Greek Pasta Salad with Feta (Printable version)
A refreshing Mediterranean pasta salad with feta, olives, and a zesty lemon dressing. Ready in just 30 minutes.
# What you'll need:
→ Pasta
01 - 10 oz short pasta (penne, rotini, or fusilli)
→ Vegetables
02 - 1 English cucumber, diced
03 - 1 red bell pepper, diced
04 - 7 oz cherry tomatoes, halved
05 - 1 small red onion, thinly sliced
06 - 3.5 oz Kalamata olives, pitted and halved
→ Cheese & Herbs
07 - 5 oz feta cheese, cubed or crumbled
08 - 2 tbsp fresh parsley, chopped
09 - 1 tbsp fresh dill, chopped (optional)
→ Dressing
10 - 4 tbsp extra virgin olive oil
11 - 2 tbsp red wine vinegar
12 - 1 tsp dried oregano
13 - 1 garlic clove, minced
14 - 1/2 tsp salt
15 - 1/4 tsp freshly ground black pepper
16 - Zest of 1 lemon
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain in a colander and rinse thoroughly under cold running water to halt cooking and cool the pasta completely.
02 - In a large salad bowl, toss together the cooled pasta, diced cucumber, diced red bell pepper, halved cherry tomatoes, thinly sliced red onion, and halved Kalamata olives.
03 - In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, minced garlic, salt, freshly ground black pepper, and lemon zest until well emulsified.
04 - Pour the prepared dressing over the pasta and vegetable mixture. Toss gently but thoroughly to ensure even coating of all ingredients.
05 - Gently fold in the feta cheese, chopped parsley, and dill if using, taking care not to break up the cheese cubes too aggressively.
06 - Taste the salad and adjust salt and pepper as desired. Refrigerate for at least 15 minutes before serving to allow the flavors to meld together.
# Expert Tips:
01 -
- The dressing doubles as a marinade for grilled vegetables, so you can stretch it into a completely different meal the next day.
- Everything comes together in the time it takes to boil pasta, which makes it my secret weapon when guests drop by unannounced.
02 -
- Under no circumstances should you dress the salad and then leave it sitting at room temperature for hours, because the tomatoes will weep and the whole thing turns into a watery mess.
- I once forgot to rinse the pasta under cold water and the residual heat wilted the vegetables into a sad, limp pile that taught me a lasting lesson.
03 -
- Cut all your vegetables roughly the same size as the pasta pieces, because uniform bites create a more balanced and satisfying eating experience.
- Letting the salad rest in the fridge for a full hour instead of fifteen minutes transforms the flavor from good to unforgettable, as the dressing slowly penetrates every ingredient.