Greek Pasta Salad
A fresh, vibrant salad filled with crunchy veggies, tangy feta, and a zesty dressing, perfect for potlucks and quick meals.
Ingredients
Pasta and Base Ingredients
- 8 oz rotini, penne, or farfalle pasta Choose a pasta shape that holds dressing.
- 1 medium cucumber English cucumber preferred for crispness.
- 1 cup cherry tomatoes, halved Grape tomatoes can be used for less chopping.
- 1/4 medium red onion, chopped Soak in cold water for milder flavor, if desired.
- 1 medium bell pepper, chopped Red or orange bell pepper adds sweetness.
- 1/2 cup Kalamata olives, pitted and sliced Adds salty flavor.
- 1 cup feta cheese, crumbled Reserve some for topping.
- 1 can chickpeas, drained Optional for added protein.
Greek Dressing Ingredients
- 1/4 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tbsp fresh lemon juice
- 1 tbsp Dijon mustard
- 1 clove minced garlic Let sit for 5 mins for milder flavor.
- 1 tsp dried oregano
- 1/2 tsp salt Adjust based on taste.
- 1/4 tsp black pepper
- 1 tsp sugar or honey Optional, to balance vinegar.
Instructions
Cooking Pasta
- Boil the pasta in salted water until just tender, about 9 to 11 minutes.
- Drain the pasta and rinse quickly with cool water to stop the cooking process.
Preparing Salad
- While the pasta cools, chop the cucumber, tomatoes, red onion, and bell pepper.
- In a large bowl, combine the cooled pasta, chopped veggies, olives, and chickpeas.
- Pour the dressing over the salad, sprinkle with oregano, and toss everything together.
- Fold in some crumbled feta cheese, leaving some to sprinkle on top for presentation.
Final Preparations
- Let the salad sit for about 10 minutes before serving to allow flavors to meld.
Notes
This salad can be made ahead of time and stored in the fridge. It tastes even better the next day. Consider adding fresh cucumber and a splash of olive oil if it looks dry after storing.