Greek Pasta Salad Mediterranean (Printable)
Vibrant Mediterranean 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 Steps:
01 - Boil pasta in salted water according to package directions until al dente. Drain well and rinse under cold water to stop cooking and cool the pasta. Set aside.
02 - In a large serving bowl, combine diced cucumber, halved cherry tomatoes, sliced red onion, diced green bell pepper, and halved Kalamata olives.
03 - Add the cooled pasta to the bowl with the prepared vegetables. Toss gently to distribute ingredients 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 the dressing over the pasta and vegetables. Toss thoroughly to coat all ingredients evenly with the vinaigrette.
06 - Gently fold in the feta cheese and fresh parsley or dill if using. Take care not to break up the cheese too much.
07 - Refrigerate the salad for at least 15 minutes to allow flavors to meld. Serve chilled or at room temperature.
# Expert Advice:
01 -
- The flavors somehow get better after a few hours in the fridge, making it perfect for meal prep or impromptu gatherings
- That combination of salty feta, bright vinegar, and fresh vegetables hits every craving when you want something substantial but not heavy
02 -
- Rinsing the pasta thoroughly with cold water is not optional, it is what prevents that gummy texture and washes away excess starch so the dressing actually coats everything instead of sliding right off
- The salad needs those 15 minutes of chilling time for the flavors to marry properly, so do not rush this step even if you are hungry
03 -
- Cut your vegetables slightly larger than you think you need, because they will shrink a bit as they marinate in the dressing
- If you are making this ahead, wait to add the fresh herbs until just before serving so they stay bright and perky