Greek Pasta Salad with Feta
A vibrant and flavorful pasta salad featuring a delightful blend of fresh ingredients like feta, olives, and vegetables, perfect for any gathering.
Ingrédients
Main ingredients
- 8 ounces pasta (penne, fusilli, or farfalle) Choose your favorite type.
- 1 cup cherry tomatoes, halved Adds sweetness and a pop of color.
- 1 cup cucumber, diced For crunch and freshness.
- 1/2 unit red onion, diced Adds sharpness and flavor.
- 1/2 cup Kalamata olives, pitted and sliced Brings a briny, salty flavor.
- 1 cup feta cheese, crumbled Creamy and tangy.
- 1/4 cup olive oil Provides richness to the dressing.
- 2 tablespoons red wine vinegar Adds acidity and tang.
- 1 teaspoon dried oregano For an aromatic herbal note.
- to taste unit salt and pepper To enhance all the flavors.
Instructions
Preparation
- Start by gathering and washing all your fresh ingredients. Dice the cucumber, halve the cherry tomatoes, and chop the red onion.
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente.
- Once the pasta is done, drain it in a colander and rinse it lightly under cold water to stop the cooking process. Allow it to cool completely.
Mixing
- In a large bowl, combine the cooled pasta, cherry tomatoes, cucumber, red onion, and Kalamata olives. Toss gently to mix without breaking the pasta.
- Add the crumbled feta cheese into the bowl, followed by the dressing made from whisking olive oil, red wine vinegar, oregano, salt, and pepper.
- Drizzle the dressing over the pasta mixture and toss gently to ensure every ingredient is coated.
Chilling and Serving
- For optimal flavor, let the salad chill in the refrigerator for at least 30 minutes.
- When ready to serve, give the salad a final toss and garnish with fresh herbs or extra feta if desired.
Notes
Store in an airtight container in the fridge for up to 3-5 days. Ideal served cold and does not require reheating.