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For this dish, I love using fusilli or rotini pasta. These shapes hold onto the dressing and veggies well. You can find them easily in stores. They cook up nice and firm, giving you that perfect bite. Fresh veggies bring this salad to life. Here’s what you need: - 1 medium cucumber, diced - 1 cup cherry tomatoes, halved - 1 red bell pepper, diced - 1/2 red onion, finely chopped These vegetables add color, crunch, and flavor. The cucumber gives a cool bite, while the tomatoes add sweetness. The bell pepper adds a nice crunch, and the red onion offers a mild kick. To boost the taste, we’ll add some exciting ingredients: - 1 cup Kalamata olives, sliced - 1 cup feta cheese, crumbled - 1/4 cup fresh parsley, chopped - 3 tablespoons olive oil - 2 tablespoons red wine vinegar (optional) - 1 teaspoon dried oregano - Salt and pepper to taste The olives bring a briny flavor, while the feta adds creaminess. Fresh parsley brightens the dish. Olive oil makes it rich, and red wine vinegar adds a nice tang. Don’t forget the oregano for that aromatic touch! {{ingredient_image_2}} Start by filling a large pot with water. Add a generous pinch of salt. Bring the water to a rapid boil on medium-high heat. Once boiling, add 8 oz of fusilli or rotini pasta. Cook according to the package instructions. You want it to be al dente, which means it should be firm but not hard. Drain the pasta and rinse it under cold water. This stops the cooking and cools it down. Set the pasta aside for later. Next, grab a spacious mixing bowl. Dice 1 medium cucumber into bite-sized pieces. Halve 1 cup of cherry tomatoes lengthwise. Dice 1 red bell pepper into small cubes. Finely chop 1/2 a red onion for a mild flavor. Add all these fresh veggies to the mixing bowl. Gently toss them together to mix well. In a small bowl, whisk together 3 tablespoons of high-quality olive oil. If you like tang, add 2 tablespoons of red wine vinegar. Sprinkle in 1 teaspoon of dried oregano for a nice aroma. Add salt and freshly cracked pepper to taste. Taste the dressing and adjust it based on your preference. Now, add the cooled pasta to your bowl of veggies. Gently fold in 1 cup of sliced Kalamata olives. Crumble 1 cup of feta cheese over the top. This adds a creamy texture. Drizzle the dressing over the pasta and vegetables. Use a spatula or wooden spoon to toss everything together gently. You want the pasta and veggies to be evenly coated. Finally, sprinkle 1/4 cup of finely chopped fresh parsley on top for a burst of color. Give it one last mix to incorporate the parsley. To make a great Greek salad pasta, pick fresh ingredients. Choose firm tomatoes for sweetness. Look for cucumbers that are dark green and crisp. Select colorful bell peppers for crunch. Use Kalamata olives for a rich, bold flavor. Get good-quality feta cheese for creaminess. Fresh parsley adds a nice touch. You can boost the taste of your salad with simple tricks. Add fresh lemon juice for a zesty twist. Try using fresh herbs like basil or mint for a new flavor. If you like heat, add some red pepper flakes. A pinch of garlic powder can also add depth. Don't forget to taste as you go, and adjust your dressing to your liking. Make your dish look as good as it tastes! Serve it in a bright, large bowl to show off the colors. Sprinkle extra feta cheese on top for a nice touch. Add whole Kalamata olives around the edge for decoration. Place a sprig of parsley in the center for freshness. This way, you create a feast for both the eyes and the palate. Pro Tips Choose the Right Pasta: Opt for fusilli or rotini as they hold onto the dressing and flavors better than other pasta shapes, making every bite delightful. Fresh Ingredients Matter: Use fresh, ripe vegetables for the best flavor and texture. This salad is all about freshness, so choose high-quality produce. Chill Before Serving: For a refreshing experience, let the salad chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld beautifully. Customize Your Salad: Feel free to add other ingredients like artichoke hearts, sun-dried tomatoes, or even grilled chicken to make it more filling and versatile. {{image_4}} You can boost the Greek salad pasta with proteins. Chicken is a great choice. Cook and chop grilled chicken breast. Add it to the pasta for extra flavor and strength. Tuna is also nice. Use canned tuna, drained well, and fold it in. Both options make the dish heartier and more filling. For a vegan version, skip the feta cheese. You can use tofu or a nut-based cheese. Crumble firm tofu and mix it in. It adds a creamy texture without dairy. You can also add chickpeas for protein. They make the salad more satisfying and nutritious. Change the veggies with the seasons. In summer, add fresh zucchini and bell peppers. In fall, roasted sweet potatoes work nicely. You can also use spinach or kale in winter. These changes keep the dish fresh and exciting year-round. To keep your Greek salad pasta fresh, place it in an airtight container. Make sure the lid seals well to prevent air from getting in. Store it in the fridge right away. This will help keep the flavors bright and the veggies crisp. When you're ready to eat your leftovers, you can enjoy them cold or warm. If you prefer warm pasta, put it in a microwave-safe bowl. Heat it for 30 seconds, then stir. Repeat until it reaches your desired temperature. Be careful not to overheat it, as this can make the pasta mushy. Your Greek salad pasta will last about 3 to 5 days in the fridge. After that, the veggies may lose their crunch, and the pasta may not taste as fresh. Always check for any signs of spoilage before eating. If it smells off or looks bad, it's best to toss it out. Yes, you can use whole wheat pasta. It adds a nutty flavor and more fiber. The texture may differ slightly, but it works well. Just cook it al dente, as you would with regular pasta. If you need a substitute for feta cheese, try goat cheese or ricotta. Both offer a creamy texture. You can also use vegan cheese for a plant-based option. Choose one that you enjoy to keep the salad tasty. Greek Salad Pasta lasts about 3 to 5 days in the fridge. Store it in an airtight container. This keeps the flavors fresh and prevents spoilage. Just remember to give it a good stir before serving again. This salad is best served cold. Chilling it allows the flavors to meld. It makes for a refreshing dish, perfect for summer. However, if you prefer it warm, enjoy it right after mixing the ingredients. In this blog post, we explored how to create a tasty Greek Salad Pasta. We started with choosing the right pasta, fresh veggies, and flavorful dressings. Then, I provided step-by-step instructions for cooking and combining your ingredients. I shared tips for selecting the best items and enhancing flavors, along with fun presentation ideas. Lastly, we discussed variations and storage tips. Remember, this dish is flexible and perfect for any meal. Enjoy making it your own!

