Description
This Greek Pasta Salad is a vibrant and fresh dish packed with Mediterranean flavors. It’s made with pasta, cucumbers, cherry tomatoes, Kalamata olives, red onions, and feta cheese, all tossed in a tangy olive oil and lemon dressing. Perfect for summer barbecues, picnics, or as a light and refreshing side dish.
Ingredients
Scale
For the salad:
- 1 lb (16 oz) pasta (such as rotini, penne, or farfalle)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1 cup Kalamata olives, pitted and halved
- 1 cup feta cheese, crumbled or cubed
- 1/4 cup fresh parsley, chopped (optional, for garnish)
For the dressing:
- 1/4 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon Dijon mustard (optional)
- Salt and pepper, to taste
- 1 clove garlic, minced
Instructions
-
Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain the pasta and rinse it under cold water to cool it down quickly. Drain well and set aside to ensure it’s fully dry.
2. Prepare the Vegetables:
- While the pasta is cooling, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and halve the Kalamata olives.
3. Make the Dressing:
- In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, dried oregano, Dijon mustard (if using), minced garlic, salt, and pepper. Taste and adjust the seasoning as needed.
4. Assemble the Salad:
- In a large bowl, combine the cooked and cooled pasta with the prepared vegetables (tomatoes, cucumber, onion, and olives). Add the crumbled or cubed feta cheese and toss everything together.
5. Add the Dressing:
- Pour the dressing over the salad and toss gently to coat all the ingredients. If you want the salad to marinate for more flavor, cover and refrigerate for 30 minutes to 1 hour before serving.
6. Serve:
- Garnish with fresh parsley and additional feta if desired. Serve chilled or at room temperature.
Notes
- Pasta: You can use any type of pasta you prefer for this salad. Rotini, penne, or bowtie pasta work best as they hold the dressing and ingredients well.
- Make Ahead: This salad is perfect for make-ahead meals. The flavors actually improve after chilling for a few hours or overnight in the fridge.
- Customization: You can add other Mediterranean ingredients such as roasted red peppers, artichoke hearts, or grilled chicken to make it a more substantial meal.
- Vegan Option: Omit the feta cheese or substitute with a plant-based feta or other dairy-free cheese.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish, Salad
- Method: Mixing
- Cuisine: Greek, Mediterranean
Nutrition
- Serving Size: 1 serving (based on 8 servings)
- Calories: 250
- Sugar: 3g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg