Greek Pasta Salad (Printable Version)
Pasta, crisp veggies, olives, and feta combined in a refreshing Mediterranean-inspired bowl.
# What You'll Need:
→ Pasta
01 - 250 g (9 oz) short pasta (fusilli, penne, or farfalle)
→ Vegetables
02 - 200 g (1 cup) cherry tomatoes, halved
03 - 1 medium cucumber, diced
04 - 1 small red onion, thinly sliced
05 - 1 small red bell pepper, diced
→ Olives & Cheese
06 - 100 g (2/3 cup) Kalamata olives, pitted and halved
07 - 120 g (4 oz) feta cheese, cubed or crumbled
→ Dressing
08 - 60 ml (1/4 cup) extra-virgin olive oil
09 - 2 tbsp red wine vinegar
10 - 1 tsp dried oregano
11 - 1 small garlic clove, minced
12 - 1/2 tsp Dijon mustard
13 - Salt and freshly ground black pepper, to taste
→ Garnish
14 - 2 tbsp fresh parsley or dill, chopped (optional)
# Steps to Follow:
01 - Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and rinse under cold water to cool completely.
02 - In a large salad bowl, combine the cherry tomatoes, cucumber, red onion, red bell pepper, and Kalamata olives.
03 - In a small bowl or jar, whisk together olive oil, red wine vinegar, oregano, garlic, Dijon mustard, salt, and pepper to make the dressing.
04 - Add the cooled pasta to the vegetables. Pour the dressing over the salad and toss gently to combine.
05 - Add the feta cheese and gently mix, taking care not to break it up too much.
06 - Taste and adjust seasoning if necessary. Garnish with chopped parsley or dill, if desired.
07 - Serve immediately, or chill for 30 minutes for enhanced flavor.
# Additional Tips::
01 -
- Quick to prepare and on the table in just thirty minutes
- Full of vibrant colors and textures making every bite interesting
- Easily vegetarian and can suit gluten-free diets with pasta swaps
- Delicious served chilled or at room temperature for total flexibility
02 -
- Makes perfect leftovers and even tastes better on day two
- A great vegetarian meal with protein from feta and pasta
- Gluten-free pasta works beautifully if you need to avoid wheat
- Every time I use block feta instead of pre-crumbled, the salad just feels extra special and creamy. This dish always reminds me of my first trip to Greece when the tomatoes tasted like pure sunshine and good olive oil made everything better.
03 -
- Always shock the pasta with cold water to stop it from turning mushy
- Rub the dried oregano to wake up its aroma before whisking into the dressing
- Making the salad at least thirty minutes ahead lets the flavors meld for the absolute best taste