Mediterranean Greek Salad Pasta Delight

A refreshing and colorful pasta salad featuring Mediterranean ingredients, perfect for summer gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 350 kcal

Ingredients
  

  • 8 oz fusilli or rotini pasta
  • 1 medium cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1 red bell pepper diced
  • 1/2 red onion finely chopped
  • 1 cup Kalamata olives, pitted and sliced
  • 1 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 3 tablespoons high-quality olive oil
  • 2 tablespoons red wine vinegar (optional)
  • 1 teaspoon dried oregano
  • to taste salt and freshly cracked pepper

Instructions
 

  • Begin by filling a large pot with water, adding a generous pinch of salt, and bringing it to a rapid boil over medium-high heat. Once boiling, add the fusilli or rotini pasta and cook according to the package instructions until it reaches an al dente texture. Drain the pasta and rinse it under cold running water to stop the cooking process and cool it down. Set it aside.
  • In a spacious mixing bowl, combine the diced cucumber, halved cherry tomatoes, diced red bell pepper, and finely chopped red onion. Toss these fresh veggies gently to ensure everything is well incorporated.
  • Add the cooled pasta to the vegetable mixture in the mixing bowl. Gently fold in the sliced Kalamata olives and crumbled feta cheese, ensuring an even distribution throughout the salad.
  • In a separate small bowl, whisk together the olive oil, optional red wine vinegar, dried oregano, and a sprinkle of salt and freshly cracked pepper. Taste the dressing and adjust the seasoning as necessary to suit your preference.
  • Drizzle the dressing over the pasta and vegetable mixture. Use a spatula or wooden spoon to gently toss everything together until the pasta and veggies are evenly coated with the dressing, creating a harmonious blend of flavors.
  • At the end, sprinkle the freshly chopped parsley over the top for adds a vibrant green finish. Give it one last gentle mix to incorporate the parsley throughout the salad.

Notes

Serve in a large bowl and garnish with extra feta and olives for presentation.
Keyword Greek, Mediterranean, pasta salad, vegetarian