Greek Pasta Salad (Print)
A refreshing Mediterranean pasta salad with feta, olives, and crisp vegetables tossed in a zesty homemade dressing.
# Ingredient list:
→ Pasta
01 - 10 oz short pasta such as penne, rotini, or fusilli
→ Vegetables
02 - 1 English cucumber, diced
03 - 1 red bell pepper, diced
04 - 7 oz cherry tomatoes, halved
05 - 1 small red onion, thinly sliced
06 - 3.5 oz Kalamata olives, pitted and halved
→ Cheese & Herbs
07 - 5 oz feta cheese, cubed or crumbled
08 - 2 tbsp fresh parsley, chopped
09 - 1 tbsp fresh dill, chopped (optional)
→ Dressing
10 - 4 tbsp extra virgin olive oil
11 - 2 tbsp red wine vinegar
12 - 1 tsp dried oregano
13 - 1 garlic clove, minced
14 - 1/2 tsp salt
15 - 1/4 tsp freshly ground black pepper
16 - Zest of 1 lemon
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain in a colander and rinse under cold running water until completely cooled. Set aside to drain thoroughly.
02 - In a large salad bowl, toss together the cooled pasta, diced cucumber, red bell pepper, halved cherry tomatoes, sliced red onion, and halved Kalamata olives.
03 - In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, minced garlic, salt, black pepper, and lemon zest until emulsified and well blended.
04 - Pour the dressing over the pasta and vegetable mixture. Toss thoroughly, ensuring every component is evenly coated.
05 - Gently fold in the crumbled or cubed feta cheese, chopped parsley, and dill if using, taking care not to break apart the feta cubes.
06 - Taste the salad and adjust salt and pepper as needed. Refrigerate for at least 15 minutes before serving to allow the flavors to meld together.
# Expert Tips:
01 -
- The lemon zest in the dressing is the kind of detail nobody expects but everyone notices.
- It tastes even better after sitting in the fridge which means zero stress when company is coming.
02 -
- Rinsing the pasta under cold water is essential here because residual heat will melt the feta into a cloudy mess.
- The salad genuinely tastes better on day two so making it ahead is not just acceptable but encouraged.
03 -
- Salt your pasta water until it tastes like the sea because that is the only chance you get to season the pasta itself.
- Let the dressed salad sit at room temperature for ten minutes before serving because cold mutes flavor.