Description
This Greek Pasta Salad is a vibrant, refreshing side dish featuring al dente pasta tossed with crisp cucumbers, juicy cherry tomatoes, bell pepper, red onion, tangy feta cheese, and briny Kalamata olives. Dressed in a zesty blend of red wine vinegar, oregano, garlic, and extra virgin olive oil, this salad offers Mediterranean flavors perfect for summer gatherings, picnics, or as a healthy complement to grilled dishes.
Ingredients
Scale
Pasta
- 8 oz bowtie pasta (or rotini or fusili pasta)
Vegetables & Herbs
- ½ English cucumber, diced (about 2 cups)
- 10 oz cherry tomatoes, halved (about 1 ½ cups)
- 1 bell pepper (any color), seeded and chopped
- 1 small red onion, chopped (about â…“ cup)
- ¼ cup parsley, finely chopped
Dressing & Cheese
- 4 oz crumbled feta cheese (about 1 cup)
- ½ cup pitted Kalamata olives, halved or coarsely chopped
- 1 tablespoon Kalamata olive juice (from the jar), optional
- â…“ cup red wine vinegar
- 1 teaspoon dried oregano
- 3 garlic cloves, grated or minced
- 1 teaspoon fine sea salt (or to taste)
- ½ teaspoon freshly ground black pepper
- ½ to ⅔ cup extra virgin olive oil
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta in a colander, then rinse under cold water to halt cooking and cool it down. Drain thoroughly and set aside.
- Prepare the dressing: In a large measuring cup or a lidded mason jar, combine the red wine vinegar, dried oregano, grated garlic, fine sea salt, freshly ground black pepper, and extra virgin olive oil. Whisk or shake vigorously until the dressing is well emulsified.
- Combine salad ingredients: In a large bowl, add the cooled pasta, diced cucumber, halved cherry tomatoes, chopped bell pepper, chopped red onion, crumbled feta, Kalamata olives, and finely chopped parsley. Shake the dressing if it has separated, then drizzle it evenly over the salad. Add the tablespoon of Kalamata olive juice if desired for extra briny flavor. Toss everything gently to combine well.
- Chill and serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. You can keep it chilled for up to 24 hours. After refrigeration, taste the salad and adjust salt, pepper, or olive oil if needed before serving.
Notes
- Use bowtie, rotini, or fusili pasta to hold the dressing and capture the salad ingredients well.
- Rinsing the pasta after cooking cools it quickly and prevents it from overcooking.
- The salad tastes best after it has chilled to allow flavors to develop, but can be served immediately if needed.
- Add Kalamata olive juice to the dressing or salad for an extra burst of tangy flavor.
- This salad keeps well refrigerated for up to 24 hours, making it great for meal prep or parties.
- For a vegan version, omit the feta cheese or use a plant-based alternative.
