Greek Pasta Salad Feta

This Greek pasta salad brings together everything I love about Mediterranean flavors in one refreshing bowl. With tender bite-sized pasta, bright vegetables, salty olives, and creamy feta all tossed in a tangy herby dressing, this dish shines as a simple yet satisfying lunch or side for any gathering.

I first made this while craving something light but filling on a warm afternoon and soon realized it is always a crowd-pleaser at family picnics or as weekday work lunches.

Ingredients

• Pasta: Short pasta like fusilli penne or farfalle hold the dressing well and offer a pleasing chew. Choose an Italian-made brand for the best texture and taste

• Cherry tomatoes: Adds bursts of sweetness and color. Look for ripe glossy tomatoes for maximum flavor

• Cucumber: Brings crunch and coolness. Choose English cucumber for fewer seeds or scoop out the seeds from regular cucumber to avoid excess moisture

• Red onion: For a sharp bite and pretty color. Slice it as thin as possible or soak slices in cold water for five minutes to mellow the flavor if desired

• Red bell pepper: Gives the salad natural sweetness and vivid hue. Pick firm glossy peppers with smooth skin

• Kalamata olives: Offer briny depth. Choose pitted olives for ease and check for quality by their glossy appearance and bold aroma

• Feta cheese: Lends creamy tang. Buy block feta and crumble it yourself if possible as it is creamier and less salty than pre-crumbled

• Extra-virgin olive oil: The backbone of the dressing. Use a fruity well-balanced Greek or Mediterranean olive oil for richness

• Red wine vinegar: Adds bright acidity. Look for a deep reddish hue for the fullest flavor

• Dried oregano: Delivers classic Greek herb notes. Greek dried oregano is especially aromatic

• Fresh garlic: A little goes a long way for flavor. Pick small firm cloves and mince very fine

• Dijon mustard: Helps the dressing emulsify and gives gentle heat. Use a smooth Dijon

• Parsley or dill: Optional but fresh herbs add extra freshness. Choose vibrant green leaves and chop just before serving

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of salted water to a boil and cook the pasta until just al dente. Stir a few times as it cooks so the pieces do not stick. Drain and immediately rinse under cold running water to stop the cooking and help the salad stay crisp and not sticky

Prepare the Salad Base:

In a large mixing bowl combine halved cherry tomatoes diced cucumber thinly sliced red onion diced red bell pepper and halved Kalamata olives. Toss gently to evenly distribute the colors and textures

Make the Dressing:

In a small bowl whisk together extra-virgin olive oil red wine vinegar dried oregano finely minced garlic Dijon mustard a good pinch of salt and black pepper. Whisk until the dressing looks creamy and slightly thickened so it clings to the pasta and veggies

Combine Everything:

Add the cooled pasta directly on top of the mixed vegetables. Pour the dressing over everything and toss very gently from the bottom up. Take care to coat every bite but do not break apart the vegetables or pasta

Add the Feta:

Scatter cubed or crumbled feta cheese over the salad. Very gently fold to mix without crushing the cheese. This step ensures little pockets of creamy feta throughout

Taste and Adjust:

Give the salad a careful taste. If it feels flat add another splash of vinegar or a touch more salt and pepper. A sprinkle of extra herbs or olives can punch up the flavors even more

Garnish and Serve:

For a visual finish and pop of flavor top with freshly chopped parsley or dill if using. Serve right away at room temperature or pop it in the fridge for thirty minutes to let the flavors meld and get extra refreshing

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Feta is really the star for me. I always take a moment to savor a bite with creamy cheese briny olives and crisp vegetables together. This salad reminds me of breezy evenings on the patio with my family sharing stories over a big wooden bowl of salad and crusty bread.

Storage Tips

Keep leftovers in an airtight container in the fridge. It will stay fresh up to three days. If you want to make this ahead of time for an event mix all ingredients except the feta and herbs then add those just before serving for the best texture.

Ingredient Substitutions

If you need a gluten free version simply swap in your favorite gluten free short pasta. For dairy free try cubed avocado instead of feta. Green olives can stand in for Kalamata in a pinch though you lose some of the deep salty flavor. No cherry tomatoes Use diced regular tomatoes with seeds squeezed out.

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Serving Suggestions

I often serve this Greek pasta salad as a light main dish for lunch with warm pita bread or alongside grilled chicken or fish for a Mediterranean dinner spread. It travels perfectly for picnics and potlucks and can be rolled into lettuce wraps for a handheld snack.

Cultural Context

Greek pasta salad draws inspiration from the classic Greek village salad but adds pasta to make it a bit heartier. The flavors here come straight from the sun-drenched kitchens of the Mediterranean where fresh produce bold olive oil and briny cheese are king. Greek families often toss similar salads together for large shared meals especially in summer.

Recipe FAQs

→ Can I prepare Greek pasta salad ahead of time?

Yes, you can make it up to a day in advance; add feta just before serving for best texture.

→ What pasta works best for this salad?

Short pastas such as fusilli, penne, or farfalle hold the dressing well and combine nicely with the vegetables.

→ How do I make this gluten-free?

Simply swap standard pasta for your favorite gluten-free variety to accommodate gluten sensitivities.

→ Can I adjust the veggies or add extras?

Absolutely! Pepperoncini, capers, or artichoke hearts add depth, or swap in seasonal vegetables as you like.

→ What cheese substitutes can I use for feta?

Try goat cheese or omit dairy entirely for a vegan option. Firm tofu also works as a plant-based swap.

→ Is this salad suitable for vegetarian diets?

Yes, this dish is naturally vegetarian. Double-check feta labels to ensure it's suitable if needed.