Anti Inflammatory Greek Pasta Salad with Lemon-Herb Vinaigrette
This vibrant, crowd-pleasing salad is everything a warm-weather meal should be — bright, satisfying, and packed with ingredients that genuinely pull their weight. Whole wheat rotini brings more fiber and nutrients than refined pasta, while extra virgin olive oil and fresh lemon juice form a dressing that's as good for you as it tastes. Kalamata olives, cherry tomatoes, roasted red peppers, and cucumber pile on the color and the kind of plant-forward variety that makes this dish feel like a celebration rather than a compromise. Oregano, thyme, and garlic aren't just flavor boosters here — they're the backbone of a Mediterranean approach that naturally aligns with reducing dietary inflammation. The trick of tossing the warm pasta in half the vinaigrette first means every bite is deeply seasoned, not just coated on the surface. Crumbled feta folded in at the end adds creamy, salty contrast without overwhelming the fresh vegetables. Make it ahead for a weeknight dinner or a gathering — it serves six and only gets better after a rest in the fridge.
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Learn more →Ingredients
6 servings
For the salad
- 12 oz whole wheat rotini or penne pasta
- 1 english cucumber, halved lengthwise and sliced into half-moons
- 1 ½ cups cherry tomatoes, halved
- ½ cup kalamata olives, pitted and halved
- ½ red onion, thinly sliced
- 1 cup jarred roasted red peppers, drained and sliced
- 4 oz feta cheese, crumbled
- ¼ cup fresh parsley, roughly chopped
For the vinaigrette
- ⅓ cup extra virgin olive oil
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 1 tbsp red wine vinegar
- 2 cloves garlic, finely minced
- 1 tsp dried oregano
- ½ tsp dried thyme
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
- ¼ tsp crushed red pepper flakes (optional)
Instructions
- 1
Bring a large pot of well-salted water to a boil. Add the pasta and cook according to package directions until al dente, tender with a slight resistance at the center. Drain in a colander, rinse briefly under cold water to stop cooking, and shake off excess water.
- 2
While the pasta cooks, whisk together the olive oil, lemon juice, red wine vinegar, garlic, oregano, thyme, salt, black pepper, and crushed red pepper flakes, if using, in a small bowl until the dressing is emulsified and uniform.
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