If you’re looking for a vibrant and refreshing dish, this Greek pasta salad is the perfect choice. Bursting with the flavors of fresh vegetables, tangy feta cheese, and briny olives, it’s an ideal side or a light main course. Perfect for picnics, potlucks, or a quick weeknight dinner, this salad is not only easy to make but also packed with nutrition. Let’s dive into this delightful recipe that will transport your taste buds to sunny Greece!
Ingredients
– 2 cups pasta (fusilli or penne)
– 1 cup cherry tomatoes, halved
– 1 cucumber, diced
– 1 bell pepper (red, yellow, or green), sliced
– 1/2 red onion, thinly sliced
– 1 cup feta cheese, crumbled
– 1/2 cup Kalamata olives, pitted
– 1/4 cup olive oil
– 2 tablespoons red wine vinegar
– 1 teaspoon dried oregano
– Salt and pepper to taste
Servings and Cooking Time
This recipe makes about 4 servings. Preparation time is approximately 15 minutes, and no cooking is required beyond boiling the pasta.
Nutritional Value
Each serving (about 1 cup) contains approximately 300 calories, 15g of fat, 30g of carbohydrates, and 10g of protein. This is based on one serving for one person.
Step-by-Step Cooking Process
1. Begin by boiling water in a large pot.
2. Add the pasta and cook according to package instructions until al dente.
3. Drain the pasta and rinse under cold water to stop cooking.
4. In a large bowl, combine the cooled pasta with cherry tomatoes.
5. Add the diced cucumber and sliced bell pepper to the bowl.
6. Include the thinly sliced red onion for a sharp flavor.
7. Crumble the feta cheese over the top.
8. Add the Kalamata olives to the mixture.
9. Drizzle olive oil and red wine vinegar over the salad.
10. Sprinkle dried oregano, salt, and pepper, then toss everything gently to combine.
Alternative Ingredients
Feel free to customize your Greek pasta salad! You can substitute quinoa for pasta for a gluten-free option or add grilled chicken for extra protein. Fresh herbs like parsley or mint can enhance the flavor as well.
Serving and Pairings
This Greek pasta salad pairs wonderfully with grilled meats, fresh bread, or as a side to a Mediterranean platter. It’s also great on its own as a light lunch.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This salad is best served cold and doesn’t require reheating. It can be frozen, but the texture of the vegetables may change.
Cooking Mistakes
- Overcooking the pasta can make it mushy; aim for al dente.
- Not rinsing the pasta can cause it to stick together.
- Forgetting to season with salt can leave the dish bland.
- Using low-quality olive oil can impact the overall flavor.
- Skipping the vinegar may result in a lack of tanginess.
Helpful Tips
- Use seasonal vegetables for the best flavor and freshness.
- Let the salad sit for at least 30 minutes before serving to allow flavors to meld.
- Experiment with different types of cheese, like goat cheese.
- Add nuts like pine nuts for an extra crunch.
FAQs
Can I make Greek pasta salad ahead of time?
Yes, Greek pasta salad can be made a day ahead. Just store it in the refrigerator to let the flavors develop.
What type of pasta works best for this salad?
Short pasta shapes like fusilli or penne work best as they hold the dressing and ingredients well.
Can I add protein to this salad?
Absolutely! Grilled chicken, shrimp, or chickpeas make excellent additions for added protein.
Is this salad vegan-friendly?
To make it vegan, simply omit the feta cheese or use a plant-based alternative.
How long does Greek pasta salad last in the fridge?
It can last for up to 3 days when stored properly in an airtight container.
Conclusion
Greek pasta salad is a delightful and versatile dish that brings the flavors of the Mediterranean to your table. It’s easy to prepare, perfect for gatherings, and can be customized to suit your taste. Enjoy this refreshing salad as a side or a light main course, and savor the vibrant ingredients that make it a favorite for many!
Greek Pasta Salad
Ingredients
- 2 cups pasta fusilli or penne
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- 1 bell pepper red, yellow, or green, sliced
- 1/2 red onion thinly sliced
- 1 cup feta cheese crumbled
- 1/2 cup Kalamata olives pitted
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Boil water in a large pot and cook the pasta until al dente.
- Drain the pasta and rinse under cold water to stop cooking.
- In a large bowl, combine the cooled pasta with cherry tomatoes.
- Add diced cucumber and sliced bell pepper to the bowl.
- Include thinly sliced red onion for flavor.
- Crumble feta cheese over the top.
- Add Kalamata olives to the mixture.
- Drizzle olive oil and red wine vinegar over the salad.
- Sprinkle dried oregano, salt, and pepper; toss gently to combine.
- Let the salad sit for at least 30 minutes before serving to enhance flavors.
