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For a tasty Greek pasta salad, gather these fresh items: - 8 oz. rotini pasta - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 red bell pepper, diced - 1/2 red onion, finely chopped - 1/2 cup Kalamata olives, pitted and sliced - 1 cup crumbled feta cheese - 1/4 cup fresh parsley, chopped These ingredients bring bright colors and flavors together. The rotini pasta adds a fun twist, while the veggies add crunch. The feta cheese gives it a creamy touch that is hard to resist. You will also need a few key condiments and seasonings: - 1/4 cup olive oil - 2 tablespoons red wine vinegar - 1 teaspoon dried oregano - Salt and pepper to taste These ingredients help to make a simple dressing. The olive oil and vinegar mix well to create a tangy flavor. The oregano adds a hint of earthiness, while salt and pepper boost the taste. Feel free to swap some ingredients if you like: - Use penne or fusilli pasta instead of rotini. - Try grape tomatoes if cherry tomatoes are not available. - Replace Kalamata olives with green olives or skip them completely. - For a different cheese, use goat cheese instead of feta. These substitutions allow you to customize the salad to your taste. Mix and match based on what you have at home. This way, you can enjoy a delicious meal no matter your pantry. {{ingredient_image_1}} Start by boiling water in a large pot. Add salt to the water for flavor. Once the water boils, add 8 oz. of rotini pasta. Cook it until it is firm but not hard. This is called al dente. This usually takes about 8-10 minutes. After cooking, drain the pasta and rinse it under cold water. This stops the cooking and cools the pasta down. While the pasta cooks, wash and chop your veggies. Take 1 cup of cherry tomatoes and cut them in half. Dice 1 cucumber and 1 red bell pepper into small pieces. Finely chop 1/2 of a red onion. Slice 1/2 cup of Kalamata olives, pitting them first. Put all these veggies in a large mixing bowl. In a small bowl, mix your dressing. Pour in 1/4 cup of olive oil. Add 2 tablespoons of red wine vinegar. Sprinkle in 1 teaspoon of dried oregano. Add salt and pepper to taste. Use a whisk to blend everything well. This dressing will add great flavor to your salad. Now it’s time to bring everything together. Add the cooled rotini pasta to the bowl with the veggies. Pour the dressing over the pasta and toss gently. Make sure everything is coated. Finally, fold in 1 cup of crumbled feta cheese and 1/4 cup of chopped parsley. Taste it and adjust the seasoning if you need more salt or pepper. Cover the salad and chill it in the fridge for 30 minutes. This helps all the flavors mix well. To make the best Greek pasta salad, use high-quality ingredients. Fresh vegetables enhance the taste. I recommend using ripe cherry tomatoes and crisp cucumbers. Use rotini pasta because it holds the dressing well. Cook it al dente for the perfect bite. Rinse the pasta in cold water right after cooking. This helps stop the cooking process and keeps it firm. When mixing the salad, add the dressing just before serving. This keeps the veggies crunchy. If you want to prep ahead, mix everything except the feta. Add it in when you’re ready to serve. This way, the feta stays intact and adds a nice texture. Serve this Greek pasta salad cold. It’s a great dish for picnics or barbecues. Pair it with grilled chicken or fish for a full meal. You can also serve it as a side dish. It goes well with any Mediterranean main course. A nice glass of white wine complements the flavors too. If you want to make it a meal, add some protein. Grilled shrimp or chickpeas work well. They add flavor and make the salad heartier. For a stunning presentation, use a large salad bowl. Layer the ingredients for a colorful display. Garnish the top with extra feta and chopped parsley. A drizzle of olive oil adds shine and flavor. For a bit of crunch, sprinkle some toasted pine nuts on top. This adds texture and a nice nutty taste. Let your salad chill in the fridge for at least 30 minutes. This allows the flavors to blend together beautifully. The vibrant colors and fresh ingredients will impress your guests. Pro Tips Cook Pasta Al Dente: Ensure your rotini is cooked al dente for the perfect texture in your salad. It will hold up better against the dressing and other ingredients. Chill for Flavor: Allow the pasta salad to chill in