Greek Pasta Salad Mediterranean (Print Version)
Fresh pasta combined with vegetables, olives, and feta tossed in a tangy Mediterranean dressing for a flavorful dish.
# Ingredients:
→ Pasta
01 -
250 g short pasta (fusilli, penne, or farfalle)
→ Vegetables
02 -
200 g cherry tomatoes, halved
03 -
1 medium cucumber, diced
04 -
1 small red onion, thinly sliced
05 -
1 small red bell pepper, diced
→ Olives & Cheese
06 -
100 g Kalamata olives, pitted and halved
07 -
120 g feta cheese, cubed or crumbled
→ Dressing
08 -
60 ml extra-virgin olive oil
09 -
2 tablespoons red wine vinegar
10 -
1 teaspoon dried oregano
11 -
1 small garlic clove, minced
12 -
1/2 teaspoon Dijon mustard
13 -
Salt and freshly ground black pepper, to taste
→ Garnish
14 -
2 tablespoons fresh parsley or dill, chopped (optional)
# Steps to Follow:
01 -
Boil pasta in a large pot of well-salted water following package instructions until al dente. Drain thoroughly and rinse under cold water to stop the cooking process and cool completely.
02 -
In a large mixing bowl, combine cherry tomatoes, cucumber, red onion, red bell pepper, and Kalamata olives.
03 -
In a small bowl or jar, whisk together extra-virgin olive oil, red wine vinegar, dried oregano, minced garlic, Dijon mustard, salt, and pepper until emulsified.
04 -
Add cooled pasta to the bowl of prepared vegetables and olives. Pour dressing over the salad, then toss gently to mix.
05 -
Add feta cheese and gently combine, taking care not to crumble the cheese excessively.
06 -
Taste and adjust seasoning if needed. Garnish with chopped parsley or dill just before serving, if desired.
07 -
Serve immediately or refrigerate for 30 minutes to allow flavors to meld before serving.
# Additional Notes:
01 -
For additional flavor, include sliced pepperoncini, capers, or artichoke hearts.
02 -
To make gluten-free, substitute with gluten-free pasta.
03 -
Prepare up to one day in advance; add feta just before serving to maintain texture.
04 -
Pairs well with a crisp white wine such as Assyrtiko or Sauvignon Blanc.