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
