Greek Pasta Salad

Short Description

This Greek pasta salad marries the bright, briny flavours of the Mediterranean with tender al dente pasta, creating a refreshing dish that works equally well as a light main or an adaptable side. Crisp vegetables, salty feta, and a zesty vinaigrette unite for a balanced, vibrant salad that can be prepared in under half an hour.

Why You’ll Love This Recipe

• Balanced flavours: Tangy vinaigrette offsets creamy feta and earthy olives for a harmonious bite in every forkful.

• Quick preparation: From start to finish, the salad is table-ready in roughly 25 minutes, making it ideal for busy weeknights or impromptu gatherings.

• Versatile serving options: Enjoy it chilled or at room temperature, as a standalone meal, a picnic staple, or a potluck crowd-pleaser.

• Make-ahead friendly: The flavours deepen after resting, so the dish is perfect for preparing the day before an event.

• Customisable: Swap pastas, add proteins, or incorporate seasonal produce without compromising the salad’s identity.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Short pasta (rotini, penne, or fusilli)

• Cherry tomatoes, halved

• English cucumber, diced

• Red onion, finely sliced

• Kalamata olives, pitted and halved

• Greek feta cheese, crumbled

• Extra-virgin olive oil

• Red-wine vinegar

• Fresh lemon juice

• Garlic, minced

• Dried oregano

• Sea salt

• Freshly ground black pepper

• Fresh parsley (optional garnish)

Directions

1. Cook the pasta
   Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente, following package instructions (about 8–10 minutes). Drain, rinse briefly under cool water, and set aside to cool.

2. Prepare the vinaigrette
   In a small bowl, whisk together olive oil, red-wine vinegar, lemon juice, minced garlic, dried oregano, a pinch of salt, and black pepper until emulsified.

3. Assemble the salad
   In a large serving bowl, combine cooled pasta, cherry tomatoes, cucumber, red onion, olives, and feta. Pour the vinaigrette over the mixture and toss gently until everything is evenly coated.

4. Adjust seasoning
   Taste and correct seasoning with additional salt, pepper, or lemon juice as desired.

5. Garnish and serve
   Scatter chopped fresh parsley on top for colour and extra freshness. Serve immediately or refrigerate for at least 30 minutes to allow flavours to meld.

Servings and Timing

• Yield: Approximately 6 portions

• Prep Time: 15 minutes

• Cook Time: 10 minutes

• Total Time: 25 minutes

Variations

• Whole-grain or gluten-free pasta: Substitute with whole-wheat rotini or a certified gluten-free variety.

• Protein boost: Add grilled chicken strips, chickpeas, or seared shrimp for a heartier meal.

• Extra vegetables: Incorporate bell peppers, baby spinach, or artichoke hearts for added texture and nutrients.

• Herb twists: Replace parsley with dill or fresh mint to shift the flavour profile.

• Vegan adaptation: Omit the feta or use a plant-based feta alternative.

Storage/Reheating

Store the salad in an airtight container in the refrigerator for up to 4 days. Stir gently before serving to redistribute the dressing. As this is a cold salad, reheating is generally unnecessary; however, if you prefer it closer to room temperature, allow the container to sit on the counter for 15 minutes before serving.

FAQs

Can I make Greek pasta salad a day in advance?

Yes. In fact, preparing it 12–24 hours ahead allows the flavours to develop further. Just give it a gentle stir and adjust seasoning before serving.

Which pasta shape holds dressing best for this salad?

Short, ridged varieties such as rotini or fusilli trap vinaigrette and small ingredients effectively, ensuring even flavour distribution.

Is it necessary to rinse cooked pasta under cold water?

A brief rinse stops the cooking process and removes excess starch, preventing the salad from becoming gummy.

What can I substitute for red-wine vinegar?

White-wine vinegar or apple-cider vinegar are acceptable substitutes; both maintain the salad’s bright acidity.

How do I keep the red onion from overpowering the dish?

Soak sliced onion in ice water for 10 minutes, then drain and pat dry to mellow its bite without sacrificing crunch.

Can I omit olives if I dislike them?

Certainly. Replace them with capers for a subtler briny element, or simply leave them out.

How long can the salad safely sit out at a picnic?

When outdoor temperatures are moderate (below 30 °C / 86 °F), the salad may remain unrefrigerated for up to 2 hours. In hotter weather, limit this to 1 hour.

Does the dressing need Dijon mustard to emulsify?

The vinaigrette emulsifies sufficiently without mustard, but adding ½ teaspoon of Dijon can enhance stability and flavour if desired.

Can I use bottled lemon juice?

Fresh lemon juice is recommended for its brighter taste, but high-quality bottled juice may be used in a pinch.

What wine pairs well with Greek pasta salad?

A dry Rosé or a crisp Assyrtiko complements the salad’s acidity and herbal notes without overwhelming its delicate flavours.

Conclusion

Greek pasta salad offers a harmonious blend of Mediterranean flavours in a format that suits both casual lunches and festive gatherings. Quick to prepare, endlessly adaptable, and make-ahead friendly, it earns a place in any cook’s repertoire as a reliable, palate-pleasing staple

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