Greek Pasta Salad: A Delicious & Easy Recipe

Greek Pasta Salad: Prepare to be transported to the sun-drenched shores of the Mediterranean with every delicious bite! Imagine a vibrant medley of perfectly cooked pasta, juicy tomatoes bursting with flavor, crisp cucumbers, briny olives, and creamy feta cheese, all tossed in a zesty, herb-infused dressing. This isn’t just a salad; it’s a culinary escape.

While pasta salads, in general, have a relatively modern history, their roots can be traced back to the early days of pasta making in Italy. However, this particular variation draws its inspiration from the classic Greek salad, known as “Horiatiki.” Horiatiki, meaning “village salad,” is a staple in Greek cuisine, representing the fresh, simple ingredients that define the region’s culinary identity. We’ve taken those beloved flavors and combined them with the satisfying heartiness of pasta to create something truly special.

People adore Greek Pasta Salad for its incredible versatility and refreshing taste. It’s the perfect dish for potlucks, picnics, barbecues, or a light and satisfying lunch. The combination of textures – the tender pasta, the crunchy vegetables, and the creamy feta – is simply irresistible. Plus, it’s incredibly easy to customize to your liking. Add grilled chicken or shrimp for extra protein, or swap out the vegetables based on what’s in season. But most importantly, it’s the bright, tangy dressing that truly elevates this salad, making it a crowd-pleaser every time. I know you’ll love it!

this Recipe

Ingredients:

• 1 pound pasta (rotini, penne, or farfalle work great!)
• 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 dill, chopped
• For the Dressing:
• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 2 cloves garlic, minced
• 1 tablespoon dried oregano
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)
• Optional: 1 tablespoon lemon juice for extra zing

Preparing the Pasta:

1. Bring a large pot of salted water to a rolling boil. I always say, don’t skimp on the salt! It really flavors the pasta.
2. Add the pasta to the boiling water and cook according to package directions, usually around 8-10 minutes, or until al dente. Al dente means “to the tooth” in Italian, so you want the pasta to be firm but cooked through. Overcooked pasta will be mushy in the salad, and we don’t want that!
3. Once the pasta is cooked, drain it immediately in a colander.
4. Rinse the pasta under cold water to stop the cooking process and cool it down quickly. This is crucial for preventing the pasta from sticking together and ensuring the salad is refreshing.
5. Shake off any excess water and transfer the pasta to a large bowl.

Preparing the Vegetables and Cheese:

1. While the pasta is cooking, prepare the vegetables. This is where you can really customize the salad to your liking!
2. Peel, seed, and dice the cucumber. I prefer to remove the seeds because they can make the salad watery.
3. Dice the red bell pepper. You can use other colors of bell pepper too, but I find the red one adds a nice sweetness and color.
4. Thinly slice the red onion. If you find red onion too strong, you can soak the slices in cold water for about 10 minutes to mellow out the flavor.
5. Halve the Kalamata olives. Make sure they are pitted first!
6. Crumble the feta cheese. I love using a block of feta and crumbling it myself, but pre-crumbled feta works just fine too.
7. Drain and chop the sun-dried tomatoes. Oil-packed sun-dried tomatoes are the best because they are softer and more flavorful.
8. Chop the fresh parsley and dill. Fresh herbs are essential for that authentic Greek flavor!

Making the Greek Dressing:

1. In a small bowl or jar, whisk together the extra virgin olive oil, red wine vinegar, minced garlic, dried oregano, Dijon mustard, salt, and pepper.
2. If you want a little extra zing, add a tablespoon of lemon juice. I often do!
3. Whisk vigorously until the dressing is emulsified, meaning it’s well combined and the oil and vinegar don’t separate.
4. Taste the dressing and adjust the seasonings as needed. You might want to add a little more salt, pepper, or oregano to suit your taste.

Assembling the Greek Pasta Salad:

1. Add the diced cucumber, red bell pepper, sliced red onion, halved Kalamata olives, crumbled feta cheese, chopped sun-dried tomatoes, chopped parsley, and chopped dill to the bowl with the cooked pasta.
2. Pour the Greek dressing over the pasta and vegetables.
3. Gently toss everything together until well combined. Be careful not to overmix, as you don’t want to crush the feta cheese.
4. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld together. I find it tastes even better after a few hours in the fridge!
5. Before serving, give the salad another gentle toss.
6. Taste and adjust the seasonings if needed. You might want to add a little more salt, pepper, or a drizzle of olive oil.

