If you’re searching for a refreshing, vibrant dish that bursts with Mediterranean flavors, this Greek Pasta Salad Recipe is your new go-to. It beautifully combines al dente pasta with juicy cherry tomatoes, cool cucumbers, briny Kalamata olives, and tangy feta cheese, all tied together with a zesty, herb-infused dressing. Whether you’re prepping for a family picnic, potluck, or just craving a colorful, light meal, this Greek Pasta Salad Recipe delivers irresistible taste and delightful textures that will have everyone asking for seconds.
Ingredients You’ll Need
The magic of any great recipe lies in its ingredients, and this Greek Pasta Salad Recipe is no exception. Each component is simple yet essential, bringing its own burst of flavor, crunch, or creaminess that makes the salad so special.
- 1 lb pasta (rotini, penne, or farfalle): Choose your favorite shape to hold the dressing perfectly and provide a satisfying bite.
- 1 cup cherry tomatoes, halved: Their sweetness and juiciness add a fresh pop of color and flavor.
- 1 cucumber, diced: Adds a refreshing crunch and balances the robust ingredients.
- 1/2 red onion, thinly sliced: Provides a delicate sharpness and brightness to the salad.
- 1 cup Kalamata olives, pitted and halved: Packed with salty, briny punch that elevates the Mediterranean vibe.
- 1 cup feta cheese, crumbled or cubed: Offers tangy creaminess that complements every bite.
- 1/4 cup fresh parsley, chopped (optional): A fresh herbaceous lift that adds a subtle earthiness and color.
- 1/4 cup extra virgin olive oil: The heart of the dressing, it brings richness and smoothness.
- 3 tablespoons red wine vinegar: Brings the perfect acidity to balance the oil and ingredients.
- 1 tablespoon fresh lemon juice: Adds bright citrus notes for extra zing.
- 1 teaspoon dried oregano: A classic Greek herb that deepens the flavor profile.
- 1 teaspoon Dijon mustard (optional): Helps emulsify the dressing while adding a gentle tang.
- Salt and pepper, to taste: Essential for seasoning and enhancing every flavor.
- 1 clove garlic, minced: Infuses a subtle kick and aromatic depth.
How to Make Greek Pasta Salad Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a rolling boil. Cook the pasta until it’s al dente, which means tender but still firm to the bite; this ensures your salad has the perfect texture. After draining, rinse the pasta under cold water to stop the cooking and cool it quickly, then drain it very well to avoid sogginess. Setting the pasta aside to dry slightly helps the dressing cling beautifully in the next steps.
Step 2: Prepare the Fresh Ingredients
While the pasta cooks, slice the cherry tomatoes in half, dice the cucumber into bite-sized pieces, thinly slice the red onion, and halve the Kalamata olives. If you prefer a milder onion flavor, soak the slices briefly in cold water to mellow their pungency. Getting all your veggies ready at this point keeps the process smooth and mess-free.
Step 3: Whisk the Dressing
In a small bowl, combine the extra virgin olive oil, red wine vinegar, fresh lemon juice, minced garlic, dried oregano, Dijon mustard (if using), and a good pinch of salt and pepper. Whisk vigorously until the dressing emulsifies and blends into a smooth, flavorful mixture. This dressing is the backbone of your Greek Pasta Salad Recipe, so don’t rush it – the better it’s mixed, the better it coats every ingredient.
Step 4: Combine and Toss
Place the cooked and cooled pasta in a large mixing bowl. Add the prepared tomatoes, cucumber, onion, olives, and crumbled feta cheese. Pour the dressing over everything and toss gently but thoroughly, ensuring every bite is bursting with Mediterranean zest. If you like, add the chopped parsley now for that final fresh burst of green and subtle flavor.
How to Serve Greek Pasta Salad Recipe
Garnishes
A sprinkle of fresh parsley is a lovely finishing touch, but you can also add a few whole olives or extra feta cubes on top for a pretty presentation. A light dusting of oregano or a few lemon wedges on the side can also elevate the look and taste, inviting everyone to dig in happily.
Side Dishes
This Greek Pasta Salad Recipe is a fabulous standalone dish for a light lunch, but it also pairs beautifully with grilled meats like chicken or lamb, pita bread and hummus, or a simple green salad. Its versatility makes it a fantastic complement to almost any Mediterranean-inspired meal.
