Classic Greek Pasta Salad
A vibrant and refreshing Classic Greek Pasta Salad packed with tangy feta, briny olives, crisp vegetables, and a zesty dressing. Easy to make and perfect for picnics, potlucks, or a simple, joyful meal.
Equipment
- Large pot
- Large mixing bowl
- Medium bowl
Ingredients
For the salad
- 1 bell pepper (red or yellow) chopped
- 1 cucumber diced
- ½ small red onion thinly sliced
- 12 oz rotini or penne pasta or any other short-cut pasta that has nooks and crannies to hold the dressing! Farfalle (bow ties) or rigatoni work great too.
- 1½ cups cherry tomatoes halved; Grape tomatoes work just as well.
- ½ cup kalamata olives halved; Make sure they're pitted.
- ¾ cup crumbled feta cheese The star of the show!
- ¼ cup fresh parsley or dill chopped (optional)
For the Greek dressing
- ⅓ cup extra virgin olive oil Use a good quality one for the best flavor.
- 1 teaspoon Dijon mustard Helps emulsify the dressing and adds a little tang.
- 3 tablespoons red wine vinegar The essential acidic component for that classic Greek dressing zip!
- 1 teaspoon dried oregano Rub it between your fingers before adding to release its aroma!
- 1 clove garlic minced
- ¼ teaspoon black pepper Freshly ground is always best.
- ½ teaspoon salt Or to taste – remember the feta and olives are salty!
- salt and black pepper to taste
Instructions
- Step 1: Cook the pasta: Grab your largest pot and fill it with water. Add a generous pinch of salt – you want the water to taste like the sea! Bring it to a rolling boil. Add your chosen pasta and cook according to the package directions until it’s al dente. Drain the pasta thoroughly in a colander. Rinse the hot pasta under cold water to stop the cooking process and cool it down quickly. Let it drain really well again and set it aside to cool slightly.
- Step 2: Prepare the vegetables: While your pasta is doing its thing, get your chopping board ready. Dice the cucumber, chop the bell pepper, halve the cherry tomatoes, thinly slice the red onion, and halve your kalamata olives. Having everything prepped and ready to go makes assembly a breeze.
- Step 3: Whisk the dressing: In a medium bowl, or even better, a jar with a tight-fitting lid, combine the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper. If using a bowl, whisk vigorously until everything is well combined and slightly emulsified. If using a jar, screw on the lid tight and give it a good shake!
- Step 4: Combine salad components: Grab a really large mixing bowl – you want plenty of room to toss without making a mess. Add the cooled pasta, all those beautiful prepared vegetables (cucumber, bell pepper, tomatoes, red onion), the halved kalamata olives, and the crumbled feta cheese. If you're using fresh parsley or dill, toss that in now too!
- Step 5: Dress the salad: Pour that gorgeous, zesty dressing right over everything in the bowl. Now, toss gently but thoroughly. Make sure every piece of pasta and every veggie gets coated in that delicious dressing. Use a large spoon or spatula – you don't want to break up the pasta or crumble the feta too much.
- Step 6: Chill the salad: Cover the bowl tightly with plastic wrap or a lid. Pop the whole thing into the refrigerator for at least 30 minutes. This chill time is crucial! It allows the flavors to meld together and the pasta to soak up some of that yummy dressing. Honestly, the longer it sits (within reason!), the better it tastes.
- Step 7: Serve: When you're ready to serve, give the salad another gentle toss just in case anything settled at the bottom. Serve it chilled or at a cool room temperature. It's perfect as a side dish, a light lunch, or packed up for a picnic!
Notes
Customize with chopped artichoke hearts, roasted red peppers, pepperoncini peppers, or sun-dried tomatoes. Add grilled chicken, shrimp, or chickpeas for protein. Use other sturdy short pasta shapes like farfalle or rigatoni. Use extra dried oregano or a pinch of dried mint if no fresh herbs are available. Add a squeeze of fresh lemon juice to the dressing for extra brightness. Don't overcook the pasta – al dente is key. Rinse pasta in cold water to stop cooking and prevent clumping. Drain ingredients well. Chill time is important for flavor melding. Taste and adjust seasoning before serving. Prep veggies and dressing a day ahead and store separately. Store leftovers in an airtight container in the refrigerator for 3-4 days. Leftovers may need an extra drizzle of dressing.