Description
This vibrant Greek Pasta Salad is a fresh, flavorful, and addictive side dish that combines al dente pasta with crisp vegetables, tangy feta, and a zesty herb dressing. Perfect for summer gatherings or as a light meal, it’s easy to prepare and stores well for leftovers.
Ingredients
Scale
Pasta and Vegetables
- 8 oz short pasta like penne or farfalle
- 1 English cucumber
- 2 Roma tomatoes (if small use 1/3)
- 1 medium bell pepper (green, red, or yellow), diced
- 1/2 small red onion, diced
- 1/2 cup kalamata olives, pitted and sliced in half
- 3/4 cup crumbled feta cheese
- 1/4 cup chopped parsley
- 1/4 cup chopped dill
Dressing
- 2/3 cup olive oil
- 3 tbsp lemon juice
- 3 tbsp white or red wine vinegar
- 1 tbsp honey
- 1 tbsp Dijon mustard
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/2 tsp coarsely ground black pepper
Instructions
- Cook Pasta: Boil salted water and cook the pasta according to package directions until al dente. Drain and rinse under cold water to remove residual starch, preventing sticking and excessive dressing absorption. Drizzle lightly with olive oil and place in a large bowl to cool.
- Prepare Cucumber: Slice the cucumber lengthwise into quarters, remove the seeded center by running a knife down the middle, then chop into roughly 1/2 inch quarter slices. Add to the large bowl.
- Prepare Tomatoes: Halve tomatoes twice, remove seeds and liquid center, then chop firm flesh to match cucumber size. Add to the bowl.
- Prepare Bell Pepper: Devein and dice the bell pepper, then add to the bowl with the other veggies.
- Add Remaining Ingredients: Add the diced red onion, sliced kalamata olives, and crumbled feta cheese to the bowl.
- Make Dressing: In a small bowl, whisk together olive oil, lemon juice, vinegar, honey, Dijon mustard, garlic, oregano, basil, salt, and pepper until well combined. Taste and adjust seasoning if needed.
- Dress Salad: Just before serving, add chopped parsley and dill to the salad. Pour on the desired amount of dressing (start with 1/3 cup if dressing ahead) and toss everything well to combine. Serve immediately.
Notes
- Serves 6 as a side dish or 4 as a main meal.
- Leftovers keep well in a sealed container in the fridge for a few days; add extra olive oil and lemon juice if pasta becomes dry.
- Adjust quantities of vegetables and dressing to taste and volume.
- Substitute dill with fresh mint for a different herb flavor.
- Any leftover dressing can be refrigerated for up to two months; bring to room temperature before use. Consider making a double batch to have dressing ready for future salads.
