Greek Pasta Salad Mediterranean Style (Printable Version)

Vibrant Mediterranean-style pasta with crisp vegetables, tangy feta, and zesty dressing.

# What You Need:

→ 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 Steps:

01 - Boil pasta in salted water until al dente, drain and rinse under cold water to stop cooking
02 - Combine cucumber, cherry tomatoes, red onion, green bell pepper, and olives in a large salad bowl
03 - Add cooled pasta to the bowl with the prepared vegetables
04 - Whisk together olive oil, red wine vinegar, garlic, oregano, salt, and pepper until emulsified
05 - Pour dressing over pasta and vegetables, toss thoroughly to coat evenly
06 - Gently fold in feta cheese and fresh herbs if using
07 - Refrigerate for at least 15 minutes before serving to allow flavors to meld. Serve cold or at room temperature.

# Helpful Tips:

01 -
  • It actually improves as it sits, so make it ahead and relax
  • The dressing doubles as a marinade, infusing every bite with Mediterranean sunshine
02 -
  • Room temperature pasta absorbs dressing better than cold pasta straight from the refrigerator
  • Bring the salad to room temperature for 20 minutes before serving leftovers
03 -
  • Use the hottest tap water possible when rinsing pasta to remove excess starch without shocking the noodles
  • Invest in a good olive oil, since the flavor shines in simple preparations like this

Go Back