Greek Pasta Salad Mediterranean (Printable Version)
Colorful Mediterranean pasta with fresh vegetables and feta in zesty dressing
# 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
# Method:
01 - Bring a large pot of salted water to boil. Add pasta and cook according to package directions until al dente. Drain thoroughly, rinse under cold water to stop cooking and cool. Set aside.
02 - In a large serving bowl, combine diced cucumber, halved cherry tomatoes, sliced red onion, diced bell pepper, and halved olives.
03 - Add cooled pasta to the bowl with prepared vegetables. Toss gently to distribute evenly.
04 - In a small bowl or jar, whisk together olive oil, red wine vinegar, minced garlic, oregano, salt, and pepper 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, being careful not to break up cheese too much.
07 - Refrigerate for at least 15 minutes to allow flavors to meld. Serve chilled or at room temperature.
# Expert Tricks:
01 -
- Everything gets chopped into bite sized pieces so every forkful is perfectly balanced
- The flavors actually get better after a few hours in the fridge
- It travels beautifully and never gets soggy like other pasta salads
02 -
- Rinsing the pasta with cold water is essential or it will keep cooking and turn mushy
- The salad needs those 15 minutes in the fridge to come together properly
- Feta varies in saltiness so always taste before adding more salt to the dressing
03 -
- Halve the cherry tomatoes instead of quartering them so they do not release too much water
- Cut your vegetables slightly smaller than you think necessary for the best texture balance