Greek Pasta Salad

Salad in a bowl topped with squares of feta cheese and fresh herbs.

No ratings yet

Greek pasta salad with bold Mediterranean flavors of feta cheese, black olives, tomatoes, cucumber, red onions, and homemade Greek dressing.

Prep Time10

Cook Time8

Total Time18

Course: Side Dish

Cuisine: Greek Inspired

Servings:

Calories: 303kcal

Author: Jacqueline Piper

Ingredients

For the Salad

8 oz ditali pasta cooked to al dente
100 grams feta cut into small slabs
20 Kalamata olives
½ cup grape tomatoes
2 Persian cucumbers sliced
½ red bell pepper chopped
⅓ cup sliced red onion about 1/4 of a medium red onion
fresh oregano optional

For the Greek Dressing

¼ cup extra virgin olive oil
2 tablespoon red wine vinegar I use rose wine vinegar
1 tablespoon lemon juice
2 teaspoons Greek seasoning
½ teaspoon Dijon mustard
salt and pepper

US Customary - Metric

Instructions

Cook the pasta to al dente according to the package instructions. Drain the pasta and rinse it in cold water to cool it down and stop the cooking process.
Make the dressing by combining the dressing ingredients in a jar or container with a lid and shaking well.
Combine everything in a large serving bowl and mix well. Serve with fresh herbs if using.

Video

Notes

For the best-tasting pasta: 1. Salt the pasta water 2. Cook the pasta al dente so it's not too soft in the salad 3. After cooking, rinse the pasta under cold water to stop the cooking process and cool it quickly.

Let it marinate: Allow the salad to sit in the refrigerator for at least an hour before serving to let the flavors meld.

Reserve some feta and herbs to sprinkle on top before serving for presentation.

You can taste and adjust the seasoning before serving, as the pasta will absorb some of the dressing.

Greek pasta salad can be stored in an airtight container in the refrigerator for up to 3-4 days.

Nutrition