Greek Pasta Salad: Fresh Mediterranean Lunch

A vibrant Mediterranean pasta salad with al dente bow tie pasta, crisp veggies, feta cheese, and tangy lemon-herb dressing. Refreshing, protein-packed, and perfect for meals on the go.

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Course: Lunch Salad

Cuisine: Greek/Mediterranean

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: servings

Calories: 280kcal

Author: Eva Stoner

Ingredients

12 oz bow tie pasta
1 medium cucumber, diced
2 cups grape tomatoes, halved
1 cup Kalamata olives
1/2 red bell pepper, chopped
1/4 red onion, thinly sliced
8 oz crumbled feta cheese
3 tbsp olive oil
1/4 cup fresh lemon juice
2 garlic cloves, minced
1 tsp dried oregano
1/2 tsp salt
1/2 cup fresh parsley, chopped
Freshly ground black pepper

Instructions

Bring 4 quarts water to boil. Cook pasta until al dente (about 2-3 minutes). Rinse with olive oil to prevent sticking.
In a large bowl, combine cold pasta, cucumbers, tomatoes, olives, bell pepper, and red onion.
In a separate jar, whisk oil, lemon juice, garlic, oregano, salt, and pepper until emulsified.
Pour dressing over salad and toss gently to coat. Mix in crumbled feta and 1/2 of the parsley.
Chill for at least 30 minutes before serving.

Notes

Store in airtight container for up to 3 days
Add chickpeas for extra protein
Use bow tie pasta for optimal texture
For best flavor, refrigerate 1 hour before serving

Nutrition