Description
A vibrant and flavorful Greek Pasta Salad bursting with fresh vegetables, Kalamata olives, feta cheese, and a tangy homemade Greek dressing. Perfect for a light lunch, side dish, or potluck!
Ingredients
Scale
- 1 pound pasta (rotini, penne, or farfalle)
- 1 cucumber, peeled, seeded, and diced
- 1 red bell pepper, diced
- 1/2 red onion, thinly sliced
- 1 cup Kalamata olives, pitted and halved
- 8 ounces feta cheese, crumbled
- 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh oregano, chopped
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1 tablespoon lemon juice (optional, but recommended!)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente (about 8-10 minutes). Drain immediately and rinse under cold water to stop the cooking process. Shake well to remove excess water and transfer to a large bowl.
- Prepare the Vegetables: While the pasta is cooking, prepare the vegetables. Peel, seed, and dice the cucumber. Remove the stem, seeds, and membranes from the red bell pepper and dice. Thinly slice the red onion (soak in cold water for 10 minutes to mellow the flavor, if desired). Halve the Kalamata olives. Crumble the feta cheese. Drain and chop the sun-dried tomatoes. Chop the fresh parsley and oregano.
- Make the Greek Dressing: In a small bowl or jar, whisk together the extra virgin olive oil, red wine vinegar, minced garlic, dried oregano, dried basil, salt, pepper, and lemon juice (if using). Whisk vigorously until well combined and emulsified. Taste and adjust seasonings as needed.
- Assemble the Salad: Add the diced cucumber, red bell pepper, sliced red onion, halved Kalamata olives, crumbled feta cheese, chopped sun-dried tomatoes, chopped parsley, and chopped oregano to the bowl with the cooked pasta.
- Dress the Salad: Pour the Greek dressing over the pasta and vegetables. Gently toss until evenly coated.
- Chill: Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve: Before serving, toss gently. Taste and adjust seasonings as needed. Serve chilled.
Notes
- Pasta Shape: Rotini, penne, farfalle, and fusilli all work well.
- Vegetables: Add cherry tomatoes (halved), green bell pepper (diced), or artichoke hearts (quartered).
- Protein: Add grilled chicken, shrimp, or chickpeas.
- Cheese: Substitute goat cheese or mozzarella for feta.
- Herbs: Use dill or mint in addition to or instead of parsley and oregano.
- Spice: Add a pinch of red pepper flakes to the dressing.
- Make Ahead: Can be made ahead and stored in the refrigerator for up to 3 days.
- Vegan Option: Use vegan feta cheese substitute or omit cheese.
- Gluten-Free Option: Use gluten-free pasta.
- Prep Time: 20 minutes
- Cook Time: 10 minutes