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Greek Pasta Salad Recipe

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4.1 from 14 reviews

A refreshing and vibrant Greek Pasta Salad featuring a tangy red wine vinaigrette, crisp vegetables, briny olives, artichokes, roasted red peppers, and creamy feta cheese, perfect for summer gatherings or light meals.

  • Total Time: 2 hours 28 minutes
  • Yield: 6 to 8 servings

Ingredients

For the vinaigrette:

  • 2/3 cup olive oil
  • 6 tablespoons red wine vinegar
  • 4 tablespoons lemon juice
  • 2 teaspoons dried oregano
  • 2 cloves garlic, minced
  • 1/2 to 1 teaspoon kosher salt, or to taste
  • 1/4 to 1/2 teaspoon freshly ground black pepper, or to taste

For the pasta salad:

  • 1/2 medium red onion, quartered and thinly sliced
  • 16 ounces dried short pasta (rotini, penne, cavatappi, or bowties)
  • 8 ounces cherry or grape tomatoes, halved or quartered
  • 1 small to medium English cucumber, seeds scraped out and diced
  • 1/2 to 1 cup pitted sliced olives (black or Kalamata)
  • 1/2 to 1 cup canned chopped artichokes, packed in water
  • 1/2 to 1 cup jarred roasted red peppers, chopped
  • 1/4 cup coarsely chopped fresh parsley leaves, plus more for garnish
  • 4 to 8 ounces crumbled feta cheese, plus more for garnish

Instructions

  1. Prepare the vinaigrette: In a small bowl or jar with a lid, combine olive oil, red wine vinegar, lemon juice, dried oregano, minced garlic, kosher salt, and freshly ground black pepper. Whisk or close the jar and shake vigorously until fully blended.
  2. Soften red onion: Add the quartered and thinly sliced red onion to the vinaigrette. Let it sit to allow the onions to mellow and infuse flavor while preparing the rest of the salad.
  3. Cook pasta: Bring a large pot of salted water to a boil over medium-high heat. Add the dried pasta and cook until al dente, approximately 8 minutes or according to package instructions.
  4. Prepare other vegetables: While pasta is cooking, halve or quarter the cherry tomatoes, deseed and dice the cucumber, slice olives, chop artichokes, roasted red peppers, and coarsely chop fresh parsley.
  5. Drain and cool pasta: Drain the cooked pasta in a colander and immediately rinse under cold water to stop the cooking process and cool the pasta quickly.
  6. Combine salad: In a large serving bowl, combine the cooled pasta with the prepared vegetables, olives, artichokes, roasted peppers, chopped parsley, and the red onion with vinaigrette. Toss thoroughly to coat all ingredients evenly with the vinaigrette.
  7. Chill before serving: Refrigerate the pasta salad for at least 2 hours to allow flavors to meld. Before serving, taste and adjust seasoning with additional salt and pepper if needed. Garnish with extra fresh parsley and crumbled feta cheese for a flavorful finish.

Notes

  • Ensure pasta is rinsed with cold water to prevent it from becoming mushy and to cool it quickly for the salad.
  • Feel free to adjust the quantities of olives, artichokes, and roasted peppers based on your preference for a more or less intense flavor.
  • This salad improves in flavor after sitting for a few hours, making it ideal for preparing ahead of time.
  • Use gluten-free pasta if you want to make this recipe gluten free.
  • For a vegan version, omit feta cheese or substitute with a plant-based cheese alternative.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 8 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Greek

Find it online: https://recipesvibe.com/greek-pasta-salad-recipe/