Greek Pasta Salad
A refreshing mix of pasta and Mediterranean ingredients, bursting with flavors and colors. Perfect for picnics, family dinners, or light meals.
Ingredients
Pasta and Vegetables
- 8 ounces pasta (like rotini or farfalle) Choose a pasta shape that holds onto the dressing well.
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/4 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup feta cheese, crumbled Can be swapped with goat cheese for a creamier taste.
Dressing
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar (or lemon juice)
- 1 teaspoon dried oregano
- Salt and pepper, to taste Adjust according to your preference.
Garnish (optional)
- Fresh parsley chopped For a beautiful garnish.
Instructions
Cooking the Pasta
- Boil a large pot of salted water. Add the pasta and cook according to the package directions until al dente.
- Drain and rinse under cold water to stop the cooking process. Set aside.
Preparing the Vegetables
- Chop the cherry tomatoes, cucumber, bell pepper, and red onion.
- Pit and slice the Kalamata olives and crumble the feta cheese.
Making the Dressing
- In a small bowl, whisk together the olive oil, red wine vinegar (or lemon juice), dried oregano, salt, and pepper.
Combining Ingredients
- In a large mixing bowl, combine the cooled pasta, chopped veggies, olives, and feta cheese.
- Drizzle the dressing over the salad and toss gently to combine everything evenly.
Final Adjustments
- Give your salad a taste and adjust the seasoning with extra salt, pepper, or vinegar as needed.
Chill and Serve
- Cover the salad and let it chill in the refrigerator for at least 30 minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For optimal freshness, add the feta and dressing just before serving.