Greek Pasta Salad
Packed with tender rotini pasta, briny kalamata olives, crumbled feta cheese, juicy cherry tomatoes, crisp cucumber, and a bold red wine vinaigrette, this Greek pasta salad delivers layers of Mediterranean flavor in every single bite.
Equipment
- Large pot - for boiling pasta
- Colander - for draining and rinsing pasta
- Large mixing bowl - for combining all ingredients
- Large serving bowl - for presenting at the table
- Chef's knife
- Cutting board
- Glass jar with tight-fitting lid - for mixing the vinaigrette
- Salad spinner - optional but very helpful for drying vegetables
- Measuring cups and spoons
- Tongs or large wooden spoon - for tossing
Ingredients
- 12 oz rotini pasta - 340g; penne, fusilli, or farfalle also work well
- 1 cup cherry tomatoes - 160g, halved
- 1 medium cucumber - about 1 cup or 150g, diced into 1/2 inch (1.25 cm) pieces
- 1 medium red bell pepper - diced
- 1/2 cup red onion - 80g, thinly sliced
- 1/2 cup kalamata olives - 80g, halved
- 1/2 cup feta cheese - 60g, crumbled (block feta crumbled by hand is strongly recommended)
- 1/4 cup pepperoncini peppers - 40g, sliced (optional but highly recommended)
- 2 tablespoons fresh parsley - roughly chopped, plus more for garnish
For the Greek Vinaigrette
- 1/3 cup extra virgin olive oil - 80ml, plus extra for drizzling
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano - plus extra for garnish
- 1/2 teaspoon dried basil
- 1 clove garlic - minced
- 1 teaspoon honey - optional, balances the acidity
- salt and black pepper - to taste
Instructions
- Cook the rotini pasta in a large pot of generously salted boiling water until al dente according to package directions. Drain immediately and rinse under cold water for 1 to 2 minutes to stop the cooking process, then drain well and transfer to a large mixing bowl.
- Halve the cherry tomatoes, dice the cucumber and red bell pepper into 1/2 inch pieces, and thinly slice the red onion. Add all the vegetables to the bowl with the cooled pasta.
- Halve the kalamata olives and add them to the bowl along with the crumbled feta cheese, sliced pepperoncini peppers, and chopped fresh parsley.
- In a glass jar with a tight-fitting lid, combine the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, dried basil, honey (if using), salt, and pepper. Shake vigorously for 30 seconds until well emulsified.
- Pour about three-quarters of the dressing over the pasta and vegetables, reserving the remaining quarter. Toss everything gently but thoroughly until evenly coated.
- Cover the bowl and refrigerate for at least 30 minutes, or up to overnight. Just before serving, stir in the reserved dressing and taste, adjusting seasoning if needed. Garnish with extra feta and parsley before serving.
Notes
- Salt the pasta water generously: It should taste noticeably salty, almost like mild seawater. Under-salted pasta is the single most common reason that pasta salads taste flat.
- Cook pasta al dente: Slightly firm pasta holds its shape and texture even after sitting in dressing for several hours. Overcooked pasta turns unpleasantly mushy when chilled.
- Use block feta crumbled by hand: Pre-crumbled feta tends to be drier and less creamy. Hand-crumbled block feta gives you bigger, more flavorful pieces that hold up in the salad.
- Soak the red onion if raw onion is too sharp: A 10-minute cold water soak makes a dramatic difference and softens the pungency while keeping all the crunch intact.
- Reserve some dressing: Setting aside roughly a quarter of the dressing and stirring it in right before serving ensures the salad tastes bright and generously dressed even after hours in the refrigerator.
- Pat vegetables dry after rinsing: Wet cucumber or bell pepper will dilute the dressing. A quick pat with a paper towel removes enough moisture to make a real difference.
- Make it ahead of time: This salad is almost always more flavorful after a few hours of chilling than it is fresh. If bringing it to an event, making it the night before is always a good idea.
- Storage: Keep in an airtight container in the refrigerator for up to 4 days. Before eating leftovers, add a drizzle of extra virgin olive oil, a small splash of red wine vinegar, and a pinch of dried oregano to refresh the flavors.
- Variations: Add grilled chicken, chickpeas, or shrimp for protein. Use orzo instead of rotini, or add artichoke hearts and sun-dried tomatoes for extra Mediterranean flavor.