Greek Pasta Salad


During the summer, I’m constantly looking for light and fresh pasta salads to celebrate vibrant summer veggies. Almost no other does this better than the classic Greek salad, filled with fresh Mediterranean produce and flavors like briny olives, sweet tomatoes, fresh cucumbers, and sharp feta cheese. The only way I could think of to improve this staple side dish? Add pasta, of course!

How To Make Greek Pasta Salad

INGREDIENTS

• The Pasta: Farfalle is my chosen pasta here, but you can switch it up with any noodle you love to use in your favorite pasta salad recipe.
• Olive Oil: Use your favorite extra virgin olive oil here. Need inspo? Checkout Delish’s list of the best (and worst) olive oil brands.
• Red Wine Vinegar: Red wine vinegar adds that necessary acidity to the simple dressing. Alternatively, you can swap it out for balsamic vinegar or fresh lemon juice.
• Seasonings: A mixture of dried oregano and garlic powder is all you need to flavor your dressing. It’s so simple, you can really experiment with it, adding what you have on hand. My top suggestion? Don’t forget to top with your salad with some fresh dill
• Cucumber: One large cucumber chopped up adds a welcome crunch to this pasta salad. As with all the veggies, avoid chopping them too small, or the pasta will overwhelm all of the delicious flavors you’ve added.
• Tomatoes: Cherry tomatoes are my top choice for this salad; they add a necessary freshness that is unparalleled. If you just can’t get enough of sun-dried tomatoes, those would be great here as well.
• Olives: Olive fans—you’re so welcome here. Pitted and chopped Kalamata olives are my favorite in this salad, but you can use any pitted olive here that you love snackin’ on.
• Red Onion: Chopped red onion adds a zingy bite here. To avoid it becoming overwhelming, make sure to chop it well.
• Feta: Crumbled feta is what ties this entire pasta salad together. You can use pre-crumbled or feta in brine here—whatever you have on hand will do. That being said, if you want to make this dairy-free, feel free to omit it.

STEP-BY-STEP INSTRUCTIONS

First step: Cook your pasta according to the package directions until al dente. Nothing can ruin a pasta salad quicker than pasta that creates a mushy mess or is far too hard. Cook the pasta according to the box's instructions and test a piece or two as the time approaches to make sure that your pasta is prepared to the perfect doneness. Once done, transfer to the container you will be serving your pasta salad in.

Next, it's time to create our simple dressing. Although this dressing may seem simple, I don't love the extra sugar and ingredients that store-bought dressings add to the mix. Opting for making your own easy dressing is the way to go! Whisk all of the ingredients together, then set it aside.

Now, it's time to assemble. Add all of your chopped ingredients to your cooked pasta (look at all those colors!).

Once everything has been added, add in your dressing, and toss everything together until well combined.

Full list of ingredients and instructions can be found in the recipe below.

What To Serve With Pasta Salad

• Bruschetta Grilled Chicken: With melty cheese and a bruschetta-inspired topping, this fresh chicken dinner will pair perfectly with this bright pasta salad.
• Vegetarian Stuffed Peppers: These falafel-stuffed peppers are begging to be served with a bright and fresh side.
• Caprese Chicken Foil Packs: While these foil packs are on the grill, you'll have plenty of time to whip up this easy pasta salad.

Storage

Have leftovers? Lucky you! Store your pasta salad in an airtight container in the fridge for 2 to 3 days. If you want to make this ahead, you can make your pasta, and throw all of your ingredients together—minus the dressing—and store in an airtight container in the fridge the day before. Mix your dressing together and store it in the fridge until you are ready to serve your pasta, then toss it all together and serve.