Greek Pasta Salad Mediterranean (Printable)
Vibrant Mediterranean salad with pasta, fresh vegetables, feta, and zesty dressing for effortless entertaining.
# What You 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 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain well and rinse under cold running water to stop cooking and cool completely. Set aside.
02 - While pasta cooks, dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, dice the green bell pepper, and halve the Kalamata olives. Place all prepared vegetables in a large salad bowl.
03 - Add the cooled pasta to the bowl with the prepared vegetables. Toss gently to distribute evenly.
04 - In a small bowl or jar, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, salt, and black pepper until emulsified.
05 - Pour the dressing over the pasta and vegetable mixture. Toss thoroughly to ensure all ingredients are evenly coated.
06 - Gently fold in the crumbled feta cheese and chopped fresh herbs (if using), being careful not to break up the cheese too much.
07 - Refrigerate the salad for at least 15 minutes to allow flavors to meld. Serve chilled or at room temperature.
# Expert Tips:
01 -
- It actually tastes better after sitting in the fridge for a day, making it perfect for meal prep or make-ahead gatherings
- The combination of crisp vegetables, tangy feta, and herbs feels like eating straight from a Mediterranean garden
02 -
- Overcooking the pasta is the death of this salad since it will continue softening as it sits in the dressing
- Add the feta last and fold gently if you want those creamy cubes to stay intact rather than becoming a dressing component
03 -
- Cut your vegetables slightly larger than you think you should because they shrink in the dressing over time
- Toast the pasta in olive oil for two minutes before boiling to add incredible depth