Description
Horiatiki Pasta Salad is a vibrant and refreshing Mediterranean-inspired dish that combines tender cooked pasta with fresh vegetables, Kalamata olives, and a tangy dressing of olive oil, red wine vinegar, and lemon juice. Crumbled feta cheese adds a creamy, salty touch, making this salad perfect as a light meal or side dish, especially enjoyed chilled.
Ingredients
Scale
Main Ingredients
- 2 cups cooked pasta (penne, fusilli, or rotini)
- 1 cucumber, diced
- 1 pint cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/4 cup Kalamata olives, pitted and sliced
- 1/4 cup feta cheese, crumbled (optional for a vegan version)
Dressing
- 2 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 tsp dried oregano
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Cook the Pasta: Cook the pasta according to package instructions until al dente. Drain and set aside to cool slightly to avoid wilting the fresh vegetables.
- Combine Vegetables and Pasta: In a large mixing bowl, add the cooled pasta, diced cucumber, halved cherry tomatoes, thinly sliced red onion, and sliced Kalamata olives, mixing gently to distribute the ingredients evenly.
- Add the Dressing: Drizzle the extra virgin olive oil, red wine vinegar, and lemon juice over the salad to infuse it with fresh, tangy flavors.
- Season: Sprinkle dried oregano, salt, and freshly ground black pepper over the mixture. Toss gently to combine all the flavors without breaking up the vegetables.
- Add Feta Cheese: If using, scatter the crumbled feta cheese on top of the salad, adding a creamy and salty contrast to the fresh vegetables.
- Chill: Cover and place the salad in the refrigerator for at least 30 minutes to allow the flavors to meld together beautifully.
- Serve: Serve the pasta salad chilled as a delightful Mediterranean side dish or a light and nourishing meal on its own.
Notes
- For a vegan version, omit the feta cheese or substitute with a plant-based cheese alternative.
- Make sure the pasta is completely cooled before mixing with the vegetables to prevent sogginess.
- This salad can be made a few hours ahead and stored in the refrigerator for up to 2 days for best freshness.
- Feel free to add fresh herbs like parsley or basil for additional flavor.
- Use gluten-free pasta to make this salad suitable for gluten-free diets.
