Description
This quick and easy Greek Pasta Salad combines vibrant Mediterranean flavors with fresh vegetables, al dente pasta, and a tangy homemade dressing. Ready in just 20 minutes, it’s perfect for a light lunch, side dish, or a crowd-pleasing addition to picnics and potlucks.
Ingredients
- Pasta: 12 oz bow-tie pasta (farfalle) or other short-cut pasta.
- Vegetables:
- 12 oz cherry tomatoes, halved.
- 2 medium cucumbers, quartered.
- 1 medium red bell pepper, diced.
- ⅓ cup red onion, chopped.
- Olives:
- ⅓ cup pitted black olives, sliced.
- ⅓ cup pitted green olives, sliced.
- Cheese: 4 oz feta cheese, crumbled.
- Dressing:
- ¼ cup extra virgin olive oil.
- 3 tbsp freshly squeezed lemon juice.
- 2 tbsp red wine vinegar.
- 2 tsp Dijon mustard.
- 2 cloves garlic, minced.
- 1 tsp dried oregano or Italian seasoning.
- ¼ tsp salt.
- Freshly ground black pepper to taste.
Instructions
- Cook Pasta: Boil pasta in salted water until al dente. Drain and rinse with cold water to halt cooking.
- Prepare Dressing: In a large bowl, whisk olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper until smooth.
- Combine Vegetables: Add tomatoes, cucumbers, bell pepper, onion, and olives to the dressing. Toss well.
- Add Pasta and Cheese: Gently mix in cooked pasta and crumbled feta cheese, ensuring even coating with dressing.
- Chill: Cover and refrigerate for at least 30 minutes to meld flavors. Serve chilled or at room temperature.
Notes
- Make-Ahead Tip: Flavors enhance after a few hours of refrigeration.
- Customizations: Add grilled chicken, shrimp, or chickpeas for a protein boost. Use orzo or gluten-free pasta for variations.
- Prep Time: 10 minutes.
- Cook Time: 10 minutes.
- Category: Side Dish
- Method: Tossed Salad
- Cuisine: Mediterranean
