Anti Inflammatory Classic Greek Pasta Salad
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Learn more →Ingredients
6 servings
- 12 oz rotini pasta
- 1 tbsp kosher salt, for pasta water
- 1 english cucumber, halved lengthwise and sliced into half-moons
- 1 ½ cups cherry tomatoes, halved
- 1 cup kalamata olives, pitted and halved
- 1 red bell pepper, diced
- ½ red onion, thinly sliced
- 6 oz feta cheese, crumbled
For the dressing
- ⅓ cup extra-virgin olive oil
- 3 tbsp red wine vinegar
- 1 tsp dried oregano
- ½ tsp garlic powder
- ½ tsp dijon mustard
- ½ tsp kosher salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Bring a large pot of water to a boil and add 1 tbsp kosher salt. Cook the rotini according to package directions until al dente, tender with a slight resistance at the center, about 8–10 minutes. Drain through a colander, rinse under cold running water until the pasta is completely cool, and shake off excess water.
- 2
While the pasta cooks, whisk together the olive oil, red wine vinegar, dried oregano, garlic powder, Dijon mustard, 1/2 tsp kosher salt, and black pepper in a small bowl until the dressing is smooth and emulsified.
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