Greek Pasta Salad Mediterranean (Printable View)
Mediterranean pasta with crisp vegetables, feta, and zesty dressing
# 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 Steps:
01 - Cook the pasta in salted boiling water according to package instructions until al dente. Drain and rinse under cold water to cool; set aside.
02 - In a large salad bowl, combine the cucumber, cherry tomatoes, red onion, green bell pepper, and olives.
03 - Add the cooled pasta to the bowl with the vegetables.
04 - In a small bowl or jar, whisk together olive oil, red wine vinegar, garlic, oregano, salt, and pepper to make the dressing.
05 - Pour the dressing over the pasta and vegetable mixture. Toss thoroughly to combine.
06 - Gently fold in the feta cheese and fresh herbs, if using.
07 - Chill in the refrigerator for at least 15 minutes before serving for the best flavor. Serve cold or at room temperature.
# Expert Advice:
01 -
- The flavors deepen beautifully, meaning leftovers taste even better the next day
- It travels perfectly to picnics, potlucks, and beach days without wilting or sogging
02 -
- The salad needs at least 15 minutes of chilling time for the flavors to marry properly
- Add the feta at the end so it does not break down into the dressing
03 -
- Save some pasta water before draining to thin the dressing if it thickens too much
- Let the salad sit at room temperature for 10 minutes before serving