Greek Pasta Salad Mediterranean (Printer-friendly)
Vibrant Mediterranean-style pasta with crisp vegetables, tangy feta, and zesty dressing
# 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 (optional)
# How to Make It:
01 - Cook pasta in salted boiling water according to package directions until al dente. Drain and rinse under cold water to stop cooking and cool; 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 distribute evenly.
04 - Whisk together olive oil, red wine vinegar, minced garlic, dried oregano, salt, and black pepper in a small bowl or jar until emulsified.
05 - Pour dressing over pasta and vegetables. Toss thoroughly to coat all ingredients evenly.
06 - Gently fold in feta cheese and fresh parsley or dill if using, taking care not to break up cheese too much.
07 - Refrigerate for at least 15 minutes before serving to allow flavors to meld. Serve chilled or at room temperature.
# Expert Tips:
01 -
- The dressing doubles beautifully, so keep extra in your fridge for instant salads all week
- Everything gets better after a few hours, making it the ultimate make ahead dish
02 -
- Pasta continues absorbing dressing as it sits, so make extra if serving later
- Feta softens and seasons everything as it chills, which is why day two tastes even better
03 -
- Toast the pasta in olive oil before boiling for a nutty depth most people never taste
- Skip rinsing the pasta if serving immediately—the starch helps dressing cling