DINNER IN 20 MINUTES
PANTRY-FRIENDLY
1
Step 1
Cook the pasta in salted water, drain and rinse under cold water to cool.
DINNER IN 20 MINUTES
PANTRY-FRIENDLY
VEGETARIAN · LUNCH
Greek Pasta Salad
Greek pasta salad with cucumber, tomatoes, olives, red onion and feta in an oregano dressing. A 20-minute vegetarian lunch for 4.
Total time20 min
YieldServes 4
DietVegetarian
Shopping11 ingredients
DifficultyEasy
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Everything you need, in order.
Check ingredients as you gather them, then work through 4 calm, clearly numbered steps.
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Ingredients
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Method
4 steps · about 20 minutes total
2
Step 2
Whisk the olive oil, vinegar, oregano, salt and pepper.
3
Step 3
Toss the pasta with the cucumber, tomatoes, onion, olives and dressing.
4
Step 4
Top with the feta.
Before you serve
Cooking notes & good-to-know answers.
Small details for confident timing, useful swaps, and safer leftovers.
Cooking notes
Rinsing the pasta stops it sticking together as it cools.
Keeps for two days in the fridge; add the feta just before serving.
Add chickpeas or grilled chicken to make it more filling.
Good to know
Yes. Keep the dressing and feta separate and mix just before serving.
Short shapes that hold dressing, like fusilli, penne or farfalle.
Yes. Cubed mozzarella or halloumi also work.
About this recipe
Greek pasta salad brings the flavours of a Greek salad to pasta: cucumber, tomatoes, olives, red onion and feta in a simple oregano dressing. It packs well for lunch boxes and picnics.
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