Greek Pasta Salad (Printable Page)
# What You 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)
# How to Make It:
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.
# Helpful Tips:
01 -
For extra flavor, add sliced pepperoncini, capers, or artichoke hearts.
02 -
Make it gluten-free by using gluten-free pasta.
03 -
Can be prepared up to 1 day ahead; add the feta just before serving.
04 -
Pair with a crisp white wine such as Assyrtiko or Sauvignon Blanc.