Greek Pasta Salad Mediterranean (Printable View)

Vibrant Mediterranean salad with crisp vegetables, tangy feta, and zesty dressing.

# What You Need:

→ Pasta

01 - 8 oz short pasta (penne, fusilli, or farfalle)

→ Vegetables

02 - 1 medium cucumber, diced
03 - 1 cup cherry tomatoes, halved
04 - 1 small red onion, thinly sliced
05 - 1 green bell pepper, diced
06 - 1/2 cup Kalamata olives, pitted and halved

→ Cheese

07 - 5 oz feta cheese, cubed or crumbled

→ Dressing

08 - 4 tbsp extra-virgin olive oil
09 - 2 tbsp red wine vinegar
10 - 1 garlic clove, finely minced
11 - 1 tsp dried oregano
12 - Salt and freshly ground black pepper, to taste

→ Herbs & Garnish

13 - 2 tbsp fresh parsley or dill, chopped (optional)

# How To Make It:

01 - Boil pasta in salted water until al dente per package directions. Drain, rinse under cold water to stop cooking, and set aside.
02 - In a large salad bowl, combine diced cucumber, halved cherry tomatoes, sliced red onion, diced bell pepper, and halved olives.
03 - Add cooled pasta to the bowl with the prepared vegetables.
04 - Whisk together olive oil, red wine vinegar, minced garlic, oregano, salt, and pepper in a small bowl or jar until emulsified.
05 - Pour dressing over pasta and vegetables. Toss thoroughly to coat evenly.
06 - Gently fold in feta cheese and fresh herbs if using.
07 - Refrigerate for at least 15 minutes before serving to allow flavors to meld. Serve cold or at room temperature.

# Expert Advice:

01 -
  • The pasta stays perfectly tender even after chilling for days
  • Everything gets chopped into bite-sized pieces so every forkful has all the flavors
  • The feta creates these creamy little pockets that balance the tangy dressing
02 -
  • Do not skip rinsing the pasta with cold water or it will keep cooking and get mushy
  • The salad needs those 15 minutes in the fridge for the dressing to really soak into everything
03 -
  • Cut your vegetables slightly smaller than you think you should so they distribute evenly
  • Buy the feta in brine not the pre-crumbled kind which dries out too fast

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