Greek Pasta Salad (Print Version)
Fresh Mediterranean pasta toss with feta, olives, and crisp vegetables in a zesty homemade dressing.
# What You'll Need:
→ Pasta
01 - 10 oz short pasta (penne, rotini, or fusilli)
→ Vegetables
02 - 1 English cucumber, diced
03 - 1 red bell pepper, diced
04 - 7 oz cherry tomatoes, halved
05 - 1 small red onion, thinly sliced
06 - 3.5 oz Kalamata olives, pitted and halved
→ Cheese & Herbs
07 - 5 oz feta cheese, cubed or crumbled
08 - 2 tbsp fresh parsley, chopped
09 - 1 tbsp fresh dill, chopped (optional)
→ Dressing
10 - 4 tbsp extra virgin olive oil
11 - 2 tbsp red wine vinegar
12 - 1 tsp dried oregano
13 - 1 garlic clove, minced
14 - 1/2 tsp salt
15 - 1/4 tsp freshly ground black pepper
16 - Zest of 1 lemon
# How to Make It:
01 - Bring a large pot of salted water to a rolling boil. Add the short pasta and cook according to package directions until al dente. Drain through a colander and rinse thoroughly under cold running water to halt cooking and cool the pasta completely.
02 - In a large salad bowl, toss together the cooled pasta, diced cucumber, diced red bell pepper, halved cherry tomatoes, thinly sliced red onion, and halved Kalamata olives until evenly distributed.
03 - In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, minced garlic, salt, freshly ground black pepper, and lemon zest until the mixture is well emulsified and smooth.
04 - Pour the prepared dressing over the pasta and vegetable mixture. Toss gently but thoroughly to ensure every component is evenly coated with the dressing.
05 - Gently fold in the crumbled or cubed feta cheese, chopped fresh parsley, and dill if using, taking care not to break up the feta too aggressively.
06 - Taste the salad and adjust salt and pepper as needed. Refrigerate for at least 15 minutes before serving to allow the flavors to meld together.
# Expert Advice:
01 -
- The dressing doubles as a marinade, so if you ever want to toss in grilled chicken or roasted chickpeas, everything already sings in the same key.
- It tastes better after sitting in the fridge, which means zero last minute stress when guests are on their way.
- You probably have most of the ingredients in your kitchen right now, and anything missing is one quick store trip away.
02 -
- Do not skip rinsing the pasta under cold water, because residual heat keeps cooking the noodles and turns them mushy by serving time.
- Letting the salad rest in the fridge overnight transforms it completely, and you may actually prefer it on day two when the dressing has fully soaked in.
03 -
- Rub the dried oregano between your palms directly over the dressing bowl to release its oils, and you will notice the fragrance change instantly from dusty to aromatic.
- The lemon zest is the one ingredient people always ask about, so zest the lemon directly into the dressing bowl to catch every drop of essential oil from the rind.