Greek Pasta Salad Mediterranean (Printable)

Vibrant Mediterranean pasta with crisp vegetables, tangy feta, and zesty dressing for any occasion.

# Ingredient List:

→ 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:

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

# Expert Tips:

01 -
  • The dressing soaks into the pasta while it chills, making every bite more flavorful than the last
  • You can prep everything ahead and it actually tastes better the next day
  • It travels beautifully to picnics and never wilts like leafy salads do
02 -
  • Never skip the cold water rinse after cooking the pasta, or it will keep cooking and get mushy
  • The salad needs at least 15 minutes of chilling time for the flavors to develop properly
  • Feta is salty enough that you should taste before adding extra salt to the dressing
03 -
  • Cut your vegetables slightly larger than you think you should because they shrink in the dressing
  • Toast a tablespoon of pine nuts and sprinkle on top for restaurant-style presentation
  • A squeeze of fresh lemon juice right before serving wakes up all the flavors

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