Greek Pasta Salad with Feta (Printer-Friendly)
A refreshing Mediterranean pasta toss with feta, olives, and crisp vegetables in a zesty herb dressing.
# 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
# How to Make It:
01 - Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain through a colander and rinse under cold running water until completely cooled. Set aside.
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 dressing over the pasta and vegetable mixture. Toss thoroughly to ensure every component is evenly coated.
05 - Gently fold in the crumbled or cubed feta cheese, chopped parsley, and dill if using, taking care not to break apart the feta.
06 - Taste the salad and adjust the salt and pepper as needed. Refrigerate for at least 15 minutes before serving to allow the flavors to meld together.
# Expert Advice:
01 -
- The dressing is tangy and bright enough to make you skip any store bought bottle forever.
- It holds up beautifully in the fridge so you can make it ahead without worrying about soggy disappointment.
02 -
- Rinsing the pasta under cold water is not optional here because residual heat will melt the feta into a messy paste.
- Letting the salad rest in the fridge transforms the flavor dramatically and the second day version often tastes better than the first.
03 -
- Soak the sliced red onion in ice water for five minutes and drain well before adding to remove the harsh bite without losing the crunch.
- Reserve a tablespoon of the pasta cooking water and add it to the dressing for extra body that helps the sauce cling to every noodle.