Greek Pasta Salad Mediterranean (Printable)
Vibrant Mediterranean salad with crisp vegetables, tangy feta, and zesty dressing ready in 30 minutes.
# What You'll 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
# How-to Steps:
01 - Cook pasta in salted boiling water according to package directions until al dente. Drain and rinse under cold water to stop cooking; set aside.
02 - In a large salad bowl, combine diced cucumber, cherry tomatoes, sliced red onion, diced bell pepper, and halved olives.
03 - Add cooled pasta to the bowl with the prepared vegetables and toss gently.
04 - Whisk together olive oil, red wine vinegar, minced garlic, oregano, salt, and pepper in a small bowl 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 the cheese too much.
07 - Refrigerate for at least 15 minutes to allow flavors to meld. Serve cold or at room temperature.
# Expert Pointers:
01 -
- Everything can be prepped ahead and actually tastes better after the flavors mingle together
- The crisp vegetables and tangy feta create this perfect satisfying crunch that keeps you coming back for just one more bite
02 -
- Rinsing the pasta under cold water isn't optional here, it stops the cooking process and prevents that gummy texture that ruins pasta salad
- This dish somehow tastes dramatically better after the flavors have time to hang out together, so make it ahead if you can
03 -
- Marinate the onion in the dressing for 10 minutes before tossing everything, it takes away that harsh raw bite
- Save a bit of the feta to scatter on top right before serving for that picture-perfect presentation