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Fresh Greek Pasta Salad Recipe Easy Homemade Lemon Herb Vinaigrette

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A bright, tangy, and addictive Greek pasta salad featuring Kalamata olives and a fresh lemon herb vinaigrette, perfect for quick meals and gatherings.

Ingredients

Scale
  • 12 ounces farfalle or rotini pasta
  • 1 cup Kalamata olives, pitted and halved
  • 1 medium cucumber, diced
  • 1 cup cherry tomatoes, halved
  • ½ small red onion, thinly sliced
  • ¾ cup feta cheese, crumbled
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh oregano or dill, chopped
  • ¼ cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 garlic clove, minced
  • 1 tsp Dijon mustard
  • ½ tsp dried oregano
  • Salt and freshly ground black pepper to taste
  • Optional pinch of sugar or honey

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of farfalle or rotini pasta and cook according to package instructions, usually 10-12 minutes, until al dente. Stir occasionally to prevent clumping. Drain in a colander and rinse briefly under cold water to stop cooking. Set aside to cool for about 10 minutes.
  2. While the pasta cools, dice 1 medium cucumber into bite-sized pieces. Halve 1 cup of cherry tomatoes and thinly slice ½ small red onion. If desired, soak the onion slices in cold water for 10 minutes to reduce sharpness, then drain well.
  3. In a small bowl, whisk together ¼ cup extra virgin olive oil, 3 tbsp fresh lemon juice, 1 minced garlic clove, 1 tsp Dijon mustard, ½ tsp dried oregano, salt, and freshly ground black pepper. Taste and add a pinch of sugar or honey if the dressing feels too tart.
  4. In a large mixing bowl, combine the cooled pasta, cucumbers, cherry tomatoes, red onion, Kalamata olives, and crumbled feta cheese. Toss gently but thoroughly.
  5. Chop 2 tbsp fresh parsley and 1 tbsp fresh oregano or dill, then sprinkle over the salad.
  6. Pour the lemon herb vinaigrette over the salad and toss until everything is evenly coated. Adjust salt or pepper as needed.
  7. Cover and refrigerate the salad for at least 30 minutes before serving to allow flavors to meld. Serve chilled or at room temperature.

Notes

Do not overcook pasta; al dente is best. Rinse pasta under cold water to stop cooking and remove excess starch. Whisk vinaigrette vigorously or shake in a jar for a smooth emulsion. Taste salad before adding extra salt due to salty Kalamata olives. Chill salad for at least 30 minutes for best flavor. Can be made ahead and stored up to 3 days refrigerated. For vegan version, omit feta or use plant-based cheese.

Nutrition

Keywords: Greek pasta salad, lemon herb vinaigrette, Kalamata olives, fresh pasta salad, Mediterranean salad, easy pasta salad, healthy salad

Find it online: https://breezybake.com/fresh-greek-pasta-salad-recipe-easy-homemade-lemon-herb-vinaigrette/