Greek Pasta Salad
This Greek Pasta Salad is a fresh, flavorful dish that combines tender pasta, crunchy vegetables, creamy feta, and a zesty homemade dressing. Perfect as a main course or side for any occasion.
Equipment
- Large Pot
- Mixing Bowls:
- Mason Jar or Whisk
- Strainer
Ingredients
Dressing
- 1/4 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1/4 cup feta cheese crumbled
- 1 clove garlic finely grated
- 1 teaspoon dried oregano
- 1 teaspoon honey
- 3/4 teaspoon kosher salt plus more for pasta water
- 1/4 teaspoon black pepper freshly ground
Salad
- 8 ounces feta cheese crumbled, about 2 cups, divided
- 1 English cucumber diced, about 2 cups
- 4 scallions thinly sliced, about 1/2 cup
- 1/2 cup kalamata olives pitted and chopped (optional)
- 1 pound rotini or fusilli pasta dried
- 1/2 cup fresh parsley finely chopped
- 1/2 cup fresh dill finely chopped
- 1/4 cup fresh mint finely chopped
Instructions
- Bring a large pot of salted water to a boil. While it heats, prepare the dressing by combining olive oil, red wine vinegar, 1/4 cup crumbled feta, garlic, oregano, honey, salt, and pepper in a mason jar or bowl. Shake or whisk until smooth.
- In a large bowl, pour in half the dressing. Add the cucumber, scallions, olives (if using), and remaining feta (about 1 3/4 cups). Mix gently to combine.
- Cook the pasta according to package directions until al dente (about 11–13 minutes). Drain and rinse under cold water to cool and stop the cooking process.
- Let the pasta drain thoroughly, then add to the bowl with vegetables and cheese. Toss to coat everything in dressing.
- Right before serving, stir in the remaining dressing and fresh herbs: parsley, dill, and mint. Toss gently, taste, and adjust salt or pepper if needed.
Notes
For best results, wait to add the herbs and reserved dressing until just before serving. This keeps the salad fresh and flavorful. Use high-quality feta and don’t skip salting the pasta water—it makes a big difference!