Fresh Greek Pasta Salad
A vibrant and refreshing dish that celebrates the flavors of the Mediterranean, featuring al dente pasta, crisp vegetables, creamy feta cheese, and a zesty dressing.
Servings: 4 servings
Equipment
- Large Pot
- Colander
- Mixing Bowl
- Whisk
Ingredients
Pasta
- 8 ounces Pasta (penne or rotini) Cook according to package instructions until al dente.
Vegetables
- 1 large Cucumber Diced.
- 1 cup Cherry Tomatoes Halved.
- ½ cup Kalamata Olives Pitted and halved.
- ¼ cup Red Onion Finely chopped.
Cheese
- ½ cup Feta Cheese Crumble over salad.
Herbs
- 1 handful Fresh Parsley Chopped.
Dressing
- ¼ cup Extra Virgin Olive Oil
- 2 tablespoons Lemon Juice Juice of one lemon.
Seasoning
- to taste Salt
- to taste Black Pepper Freshly cracked.
Instructions
- Bring a large pot of salted water to a boil. Add 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.
- Dice the cucumber, halve the cherry tomatoes, and chop the red onion.
- Rinse and pit the Kalamata olives, then slice them in half.
- In a large mixing bowl, combine the cooled pasta, diced cucumber, halved cherry tomatoes, chopped red onion, and sliced Kalamata olives.
- Crumble feta cheese over the top and add chopped parsley.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Let the salad sit in the refrigerator for at least 30 minutes before serving to enhance the flavors.
- Serve chilled or at room temperature.
Notes
This salad can be customized with grilled chicken or chickpeas for added protein. It can also be made ahead of time for convenience.