Greek Pasta Salad

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🥗 Greek Pasta Salad

Description

Greek Pasta Salad is a fresh, vibrant Mediterranean-inspired dish that combines tender pasta with crisp vegetables, briny olives, creamy feta cheese, and a zesty lemon-oregano dressing. It’s light yet satisfying, packed with bold flavors, and perfect for summer lunches, potlucks, meal prep, or as a side dish for grilled meats.

🧾 Ingredients

For the Salad

  • 12 oz (340 g) pasta (rotini, penne, or farfalle)

  • 1 cup cherry tomatoes, halved

  • 1 cup cucumber, diced

  • ½ cup red onion, thinly sliced

  • ½ cup Kalamata olives, sliced

  • ½ cup green bell pepper, diced

  • ¾ cup feta cheese, crumbled

  • 2 tbsp fresh parsley or dill, chopped (optional)

For the Dressing

  • ⅓ cup extra virgin olive oil

  • 3 tbsp fresh lemon juice or red wine vinegar

  • 1 tsp Dijon mustard

  • 1 tsp dried oregano

  • 1 clove garlic, minced

  • Salt and black pepper, to taste

👩‍🍳 Instructions

  1. Cook the Pasta
    Cook pasta in salted boiling water according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.

  2. Prepare the Dressing
    In a small bowl or jar, whisk together olive oil, lemon juice (or vinegar), Dijon mustard, oregano, garlic, salt, and pepper.

  3. Assemble the Salad
    In a large bowl, combine cooked pasta, tomatoes, cucumber, onion, olives, bell pepper, and herbs.

  4. Dress & Toss
    Pour dressing over the salad and toss gently to coat evenly.

  5. Finish with Feta
    Add crumbled feta cheese and lightly toss again.

  6. Chill & Serve
    Refrigerate for at least 20–30 minutes before serving to allow flavors to meld.

📝 Recipe Notes

  • Authentic Greek salads traditionally don’t use lettuce—this pasta version stays true to that spirit.

  • Rinsing the pasta helps prevent it from absorbing too much dressing.

  • The flavor improves after resting, making it great for make-ahead meals.

💡 Tips & Variations

  • Add protein: Grilled chicken, shrimp, chickpeas, or tofu work beautifully.

  • Make it vegan: Skip feta or use plant-based feta.

  • Extra veggies: Try artichoke hearts, roasted red peppers, or zucchini.

  • Whole-grain option: Use whole wheat or chickpea pasta for extra fiber.

🍽️ Servings

  • Serves: 4–6 people

  • Serving Size: ~1½ cups per serving

🧮 Nutritional Information (Per Serving – Approximate)

  • Calories: 320 kcal

  • Carbohydrates: 38 g

  • Protein: 9 g

  • Fat: 15 g

  • Fiber: 4 g

  • Sodium: 480 mg

(Values may vary based on ingredients used.)

🌿 Health Benefits

  • Heart-healthy fats from olive oil

  • Rich in antioxidants from tomatoes, olives, and herbs

  • Supports digestion with fiber from vegetables and pasta

  • Balanced energy from complex carbs and protein

  • Mediterranean diet friendly, linked to overall wellness

❓ Q & A

Q: Can I make Greek Pasta Salad ahead of time?
A: Yes! It’s even better after a few hours in the fridge. Add feta just before serving for best texture.

Q: How long does it last in the fridge?
A: Stored in an airtight container, it lasts up to 3–4 days.

Q: Can I use bottled Greek dressing?
A: You can, but homemade dressing tastes fresher and lets you control salt and acidity.

Q: Is it served cold or warm?
A: Traditionally served cold or at room temperature.

Q: What pairs well with this salad?
A: Grilled chicken, lamb kebabs, fish, pita bread, or hummus.

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