Greek Pasta Salad

4.72 from 7 votes

This Greek pasta salad with feta is a perfect side dish for picnics and barbecues and makes a great tasting lunch, too!

Prep Time20

Cook Time20

Total Time40

Course: Salads

Cuisine: Greek

Diet: Vegetarian

Servings:

Bring a large pot of salted water to boil. Cook pasta according to package instructions. Drain in a large colander, rinse with cold water until cooled, and drain very well.
1 pkg. (16 oz.) rotini pasta, uncooked
In a large bowl, combine pasta, red onion (see note), cucumber, tomatoes, feta, olives, and garbanzo beans.
1 cup diced red onion, 2 cups diced English cucumber, 2 cups halved grape tomatoes, 6 ounces crumbled feta cheese, ½ cup halved kalamata olives, 1 can (16 oz.) garbanzo beans, rinsed and drained
In a small bowl, whisk together olive oil, vinegar, oregano, salt, pepper, and garlic powder until well combined.
½ cup extra virgin olive oil, ¼ cup red wine vinegar, 1 tablespoon dried oregano, 1 teaspoon kosher salt, ½ teaspoon coarse ground black pepper, ½ teaspoon garlic powder
Pour dressing over salad and stir until everything is well combined. Serve immediately or refrigerate until ready to serve, up to 24 hours. Stir again just prior to serving. Pasta will continue to absorb the dressing as the salad sits. Add more dressing if desired.

Pro tip: To lessen the sharp flavor of red onions, soak the cut onions in ice water for at least 10 minutes, drain well and pat dry.
Olives: If you prefer, the salad can be made without olives, or you can use black or green olives instead.
Shortcut: Use ¾ cup of your favorite Greek dressing instead of making your own. Flavor and nutrition will vary depending on what type of dressing you use.

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