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Fresh Greek Pasta Salad Recipe Easy Homemade with Kalamata Olives and Red Wine Vinaigrette

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A light and flavorful Greek pasta salad featuring rotini pasta, Kalamata olives, fresh vegetables, feta cheese, and a tangy red wine vinaigrette. Perfect for quick meals, picnics, and gatherings.

Ingredients

Scale
  • 8 ounces (225 g) rotini pasta or fusilli
  • 1 cup (150 g) cherry tomatoes, halved
  • 1 medium cucumber, diced (seeded if preferred)
  • 1/2 red onion, thinly sliced (soaked in cold water for mildness)
  • 1 cup (150 g) Kalamata olives, pitted and halved
  • 1/2 cup (75 g) crumbled feta cheese
  • 1/4 cup (15 g) fresh parsley, chopped
  • 1/4 cup (60 ml) red wine vinegar
  • 1/2 cup (120 ml) extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, minced
  • 1 teaspoon dried oregano (or 1 tablespoon fresh, finely chopped)
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon honey or maple syrup (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 g) of rotini pasta and cook according to package instructions, usually about 9-11 minutes until al dente. Stir occasionally to prevent sticking. Once cooked, drain the pasta and rinse under cold water to stop cooking and cool it down. Set aside.
  2. While the pasta cooks, halve 1 cup (150 g) cherry tomatoes, dice 1 medium cucumber (remove seeds if watery), and thinly slice 1/2 red onion. Soak the onion slices in cold water for 5 minutes, then drain. Roughly chop 1/4 cup (15 g) fresh parsley.
  3. In a small bowl, whisk together 1/4 cup (60 ml) red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon minced garlic, 1 teaspoon dried oregano, and a pinch of salt and pepper. Slowly drizzle in 1/2 cup (120 ml) extra virgin olive oil while whisking continuously to emulsify. Add 1 teaspoon honey or maple syrup if desired. Taste and adjust seasoning.
  4. In a large mixing bowl, add the cooled pasta, cherry tomatoes, cucumber, onion, and 1 cup (150 g) halved Kalamata olives. Pour the vinaigrette over the salad and toss gently to coat everything evenly.
  5. Crumble 1/2 cup (75 g) of feta cheese over the salad and sprinkle with chopped parsley. Give it a final gentle toss—avoid overmixing to prevent feta from breaking down too much.
  6. Let the salad rest in the fridge for at least 30 minutes to allow flavors to meld. Before serving, give it one last toss and adjust salt and pepper if needed.

Notes

Do not overcook the pasta; rinse pasta in cold water to stop cooking and cool it down. Soak red onion slices to soften their sharpness. Make vinaigrette fresh and whisk well for a smooth emulsion. Adjust seasoning after chilling. Use quality Kalamata olives and feta cheese for best flavor. If salad feels dry, add a drizzle of olive oil or pasta cooking water.

Nutrition

Keywords: Greek pasta salad, Kalamata olives, red wine vinaigrette, feta cheese, easy pasta salad, summer salad, Mediterranean salad

Find it online: https://recipebelle.com/fresh-greek-pasta-salad-recipe-easy-homemade-with-kalamata-olives-and-red-wine-vinaigrette/