Light and Flavorful Greek Pasta Salad (Print version)

A fresh Greek pasta salad with cucumbers, tomatoes, olives, feta, and a bright lemon oregano dressing.

# Ingredients:

For the salad

01 - 10 oz (285 g) rotini pasta
02 - 1 large English cucumber, diced
03 - 1 pint (300 g) cherry tomatoes, halved
04 - 1 orange bell pepper, diced
05 - 1/2 cup (75 g) pitted Kalamata olives, halved
06 - 1/3 cup (45 g) finely diced red onion
07 - 3/4 cup (115 g) crumbled feta cheese
08 - 1/4 cup chopped fresh parsley

For the lemon oregano vinaigrette

09 - 1/4 cup (60 ml) extra-virgin olive oil
10 - 3 tablespoons red wine vinegar
11 - 2 tablespoons fresh lemon juice
12 - 1 tablespoon Kalamata olive brine
13 - 1 small garlic clove, finely grated or minced
14 - 1 teaspoon dried oregano
15 - 1/2 teaspoon kosher salt, plus more for pasta water
16 - 1/4 teaspoon black pepper

# Instructions:

01 - Bring a large pot of salted water to a boil. Add the rotini and cook about 1 minute past al dente, or until tender but not soft.
02 - Drain the pasta and rinse under cool water until fully cooled. Shake the colander well to remove extra water.
03 - In a large bowl, whisk olive oil, red wine vinegar, lemon juice, olive brine, garlic, oregano, salt, and black pepper until combined.
04 - Add the diced red onion to the vinaigrette and let it sit for 5 minutes while you chop the vegetables.
05 - Add cooled pasta, cucumber, tomatoes, bell pepper, olives, parsley, and feta to the bowl. Toss gently until everything is coated.
06 - Cover and refrigerate for at least 20 minutes. Taste before serving and adjust with more lemon juice, salt, or olive oil if needed.

# Good to know:

01 - Best served chilled or cool, not ice cold.
02 - Reserve a little dressing if making the salad a day ahead.
03 - Cook pasta slightly past al dente so it stays tender after chilling.

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