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Greek Rigatoni Pasta Salad

Greek Rigatoni Pasta Salad

This Greek Rigatoni Pasta Salad combines fresh vegetables and a tangy dressing for a refreshing dish.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 people
Course: Salad, Side
Cuisine: Greek
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta Salad
  • 12 oz rigatoni pasta Holds the dressing beautifully with its ridges.
  • 1 cup cherry tomatoes, halved Adds a juicy, sweet pop.
  • ½ cup cucumber, diced Refreshing and crunchy.
  • ½ cup Kalamata olives, sliced A briny, salty contrast.
  • ⅓ cup red onion, thinly sliced Adds a mild, crisp bite.
  • ½ cup feta cheese, crumbled Creamy and tangy, a Greek salad essential!
  • ¼ cup fresh parsley, chopped Brightens the flavors.
For the Dressing
  • ¼ cup extra virgin olive oil The base of a rich, silky dressing.
  • 2 tablespoons red wine vinegar Brings the perfect tang.
  • 1 teaspoon Dijon mustard Helps emulsify the dressing.
  • 1 teaspoon dried oregano Classic Greek seasoning!
  • 1 clove garlic, minced A must for a flavorful dressing.
  • ½ teaspoon salt Enhances all the flavors.
  • ¼ teaspoon black pepper A touch of warmth and spice.

Equipment

  • Pot
  • Mixing Bowl

Method
 

  1. Cook rigatoni pasta according to package instructions. Drain and rinse under cold water.
  2. In a mixing bowl, combine the pasta, cherry tomatoes, cucumber, olives, red onion, feta cheese, and parsley.
  3. In a separate bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, oregano, garlic, salt, and black pepper.
  4. Pour the dressing over the pasta salad and toss to mix well.
  5. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.

Notes

You can add grilled chicken or shrimp for extra protein.