Greek Lemon Oregano Pasta Salad with Oregano White Balsamic

Greek Lemon Oregano Pasta Salad Recipe at The Little Shop of Olive Oils

There’s something about a fresh pasta salad that just feels like summer. Whether you're heading to a backyard barbecue, packing a picnic, or looking for an easy lunch to enjoy throughout the week, this Greek Lemon Oregano Pasta Salad is always a favorite.

The secret is the dressing. Our Oregano White Balsamic Vinegar brings bright, herbaceous Mediterranean flavor that pairs beautifully with Garlic Olive Oil, fresh lemon, and Dijon mustard. It coats every bite of tender pasta, crisp vegetables, creamy feta, and briny Kalamata olives with just the right balance of freshness and flavor.

One of my favorite things about this recipe is how easily it comes together. You can prepare it ahead of time, and it actually tastes even better after the flavors have had a chance to mingle in the refrigerator for a little while.

It's hearty enough to enjoy as a light meal on its own, yet it also makes the perfect side dish alongside grilled chicken, seafood, burgers, or kabobs. If you're entertaining, this is one of those colorful dishes everyone reaches for first.

Since our Oregano White Balsamic is being retired, this recipe is a wonderful way to celebrate one of its best uses. The bright oregano notes truly shine in this vinaigrette, creating a fresh Mediterranean flavor that's difficult to duplicate.

Tips for the Best Pasta Salad

Cook the pasta just until al dente so it holds its shape after being dressed. Rinse it briefly under cool water to stop the cooking, then toss it with the vinaigrette while it's still slightly warm to help absorb even more flavor.

For the freshest taste, garnish with extra feta, chopped parsley, and a squeeze of fresh lemon just before serving.

This colorful pasta salad is easy, delicious, and one you'll find yourself making all season long.

Greek Lemon Oregano Pasta Salad

Tender rotini pasta tossed with crisp cucumbers, juicy tomatoes, Kalamata olives, feta cheese, and a bright homemade vinaigrette featuring our Oregano White Balsamic and Garlic Olive Oil.

Author
The Little Shop of Olive Oils
Prep Time
20 minutes
Cook Time
10 minutes
Servings
8 servings
Category

Salads

Cuisine
Mediterranean

Ingredients

  • 1 pound rotini pasta
  • 1 English cucumber, diced
  • 2 cups cherry tomatoes, halved
  • ¾ cup Kalamata olives, halved
  • ½ medium red onion, thinly sliced
  • 1½ cups crumbled feta cheese
  • ¼ cup chopped fresh parsley
  • 2 tablespoons chopped fresh oregano
  • ¼ cup Oregano White Balsamic
  • ⅓ cup Garlic Olive Oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Franklin Raw Honey
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

Directions

  1. Cook the pasta according to package directions until al dente.
  2. Drain and rinse briefly under cool water.
  3. In a small bowl, whisk together the Oregano White Balsamic, Garlic Olive Oil, lemon juice, lemon zest, Dijon mustard, honey, salt, and pepper.
  4. Place the cooled pasta into a large serving bowl.
  5. Add cucumber, tomatoes, olives, red onion, feta, parsley, and oregano.
  6. Pour the dressing over the salad.
  7. Toss gently until everything is evenly coated.
  8. Refrigerate for at least 20 minutes before serving.
  9. Garnish with additional feta, parsley, and fresh oregano.

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