the refrigerator for at least 30 minutes before serving. This helps the flavors meld beautifully. Use Fresh Ingredients: Opt for fresh vegetables and herbs to enhance the flavor and presentation of the salad. Freshness makes a significant difference! Customize Your Olives: Feel free to substitute Kalamata olives with green olives or any other variety you prefer for a different taste profile. {{image_2}} You can easily make this Greek pasta salad more Mediterranean. Add artichoke hearts for a tangy kick. Roasted red peppers add great depth and sweetness. For a fresh note, try fresh basil or mint. If you love heat, add some sliced jalapeños or banana peppers. These ingredients boost flavor and bring vibrant colors to your salad. You can change this recipe with the seasons. In spring, add fresh peas or asparagus. For summer, try diced zucchini or colorful bell peppers. In fall, roasted butternut squash adds warmth. During winter, consider adding roasted Brussels sprouts for a hearty touch. Each season brings new tastes to enjoy. The dressing is key to the taste. You can switch it up. For a creamy twist, use Greek yogurt mixed with lemon juice. A balsamic vinaigrette gives a sweeter flavor. If you want spice, try a harissa dressing. Each dressing adds its own flair to the dish, keeping it exciting. Store your Greek pasta salad in an airtight container. This keeps it fresh longer. Make sure it cools completely before sealing it up. Avoid adding extra dressing until you serve it. This keeps the pasta from getting soggy. Greek pasta salad is best served cold, so reheating is not needed. If you prefer it warm, add a little olive oil in a pan. Heat gently until warm, not hot. Mix in feta and serve right away. Your salad stays fresh for about 3 to 5 days in the fridge. Check for any signs of spoilage before eating. If it smells off or looks strange, it’s best to toss it. To keep it fresh, store it away from strong-smelling foods. For this Greek pasta salad, I love using rotini pasta. Its spiral shape holds the dressing well. You can also try penne or fusilli. Both options work nicely with the veggies and feta. Yes, you can make this salad ahead of time. It tastes even better after chilling. Just prepare it a few hours before serving. The flavors will blend together nicely! Greek pasta salad can last up to three days in the fridge. Keep it in an airtight container. If it sits too long, the veggies may become soggy. Fresh is always best! Absolutely! Adding protein makes the salad more filling. Grilled chicken, shrimp, or chickpeas are great options. Just mix them in before serving. This blog post covers all you need for a great Greek pasta salad. We explored fresh ingredients, key seasonings, and fun substitutions. You learned how to cook the pasta, prep veggies, and whip up a tasty dressing. I shared tips to make your salad shine and discussed cool variations to try. Finally, we went over storage tips to keep your salad fresh. Enjoy your culinary adventure and serve a delicious salad that impresses your friends and family!

Mediterranean Bliss Pasta Salad

A refreshing and vibrant pasta salad featuring Mediterranean ingredients.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Salad
Cuisine Mediterranean
Servings 6
Calories 250 kcal

Ingredients
  

  • 8 oz rotini pasta
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 red bell pepper, diced
  • 1/2 red onion, finely chopped
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1 cup crumbled feta cheese
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Instructions
 

  • In a large pot, bring salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool.
  • In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, diced red bell pepper, chopped red onion, and sliced Kalamata olives.
  • Add the cooled rotini pasta to the mixed vegetables.
  • In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper until well combined.
  • Pour the dressing over the pasta salad and toss until all ingredients are evenly coated.
  • Gently fold in the crumbled feta cheese and chopped parsley.
  • Taste and adjust seasoning if necessary.
  • Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Notes

Serve in a large salad bowl, garnished with additional feta and parsley on top. For added flair, drizzle a little extra olive oil over the top just before serving.
Keyword healthy, Mediterranean, pasta salad