Oh, Greek pasta salad—it’s like a summer vacation on your plate! The tangy feta, crisp cucumbers, and juicy tomatoes all come together in a harmony that just sings of sunshine and sea breezes. I first tried a version of this at a tiny taverna in Santorini, where the owner insisted it was the secret to happiness; I think she might have been right.
Steps
- Cook the pasta until it is just tender, following the package instructions. Once done, rinse it with cold water to halt further cooking.
- As the pasta cooks, wash and cut your vegetables into bite-sized pieces. This includes cucumbers, tomatoes, bell peppers, and red onions.
- In a large mixing bowl, combine the cooked pasta, chopped vegetables, sliced olives, and crumbled feta cheese.
- Pour Greek dressing over the pasta and vegetable mixture. Toss everything together until well coated with the dressing.
- Chill the salad in the refrigerator for at least two hours before serving to enhance the flavors.
Ingredients
- 16 ounces of rotini or any medium-sized pasta
- ¾ of an English cucumber, diced
- 1 pint of grape tomatoes, halved
- 1 bell pepper (red or orange), diced
- ½ cup of sliced, pitted olives
- ½ cup of crumbled feta cheese
- ? cup of diced red onion
- 1 cup of Greek dressing
FAQ
- Can I make Greek Pasta Salad ahead of time?
- Absolutely! Greek Pasta Salad is perfect for preparing in advance. It can be refrigerated for up to 5 days, making it a convenient option for lunches or gatherings.
- What can I add to make this a complete meal?
- You can add grilled chicken to this salad to transform it into a complete meal. Marinating the chicken in Greek dressing before grilling enhances the flavors.
- What vegetables are typically included in Greek Pasta Salad?
- Common vegetables for this salad include cucumbers, tomatoes, red onions, bell peppers, and olives. These ingredients add a refreshing and crunchy texture.
- How can I reduce the sharpness of red onions?
- To mellow the sharpness of red onions, soak them in ice water with a pinch of salt for a few seconds. Drain and repeat if necessary until the desired taste is achieved.
- Can I use store-bought dressing for this recipe?
- Yes, using a store-bought Greek dressing is a quick and delicious option for this salad. Alternatively, you can prepare a homemade version if you prefer.
Tips
- Prepare the Red Onions: If the red onions are too pungent for your taste, soak them in ice water with a pinch of salt while preparing other ingredients. Shake for about 10 seconds, drain, and repeat if necessary to mellow their sharpness.
- Use Al Dente Pasta: Cook your pasta until it is al dente and rinse it under cold water to halt the cooking process. This ensures the pasta maintains a firm texture, which is ideal for the salad.
- Chill Before Serving: After combining all ingredients and adding the dressing, refrigerate the salad for at least two hours before serving. This allows the flavors to meld together, enhancing the overall taste.
- Make Ahead for Convenience: This salad can be stored in the refrigerator for up to five days, making it an excellent option for preparing ahead of time for events like barbecues or potlucks.
Equipment
- Large Mixing Bowl – To combine all ingredients and toss the salad.
- Salad Spinner – Useful for washing and drying vegetables like lettuce or spinach if you decide to add them.
- Chef’s Knife – For chopping vegetables efficiently.
- Cutting Board – To prepare and dice vegetables.
- Colander – For draining pasta after cooking and rinsing it under cold water.
- Whisk – For mixing the Greek dressing if you choose to make it from scratch.
- Measuring Cups – To measure out ingredients like pasta and dressing accurately.
