greek pasta salad
This vibrant Greek Pasta Salad is a delightful blend of fresh vegetables, briny olives, and feta cheese mixed with pasta, all tossed in a light dressing. It's perfect for a refreshing side dish or a light meal, great for picnics or summer gatherings.
Equipment
- 1 large pot
- 1 colander
- 1 mixing bowl
- 1 whisk
- 1 measuring cups and spoons
- 1 cutting board
Ingredients
- 8 oz pasta (penne or fusilli)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup red onion, finely chopped
- ½ cup Kalamata olives, pitted and sliced
- 1 cup feta cheese, crumbled
- ¼ cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, red onion, olives, and feta cheese.
- In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper.
- Pour the dressing over the pasta salad and toss gently until well combined.
- Taste and adjust seasoning if necessary. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
Notes
You can add grilled chicken or chickpeas for extra protein.
Feel free to customize the vegetables based on your preferences or what you have on hand.
This salad can be stored in the refrigerator for up to 3 days. Just give it a good stir before serving.