The Best Greek Pasta Salad Recipe
You know those dishes that somehow steal the show at every BBQ or picnic?
Yeah, this Greek pasta salad is that dish.
It’s fresh, loaded with flavor, and somehow disappears within minutes.
If you’re into food that actually tastes like summer, you’re going to love this one. I promise!
How to Make Greek Pasta Salad
Step-by-Step Instructions (Including Ingredients)
Step 1: Gather Your Ingredients
Here’s what you’ll need:
- 12 oz rotini pasta (or penne, if you’re feeling rebellious)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, halved
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped (optional but worth it)
For the dressing:
- 1/4 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 clove garlic, minced
- 1 tsp dried oregano
- 1/2 tsp Dijon mustard
- Salt and pepper, to taste
Step 2: Cook the Pasta
Boil your pasta in salted water according to the package directions. Cook it just past al dente, nobody wants crunchy pasta here.
Drain it, rinse with cold water, and set aside to cool.
Step 3: Mix the Dressing
Grab a small bowl or a jar with a lid (hello, lazy dishwashers), and mix the olive oil, red wine vinegar, garlic, oregano, Dijon mustard, salt, and pepper. Shake or whisk it until it’s all blended and smooth.
Step 4: Chop the Veggies
While the pasta cools, chop your tomatoes, cucumber, red onion, and olives. Keep them chunky, this isn’t a fancy restaurant; it’s a salad you’ll be scooping by the forkful.
Step 5: Combine Everything
In a large bowl, throw in the cooked pasta, chopped veggies, and crumbled feta. Put the dressing on top and toss until everything’s coated.
Step 6: Let it Chill
Put the salad into the fridge for at least 30 minutes so the flavors can get to know each other. It tastes even better after a little chill time.
Common Mistakes to Avoid
⒈ Overcooking the pasta: You don’t want mush. Stick to the package directions.
⒉ Skipping the rinse: Rinsing the pasta cools it down and stops the cooking process. Don’t skip it unless you love soggy pasta.
⒊ Underseasoning: Taste the dressing before pouring it in. Salt makes a difference.
Adding feta too early: Don’t add it when the pasta is hot unless you want melted cheese soup.
4. Using bottled dressing: Homemade is 10x better and takes just 2 minutes.
Recipe Best Tips
⑴ Use fresh ingredients. Trust me, a ripe tomato beats a mealy one every time.
⑵ Make it ahead of time; this salad is even better the next day.
⑶ Want protein? Add grilled chicken, chickpeas, or tuna.
⑷ Let the salad sit at room temperature for 10 minutes before serving if it’s coming straight from the fridge.
⑸ Use a big mixing bowl. Give the ingredients room to breathe.
Serving Suggestions
This Greek pasta salad plays well with:
① Grilled meats like chicken, lamb, or shrimp
② Crusty bread or pita
③ As a lunch meal on its own (just put in a boiled egg or some protein)
④ Alongside other picnic salads like coleslaw or potato salad
Storage and Freezing
⒈ Storing: Store leftovers in an airtight container in the fridge. It’ll stay fresh for up to 4 days. Stir before serving.
⒉ Freezing: Not recommended. Pasta and fresh veggies don’t freeze well, they turn into mushy sadness.
Frequently Asked Questions (FAQs)
Q: Can I make this salad ahead of time?
A: Totally! It actually tastes better after a few hours in the fridge.
Q: What pasta works best for this salad?
A: Rotini is great, but penne, farfalle, or fusilli work too. Something short and twisty.
Q: Can I skip the feta?
A: Sure, but you’ll miss that salty tang. Try a vegan feta or add more olives for a kick.
Q: What if I hate olives?
A: Leave them out. No one’s judging.
Q: How do I make it spicy?
A: Add red pepper flakes or sliced pepperoncini. You’ll thank me.
Q: Can I double the recipe?
A: Yep. Just use a bigger bowl and maybe an extra splash of dressing.
Q: What’s the best vinegar to use?
A: Red wine vinegar is classic, but white wine or apple cider vinegar also works.
Conclusion
And there you have it, Greek pasta salad that’s easy to make, loaded with flavor, and basically guaranteed to be a crowd favorite.
If you make it, I’d love to hear how it turned out for you!
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The Best Greek Pasta Salad Recipe
Ingredients
Here’s what you’ll need:
- 12 oz rotini pasta or penne, if you're feeling rebellious
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- 1/2 red onion thinly sliced
- 1/2 cup Kalamata olives halved
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley chopped (optional but worth it)
- For the dressing:
- 1/4 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 clove garlic minced
- 1 tsp dried oregano
- 1/2 tsp Dijon mustard
- Salt and pepper to taste
Instructions
Step 2: Cook the Pasta
- Boil your pasta in salted water according to the package directions. Cook it just past al dente, nobody wants crunchy pasta here.
- Drain it, rinse with cold water, and set aside to cool.
Step 3: Mix the Dressing
- Grab a small bowl or a jar with a lid (hello, lazy dishwashers), and mix the olive oil, red wine vinegar, garlic, oregano, Dijon mustard, salt, and pepper. Shake or whisk it until it’s all blended and smooth.
Step 4: Chop the Veggies
- While the pasta cools, chop your tomatoes, cucumber, red onion, and olives. Keep them chunky, this isn’t a fancy restaurant; it’s a salad you’ll be scooping by the forkful.
Step 5: Combine Everything
- In a large bowl, throw in the cooked pasta, chopped veggies, and crumbled feta. Put the dressing on top and toss until everything's coated.
Step 6: Let it Chill
- Put the salad into the fridge for at least 30 minutes so the flavors can get to know each other. It tastes even better after a little chill time.
Notes
- Add protein to make it a complete meal.
- Always taste the dressing before adding it to adjust seasoning.
- Chill time is crucial for flavor.
