Greek Pasta Salad Mediterranean (Print View)

Colorful pasta tossed with fresh vegetables, olives, and feta in a tangy herb dressing.

# What You'll Need:

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

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

07 - 5 oz feta cheese, cubed or crumbled

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

13 - 2 tbsp fresh parsley or dill, chopped

01 - Boil pasta in salted water until al dente per package directions. Drain well, 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 and toss gently to mix.

04 - Whisk together olive oil, red wine vinegar, minced garlic, oregano, salt, and pepper in a small bowl until emulsified.

05 - Pour dressing over pasta and vegetables. Toss thoroughly to ensure even coating.

06 - Gently fold in crumbled feta cheese and chopped fresh herbs, taking care not to break up the cheese too much.

07 - Refrigerate salad for at least 15 minutes to allow flavors to meld. Serve chilled or at room temperature.

01 -

The flavors get better as they mingle, so it actually tastes amazing the next day
You can prep everything ahead and just toss it together when guests arrive

02 -

Rinsing pasta with cold water is essential or it'll keep cooking and turn mushy
The salad needs that chilling time or the dressing won't properly soak into the pasta

03 -

Let the salad come to room temperature for 10 minutes before serving if it's been refrigerated all day
Use a glass bowl if you're storing it overnight so the olive oil doesn't take on any flavors