Description
Greek Rigatoni Pasta Salad is a vibrant and flavorful dish that captures the essence of Mediterranean cuisine. This colorful salad combines tender rigatoni pasta with juicy cherry tomatoes, crisp cucumbers, briny Kalamata olives, and creamy feta cheese, all tossed in a tangy homemade dressing. Perfect for potlucks, summer barbecues, or quick meal-prep lunches, this salad can be assembled in just 20 minutes. It’s not only delicious but also packed with nutritious ingredients, making it a satisfying option for any occasion. Enjoy it chilled or at room temperature for a refreshing and hearty meal that everyone will love.
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
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the rigatoni in boiling salted water until al dente (about 10 minutes). Drain and rinse under cold water.
- In a small bowl, whisk together olive oil, red apple vinegar, Dijon mustard, oregano, garlic, salt, and black pepper.
- In a large mixing bowl, combine the cooled pasta with cherry tomatoes, cucumber, olives, red onion, and feta cheese.
- Drizzle the dressing over the salad and toss until evenly coated.
- For best flavor melds, refrigerate for at least 20 minutes before serving. Garnish with fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 320
- Sugar: 4g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 10mg