Greek Pasta Salad (Printable)
Crisp vegetables, tangy feta, and zesty dressing come together in this refreshing Mediterranean dish.
# 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
# How To Make:
01 - Cook pasta in salted boiling water according to package directions until al dente. Drain and rinse under cold water to stop cooking; set aside.
02 - Combine cucumber, cherry tomatoes, red onion, green bell pepper, and Kalamata olives in a large salad bowl.
03 - Add cooled pasta to the bowl with the prepared vegetables.
04 - Whisk together olive oil, red wine vinegar, minced garlic, oregano, salt, and pepper in a small bowl or jar until emulsified.
05 - Pour dressing over pasta and vegetables. Toss thoroughly to coat all ingredients evenly.
06 - Gently fold in feta cheese and fresh herbs if desired, being careful not to break up the cheese too much.
07 - Refrigerate for at least 15 minutes before serving to allow flavors to meld. Serve chilled or at room temperature.
# Expert Advice:
01 -
- The flavors get better as it sits, making it perfect for meal prep or make-ahead gatherings
- It hits all those Mediterranean notes we crave without requiring any cooking beyond boiling pasta
- The dressing doubles as a marinade, so every bite tastes like it has been soaking up goodness for hours
02 -
- Rinsing the pasta under cold water is not optional, it stops the cooking and prevents the pasta from becoming gummy
- Adding the feta last prevents it from breaking down too much and disappearing into the dressing
- This salad tastes even better the next day, so do not hesitate to make it ahead of time
03 -
- Cutting your vegetables into uniform sizes ensures every forkful has the perfect balance of ingredients
- Let the salad come to room temperature for about 15 minutes before serving if it has been chilling all day