Greek Pasta Salad Mediterranean (Print Layout)
Colorful Mediterranean pasta with crisp vegetables, feta, and tangy dressing ready in 30 minutes.
# What You 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)
# Directions:
01 - Cook the pasta in salted boiling water according to package instructions until al dente. Drain and rinse under cold water to cool; set aside.
02 - In a large salad bowl, combine the cucumber, cherry tomatoes, red onion, green bell pepper, and olives.
03 - Add the cooled pasta to the bowl with the vegetables.
04 - In a small bowl or jar, whisk together olive oil, red wine vinegar, garlic, oregano, salt, and pepper to make the dressing.
05 - Pour the dressing over the pasta and vegetable mixture. Toss thoroughly to combine.
06 - Gently fold in the feta cheese and fresh herbs, if using.
07 - Chill in the refrigerator for at least 15 minutes before serving for the best flavor. Serve cold or at room temperature.
# Expert Suggestions:
01 -
- It actually tastes better after sitting in the fridge for a day, making it perfect party food that works around your schedule
- The dressing doubles as a marinade, so every bite gets more flavorful the longer it sits
02 -
- Rinse the pasta thoroughly under cold water or the residual heat will wilt your vegetables and melt the feta too quickly
- The salad needs at least 15 minutes of chilling time for flavors to meld, but do not go longer than 24 hours or the pasta starts to break down
03 -
- Cube your feta from a block instead of buying crumbles for better texture and more even distribution
- Let the salad sit at room temperature for 20 minutes before serving if you have refrigerated it longer than a few hours