Greek Rigatoni Pasta Salad

by

Greek Rigatoni Pasta Salad 🇬🇷🍝

A bright, Mediterranean-style pasta salad combining al dente rigatoni with crisp vegetables, briny olives, creamy feta, and a tangy lemon-oregano dressing. It’s refreshing, filling, and perfect for meal prep, picnics, or summer gatherings.

🧾 Ingredients

For the salad:

  • 300 g rigatoni pasta
  • 1 cup cherry tomatoes (halved)
  • 1 cucumber (diced)
  • 1/2 red onion (thinly sliced)
  • 1/2 cup Kalamata olives (pitted & halved)
  • 1/2 cup feta cheese (crumbled)
  • 1/2 red bell pepper (chopped)
  • 2 tbsp fresh parsley (chopped)

For the dressing:

  • 1/4 cup olive oil
  • 2 tbsp lemon juice (fresh)
  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp dried oregano
  • 1 small garlic clove (minced)
  • Salt & black pepper to taste

👨‍🍳 Instructions

  1. Cook pasta:
    Boil rigatoni in salted water until al dente. Drain and rinse under cold water to stop cooking.
  2. Prep vegetables:
    Chop all vegetables and set aside in a large mixing bowl.
  3. Make dressing:
    Whisk olive oil, lemon juice, vinegar, mustard, oregano, garlic, salt, and pepper until well combined.
  4. Combine:
    Add cooled pasta to vegetables, pour dressing over, and toss well.
  5. Finish:
    Gently fold in feta cheese and parsley.
  6. Chill (recommended):
    Refrigerate for 20–30 minutes before serving for best flavor.

📝 Description

Greek Rigatoni Pasta Salad is a fusion of classic Greek salad flavors with hearty pasta. The rigatoni holds the dressing beautifully in its ridges, while feta and olives bring salty richness. Fresh vegetables balance everything with crunch and brightness, making it a versatile dish for any occasion.

💡 Tips for Best Results

  • Rinse pasta with cold water to prevent clumping.
  • Add feta last to keep it from breaking too much.
  • Let it rest in the fridge for deeper flavor absorption.
  • If making ahead, reserve a little dressing to refresh before serving.
  • Use high-quality olive oil—it really changes the flavor.

🍽️ Servings

  • Serves: 4–6 people
  • Meal prep: lasts 3–4 days refrigerated

🔬 Nutritional Information (approx. per serving)

  • Calories: 380–450 kcal
  • Carbohydrates: 45–55 g
  • Protein: 10–14 g
  • Fat: 16–22 g
  • Fiber: 4–6 g
  • Sodium: Moderate (depends on feta/olives)

 Health Benefits

  • Olive oil: rich in heart-healthy monounsaturated fats
  • Vegetables: high in fiber, antioxidants, and vitamins
  • Feta cheese: provides calcium and protein
  • Olives: contain beneficial fats and anti-inflammatory compounds
  • Garlic & oregano: support immune health and digestion

❓ Q&A

Q: Can I make this gluten-free?
Yes, simply replace rigatoni with gluten-free pasta.

Q: Can I add protein?
Absolutely—grilled chicken, shrimp, or chickpeas work well.

Q: Can I make it vegan?
Swap feta with vegan cheese or tofu feta alternative.

Q: Why does my pasta salad taste dry later?
Pasta absorbs dressing over time—add a splash of olive oil or extra dressing before serving.

Q: Can I serve it warm?
Yes, but it’s traditionally best served chilled or at room temperature.

Leave a Comment