greek pasta salad
This refreshing Greek Pasta Salad is a colorful blend of vegetables, feta cheese, and olives tossed with al dente pasta and a zesty dressing. It's perfect for picnics, barbecues, or as a light meal.
Equipment
- 1 large pot
- 1 colander
- 1 mixing bowl
- 1 whisk
- 1 cutting board
Ingredients
- 8 ounces penne pasta
- 1 cup cherry tomatoes, halved
- 1 unit cucumber, diced
- 1 unit bell pepper, diced (red or yellow)
- ½ cup red onion, finely chopped
- ½ cup Kalamata olives, pitted and sliced
- 1 cup feta cheese, crumbled
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- to taste salt
- to taste pepper
- optional fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain the pasta in a colander and rinse under cold water to stop the cooking process.
- In a mixing bowl, combine the cherry tomatoes, cucumber, bell pepper, red onion, and Kalamata olives.
- In a separate small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper until well combined.
- Once the pasta has cooled, add it to the bowl with the vegetables. Pour the dressing over the salad and toss gently to combine.
- Gently fold in the crumbled feta cheese.
- Taste and adjust seasoning if necessary. Garnish with fresh parsley if desired.
- Serve immediately, or refrigerate for up to 2 hours to allow the flavors to meld.
Notes
Feel free to add other ingredients such as grilled chicken, artichokes, or different cheeses for variety.
This pasta salad can be made in advance and kept in the fridge for 2-3 days.
The dressing can be prepared ahead of time and stored separately until ready to use.