Description
A vibrant and refreshing Easy Greek Pasta Salad combining al dente pasta with crisp bell peppers, cucumbers, juicy tomatoes, salty Kalamata olives, and crumbly feta cheese, all tossed in a zesty homemade dressing. Perfect for a light lunch or as a side dish for any Mediterranean-inspired meal.
Ingredients
Scale
Pasta
- 3 cups uncooked pasta
Vegetables & Cheese
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 small red onion, chopped
- 1/2 cup Kalamata olives
- 3 mini cucumbers (or 3/4 English cucumber), chopped
- 1 cup little tomatoes (grape, cherry, etc.), halved
- 5 ounces crumbled feta cheese
Dressing
- 2 tablespoons red wine vinegar
- 3 tablespoons olive oil
- 1/2 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon fresh parsley, chopped
- 1/2 teaspoon dried oregano
- 1 teaspoon packed brown sugar
- Salt and pepper, to taste
Instructions
- Cook the Pasta: Boil a large pot of salted water and cook the pasta until al dente according to the package directions. Drain and rinse under cool water to stop cooking and cool it down. Let the pasta drain thoroughly to avoid excess water in the salad.
- Prepare the Dressing: While the pasta is cooking, combine red wine vinegar, olive oil, Dijon mustard, minced garlic, fresh parsley, dried oregano, and brown sugar into a jar. Shake vigorously to emulsify the dressing. Adjust oil or vinegar quantities to taste for the perfect balance.
- Chop and Assemble: Chop the red and green bell peppers, red onion, cucumbers, and halve the tomatoes. Place all chopped vegetables, Kalamata olives, and crumbled feta in a large mixing bowl.
- Toss the Salad: Add the drained pasta to the bowl with the vegetables and cheese, then pour the dressing over. Toss thoroughly to evenly coat everything. Season with salt and pepper generously, as the pasta absorbs flavors well.
- Serve or Chill: Serve the pasta salad immediately for a fresh and vibrant dish, or refrigerate for some time to allow the flavors to meld and deepen before serving.
Notes
- Cook the pasta al dente to retain a pleasant firmness that holds up well in the salad.
- Rinsing the pasta after cooking stops it from becoming mushy and cools it for salad use.
- Adjust the amount of salt carefully, especially if your feta and olives are very salty.
- The salad can be refrigerated for up to 2 days and tastes even better after the flavors combine.
- For extra protein, consider adding grilled chicken or chickpeas.
- Use fresh herbs when possible to brighten the dressing.
