Description
This Greek Pasta Salad is a vibrant and refreshing dish combining al dente pasta with fresh vegetables, tangy Kalamata olives, and crumbly feta cheese. Tossed in a zesty dressing of olive oil, red wine vinegar, lemon juice, and herbs, this salad is perfect as a light lunch or a colorful side for any meal. Ready in just 25 minutes, it delivers Mediterranean flavors with minimal effort.
Ingredients
Scale
Pasta
- 1 lb (16 oz) pasta (such as rotini, penne, or farfalle)
Vegetables and Extras
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1 cup Kalamata olives, pitted and halved
- 1 cup feta cheese, crumbled or cubed
- 1/4 cup fresh parsley, chopped (optional, for garnish)
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
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool and stop the cooking process. Drain well and set aside to prevent sogginess.
- Prepare the Vegetables: While the pasta cools, halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and halve the Kalamata olives to prepare the fresh components of the salad.
- Make the Dressing: In a small bowl or jar, whisk together 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 for balanced flavor.
- Assemble the Salad: In a large bowl, combine the cooled pasta with the prepared tomatoes, cucumber, red onion, and olives. Add the crumbled or cubed feta cheese and gently toss to blend all ingredients evenly.
- Add the Dressing: Pour the dressing over the salad and toss gently to coat all ingredients thoroughly. For enhanced flavor, cover and refrigerate the salad for 30 minutes to 1 hour before serving.
- Serve: Garnish with freshly chopped parsley and additional feta cheese if desired. Serve the salad chilled or at room temperature for a perfect Mediterranean-inspired dish.
Notes
- The salad can be made a few hours ahead and refrigerated to allow flavors to meld.
- If you prefer a creamier texture, add some Greek yogurt to the dressing.
- Feel free to add other vegetables such as bell peppers or artichoke hearts for extra variety.
- Use gluten-free pasta to adapt this recipe for gluten-free diets.
- For a vegan version, omit the feta cheese or substitute with a vegan cheese alternative.
