Enjoy the refreshing essence of Greek Pasta Salad, a harmonious blend of crunchy vegetables, savoury feta cheese, and al dente pasta, all bathed in a rich, aromatic Greek dressing. This dish promises a culinary journey to the heart of Mediterranean cuisine with every bite.
Greek Pasta Salad Recipe
Ingredients:
For the Pasta Salad:
- 16 oz uncooked farfalle pasta (bowtie pasta shape)
- 2 cups grape tomatoes, sliced in half
- 1 ½ cups English cucumber, sliced thick into rounds, then quartered
- 1 large green bell pepper, diced (about 1 ½ cups)
- ⅔ cup feta cheese, crumbled
- ½ cup diced red onion
- ¼ cup sliced Kalamata olives, drained
- ¼ cup sliced black olives, drained
- ¼ cup chopped fresh parsley
- 1 cup Greek salad dressing (recipe below)
For the Greek Salad Dressing:
- ⅔ cups extra virgin olive oil
- ¼ cup red wine vinegar
- ½ tablespoon Dijon mustard
- 1 minced garlic clove
- 2 teaspoons lemon juice
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions:
- Cook the Pasta: Cook 16 oz of farfalle pasta in a large pot of boiling salted water according to the package instructions until al dente. Drain and rinse under cold water, then add it to a large serving bowl.
- Prepare the Vegetables: Wash, chop, and add the grape tomatoes, English cucumber, green bell pepper, red onion, Kalamata olives, black olives, and freshly chopped parsley to the large serving bowl with the pasta.
- Make the Greek Salad Dressing: Combine the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, lemon juice, dried oregano, dried basil, salt, and black pepper in a mason jar or a bowl. Shake or stir well to mix the ingredients.
- Combine: Pour the Greek salad dressing (use about 1 cup or your desired amount) over the pasta and vegetables in the bowl. Add the crumbled feta cheese.
- Chill: Gently toss all the ingredients together until everything is well coated with the dressing. Cover and place the salad in the refrigerator to chill for 1-2 hours. This allows the vegetables to soak up the dressing and flavors to meld.
- Serve: Before serving, gently stir the salad. Serve cold.
Storage:
- This Greek Pasta Salad can be refrigerated for 3-4 days, stored in an airtight container or a bowl covered with plastic wrap. Note that the vegetables may lose their crispiness over time.
FAQs:
- Leaving the Salad Out: It can be left out at room temperature for a few hours, useful for picnics or potlucks.
- Preventing a Watery Salad: Use al dente pasta and remove seeds/pulp from tomatoes to reduce wateriness.
- Avoiding Soggy Pasta Salad: Besides cooking pasta to al dente, storing the salad does increase sogginess over time as vegetables release moisture.
Enjoy your Greek Pasta Salad!
Leave a Reply