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
Scale
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.
