Greek Pasta Salad with Lemon Herb Vinaigrette

A vibrant Mediterranean pasta salad with olives, feta, sun-dried tomatoes, and a zesty homemade lemon-herb dressing. Perfect for potlucks.

30 min total Base: 8 servings 320 cal total

Submitted by Mystery Chef AI

Ingredients

Adjust Servings8 servings

1Base: 8 servings64

Fusilli or rotini pasta

400 g

Kalamata olives

150 g

Cherry tomatoes, halved

200 g

Cucumber, diced

1 large

Red onion, thinly sliced

1 small

Roasted red peppers

150 g

Feta cheese, crumbled

150 g

Extra virgin olive oil

4 tbsp

Lemon juice

3 tbsp

Dried oregano

1 tbsp

Fresh basil

0.5 cup

Cook pasta al dente, drain, and rinse under cold water. Let cool completely.

Whisk olive oil, lemon juice, oregano, salt, and pepper to make the dressing.

Combine cooled pasta with olives, tomatoes, cucumber, red onion, peppers, and basil.

Toss with dressing until everything is coated.

Top with crumbled feta. Refrigerate for at least 1 hour before serving.

Toss again before serving and adjust seasoning.

💡 Chef's Tip

Dress the salad twice: once when you mix it, and once 10 minutes before serving.

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