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Extreme macro close up of a silver fork lifting a spiraled rotini pasta noodle from a bowl of Greek Pasta Salad with Feta.

Greek Pasta Salad with Feta: The Ultimate Zesty Mediterranean Side Dish

A vibrant Greek Pasta Salad with Feta featuring spiraled rotini, crisp cucumbers, juicy cherry tomatoes, and kalamata olives tossed in a glossy lemon dressing. Perfect for meal prep, BBQs, and healthy Mediterranean lunches.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 cups
Course: Lunch, Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Rotini Pasta 450g, spiraled shape
  • 1.5 cups Cherry Tomatoes 225g, halved
  • 2 cups English Cucumber 300g, diced
  • 1 cup Kalamata Olives 150g, sliced
  • 8 oz Feta Cheese 225g, crumbly porous white chunks
  • 1/2 cup Red Onion 75g, finely diced
  • 1/2 cup Extra Virgin Olive Oil 120ml
  • 1/4 cup Lemon Juice 60ml, fresh

Equipment

  • 1 Large pot For boiling pasta
  • 1 Mixing Bowl Large enough to toss salad
  • 1 Mason Jar For emulsifying dressing

Method
 

Preparation
  1. Cook 1 lb (450g) rotini in salted water until al dente. Drain and rinse with cold water.
  2. Whisk olive oil, lemon juice, garlic, and oregano in a jar until a glossy oily sheen forms.
  3. Toss the cooled pasta with diced cucumbers, halved tomatoes, and sliced olives.
  4. Gently fold in crumbly white feta and top with asymmetrical scattered herbs.

Notes

Rinse the pasta in cold water to stop the starch from making it gummy.
Allow the salad to rest for 20 minutes so the rotini spirals absorb the lemon dressing.