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Greek Rigatoni Pasta Salad

A vibrant and flavorful pasta salad featuring tender rigatoni, fresh vegetables, briny olives, and creamy feta cheese, all tossed in a tangy vinaigrette.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 12 ounces rigatoni pasta
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 bell pepper, diced
  • 1 cup Kalamata olives, pitted and sliced
  • 1 cup feta cheese, crumbled
  • 1/4 cup red onion, finely chopped
Dressing
  • 1/4 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
Garnish
  • Fresh parsley (optional) For garnish

Method
 

Preparation
  1. Begin by boiling a large pot of salted water. Add the rigatoni and cook according to the package instructions until al dente, usually around 10-12 minutes. Drain the pasta and rinse it under cold water to halt the cooking process.
  2. While the pasta is cooking, chop all your vegetables: halve the cherry tomatoes, dice the cucumber and bell pepper, slice the olives, and finely chop the red onion.
  3. In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper until well combined.
Mixing
  1. In a large bowl, mix together the cooked rigatoni, chopped vegetables, olives, and crumbled feta cheese.
  2. Pour the dressing over the salad and toss gently to coat everything evenly.
Chill and Serve
  1. Let the salad sit in the refrigerator for at least 15 minutes before serving to allow the flavors to meld beautifully.
  2. Garnish with fresh parsley if desired.

Notes

This salad can be stored in an airtight container in the refrigerator for up to 3 days. For meal prep, consider keeping the dressing separate until just before serving.