|

Greek Pasta Salad Recipe

BySoha

Bright flavors, clean technique, and balance define a great Greek Pasta Salad. Each ingredient plays a precise role, from the briny olives to the creamy feta and herb-driven dressing. Built with intention, this salad delivers freshness, structure, and depth rather than heaviness. Perfectly composed, it belongs on both casual tables and refined menus.

Ingredients List

  • 300 g short pasta (fusilli, penne, or rotini)
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup red onion, thinly sliced
  • 3/4 cup Kalamata olives, pitted and sliced
  • 150 g feta cheese, cubed
  • 1/3 cup extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp fresh lemon juice
  • 1 tsp dried oregano
  • Salt to taste
  • Freshly ground black pepper to taste
  • Fresh parsley or dill, finely chopped

Step-by-Step Instructions

greek pasta salad recipe
Cook the Pasta

Boil pasta in generously salted water until al dente. Drain immediately and rinse briefly with cold water to stop cooking. Allow excess water to drain completely.

Prepare the Vegetables

Slice tomatoes, cucumber, onion, and olives evenly. Consistent cuts ensure balanced texture and presentation.

Mix the Dressing

Whisk olive oil, red wine vinegar, lemon juice, oregano, salt, and black pepper in a small bowl until fully emulsified.

Assemble the Salad

Place pasta in a large mixing bowl. Add vegetables and olives. Pour dressing over the mixture and toss gently until evenly coated.

Finish with Feta and Herbs

Fold in feta cubes carefully to preserve structure. Sprinkle fresh herbs on top and give one final light toss.

Rest Before Serving

Refrigerate for 20 minutes to allow flavors to integrate before serving.

Cook Time

20 minutes

Servings

6 servings

Nutritional Information (approx. per serving)

  • Calories: 320 kcal
  • Carbohydrates: 34 g
  • Protein: 9 g
  • Fat: 18 g
  • Fiber: 4 g

Storage Instructions

Store in an airtight container in the refrigerator. Flavor remains optimal for up to 3 days. Stir gently before serving to redistribute dressing.

Suggestions

Serve alongside grilled chicken, lamb, or seafood for a complete Mediterranean meal. Pasta shape can be adjusted based on preference, though ridged varieties hold dressing best. For added depth, roasted red peppers or capers integrate well without overpowering the base.

Seasonal Relevance

Ideal for spring and summer when fresh vegetables reach peak quality. Outdoor gatherings, picnics, and light lunches benefit most from its cooling and vibrant profile.

Conclusion

Greek Pasta Salad succeeds through restraint and balance rather than excess. Clean flavors, precise seasoning, and thoughtful assembly elevate it beyond a standard side dish. Each bite reflects Mediterranean simplicity refined by professional technique.

Greek Pasta Salad Recipe
Pin
Print

Greek Pasta Salad Recipe

Recipe by Soha
Servings

6

servings
Prep time

15

minutes
Cooking time

10

minutes
Calories

1920

kcal
Total time

25

minutes

Greek pasta salad combines al dente pasta, crisp vegetables, briny olives, and creamy feta with a balanced olive oil and vinegar dressing. Fresh herbs and clean seasoning create a composed Mediterranean salad suited for everyday meals and special gatherings.

Ingredients

  • 300 g short pasta (fusilli, penne, or rotini)

  • 1 cup cherry tomatoes, halved

  • 1 cup cucumber, diced

  • 1/2 cup red onion, thinly sliced

  • 3/4 cup Kalamata olives, pitted and sliced

  • 150 g feta cheese, cubed

  • 1/3 cup extra virgin olive oil

  • 2 tbsp red wine vinegar

  • 1 tbsp fresh lemon juice

  • 1 tsp dried oregano

  • Salt to taste

  • Freshly ground black pepper to taste

  • Fresh parsley or dill, finely chopped

Directions

  • Cook pasta in well-salted boiling water until al dente. Drain and rinse briefly with cold water.
  • Prepare vegetables by slicing tomatoes, cucumber, onion, and olives evenly.
  • Whisk olive oil, red wine vinegar, lemon juice, oregano, salt, and black pepper until emulsified.
  • Combine pasta, vegetables, and olives in a large bowl. Pour dressing over and toss gently.
  • Fold in feta cubes carefully, then finish with fresh herbs.
  • Refrigerate for 15 to 20 minutes before serving to allow flavors to develop.

Recipe Video

Notes

  • Ridged pasta shapes hold dressing more effectively than smooth varieties.
  • Add feta last to preserve its texture and prevent crumbling.
  • Salad keeps well refrigerated for up to 3 days in an airtight container.

FAQs

Can whole wheat pasta be used instead of regular pasta?
Whole wheat pasta works well and adds a slightly nutty flavor along with extra fiber, though texture will be firmer.

Should the salad be served cold or at room temperature?
Lightly chilled presentation works best, though resting at room temperature for 10 minutes before serving enhances aroma and flavor.

Can the dressing be prepared in advance?
Dressing can be prepared up to 48 hours ahead and stored refrigerated. Whisk again before use to re-emulsify.

Similar Posts