Description
A light and refreshing Fresh Greek Pasta Salad combining al dente pasta with crisp cucumber, juicy cherry tomatoes, tangy kalamata olives, and creamy feta cheese, all tossed in a zesty lemon and olive oil dressing. Perfect for a quick, healthy lunch or a vibrant side dish.
Ingredients
Scale
Pasta and Vegetables
- 8 ounces Pasta (penne or rotini)
- 1 large Cucumber (diced)
- 1 cup Cherry Tomatoes (halved)
- ½ cup Kalamata Olives (pitted and halved)
- ¼ cup Red Onion (finely chopped)
Cheese and Herbs
- ½ cup Feta Cheese (crumbled)
- 1 handful Fresh Parsley (chopped)
Dressing
- ¼ cup Extra Virgin Olive Oil
- 2 tablespoons Lemon Juice (juice of one lemon)
- Salt (to taste)
- Black Pepper (freshly cracked, to taste)
Instructions
- Boil Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
- Drain and Cool Pasta: Drain the pasta in a colander and rinse under cold water to stop the cooking process and cool the pasta.
- Prepare Vegetables: Dice the cucumber, halve the cherry tomatoes, and finely chop the red onion.
- Prepare Olives: Rinse and pit the Kalamata olives, then slice them in half.
- Combine Ingredients: In a large mixing bowl, combine the cooled pasta, diced cucumber, halved cherry tomatoes, chopped red onion, and sliced Kalamata olives.
- Add Cheese and Herbs: Crumble feta cheese over the salad and add the chopped fresh parsley.
- Make Dressing: In a small bowl, whisk together the extra virgin olive oil, lemon juice, salt, and freshly cracked black pepper to create the dressing.
- Toss Salad: Pour the dressing over the salad and toss gently to combine all ingredients evenly.
- Chill Salad: Let the salad sit in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Serve: Serve the Greek pasta salad chilled or at room temperature for a refreshing dish.
Notes
- Use penne or rotini pasta as they hold dressing well and complement the salad texture.
- Rinsing the pasta with cold water stops cooking and prevents stickiness.
- Adjust the amount of feta cheese based on preference for creaminess and saltiness.
- Optionally, add a pinch of dried oregano for an extra Greek flavor.
- This salad keeps well in the refrigerator for up to 2 days.
