I vividly remember my first trip to Greece. It was a sun-soaked summer, and the Aegean breeze was as warm as the smiles of the locals. I was on a quest to discover the secrets of Mediterranean cuisine, a journey that would take me from bustling markets in Athens to quaint seaside tavernas on the islands. What struck me the most was how the simplest of ingredients could create the most memorable dishes—each bite a testament to the freshness of the produce and the passion of the people who prepared it.
One evening, after a day spent exploring the ancient ruins of Delphi, I found myself in a small family-owned taverna. The sun was setting, casting a golden hue over the olive trees that dotted the landscape. The owner, an elderly woman with a kind face and hands worn from years of kneading dough and tending to her garden, served me a plate of Greek pasta salad that I can still taste to this day.
The dish was a perfect blend of tangy and savory, with bright, fresh flavors that danced on my tongue. The cool, crisp vegetables contrasted beautifully with the tender pasta, while the briny capers and Kalamata olives added a depth that was simply irresistible. But what truly set this salad apart was the dressing—a zesty mixture of lemon, garlic, and olive oil that tied everything together in a harmonious symphony of flavors.
Inspired by that unforgettable meal, I’ve recreated this Greek Pasta Salad recipe countless times for family gatherings, summer picnics, and casual dinners with friends. Each time, it transports me back to that magical evening in Greece, reminding me of the joy of simple, wholesome food shared with loved ones.
This salad is incredibly easy to prepare, making it a go-to dish for busy weeknights or when you need to whip up something impressive yet effortless. The combination of fresh vegetables, tangy feta cheese, and a lemony vinaigrette is both refreshing and satisfying, perfect for a light lunch or as a side dish to grilled meats. I often find myself making a double batch because it’s just that good—and it keeps well in the fridge, allowing the flavors to meld even more as it sits.
Whether you’re serving it at a summer barbecue or as a quick weekday meal, this Greek Pasta Salad is sure to be a hit. It’s a dish that not only nourishes the body but also feeds the soul, bringing a taste of the Mediterranean to your table.
How to Make Greek Pasta Salad
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Ingredients
- 8 ounces bowtie pasta (farfalle)
- 1/2 cucumber (English, chopped)
- 1 green bell pepper (diced)
- 10 ounces cherry tomatoes (halved)
- 1 to 2 shallots (finely chopped, or 1/3 to 1/2 cup red onion)
- 1 cup fresh parsley (chopped)
- 2 tablespoons capers (rinsed and drained)
- 1/2 cup Kalamata olives (pitted)
- 1/3 cup feta cheese (crumbled, adjust to taste)
- 1 lemon (zested and juiced)
- 1 tablespoon red wine vinegar
- 2 garlic cloves (minced)
- 1 teaspoon dried oregano
- Kosher salt, to taste
- Black pepper, to taste
- 1/4 cup extra virgin olive oil
Directions
- Prepare the pasta: Cook the farfalle in a large pot of salted boiling water until al dente, about 8 minutes. Drain well and set aside to cool slightly.
- Create the dressing: In a large bowl, whisk together the lemon juice, lemon zest, red wine vinegar, minced garlic, dried oregano, kosher salt, and black pepper. Slowly drizzle in the olive oil, whisking continuously until the dressing is smooth and emulsified.
- Assemble the salad: Once the pasta has cooled, add it to the bowl with the dressing. Gently fold in the cucumber, bell pepper, cherry tomatoes, shallots, parsley, capers, and Kalamata olives. Mix until all ingredients are evenly coated with the dressing.
- Incorporate the feta: Carefully add the crumbled feta cheese, folding it into the salad to maintain its texture.
- Chill and serve: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to develop. Toss the salad once more before serving, and enjoy it either chilled or at room temperature.
Storing Suggestion
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Before serving again, give the salad a good toss to redistribute the dressing, as it may have settled at the bottom.
Cooking Tips
If you prefer a creamier texture, consider adding a spoonful of Greek yogurt to the dressing. For extra flavor, you can toast the capers in a dry skillet until they are crispy before adding them to the salad.
Serving Suggestions
This Greek pasta salad pairs wonderfully with grilled chicken, lamb kebabs, or as a light side dish for a summer barbecue. Garnish with additional fresh herbs and a squeeze of lemon juice for a bright finish.
Ingredient Substitutions
If you don’t have farfalle on hand, you can substitute with any short pasta like penne or rotini. For a dairy-free version, omit the feta cheese or use a plant-based alternative. Red wine vinegar can be replaced with apple cider vinegar for a slightly sweeter taste.
Seasonal Variations
In the summer, add fresh corn kernels or grilled zucchini to the salad. During cooler months, roasted red peppers or sun-dried tomatoes can add a deeper flavor profile.
Allergen Information
This recipe contains dairy (feta cheese) and may contain gluten depending on the pasta used. To make it gluten-free, opt for gluten-free pasta varieties. For those with dairy allergies, a vegan feta substitute can be used.
FAQ:
Can I prepare this salad ahead of time?
Yes, you can make this salad a day in advance. Just store it in an airtight container in the refrigerator, and toss it before serving.
How long does this salad last in the refrigerator?
The salad will stay fresh for up to 3 days when stored properly in an airtight container.
Can I add protein to this salad?
Absolutely! Grilled chicken, shrimp, or chickpeas would be great additions to make this salad more filling.
What can I use instead of Kalamata olives?
You can substitute Kalamata olives with green olives or even black olives if you prefer a milder flavor.
Is this salad suitable for vegans?
To make this salad vegan, simply omit the feta cheese or use a vegan cheese alternative.
Can I use dried herbs instead of fresh parsley?
Yes, you can use dried parsley, but reduce the amount by half since dried herbs are more concentrated in flavor.
Greek Pasta Salad
Ingredients
- 8 ounces bowtie pasta farfalle
- 1/2 cucumber English, chopped
- 1 green bell pepper diced
- 10 ounces cherry tomatoes halved
- 1 to 2 shallots finely chopped, or 1/3 to 1/2 cup red onion
- 1 cup fresh parsley chopped
- 2 tablespoons capers rinsed and drained
- 1/2 cup Kalamata olives pitted
- 1/3 cup feta cheese crumbled, adjust to taste
- 1 lemon zested and juiced
- 1 tablespoon red wine vinegar
- 2 garlic cloves minced
- 1 teaspoon oregano dried
- Kosher salt
- Black pepper
- 1/4 cup extra virgin olive oil
Instructions
- Cook the pasta: In a pot of salted boiling water, cook the farfalle according to package directions, around 8 minutes. Drain the pasta and let it cool slightly.
- Make the dressing: In a large mixing bowl, combine the lemon juice, lemon zest, red wine vinegar, minced garlic, oregano, kosher salt, and black pepper. Whisk the mixture, then gradually add the olive oil while continuing to whisk until emulsified.
- Combine the ingredients: Add the cooled pasta to the bowl with the dressing. Toss in the cucumber, bell pepper, cherry tomatoes, shallots, parsley, capers, and olives. Gently mix to coat all the ingredients with the dressing, then carefully fold in the crumbled feta cheese.
- Chill and serve: Cover the salad and refrigerate for at least 30 minutes to let the flavors meld. Before serving, give it a final toss and enjoy the salad cold or at room temperature.
