Description
This refreshing Greek Pasta Salad combines al dente pasta with crisp cucumbers, juicy cherry tomatoes, briny Kalamata olives, and tangy feta cheese, all tossed in a zesty red wine vinaigrette. Perfect for warm-weather gatherings or as a vibrant side dish, this salad is chilled to meld flavors and deliver a balanced, savory, and slightly sweet taste with every bite.
Ingredients
Pasta and Vegetables
- 16 oz medium pasta (rotini, bowtie, penne, etc.)
- 1 cup English or Persian cucumbers (sliced and cut into halves or fourths)
- 1 cup halved cherry tomatoes
- 1 cup Kalamata olives (halved and pitted)
- 1/3 cup diced red onion
- 1/2 cup feta (crumbled or diced)
Red Wine Vinaigrette Dressing
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons fresh squeezed lemon juice
- 1 tablespoon honey
- 1 teaspoon minced garlic
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Cook the Pasta: Fill a large pot with water and add about 1 teaspoon of salt. Bring the water to a boil, then add the pasta. Boil according to package directions, cooking just past al dente for the best texture. Drain the pasta and rinse it under cold water to stop the cooking process and cool it down. Set aside.
- Prepare Vegetables: Slice the cucumbers, halve the cherry tomatoes, pit and halve the Kalamata olives, and dice the red onion into bite-sized pieces to ensure easy eating and even distribution in the salad.
- Combine Salad Ingredients: In a large bowl, add the cooked pasta, prepared vegetables, and crumbled or diced feta cheese. Gently fold everything together until the ingredients are evenly mixed to prepare for the dressing.
- Make the Red Wine Vinaigrette: In a jar or small bowl, whisk together the olive oil, red wine vinegar, fresh lemon juice, honey, minced garlic, Dijon mustard, dried oregano, sea salt, and black pepper until the dressing is smooth and emulsified.
- Toss the Salad with Dressing: Pour the vinaigrette over the pasta and vegetables, then mix everything thoroughly to coat all ingredients with the flavorful dressing.
- Chill the Salad: Place the salad in the refrigerator for at least 30 minutes. Chilling allows the flavors to meld together beautifully and enhances the overall taste.
- Serve: Before serving, give the salad a gentle toss to redistribute the dressing. Optionally, garnish with fresh parsley for added color and freshness.
Notes
- Using cold water to rinse the pasta after cooking helps stop it from overcooking and also cools the pasta to make it perfect for a salad.
- Feel free to substitute the feta cheese with a vegan alternative to make a vegan-friendly version.
- The salad keeps well in the refrigerator for up to 2 days; however, for best texture, consume within 24 hours.
- You can adjust the sweetness in the vinaigrette by adding more or less honey according to taste.
- To add more protein, consider mixing in grilled chicken or chickpeas.
