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30-Minute Greek Pasta Salad

Jessica T. Brown
A zesty Greek Pasta Salad with crisp vegetables, olives, and feta tossed in a refreshing lemon-olive oil dressing—fiber-rich, protein-packed, and perfect for quick meals or meal prep.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Lunch, Salad, Side Dish
Cuisine Greek, Mediterranean
Servings 8

Equipment

  • 1 Large Pot
  • 1 Colander
  • 1 Mixing Bowl
  • 1 Small Lidded Jar
  • 1 Chef’s Knife

Ingredients
  

For the Lemon-Olive Oil Dressing:

  • 1/3 cup lemon juice freshly squeezed
  • 1 tablespoon lemon zest
  • 2 cloves garlic finely chopped
  • 2 tablespoons parsley finely chopped
  • 1/2 cup extra virgin olive oil
  • 1/2 teaspoon fresh oregano optional
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • For the Pasta Salad:
  • 1 pound rotini pasta or preferred shape
  • 1/2 small red onion quartered and thinly sliced
  • 1 red bell pepper finely diced
  • 1 pint cherry tomatoes halved
  • 1/2 cup pitted Kalamata olives
  • 1/2 cup feta cheese crumbled
  • 1 large cucumber quartered and sliced
  • 1/4 cup parsley roughly chopped
  • Salt and black pepper to taste

Instructions
 

  • Boil the Pasta Perfectly: Bring a large pot of water to a rolling boil and generously season with salt to enhance the pasta’s flavor.
    Add the rotini and cook until al dente, following the package instructions carefully, stirring occasionally to prevent sticking.
    Once done, immediately drain the pasta in a colander and rinse under cold water until it is completely cooled to stop the cooking process and keep it firm.
    Set aside in a large mixing bowl, ready to combine with the fresh vegetables.
  • Soften the Red Onion: Place the thinly sliced red onion in a small bowl filled with cold water and a pinch of salt to mellow its sharpness.
    Allow the slices to soak for about 10 minutes, giving them a milder, sweeter flavor that complements the other ingredients.
    After soaking, drain the onions thoroughly and gently pat dry with a paper towel to remove excess moisture.
    This ensures the onion flavor is balanced without overpowering the salad.
  • Prepare the Lemon Dressing: In a small lidded jar or bowl, combine freshly squeezed lemon juice, lemon zest, finely chopped garlic, parsley, olive oil, oregano (if using), salt, and pepper.
    Seal the jar or whisk vigorously to emulsify the ingredients into a smooth, cohesive dressing.
    Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.
    The bright, tangy dressing is the key element that ties the salad together.
  • Assemble the Salad Carefully: In a large mixing bowl, combine the cooled pasta, soaked onions, diced red bell pepper, halved cherry tomatoes, Kalamata olives, crumbled feta, sliced cucumber, and chopped parsley.
    Drizzle 1/4 cup of the lemon-olive oil dressing over the salad and toss gently to coat all ingredients evenly without breaking the vegetables.
    Taste and gradually add more dressing as desired, ensuring each bite is flavorful, balanced, and visually vibrant for serving.
  • Serve and Enjoy Immediately: Transfer the salad to a serving platter or bowl, garnish with extra parsley or a drizzle of olive oil if desired.
    Serve chilled or at room temperature alongside grilled proteins, fresh bread, or on its own for a refreshing, satisfying meal.
    Leftovers can be stored in an airtight container in the refrigerator for up to 3–4 days, making it a perfect make-ahead option for lunches or gatherings.

Notes

  • Rinse pasta with cold water after cooking to stop it from overcooking and to keep it from sticking.
  • Soaking red onions in cold water reduces sharpness and makes their flavor milder.
  • The lemon-olive oil dressing can be made ahead and stored in the fridge for up to a week.
  • Adjust the amount of dressing gradually; start with 1/4 cup and add more to taste.
  • Feel free to swap vegetables based on seasonality or preference—zucchini, carrots, or spinach work well.