Description
This Greek Pasta Salad is easy and perfect any time! It combines tender rotini pasta with arugula, cherry tomatoes, cucumbers, olives, red onion, crumbled feta cheese, and a homemade vinaigrette.
Ingredients
- 12 oz tri-colored rotini pasta
- 1 cup cherry tomatoes, sliced
- 1 cucumber, chopped
- 1/4 cup red onions, chopped
- 1/4 cup black olives, chopped
- 1/3 cup feta cheese crumbles
- 3 oz organic arugula
For the salad dressing:
- 1/2 cup balsamic vinegar
- 1/3 cup olive oil
- 1 tsp Dijon mustard
- 1 tsp ground mustard
- 3 tsp brown sugar
- 1/2 tsp black pepper
- 1/2 tsp oregano
Instructions
- Cook the pasta according to instructions and set it aside.
- In a small bowl, add the balsamic vinegar, olive oil, Dijon mustard, ground mustard, brown sugar, black pepper, and oregano. Whisk (paid link) until smooth. Set aside.
- In a large bowl, add the cooked pasta, cherry tomatoes, cucumber, red onions, black olives, arugula, and feta cheese crumbles. Top with the homemade salad dressing.
- Toss all ingredients together.
Notes
You can substitute fusilli (a wider, more open spiral), penne, farfalle, macaroni, or even orzo for the rotini. You can also use gluten-free pasta.
In place of the arugula, baby spinach or kale also works well. Baby spinach keeps it bite-sized. If you use full-size spinach, chop them into smaller pieces.
If you’re not a fan of feta cheese, you can substitute goat cheese. If you want a vegan pasta salad, you can omit it.
For the homemade salad dressing, you can also use white balsamic vinegar for a milder flavor, and it won’t turn a salad dressing brown.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Toss
- Cuisine: Greek
Nutrition
- Calories: 199
- Fat: 2.8g