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Close-up of rotini pasta coated in lemon-oregano dressing with cherry tomatoes and cucumbers. (Greek Pasta Salad)

Greek Pasta Salad with Zesty Lemon Oregano Vinaigrette

A vibrant, Mediterranean-inspired Greek Pasta Salad featuring al dente rotini, crisp cucumbers, cherry tomatoes, and cubed feta, all tossed in a glistening lemon-oregano dressing. Perfect for meal prep, potlucks, or a refreshing summer lunch.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 cups
Course: Lunch, Side Dish
Cuisine: Greek, Mediterranean
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

Main Recipe
  • 1 lb (450g) Rotini Pasta Cooked al dente
  • 2 cups (300g) Cherry Tomatoes Halved
  • 1 large (300g) English Cucumber Sliced, unpeeled
  • 1/2 small (50g) Red Onion Thinly sliced crescents
  • 1/2 cup (75g) Kalamata Olives Pitted
  • 6 oz (170g) Feta Cheese Cubed
  • 1/2 cup (120ml) Extra Virgin Olive Oil High quality
  • 1/4 cup (60ml) Fresh Lemon Juice Approx. 2 lemons
  • 2 tsp (2g) Dried Oregano Flakes
  • 1 tsp (6g) Sea Salt Plus 2 tbsp for pasta water

Equipment

  • 1 Large Stockpot For boiling pasta
  • 1 Matte White Ceramic Bowl For serving and presentation
  • 1 Small Whisk For emulsifying the dressing

Method
 

Cook the Pasta
  1. Cook the rotini in a large pot of salted boiling water until al dente, usually about 8-10 minutes.
  2. Drain and rinse immediately with cold water to stop cooking and remove excess starch.
Prepare the Dressing
  1. Whisk olive oil, lemon juice, dried oregano, and salt together until the dressing is glistening and well-combined.
Assemble the Salad
  1. Toss the cooled pasta with most of the dressing. Fold in tomatoes, cucumbers, and red onions.
  2. Top with cubed feta and Kalamata olives, then drizzle with remaining dressing.

Notes

Rinse the pasta thoroughly to keep it from sticking.
Use cold-pressed olive oil for the best glistening effect.