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Greek Pasta Salad with Red Wine Vinaigrette

Skip the store-bought deli pasta salads and whip up this crowd favorite recipe for Greek Pasta Salad with Red Wine Vinaigrette.
5 from 15 votes
Prep Time 3 hrs
Cook Time 10 mins
Total Time 3 hrs 10 mins
Servings 8 servings

Ingredients  

For the pasta salad:

  • 2 1/2 cups uncooked pasta, such as penne or rotini
  • 2/3 cup sliced red onions
  • 15 cherry tomatoes, halved
  • 1 cup diced cucumbers
  • 3/4 cup sliced olives
  • 3/4 cup diced green peppers
  • 1 cup crumbled feta cheese

For the vinaigrette:

  • 1/3 cup red wine vinegar
  • 2 teaspoons freshly squeezed lemon juice
  • 1 1/2 teaspoons minced garlic
  • 1 teaspoon sugar
  • 2 teaspoons dried oregano
  • 1/2 cup extra-virgin olive oil

Instructions 

Make the pasta salad:

  • Bring a large pot of salted water to a boil. Add the pasta and cook it until al dente. Strain the pasta and transfer it to a large bowl to cool slightly. While the pasta cools, make the dressing.

Make the dressing:

  • In a small bowl, whisk together all of the dressing ingredients, except for the olive oil. While whisking, stream in the olive oil. Season the dressing with salt and pepper, to taste.
  • Add the red onions, tomatoes, cucumbers, olives, green peppers and feta cheese to the bowl with the pasta.
  • Pour the dressing over the pasta, tossing to combine, then cover the salad with plastic wrap and refrigerate it for at least 3 hours and up to overnight. When ready to serve, toss the pasta salad again and enjoy cold or at room temperature.
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