Creative Ways to Present
For a fun twist, serve the salad inside hollowed-out bell peppers or tomatoes for individual portions bursting with color. You can also layer it in a glass trifle bowl for a stunning buffet centerpiece or pack it in mason jars for easy, portable lunches that look as good as they taste.
Make Ahead and Storage
Storing Leftovers
Greek Pasta Salad Recipe tastes even better after resting in the fridge because the flavors meld beautifully. Keep leftovers in an airtight container and store them in the refrigerator for up to 3 days. Just give it a gentle toss before serving as some settling may occur.
Freezing
Because this salad contains fresh vegetables and cheese, freezing is not recommended. The texture of the pasta and vegetables can become mushy upon thawing, and the flavors may dull. For the best experience, enjoy fresh or within a few days refrigerated.
Reheating
This salad is designed to be served cold or at room temperature, so reheating is unnecessary. If you prefer it slightly warmed, gently bring just a portion to room temperature and avoid microwave reheating to preserve the crunchy texture and fresh ingredients.
FAQs
Can I use a different type of pasta?
Absolutely! While rotini, penne, and farfalle are preferred for their shape and ability to hold dressing, feel free to use any pasta you have on hand, even elbows or shells. Just be sure to cook it al dente and cool it well before adding to the salad.
Is this Greek Pasta Salad Recipe suitable for vegetarians?
Yes, this recipe is vegetarian-friendly. The ingredients all come from plant-based or dairy sources, with no meat or animal-derived gelatin involved.
Can I add protein to this salad?
Definitely! Grilled chicken, shrimp, or even chickpeas make excellent protein additions and transform this salad into a hearty, well-rounded meal.
How long does the dressing keep?
The dressing can be made ahead and stored in the refrigerator for up to one week. Just whisk or shake it again before using, as the ingredients may separate over time.
What can I substitute for Kalamata olives?
If you’re not a fan of Kalamata olives, you can substitute with black olives or green olives, though the flavor profile will be slightly different. Capers also add a similar briny burst that complements this salad well.
Final Thoughts
This Greek Pasta Salad Recipe is truly a celebration of vibrant, fresh Mediterranean flavors that come together effortlessly. It’s a recipe that feels special yet is wonderfully simple to make, perfect for sharing with friends and family any time of the year. Give it a try—you might just find your next favorite salad here.
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Greek Pasta Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 to 8 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Greek
- Diet: Vegetarian
Description
This vibrant Greek Pasta Salad is a delightful blend of al dente pasta, fresh vegetables, tangy olives, and creamy feta cheese, all tossed in a zesty homemade dressing. Perfect for warm weather lunches, family gatherings, or as a savory side dish, this recipe balances fresh and bold Mediterranean flavors in every bite.
Ingredients
Pasta and Vegetables
- 1 lb (16 oz) pasta (such as rotini, penne, or farfalle)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1 cup Kalamata olives, pitted and halved
Cheese and Garnish
- 1 cup feta cheese, crumbled or cubed
- 1/4 cup fresh parsley, chopped (optional, for garnish)
Dressing
- 1/4 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon Dijon mustard (optional)
- 1 clove garlic, minced
- Salt and pepper, to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain the pasta and rinse it under cold water to cool it down quickly. Drain well and set aside to ensure it’s fully dry.
- Prepare the Vegetables: While the pasta cooks, halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and pit and halve the Kalamata olives. Set these aside in a large mixing bowl.
- Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, fresh lemon juice, dried oregano, minced garlic, and Dijon mustard (if using). Season with salt and freshly ground black pepper to taste.
- Combine Ingredients: Add the cooled pasta to the bowl with the prepared vegetables. Pour the dressing over the salad and toss gently to combine, ensuring everything is evenly coated.
- Add Cheese and Garnish: Fold in the crumbled or cubed feta cheese carefully to avoid breaking it up too much. Sprinkle with fresh chopped parsley if desired for a burst of color and fresh flavor.
- Chill and Serve: Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature as a refreshing, Mediterranean-inspired dish.
Notes
- Ensure the pasta is thoroughly drained and cooled to prevent the salad from becoming soggy.
- For added protein, grilled chicken or chickpeas can be incorporated.
- Dijon mustard in the dressing is optional but adds a nice depth of flavor and helps emulsify the dressing.
- This salad can be made a day ahead and stored in the refrigerator for up to 2 days.
- Feel free to swap out vegetables based on seasonality or preference, such as adding bell peppers or artichoke hearts.
