Easy Greek Pasta Salad

Imagine sitting down to a colorful, vibrant dish bursting with Mediterranean flavors. Greek Pasta Salad is all about bright, fresh ingredients that bring a balance of textures and tastes to your table.

This salad combines tender pasta with crisp veggies, salty feta, and a zesty homemade dressing, making it a versatile choice for potlucks, family dinners, or meal-prepping for the week. Greek cuisine is rooted in simplicity and quality, and this pasta salad captures that spirit.

My inspiration for this version comes from the blend of tangy, sweet, and herbal notes that make every bite memorable.

Recipe Overview:

• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Servings: 2-3 (can easily be scaled up for larger groups)
• Difficulty Level: Easy
• Equipment Needed:
  • Large pot for boiling pasta
  • Cutting board and knife
  • Mixing bowl
  • Whisk or fork for dressing
  • Colander for draining pasta
• Scaling Tips: For a larger crowd, double or triple the ingredient quantities. This salad can also be halved for a smaller portion.
• Make-Ahead/Meal Prep Options: This salad can be made a day in advance, allowing the flavors to meld beautifully. Keep the dressing separate until ready to serve if you want to maintain the crunch of the vegetables.

Ingredients:

For the pasta salad, you will need 1 cup of farfalle pasta, 1/2 cucumber (diced), 7 grape tomatoes (halved), 1/2 bell pepper (green or orange, diced), 6 black olives (sliced), 1/2 cup diced or crumbled feta cheese, and 1/2 red onion (diced). For the dressing, gather 4 tablespoons of olive oil, 2 tablespoons of non-alcoholic red wine vinegar, 1 tablespoon of dried oregano, 2 cloves of garlic (minced), salt and pepper to taste, 2 tablespoons of lemon juice, 2 tablespoons of honey, and parsley (optional, for garnish).

Possible Substitutions: Any short pasta, such as penne or rotini, will work well in this recipe. If you don’t have red wine vinegar, apple cider vinegar is a good substitute for a milder taste. For those with dietary restrictions, goat cheese or a dairy-free feta can be used in place of traditional feta cheese. Additionally, maple syrup can be used instead of honey for a vegan option.

Ingredient Notes:

• Feta Cheese: For best results, opt for block feta and crumble it yourself. It has better texture and flavor compared to pre-crumbled.
• Garlic: Fresh garlic is key for the best flavor. Mince it finely to ensure even distribution in the dressing.

Step-by-Step Method:

1. Cook the Pasta: Bring a pot of salted water to a boil. Add the farfalle pasta and cook for about 8 minutes, or until al dente. You want the pasta to be tender but still have a bit of bite. The pasta should be soft but not mushy, so keep an eye on the timer and taste-test towards the end to avoid overcooking, which can lead to a mushy salad. Once cooked, drain the pasta and rinse under cold water to stop the cooking process and cool it down.
2. Prep the Vegetables:
   • While the pasta cooks, dice the cucumber, halve the grape tomatoes, dice the bell pepper, slice the olives, and dice the red onion.
   • Pro Tip: For a milder onion flavor, soak the diced red onion in cold water for 5 minutes before adding it to the salad.
3. Make the Dressing:
   • In a small mixing bowl, whisk together the olive oil, red wine vinegar, oregano, minced garlic, lemon juice, honey, salt, and pepper.
   • Timing Guidance: This takes just a couple of minutes, but make sure everything is well emulsified.
   • What to Look For: The dressing should be smooth and thick enough to coat the back of a spoon.
4. Assemble the Salad:
   • In a large mixing bowl, combine the cooled pasta, vegetables, and feta cheese.
   • Pour the dressing over the salad and toss until everything is evenly coated.
   • Pro Tip: Let the salad sit for at least 15-20 minutes before serving to allow the flavors to meld together.
   • Visual Cue: The vegetables should look glossy with the dressing, and the feta should be well distributed.

Variations & Customization:

• Dietary Modifications:
  • Gluten-Free: Use gluten-free pasta.
  • Vegan: Replace feta with a vegan cheese and honey with maple syrup.
• Spice Level Adjustments: Add a pinch of red pepper flakes to the dressing for a bit of heat.
• Fancy vs. Everyday Versions: For a fancier version, add sun-dried tomatoes or roasted red peppers for extra depth of flavor.
• Seasonal Adaptations: Use whatever fresh vegetables are in season – zucchini or cherry peppers make great additions in summer.

Serving & Storage:

• Plating Suggestions: Serve in a large bowl with a sprinkle of chopped parsley on top for a pop of color. It’s perfect for outdoor gatherings or alongside grilled meats.
• Best Side Dishes: Pair with grilled chicken skewers, pita bread, or a light soup for a complete meal.
• Storage Instructions: Store in an airtight container in the refrigerator for up to 3 days. The flavors get better as they sit, but the vegetables may lose some crunch.
• Reheating Tips: This salad is best served cold or at room temperature, so no reheating is needed.
• Make-Ahead and Freezing Guidance: This salad can be made up to a day in advance. However, it’s not recommended to freeze, as the vegetables and pasta may lose their texture when thawed.

Enjoy this Greek Pasta Salad as a refreshing, flavorful dish that’s easy to make and customize. It’s the perfect way to bring a taste of the Mediterranean to your table, whether you’re an experienced cook or just starting out in the kitchen!

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