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This Mediterranean-inspired pasta salad combines al dente pasta with crisp vegetables, briny olives, and tangy feta for a refreshing meal that works beautifully as a main dish or side. The bright lemon dressing ties everything together, creating a dish that tastes like summer in every bite.
I first created this Greek pasta salad for an impromptu backyard picnic, and it has since become my most requested dish for summer potlucks. The combination of textures and flavors never fails to impress, even among friends who claim they don't normally enjoy salads.
Ingredients
- 8 oz short pasta: like rotini or penne creates the perfect base that catches all the dressing in its crevices
- English cucumber: adds refreshing crunch without the bitterness of regular cucumbers
- Grape tomatoes: bring sweet bursts of flavor and hold their shape better than larger varieties
- Red onion: contributes sharp flavor that mellows as it sits in the dressing
- Kalamata olives: provide that distinctive briny Mediterranean taste that makes this salad authentic
- Feta cheese crumbles: add creamy tanginess and a traditional Greek element
- Fresh parsley: brightens the entire dish with herbaceous notes that commercial dried herbs simply cannot match
- Quality olive oil: forms the foundation of the dressing and carries all the flavors together
Step-by-Step Instructions
- Cook the Pasta:
- Boil pasta in generously salted water for exactly 8 minutes or until it offers slight resistance when bitten. Immediately drain and rinse under cold running water to stop the cooking process and prevent sticking. Toss occasionally while cooling to ensure even cooling and separation.
- Prepare the Vegetables:
- Slice cucumber into quarter-inch half moons for the perfect bite size. Halve the grape tomatoes to release their juices that will mingle with the dressing. Finely chop red onion to distribute its flavor without overwhelming any single bite. Measure olives and feta, keeping some extra feta aside for garnishing the top.
- Mix the Dressing:
- Combine one third cup olive oil with three tablespoons fresh lemon juice in a jar. Add one clove grated garlic and one teaspoon dried oregano. Season with half teaspoon salt and quarter teaspoon black pepper. Secure the lid tightly and shake vigorously until the mixture becomes slightly cloudy and well combined.
- Assemble the Salad:
- Place cooled pasta in a large serving bowl. Add all prepared vegetables, olives, parsley, and most of the feta. Pour half the dressing over the ingredients and toss gently with two large spoons to coat everything evenly without breaking the pasta or crushing the tomatoes.
- Rest and Serve:
- Cover the bowl and refrigerate for at least 30 minutes to allow flavors to develop and meld together. Just before serving, add remaining dressing, toss once more, and top with reserved feta cheese and a sprinkle of fresh parsley.
The kalamata olives are my secret star ingredient in this recipe. Their intense, wine-like flavor transforms what could be an ordinary pasta salad into something truly memorable. My family has a tradition of making this salad for our annual summer reunion, and my grandmother always insists on adding extra olives to her portion.
Make-Ahead Tips
This Greek pasta salad actually improves with time as the flavors meld together. You can prepare it up to 24 hours in advance, keeping the dressing separate until about 30 minutes before serving. This prevents the pasta from absorbing all the dressing and becoming dry. Keep it refrigerated in an airtight container and give it a gentle toss before serving to redistribute the dressing.
Customization Options
The beauty of this recipe lies in its adaptability. For a protein boost, add grilled chicken, shrimp, or white beans. Vegetable lovers can incorporate artichoke hearts, roasted red peppers, or diced zucchini. For a spicier version, add crushed red pepper flakes to the dressing. You can also substitute the pasta with orzo or even pearl couscous for an interesting texture variation. Just remember to keep the core Mediterranean flavors intact for authenticity.
Serving Suggestions
Serve this Greek pasta salad alongside grilled meats for a complete summer meal. It pairs particularly well with lamb kebabs or simple grilled chicken. For a Mediterranean feast, offer it with warm pita bread, hummus, and tzatziki. This salad shines at room temperature, so remove it from the refrigerator about 15 minutes before serving to allow the olive oil to loosen up and the flavors to wake up on your palate.
Storage Guidelines
Store any leftover salad in an airtight container in the refrigerator for up to three days. The pasta will continue to absorb the dressing, so you might want to refresh it with a drizzle of olive oil and a squeeze of lemon juice before serving again. While technically safe to eat for up to five days, the vegetables will begin to soften after the third day, affecting the textural contrast that makes this salad special.
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Frequently Asked Questions
- → What type of pasta works best for this dish?
Short-cut pasta like rotini or penne works best as it holds the dressing well and mixes easily with the other ingredients.
- → Can I make this salad ahead of time?
Yes, you can prepare it a few hours ahead. In fact, chilling it enhances the flavors as the dressing melds with the ingredients.
- → What are some optional add-ins for customization?
You can add diced bell peppers, sun-dried tomatoes, artichoke hearts, grilled chicken, or shrimp to customize the salad.
- → How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Stir before serving to redistribute the dressing.
- → Can I make this dish vegan?
Yes, simply omit the feta cheese or replace it with a plant-based alternative like a vegan feta or tofu crumbles.