Get ready to transport your taste buds to the sun-drenched shores of Greece with this mouthwatering Greek Veggie Pasta Salad that's about to become your new summer obsession! Imagine a vibrant dish that's not just a salad, but a celebration of fresh ingredients, zesty flavors, and Mediterranean charm. Whether you're looking for a quick lunch, a crowd-pleasing side dish, or a light dinner that doesn't compromise on taste, this recipe is your ultimate culinary escape – no passport required!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Greek
Serves: 4 servings
Ingredients
- 8 ounces pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 cup Kalamata olives, pitted
- 1/2 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Instructions
- Begin by bringing a large pot of salted water to a boil over high heat. Once boiling, add the 8 ounces of pasta and cook according to the package instructions until al dente, usually around 8-10 minutes. Stir occasionally to prevent sticking.
- While the pasta is cooking, prepare the vegetables. Rinse the 1 cup of cherry tomatoes under cold water, then slice them in half. Set aside in a large mixing bowl.
- Next, wash the cucumber thoroughly, then dice it into small cubes. Add the diced cucumber to the bowl with the cherry tomatoes.
- Take the 1/2 cup of Kalamata olives and slice them in half if they are whole, or simply add them to the mixing bowl if they are already pitted and halved.
- Once the pasta is cooked, drain it in a colander and rinse it under cold water to stop the cooking process and cool it down. Allow the pasta to drain well.
- Add the cooled pasta to the mixing bowl with the vegetables. Gently toss to combine all the ingredients.
- In a small bowl, whisk together 1/4 cup of olive oil and 2 tablespoons of red wine vinegar until well combined. Season the dressing with salt and pepper to taste.
- Pour the dressing over the pasta and vegetable mixture, then add 1/2 cup of crumbled feta cheese. Toss everything gently to ensure that the dressing coats all the ingredients evenly.
- Once everything is well mixed, taste the salad and adjust the seasoning with additional salt and pepper if needed.
- Let the Greek Veggie Pasta Salad sit for about 5 minutes to allow the flavors to meld together. Serve chilled or at room temperature.
Tips
- Choose the Right Pasta: Opt for short pasta shapes like rotini, penne, or farfalle that can hold onto the dressing and capture vegetable bits in their curves.
- Cook Pasta Al Dente: Slightly firm pasta prevents the salad from becoming mushy when mixed with dressing. Rinse with cold water to stop cooking and cool quickly.
- Use Fresh Ingredients: The key to an amazing Greek salad is fresh, high-quality vegetables and herbs. Choose ripe cherry tomatoes and crisp cucumbers.
- Let It Marinate: Allow the salad to sit for 5-10 minutes before serving to let flavors meld together. Even better, it tastes even more delicious after chilling in the refrigerator for an hour.
- Customize to Your Taste: Feel free to add grilled chicken, chickpeas, or swap feta for a different cheese to make this recipe your own.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 40g
Protein: 12g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 20mg
