten within three days of being made.
This recipe makes 15 one cup servings. Please note that nutritional information is based on a one cup serving.