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Greek pasta salad brings the sunshine of the Mediterranean right to your table with tender pasta, juicy tomatoes, crunchy cucumber, and briny olives. The zippy red wine vinaigrette brightens everything, and a good scattering of feta takes it over the top. It is the perfect make-ahead option for potlucks or easy lunches.
I made this Greek pasta salad for a neighborhood cookout and was shocked when even kids asked for seconds. Now I always keep the ingredients on hand in summer for last-minute gatherings or easy weekday meals.
Ingredients
- Short pasta: Like fusilli, penne, or farfalle brings a satisfying chew and holds the dressing well. Look for pasta with a rough surface which absorbs flavor better.
- Cherry tomatoes: Add juiciness and a burst of color. Pick ones that are firm, bright, and sweet.
- Cucumber: Delivers crunch and freshness. Persian or English cucumbers are ideal for fewer seeds and tender skin.
- Red onion: Gives tang and a bit of spicy bite. Choose onions with tight skin and no bruises for best flavor.
- Red bell pepper: Adds sweetness and crunch. Look for peppers that are glossy and heavy for their size.
- Kalamata olives: Contribute brininess and big Mediterranean flavor. Buy pitted olives in brine for ease of chopping and better taste.
- Feta cheese: Offers creamy saltiness. Always use Greek-style feta in a block if possible and cube or crumble it yourself for the richest texture.
- Extra-virgin olive oil: Forms the silky base of the dressing. Choose cold-pressed oil for pure flavor.
- Red wine vinegar: Gives sharpness and depth. Look for aged vinegar for the best punch.
- Dried oregano: Adds signature Greek character. Rub the dried oregano between your fingers to release the essential oils before using.
- Garlic: Creates savory undertones. Use fresh small cloves for the mildest but truest flavor.
- Dijon mustard: Emulsifies the dressing for a just-right creaminess.
- Salt and black pepper: Essential to bring all the flavors together. Always season salad at the very end and taste as you go.
- Fresh parsley or dill: For garnish delivers bright herby finish. Choose herbs that are fresh and green.
Step-by-Step Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil and add the pasta. Stir once and cook until al dente following the package directions. Drain and rinse thoroughly under cold water until pasta is fully cooled. This stops the cooking and helps the pasta keep its shape in the salad.
- Prepare the Vegetables:
- In a spacious salad bowl, add the halved cherry tomatoes, diced cucumber, thinly sliced red onion, and diced red bell pepper. Add the halved Kalamata olives as well. Toss gently with clean hands to combine without crushing the vegetables.
- Make the Dressing:
- In a small bowl or jar, whisk together the extra-virgin olive oil, red wine vinegar, dried oregano, minced garlic, Dijon mustard, salt, and black pepper. Whisk rapidly until you see a slightly thick creamy dressing form and the oil and vinegar no longer look separate.
- Combine Pasta and Vegetables:
- Add the cooled, drained pasta to the bowl with the vegetables. Pour all the dressing over the mixture and use large spoons or tongs to toss until every piece is coated. Work gently to keep the vegetables crisp.
- Fold in the Feta:
- Scatter the cubed or crumbled feta over the salad. Use a soft hand to mix just until the cheese is distributed but not overly broken up, so you get creamy bits in every bite.
- Adjust Seasoning and Garnish:
- Taste a spoonful and adjust the seasoning with a pinch more salt or a crack of black pepper if needed. Sprinkle chopped parsley or dill over the top for extra color and aroma.
- Chill and Serve:
- For best flavor, let the salad chill in the fridge for thirty minutes before serving. Serve chilled from the bowl or pack into individual containers for meal prep.
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Greek pasta salad keeps well in the refrigerator for up to three days. Store it in a tightly sealed container to keep the vegetables crisp. Hold off on adding the feta and herbs until just before serving if storing overnight as they stay freshest that way.
Ingredient Substitutions
You can use any short pasta you like such as rotini or shells. Vegan feta can replace dairy feta if you need a plant-based version. Yellow bell pepper can swap with red or even roasted peppers if you are out. Capers or artichoke hearts make tasty extras for intense flavor.
Serving Suggestions
Serve this salad as a main dish for lunch with crusty bread. It also makes a vibrant side for grilled chicken, fish, or vegetarian kebabs. Pair with a glass of crisp white wine to bring out the brightness in the dressing.
Cultural Context
Greek pasta salad puts a classic American spin on traditional Greek flavors like feta, olives, and oregano. While you would not find this exact dish in Greece, the flavors are inspired by the famous Greek village salad or horiatiki. The pasta makes it more filling and portable, perfect for picnics and gatherings.
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Common Questions
- → What type of pasta works best?
Short pasta like fusilli, penne, or farfalle holds dressings well and pairs perfectly with the chunky vegetables.
- → Can I make this ahead of time?
Yes, prepare up to one day in advance. For best texture, add feta just before serving and keep refrigerated.
- → Are there gluten-free options?
Absolutely! Select your favorite gluten-free short pasta to accommodate dietary needs without losing flavor.
- → What garnishes work well?
Fresh herbs like dill or parsley add brightness, while extras like capers, pepperoncini, or artichoke hearts can boost flavor.
- → How do I store leftovers?
Place in an airtight container and refrigerate for up to two days. Stir well before serving and refresh with added herbs if desired.