introduction
This Greek Pasta Salad is fresh, quick, and easy to make. It mixes pasta with tomatoes, cucumber, olives, and feta. If you like simple meals, this salad is a good choice. For another easy weeknight pasta idea, see this bruschetta chicken pasta dish.
why make this recipe
Make this recipe when you want a bright, cold salad that feeds a few people. It takes little time and uses common ingredients. It works for lunch, a side dish, or a potluck dish. The flavors are fresh and will please many tastes.
how to make Greek Pasta Salad
Cook the pasta until it is al dente and let it cool. Mix the cooled pasta with the vegetables and feta. Make a simple dressing with olive oil, red wine vinegar, oregano, salt, and pepper. Pour the dressing over the salad and toss to coat. Chill the salad for a short time to let the flavors come together.
Ingredients :
8 oz pasta (fusilli or penne), 1 cup cherry tomatoes, halved, 1 cucumber, diced, 1/2 red onion, finely chopped, 1/4 cup black olives, sliced, 1/4 cup feta cheese, crumbled, 1/4 cup olive oil, 2 tablespoons red wine vinegar, 1 teaspoon dried oregano, Salt and pepper to taste
Directions :
- Cook the pasta according to package instructions until al dente. Drain and let cool.
- In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, black olives, and feta cheese.
- In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper.
- Pour the dressing over the pasta salad and toss to combine.
- Serve immediately or refrigerate for a few hours to let flavors meld.
how to serve Greek Pasta Salad
Serve this salad cold or at room temperature. Put it in a large bowl and let people help themselves. It goes well with grilled chicken or bread. For a heartier meal, serve it with a simple cooked chicken like the cheesy ranch chicken and broccoli pasta skillet.
how to store Greek Pasta Salad
Store the salad in an airtight container in the fridge. It keeps well for 3 to 4 days. The pasta will soak up dressing over time, so stir before serving. If you must keep it longer, leave out the feta and add it fresh when you serve.
tips to make Greek Pasta Salad
- Cook the pasta a little less than package time so it stays firm after chilling.
- Let the pasta cool before adding the dressing to keep the veggies crisp.
- Taste the dressing and add salt or pepper slowly. Feta and olives are salty.
- Chop the vegetables into similar sizes so each bite is balanced.
variation (if any)
- Add bell peppers or artichoke hearts for more color.
- Swap red wine vinegar for lemon juice for a brighter taste.
- Use whole wheat or gluten-free pasta if you need it.
FAQs
Q: Can I make the salad ahead?
A: Yes. Make it a few hours ahead or the day before. Keep it chilled until serving.
Q: Can I use other cheese?
A: Yes. Use goat cheese or a mild crumbly cheese if you do not have feta.
Q: Is this salad good for potlucks?
A: Yes. It travels well and most people like it.
Q: Can I add protein?
A: Yes. Add cooked chicken, tuna, or chickpeas for more protein.
Conclusion
For a clear, simple recipe with similar ideas and step-by-step help, you can read this Easy Greek Pasta Salad.
Greek Pasta Salad
Ingredients
Method
- Cook the pasta according to package instructions until al dente. Drain and let cool.
- In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, black olives, and feta cheese.
- In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper.
- Pour the dressing over the pasta salad and toss to combine.
- Serve immediately or refrigerate for a few hours to let the flavors meld.