Greek Pasta Salad
Rotini pasta salad with fresh vegetables, feta cheese, kalamata olives, and Greek vinaigrette. Simple and refreshing.
Ingredients
- 16 ounces rotini pasta
- 1 small English cucumber, diced, about 1½ cups
- 1 pint cherry tomatoes, halved
- ½ small red bell pepper, diced
- ½ small green bell pepper, diced
- ½ cup kalamata olives, sliced
- ½ cup feta cheese, crumbled
- ¼ cup red onion, finely diced
- ¾-1 cup Greek vinaigrette, to taste
Instructions
- Cook the rotini according to package directions until al dente. Drain and rinse under cold water to cool completely.
- In a large bowl, combine the cooled pasta, cucumber, tomatoes, red bell pepper, green bell pepper, olives, feta, and red onion.
- Pour in ¾ cup of the Greek vinaigrette and toss well to coat. Add additional dressing as needed.
- Cover and refrigerate for at least 2 hours before serving to allow the flavors to blend. Toss again just before serving.