Greek Rigatoni Pasta Salad
Description
This Greek Rigatoni Pasta Salad is a vibrant and satisfying dish loaded with tender rigatoni, crisp vegetables, briny olives, and creamy feta cheese, all tossed in a zesty homemade Greek dressing. It’s perfect for picnics, potlucks, meal prep, or as a refreshing side dish.
Ingredients
For the Salad
- 12 oz (340g) rigatoni pasta
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- ½ cup red onion, thinly sliced
- 1 cup bell pepper, diced
- ¾ cup Kalamata olives, sliced
- 1 cup feta cheese, crumbled
- 2 tbsp fresh parsley, chopped
For the Greek Dressing
- ¼ cup extra-virgin olive oil
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp dried oregano
- ½ tsp garlic powder
- Salt and black pepper, to taste
Instructions
- Cook the rigatoni according to package directions until al dente. Drain and rinse under cold water.
- In a large bowl, combine the cooled pasta, cucumber, tomatoes, red onion, bell pepper, olives, feta, and parsley.
- In a small bowl, whisk together the olive oil, vinegar, lemon juice, Dijon mustard, oregano, garlic powder, salt, and pepper.
- Pour the dressing over the pasta salad and toss until evenly coated.
- Refrigerate for at least 30 minutes before serving for the best flavor.
- Garnish with extra feta and parsley if desired.
Q&A
Q: Can I make this ahead of time?
A: Yes! It tastes even better after a few hours in the refrigerator.
Q: How long does it keep?
A: Stored in an airtight container, it stays fresh for up to 3 days.
Q: Can I add protein?
A: Absolutely. Grilled chicken, shrimp, chickpeas, or tuna are great additions.
Q: Can I use another pasta shape?
A: Yes, penne, rotini, fusilli, or bow ties work wonderfully in this salad.