Greek Pasta Salad Mediterranean Style (Printable)
Vibrant Mediterranean pasta with crisp vegetables, tangy feta, and zesty dressing for a light meal.
# What You'll 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
# Steps:
01 - Boil pasta in salted water until al dente. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside.
02 - In a large salad bowl, combine diced cucumber, halved cherry tomatoes, sliced red onion, diced green bell pepper, and halved Kalamata olives.
03 - Add cooled pasta to the bowl with the prepared vegetables. Toss gently to mix evenly.
04 - Whisk together extra-virgin olive oil, red wine vinegar, minced garlic, dried oregano, salt, and black pepper in a small bowl or jar until emulsified.
05 - Pour the dressing over the pasta and vegetable mixture. Toss thoroughly to coat all ingredients evenly.
06 - Gently fold in feta cheese and fresh parsley or dill, being careful not to break up the 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 pasta soaks up that zesty Greek dressing while it chills making every bite more flavorful than the last
- It travels beautifully and actually tastes better after sitting in the fridge for a few hours
02 -
- Never skip rinsing the pasta under cold water or you will end up with a gummy clumpy salad
- Let the salad chill for at least 15 minutes before serving because the pasta needs time to drink up all that dressing
03 -
- Make the dressing in a small mason jar and shake it up it comes together faster and stores well if you make extra
- Cut your vegetables slightly larger than you think you should because they will soften slightly as the salad sits