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Fresh Greek Pasta Salad Recipe Easy Zesty Sun-Dried Tomato Vinaigrette

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A quick and easy Greek pasta salad featuring a zesty sun-dried tomato vinaigrette, fresh vegetables, and creamy feta cheese. Perfect for summer lunches, potlucks, or light dinners.

Ingredients

Scale
  • 12 oz (340 g) rotini or fusilli pasta
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced (seedless English cucumber preferred)
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup red onion, finely chopped
  • 1/2 cup green bell pepper, diced
  • 3/4 cup feta cheese, crumbled
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh oregano, chopped
  • 1/3 cup sun-dried tomatoes packed in oil, drained
  • 1/4 cup extra virgin olive oil
  • 3 tbsp red wine vinegar
  • 1 garlic clove, minced
  • 1 tsp Dijon mustard
  • 1/2 tsp honey
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 oz rotini and cook according to package instructions (8-10 minutes) until al dente. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside to drain completely.
  2. In a food processor or blender, combine sun-dried tomatoes, extra virgin olive oil, red wine vinegar, minced garlic, Dijon mustard, and honey. Blend until smooth. Taste and season with salt and freshly ground black pepper. Add water if dressing is too thick.
  3. Halve cherry tomatoes, dice cucumber and green bell pepper, finely chop red onion, pit and halve Kalamata olives, and chop parsley and oregano.
  4. In a large bowl, combine cooked pasta, chopped vegetables, olives, and herbs. Pour the sun-dried tomato vinaigrette over the top and toss gently to coat evenly.
  5. Sprinkle crumbled feta cheese over the salad and toss gently once more to combine.
  6. Serve immediately or refrigerate for 30 minutes to let flavors meld. Toss before serving if chilled.

Notes

Use gluten-free rotini for a gluten-free option. For a vegan version, omit feta or use plant-based cheese and replace honey with maple syrup. Soak dry sun-dried tomatoes in warm water for 10 minutes if not packed in oil. Rinsing pasta after cooking prevents sticking and keeps salad fresh. Add feta last to maintain its texture. Chill salad for 30 minutes for best flavor or serve immediately.

Nutrition

Keywords: Greek pasta salad, sun-dried tomato vinaigrette, easy pasta salad, summer salad, healthy salad, vegetarian pasta salad

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