Easy Greek Pasta Salad
A vibrant and forgiving pasta salad loaded with fresh vegetables, tangy feta, and a creamy dressing, perfect for summer gatherings or easy weeknight dinners.
Ingredients
Pasta and Vegetables
- 8 ounces bowtie pasta Cook until al dente.
- 1.5 cups grape tomatoes Can be halved depending on preferences.
- 1 piece seedless cucumber English cucumber preferred.
- 1 piece bell pepper Any color; orange or yellow recommended.
- 1/2 small red onion Soak in cold water for 5 minutes to reduce sharpness.
- 1/2 cup Kalamata olives Pitted and sliced.
- 2/3 cup feta cheese Crumbled; use block feta for better texture.
Dressing
- 1/2 cup olive oil Extra virgin for best flavor.
- 1/4 cup water Lightens the dressing.
- 3 tablespoons red wine vinegar Essential for acidity.
- 2 tablespoons lemon juice Freshly squeezed preferred.
- 2 tablespoons honey Balances acidity; use agave for vegan.
- 1 teaspoon Dijon mustard Emulsifier for the dressing.
- 2 cloves garlic Minced or grated.
- 1 teaspoon dried oregano Classic Greek flavor.
- 1 teaspoon dried dill Add subtle lift.
- 1 teaspoon dried mint Brightens the dish.
- 1/2 teaspoon fine sea salt Adjust to taste.
- 1/4 teaspoon freshly ground black pepper Adjust to taste.
Instructions
Preparation
- Bring a large pot of salted water to a boil.
- Add the bowtie pasta and cook until al dente, about 9-11 minutes.
- Drain the pasta and rinse under cold water until cool.
- Chop your vegetables: halve the grape tomatoes, dice the cucumber, and slice the bell pepper and red onion.
- Chop fresh parsley and set aside.
Dressing
- In a mason jar, combine olive oil, water, red wine vinegar, lemon juice, honey, Dijon mustard, minced garlic, and dried herbs.
- Seal and shake until well combined.
Combine
- In a large mixing bowl, combine the cooled pasta, chopped vegetables, Kalamata olives, and half the feta.
- Pour the dressing over the salad and toss gently to combine.
- Taste and adjust seasoning with additional salt or lemon if needed.
- Serve cold or chilled, garnished with remaining feta and parsley.
Notes
Make dressing ahead of time and store in the fridge for up to a week. Do not overcook the pasta for the best texture.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 42gProtein: 10gFat: 18gSaturated Fat: 3gSodium: 550mgFiber: 3gSugar: 5g
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