Greek Rigatoni Pasta Salad
Indulge in the vibrant flavors of Greek Rigatoni Pasta Salad, a delightful Mediterranean dish that’s perfect for any occasion! This quick and easy salad combines al dente rigatoni pasta with juicy cherry tomatoes, crunchy cucumbers, and briny Kalamata olives, all tossed in a tangy homemade dressing. Ready in just 20 minutes, it’s an ideal choice for potlucks, BBQs, or a nutritious lunch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Approximately six servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Ingredients
Scale
- 12 oz rigatoni pasta
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/2 cup Kalamata olives, sliced
- 1/3 cup red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup extra virgin olive oil
- 2 tablespoons red apple vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1 clove garlic, minced
- Salt and black pepper to taste
Instructions
- Cook the rigatoni in a large pot of salted boiling water until al dente (about 10 minutes). Drain and rinse under cold water to cool.
- In a small bowl, whisk together olive oil, red apple vinegar, Dijon mustard, oregano, garlic, salt, and pepper.
- In a large mixing bowl, combine cooled pasta with cherry tomatoes, cucumber, olives, red onion, and feta cheese.
- Drizzle the dressing over the salad and toss until well coated.
- For enhanced flavors, refrigerate for at least 20 minutes before serving. Garnish with fresh parsley.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 290
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg