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Fresh Greek Pasta Salad Recipe Easy Zesty Lemon Herb Dressing for Summer

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A fresh and zesty Greek pasta salad featuring tri-color rotini, crisp vegetables, feta cheese, and a bright lemon herb dressing. Perfect for summer meals, picnics, or light lunches.

Ingredients

Scale
  • 8 ounces (225 grams) tri-color rotini or your favorite short pasta
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1/2 small red onion, thinly sliced
  • 1/2 cup kalamata olives, pitted and halved
  • 4 ounces (115 grams) feta cheese, crumbled
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh oregano or 1 teaspoon dried oregano
  • 1/4 cup (60 ml) extra virgin olive oil
  • 3 tablespoons fresh lemon juice (about 1 large lemon)
  • 1 teaspoon lemon zest
  • 1 garlic clove, minced
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 grams) of tri-color rotini and cook according to package instructions, usually 8-10 minutes, until al dente. Stir occasionally to prevent sticking. Drain the pasta, reserving about 1/4 cup (60 ml) of the pasta water, and rinse under cold water to cool it slightly. Set aside.
  2. While the pasta cooks, halve 1 cup of cherry tomatoes, dice 1 medium cucumber, thinly slice 1/2 small red onion, and pit and halve 1/2 cup of kalamata olives. Try to keep the pieces bite-sized for easy eating.
  3. In a small bowl or jar, whisk together 1/4 cup (60 ml) extra virgin olive oil, 3 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1 minced garlic clove, 1 teaspoon Dijon mustard, salt, and pepper to taste. Whisk or shake vigorously until the dressing is emulsified and slightly thickened.
  4. In a large mixing bowl, combine the drained pasta, prepared vegetables, and 4 ounces (115 grams) crumbled feta cheese. Pour the dressing over the salad and toss gently to coat everything evenly. If the salad seems dry, add a splash of the reserved pasta water to loosen it up.
  5. Fold in 2 tablespoons chopped fresh parsley and 1 tablespoon fresh oregano (or 1 teaspoon dried oregano if fresh isn’t available).
  6. Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld. Taste before serving and adjust seasoning with extra salt, pepper, or lemon juice if desired.

Notes

Toss pasta while still warm to help absorb dressing but avoid wilting vegetables. Use fresh lemon juice and zest for best flavor. Salad tastes better after chilling at least 30 minutes. Store leftovers in airtight container in fridge up to 3 days. Add splash of olive oil or lemon juice before serving if dry. For extra tang, add a splash of red wine vinegar to dressing.

Nutrition

Keywords: Greek pasta salad, lemon herb dressing, summer salad, tri-color rotini, feta cheese, healthy pasta salad, easy pasta salad

Find it online: https://junomeals.com/fresh-greek-pasta-salad-recipe-easy-zesty-lemon-herb-dressing-for-summer/