Greek Pasta Salad
This vibrant Greek Pasta Salad is a delightful blend of fresh vegetables, feta cheese, and olives mixed with pasta. It's a perfect dish for picnics, potlucks, or as a refreshing side for any meal.
Equipment
- 1 large pot for boiling pasta
- 1 colander for draining pasta
- 1 large mixing bowl
Ingredients
- 8 ounces pasta Such as penne or farfalle.
- 1 cup cherry tomatoes Halved.
- 1 cup cucumber Diced.
- ½ cup red onion Finely chopped.
- ½ cup Kalamata olives Pitted and sliced.
- 1 cup feta cheese Crumbled.
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- to taste salt
- to taste pepper
- Fresh parsley For garnish (optional).
Instructions
- Bring a large pot of salted water to a boil. Add the 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. Set aside to cool completely.
- In a large mixing bowl, combine the cherry tomatoes, cucumber, red onion, Kalamata olives, and crumbled feta cheese.
- In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, and a pinch of salt and pepper to taste.
- Add the cooled pasta to the vegetable mixture and pour the dressing over the top. Toss gently to combine all ingredients thoroughly.
- Taste and adjust seasoning if necessary. Garnish with fresh parsley if desired.
- Serve immediately or refrigerate for at least 30 minutes to allow flavors to meld before serving.
Notes
Feel free to add other ingredients such as bell peppers, artichokes, or grilled chicken for added protein.
This salad can be stored in the refrigerator for up to 3 days, making it a great option for meal prep.