Chopped Greek Pasta Salad
A vibrant and delicious pasta salad featuring fresh veggies, tangy feta, and briny olives, perfect for any occasion.
Ingredients
Pasta
- 8 oz fusilli or penne pasta Cook according to package instructions until al dente.
Vegetables
- 1 cup cherry tomatoes, halved Use ripe tomatoes for the best flavor.
- 1 medium cucumber, diced Peel or leave the skin on depending on preference.
- 1/2 medium red onion, diced Soak in water for a few minutes to reduce sharpness if desired.
- 1 cup Kalamata olives, pitted and halved Rinse for less saltiness if preferred.
Cheese and Herbs
- 1 cup feta cheese, crumbled Use fresh crumbles for best flavor.
- 1/4 cup fresh parsley, chopped Use fresh parsley for vibrant flavor.
Dressing
- 1/4 cup olive oil Use high-quality extra virgin olive oil.
- 2 tablespoons red wine vinegar Adjust amount to taste.
- 1 teaspoon oregano Fresh oregano can be used for stronger flavor.
- to taste salt and pepper Taste as you go to ensure balanced seasoning.
Instructions
Preparation
- Cook the pasta in a large pot of salted water according to package instructions until al dente.
- While the pasta cooks, prepare the vegetables: chop the cherry tomatoes, cucumber, red onion, and Kalamata olives.
- Crumble the feta cheese into small pieces.
Dressing
- Whisk together olive oil, red wine vinegar, oregano, salt, and pepper in a bowl.
Combining
- Once the pasta is cooked and cooled, combine it with the chopped vegetables, olives, and feta in a large mixing bowl.
- Gently toss all the ingredients with the dressing until coated.
Serving
- Chill the salad in the refrigerator for about 15 minutes before serving.
- Serve on a large platter and enjoy with grilled meats or as a standalone dish.
Notes
Consider adding a squeeze of lemon juice for extra brightness. You may customize with other vegetables or proteins like grilled chicken or chickpeas.