Why You’ll Love This Recipe
- Quick and Easy: Ready in just 20 minutes, this salad is perfect for those busy days when you need a fast yet nutritious meal.
- Versatile: Serve it as a main course for a light lunch or dinner, or as a side dish at barbecues, picnics, or potlucks.
- Make-Ahead Friendly: The flavors meld beautifully over time, making it an excellent option for meal prep or preparing in advance for events.
- Customizable: Easily adapt the ingredients to suit your preferences or dietary needs.
Ingredients
- Pasta: 12 ounces of short pasta such as fusilli, farfalle, or penne.
- Cherry Tomatoes: 1 pint, halved.
- Cucumber: 1 large, diced.
- Bell Pepper: 1 red or yellow, diced.
- Red Onion: ¼ cup, finely chopped.
- Olives: ½ cup pitted Kalamata or black olives.
- Feta Cheese: ½ cup, crumbled.
- For the Dressing:
- ½ cup extra virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1 clove garlic, minced
- Salt and freshly ground black pepper to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- 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 stop the cooking process and cool the pasta.
- Prepare the Dressing: In a large mixing bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, dried oregano, minced garlic, salt, and pepper until emulsified.
- Combine the Ingredients: Add the cooked and cooled pasta to the bowl with the dressing. Toss to coat the pasta evenly. Add the cherry tomatoes, cucumber, bell pepper, red onion, olives, and feta cheese. Gently toss to combine all ingredients thoroughly.
- Chill and Serve: For the best flavor, cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld. Give it a gentle stir before serving.
Servings and Timing
- Servings: This recipe yields approximately 6 servings.
- Preparation Time: About 10 minutes.
- Cooking Time: Approximately 10 minutes.
- Total Time: Around 20 minutes.
Variations
- Protein Addition: Incorporate grilled chicken, shrimp, or chickpeas to make the salad more substantial.
- Different Cheeses: Swap feta with goat cheese or mozzarella pearls for a different flavor profile.
- Herb Enhancements: Fresh herbs like basil, parsley, or dill can add a burst of freshness.
- Pasta Alternatives: Use whole wheat pasta, gluten-free pasta, or even orzo for a unique twist.
Storage/Reheating
- Storage: Store the salad in an airtight container in the refrigerator for up to 3 days.
- Reheating: This salad is best enjoyed cold or at room temperature. If you prefer it warm, gently heat it in the microwave for short intervals, but be aware that the vegetables may lose some crunch.
FAQs
What type of pasta works best for Greek pasta salad?
Short pasta shapes like fusilli, farfalle, penne, or rotini are ideal as they hold the dressing well and are easy to eat.
Can I make this salad ahead of time?
Yes, Greek pasta salad can be made ahead and stored in the refrigerator for up to 3 days. The flavors often improve as they meld together.
How can I make this salad gluten-free?
Simply substitute the regular pasta with your favorite gluten-free pasta variety.
What can I use instead of feta cheese?
Goat cheese or mozzarella pearls can be used as alternatives to feta.
Is there a vegan option for this salad?
To make the salad vegan, omit the feta cheese or use a plant-based feta alternative. Ensure that the Dijon mustard used in the dressing is also vegan.
How do I prevent the pasta from becoming mushy?
Cook the pasta al dente according to package instructions and rinse it under cold water immediately after draining to stop the cooking process.
Can I add other vegetables to this salad?
Absolutely! Bell peppers, artichoke hearts, or sun-dried tomatoes can be great additions.
How long can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Can I use bottled dressing instead of making my own?
While homemade dressing offers the freshest flavor, you can use a high-quality store-bought Greek dressing if you’re short on time.
What dishes pair well with Greek pasta salad?
Print
Pasta Salad
- Total Time: 20 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Greek Pasta Salad is a vibrant blend of pasta, crisp veggies, and tangy feta tossed in a zesty homemade dressing. Perfect for summer gatherings, potlucks, or as a light and refreshing meal. Ready in just 20 minutes, it’s a quick, versatile, and make-ahead-friendly dish that everyone will love.
Ingredients
Salad:
- 12 oz short pasta (fusilli, farfalle, or penne)
- 1 pint cherry tomatoes, halved
- 1 large cucumber, diced
- 1 red or yellow bell pepper, diced
- ¼ cup red onion, finely chopped
- ½ cup pitted Kalamata or black olives
- ½ cup crumbled feta cheese
Dressing:
- ½ cup extra virgin olive oil
- 3 tbsp freshly squeezed lemon juice
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp dried oregano
- 1 garlic clove, minced
- Salt and freshly ground black pepper to taste
Instructions
- Cook Pasta: Boil pasta in salted water until al dente. Drain and rinse under cold water to cool.
- Make Dressing: Whisk olive oil, lemon juice, red wine vinegar, Dijon mustard, oregano, garlic, salt, and pepper in a large bowl until well combined.
- Assemble Salad: Toss the cooked pasta with the dressing. Add tomatoes, cucumber, bell pepper, onion, olives, and feta. Gently mix to combine.
- Chill & Serve: Refrigerate for at least 30 minutes to let the flavors meld. Stir before serving.
Notes
- Storage: Store in an airtight container in the fridge for up to 3 days.
- Customization: Add grilled chicken, shrimp, or chickpeas for more protein. Swap feta with goat cheese or mozzarella.
- Vegan Option: Use plant-based feta and ensure Dijon mustard is vegan.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
