1. Start by boiling the pasta in salted water according to the package directions until it’s al dente. Once cooked, drain the pasta and rinse it briefly under cool water to stop the cooking process and help it cool down quickly. Let it drain well to avoid any excess water diluting your salad.

2. In a large bowl, combine the cooled pasta, chopped cucumber, halved cherry tomatoes, thinly sliced red onion, kalamata olives, crumbled feta, and chopped parsley. Pour the prepared lemon dressing over the top and toss everything gently to ensure it’s evenly coated. This gentle tossing is important to keep your ingredients fresh and intact, blending all those wonderful flavors.

3. To allow the flavors to meld beautifully, refrigerate your Greek Pasta Salad for at least 30 minutes before serving. This salad is incredibly versatile and can be served as a side dish or as a light meal on its own. It pairs wonderfully with grilled meats or can stand alone as a vegetarian option.