Greek Pasta Salad Feta (Print Version)
Greek salad with pasta, crisp veggies, briny olives, and creamy feta in a zesty Mediterranean dressing.
# Ingredients:
→ Pasta
01 -
250 g short pasta (fusilli, penne, or farfalle)
→ Vegetables
02 -
200 g cherry tomatoes, halved
03 -
1 medium cucumber, diced
04 -
1 small red onion, thinly sliced
05 -
1 small red bell pepper, diced
→ Olives & Cheese
06 -
100 g Kalamata olives, pitted and halved
07 -
120 g feta cheese, cubed or crumbled
→ Dressing
08 -
60 ml extra-virgin olive oil
09 -
2 tablespoons red wine vinegar
10 -
1 teaspoon dried oregano
11 -
1 small garlic clove, minced
12 -
0.5 teaspoon Dijon mustard
13 -
Salt and freshly ground black pepper, to taste
→ Garnish
14 -
2 tablespoons fresh parsley or dill, chopped (optional)
# Steps:
01 -
Boil the pasta in a large pot of salted water following package instructions until al dente. Drain and rinse under cold running water to cool completely.
02 -
Transfer cherry tomatoes, cucumber, red onion, red bell pepper, and Kalamata olives to a large mixing bowl.
03 -
In a small bowl or jar, whisk together olive oil, red wine vinegar, dried oregano, minced garlic, Dijon mustard, salt, and black pepper until emulsified.
04 -
Add the cooled pasta to the bowl with the vegetables. Pour the dressing over the mixture and toss gently to ensure even coating.
05 -
Add the feta cheese and mix gently, taking care to maintain the integrity of the cubes.
06 -
Taste and adjust seasoning as needed. Garnish with chopped fresh parsley or dill if desired.
07 -
Serve immediately or refrigerate for 30 minutes to enhance flavors.
# Notes:
01 -
For extra flavor, consider adding sliced pepperoncini, capers, or artichoke hearts.
02 -
To make gluten-free, substitute with gluten-free pasta.
03 -
The salad can be prepared up to one day ahead; add the feta just before serving.
04 -
Pairs well with crisp white wines such as Assyrtiko or Sauvignon Blanc.