Greek Pasta Salad Mediterranean (Printable Version)

Vibrant Mediterranean salad with crisp vegetables, tangy feta, and zesty dressing. Perfect light meal or side dish.

# What You Need:

01 - 8 oz short pasta (penne, fusilli, or farfalle)

02 - 1 medium cucumber, diced

03 - 1 cup cherry tomatoes, halved

04 - 1 small red onion, thinly sliced

05 - 1 green bell pepper, diced

06 - 1/2 cup Kalamata olives, pitted and halved

07 - 5 oz feta cheese, cubed or crumbled

08 - 4 tbsp extra-virgin olive oil

09 - 2 tbsp red wine vinegar

10 - 1 garlic clove, finely minced

11 - 1 tsp dried oregano

12 - Salt and freshly ground black pepper, to taste

13 - 2 tbsp fresh parsley or dill, chopped (optional)

01 - Boil pasta in salted water until al dente per package directions. Drain, rinse under cold water to stop cooking, and set aside.

02 - Combine cucumber, cherry tomatoes, red onion, green bell pepper, and Kalamata olives in a large salad bowl.

03 - Add cooled pasta to the bowl with the prepared vegetables.

04 - Whisk together olive oil, red wine vinegar, minced garlic, oregano, salt, and pepper in a small bowl or jar until emulsified.

05 - Pour dressing over pasta and vegetable mixture. Toss thoroughly to coat evenly.

06 - Gently fold in feta cheese and fresh herbs if using.

07 - Refrigerate for at least 15 minutes to allow flavors to meld. Serve cold or at room temperature.

01 -

It gets better as it sits in the fridge making it perfect for meal prep or make ahead gatherings
The dressing doubles as a marinade so every bite is infused with bright Mediterranean flavor

02 -

Rinse the pasta thoroughly under cold water or it will continue cooking and become mushy
Let the salad rest for at least 15 minutes before serving otherwise the dressing just sits on top

03 -

Cut your vegetables slightly larger than you think you should because they will shrink in the fridge
Sprinkle a little extra oregano over the top just before serving for a beautiful presentation