Description
A refreshing and vibrant Greek Pasta Salad featuring al dente pasta, crisp vegetables, briny Kalamata olives, and tangy feta cheese, tossed in a zesty homemade vinaigrette. Perfect as a light meal or a side dish for gatherings.
Ingredients
Scale
Pasta
- 1 lb (16 oz) pasta (such as rotini, penne, or farfalle)
Vegetables
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1 cup Kalamata olives, pitted and halved
Cheese
- 1 cup feta cheese, crumbled or cubed
Dressing
- 1/4 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon Dijon mustard (optional)
- 1 clove garlic, minced
- Salt and pepper, to taste
Garnish
- 1/4 cup fresh parsley, chopped (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain the pasta and rinse it under cold water to cool it down quickly. Drain well and set aside to ensure it’s fully dry.
- Prepare the Vegetables: While the pasta is cooling, halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and halve the Kalamata olives.
- Make the Dressing: In a small bowl or jar, whisk together the extra virgin olive oil, red wine vinegar, fresh lemon juice, dried oregano, Dijon mustard (if using), minced garlic, salt, and pepper. Taste and adjust seasoning as desired.
- Assemble the Salad: In a large bowl, combine the cooked and cooled pasta with the prepared vegetables (tomatoes, cucumber, onion, and olives). Add the crumbled or cubed feta cheese and toss everything together gently.
- Add the Dressing: Pour the dressing over the salad and toss gently to coat all the ingredients evenly. For best flavor, cover the salad and refrigerate for 30 minutes to 1 hour to allow the flavors to meld.
- Serve: Garnish with fresh parsley and additional feta if desired. Serve the salad chilled or at room temperature for a delightful, refreshing meal.
Notes
- For best texture, make sure to drain the pasta thoroughly after rinsing to avoid a soggy salad.
- Dijon mustard is optional but adds a nice tangy depth to the dressing.
- This salad can be prepared a few hours ahead; just keep it refrigerated and toss before serving.
- Feel free to add other Mediterranean ingredients like artichoke hearts or roasted red peppers for variety.
- Use gluten-free pasta if you need the recipe to be gluten free.
