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Greek Pasta Salad

A vibrant and tangy Greek Pasta Salad packed with fresh vegetables, olives, feta cheese, and a delicious dressing, perfect for any gathering.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Main Course, Salad
Cuisine: Greek, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 3 cups small pasta shapes like fusilli or penne You can swap in gluten-free pasta for a lighter option.
  • 1 cup cherry tomatoes, halved For a burst of sweetness.
  • 1 cucumber, diced Try locally sourced heirloom varieties for a unique taste.
  • 1 small red onion, finely chopped For a bit of sharpness.
  • 1 cup Kalamata olives, pitted and sliced For that authentic Mediterranean taste.
  • 1 cup feta cheese, crumbled For a creamy texture.
  • ¼ cup fresh parsley, chopped For freshness.
  • ¼ cup olive oil For dressing, plus more for drizzling.
  • 2 tablespoons red wine vinegar To enhance acidity.
  • 1 teaspoon dried oregano For an aromatic twist.
  • salt and pepper To taste.

Method
 

Preparation
  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool.
  2. While the pasta is cooking, chop your cucumber, halved cherry tomatoes, and finely chop the red onion. Set aside.
  3. In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, and a pinch of salt and pepper.
  4. In a large mixing bowl, combine the cooled pasta, chopped vegetables, olives, parsley, and crumbled feta.
  5. Pour the dressing over the salad mixture. Gently toss to combine everything evenly.
  6. Taste your salad. Adjust salt, pepper, or vinegar based on your preference.
  7. For the best flavor, allow the salad to chill in the refrigerator for at least 30 minutes before serving.

Notes

This salad is perfect for any gathering, serve it as a main dish or alongside grilled meats or seafood. It can be stored in an airtight container in the refrigerator for up to 3 days.