Greek Pasta Salad Mediterranean (Printable version)
Mediterranean pasta salad with crisp vegetables, feta, and zesty Greek dressing. Ideal for summer meals.
# What you need:
→ Pasta
01 - 8 oz short pasta (penne, fusilli, or farfalle)
→ Vegetables
02 - 1 medium cucumber, diced
03 - 1 cup cherry tomatoes, halved
04 - 1 small red onion, thinly sliced
05 - 1 green bell pepper, diced
06 - 1/2 cup Kalamata olives, pitted and halved
→ Cheese
07 - 5 oz feta cheese, cubed or crumbled
→ Dressing
08 - 4 tbsp extra-virgin olive oil
09 - 2 tbsp red wine vinegar
10 - 1 garlic clove, finely minced
11 - 1 tsp dried oregano
12 - Salt and freshly ground black pepper, to taste
→ Herbs & Garnish
13 - 2 tbsp fresh parsley or dill, chopped (optional)
# How to make it:
01 - Boil pasta in salted water according to package directions until al dente. Drain and rinse under cold water to stop cooking; set aside to cool completely.
02 - In a large salad bowl, combine diced cucumber, halved cherry tomatoes, sliced red onion, diced bell pepper, and halved olives.
03 - Add cooled pasta to the vegetable bowl and toss gently to distribute evenly.
04 - Whisk together olive oil, red wine vinegar, minced garlic, oregano, salt, and pepper in a small bowl or jar until emulsified.
05 - Pour dressing over pasta and vegetable mixture. Toss thoroughly to coat all ingredients evenly.
06 - Gently fold in feta cheese and fresh herbs if using, being careful not to break up cheese too much.
07 - Refrigerate for at least 15 minutes to allow flavors to meld. Serve cold or at room temperature.
# Expert tips:
01 -
- The flavors get even better after a few hours in the fridge, so it's perfect for making ahead
- It travels beautifully to picnics and barbecues without wilting like delicate greens
- You can customize it with whatever vegetables are lingering in your crisper drawer
02 -
- Rinsing pasta under cold water isn't just about cooling it down, it removes excess starch that would otherwise make your salad gummy and gluey
- Adding salt to your pasta water is crucial because the pasta itself absorbs flavor, which means every bite will be seasoned throughout not just on the surface
- Letting the dressed salad rest in the refrigerator isn't optional, the pasta needs time to absorb the dressing and the vegetables need to release some of their natural juices
03 -
- Cutting your vegetables into uniform bite-sized pieces ensures every forkful has the perfect balance of ingredients
- Letting the dressed salad rest for at least thirty minutes before serving isn't just convenient, it's essential for the best flavor