Feta and Vegetable Rotini Salad Aka Greek Salad
Bursting with Mediterranean flavors, this Feta and Vegetable Rotini Salad, also known as Greek Salad, is the perfect fusion of freshness and heartiness. Al dente rotini pasta is paired with crisp cucumber, juicy cherry tomatoes, tangy red onion, briny kalamata olives, and creamy crumbled feta cheese for a dish that's as vibrant as it is delicious. Tossed in a zesty homemade dressing made from extra virgin olive oil, red wine vinegar, fresh lemon juice, and aromatic herbs, every bite offers a delightful balance of textures and flavors. This quick and easy salad is ready in just 30 minutes, making it a versatile choice for meal prep, potlucks, or a refreshing side dish. Serve it chilled for a cooling, crowd-pleasing dish that keeps well for up to three days. Perfect for fans of Greek-inspired recipes and pasta salads alike!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 12 oz rotini pasta
- 1 large cucumber
- 1.5 cups cherry tomatoes
- 0.5 medium red onion
- 0.5 cup kalamata olives
- 1 cup feta cheese, crumbled
- 0.25 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice, freshly squeezed
- 1 clove garlic, minced
- 1 tsp dried oregano
- 0.5 tsp dried basil
- 0.5 tsp salt
- 0.25 tsp black pepper, freshly ground
Instructions
Bring a large pot of salted water to a boil. Cook the rotini pasta according to the package instructions until al dente. Drain the pasta, rinse under cold water, and set aside.
While the pasta is cooking, prepare the vegetables. Peel the cucumber, slice it in half lengthwise, and remove the seeds with a spoon. Dice the cucumber into bite-sized pieces.
Halve the cherry tomatoes. Thinly slice the red onion. If the red onion tastes too sharp, soak the slices in cold water for 10 minutes, then drain.
Slice the kalamata olives into halves or quarters, depending on your preference.
In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, dried basil, salt, and black pepper to make the dressing. Taste and adjust seasoning if necessary.
In a large mixing bowl, combine the cooked pasta, cucumber, cherry tomatoes, red onion, olives, and feta cheese.
Pour the dressing over the salad and toss everything gently until evenly coated.
Cover the salad and refrigerate for at least 20-30 minutes to allow the flavors to meld together.
Serve chilled and enjoy! This salad can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.2 g | 23% | |
| Saturated Fat | 5.1 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 668 mg | 29% | |
| Total Carbohydrate | 24.2 g | 9% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 3.1 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 135 mg | 10% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 261 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