Tips and Variations:

• Add protein: Grilled chicken, shrimp, or chickpeas would be delicious additions to this salad.
• Use different vegetables: Cherry tomatoes, artichoke hearts, or roasted red peppers would also be great in this salad.
• Make it gluten-free: Use gluten-free pasta to make this salad gluten-free.
• Spice it up: Add a pinch of red pepper flakes to the dressing for a little heat.
• Make it ahead: This salad can be made a day or two in advance. Just store it in the refrigerator and give it a good toss before serving. The flavors will actually develop even more over time!
• Serving suggestions: This Greek pasta salad is perfect as a side dish for grilled meats, fish, or vegetables. It’s also great as a light lunch or a potluck dish.
• Don’t overcook the pasta: Al dente pasta is key to a good pasta salad. Overcooked pasta will be mushy and unappetizing.
• Use good quality ingredients: The better the quality of your ingredients, the better the salad will taste. Use good quality olive oil, fresh herbs, and flavorful feta cheese.
• Adjust the dressing to your liking: The dressing is the heart of this salad, so make sure it tastes good to you. Adjust the seasonings as needed to suit your taste.

Storing Leftovers:

Store any leftover Greek pasta salad in an airtight container in the refrigerator for up to 3-4 days. The salad may become a little drier as it sits, so you may want to add a little extra olive oil or dressing before serving.

Why This Recipe Works:

This Greek pasta salad recipe is a winner because it’s packed with fresh, flavorful ingredients and a tangy, delicious dressing. The combination of al dente pasta, crunchy vegetables, salty feta cheese, and aromatic herbs creates a symphony of flavors and textures that is sure to please everyone. Plus, it’s easy to make and can be customized to your liking. It’s a perfect dish for summer gatherings, potlucks, or a light and refreshing meal any time of year. The key is to use high-quality ingredients and don’t be afraid to experiment with different variations to find your perfect combination. I’ve been making this salad for years, and it’s always a crowd-pleaser!

Conclusion:

This Greek Pasta Salad isn’t just another recipe; it’s a vibrant explosion of Mediterranean flavors that will transport your taste buds straight to a sun-drenched taverna! From the tangy feta to the juicy tomatoes and the perfectly al dente pasta, every bite is a celebration. I truly believe this is a must-try recipe for anyone looking for a quick, easy, and incredibly satisfying meal. It’s the kind of dish that brightens up any occasion, whether it’s a casual weeknight dinner, a potluck with friends, or a picnic in the park.

But what truly sets this salad apart is its versatility. While I’ve shared my go-to version, the possibilities are endless! Feel free to experiment with different types of pasta. Rotini, farfalle, or even orzo would work beautifully. If you’re not a fan of Kalamata olives (though I highly recommend them!), try green olives or even capers for a briny kick. For a protein boost, consider adding grilled chicken, shrimp, or chickpeas. A sprinkle of toasted pine nuts or slivered almonds can also add a delightful crunch.

Serving Suggestions and Variations:

* As a Main Course: Serve a generous portion of the salad on its own for a light and refreshing lunch or dinner.
* As a Side Dish: Pair it with grilled meats, fish, or vegetables for a complete and balanced meal.
* Potluck Perfection: This salad travels well and is always a crowd-pleaser at potlucks and barbecues.
* Meal Prep Marvel: Make a big batch on Sunday and enjoy it throughout the week for easy and healthy lunches.
* Spice it Up: Add a pinch of red pepper flakes to the dressing for a touch of heat.
* Creamy Dreamy: Stir in a dollop of Greek yogurt or sour cream for a creamier texture.
* Veggie Power: Add more vegetables like bell peppers (red, yellow, or orange), cucumbers, or even zucchini.

I’ve made this Greek Pasta Salad countless times, and it’s always a hit. It’s the perfect balance of flavors and textures, and it’s so easy to customize to your liking. I’m confident that you’ll love it just as much as I do!

So, what are you waiting for? Gather your ingredients, put on some Greek music (optional, but highly encouraged!), and get ready to create a culinary masterpiece. I promise you won’t be disappointed.

I’m so excited for you to try this recipe! Once you do, please come back and share your experience in the comments below. Let me know what variations you tried, what you loved, and what you might do differently next time. I’m always looking for new ideas and inspiration, and I love hearing from my readers. Happy cooking, and enjoy your delicious Greek Pasta Salad! I can’t wait to hear all about it! Don’t forget to rate the recipe too! Your feedback helps others discover this amazing dish.