Greek Pasta Salad with Homemade Vinaigrette

Short Description
A vibrant and refreshing pasta salad featuring tender pasta, crisp vegetables, briny olives, and creamy feta, all coated in a tangy homemade red wine vinaigrette. Perfect for summer gatherings, picnics, or a light weeknight meal.

Why You’ll Love This Recipe

• Bursting with Fresh Flavors: Each bite combines bright tomatoes, crunchy cucumbers, and fragrant fresh herbs.

• Customizable: Easily adapt with your favorite vegetables, proteins, or cheese.

• Make-Ahead Friendly: Flavors meld beautifully when prepared a few hours in advance, making it ideal for entertaining.

• Vegetarian and Crowd-Pleasing: Appeals to a wide range of palates, from vegetarians to those seeking a lighter side dish.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 12 ounces short pasta (penne, fusilli, or rotini)

• 1 cup cherry tomatoes, halved

• 1 cup cucumber, diced

• ½ cup red bell pepper, diced

• ½ cup red onion, thinly sliced

• ½ cup Kalamata olives, pitted and halved

• 4 ounces feta cheese, crumbled

• 2 tablespoons fresh parsley, chopped

• 2 tablespoons fresh dill, chopped

For the Vinaigrette:

• ¼ cup extra-virgin olive oil

• 2 tablespoons red wine vinegar

• 1 clove garlic, minced

• 1 teaspoon Dijon mustard

• ½ teaspoon dried oregano

• Salt and freshly ground black pepper, to taste

directions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop cooking; set aside.

2. Prepare the Vegetables: While the pasta cooks, halve the cherry tomatoes, dice the cucumber and bell pepper, and thinly slice the red onion. Place all in a large mixing bowl.

3. Make the Vinaigrette: In a small bowl or jar, whisk together olive oil, red wine vinegar, minced garlic, Dijon mustard, dried oregano, salt, and pepper until emulsified.

4. Assemble the Salad: Add the cooled pasta to the bowl of vegetables. Pour the vinaigrette over top and gently toss to coat.

5. Finish with Cheese and Herbs: Sprinkle the crumbled feta, chopped parsley, and dill over the salad. Toss once more, then adjust seasoning if necessary.

6. Chill and Serve: For best flavor, refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Servings and timing

• Servings: 6

• Prep Time: 15 minutes

• Cook Time: 10 minutes

• Total Time: 25 minutes

Variations

• Add Protein: Stir in grilled chicken, shrimp, or chickpeas for extra protein.

• Change the Cheese: Swap feta for goat cheese or diced mozzarella.

• Extra Veggies: Incorporate artichoke hearts, roasted red peppers, or steamed broccoli florets.

• Greens Boost: Toss in baby spinach or arugula just before serving for added color and nutrition.

storage/reheating

• Storage: Transfer leftovers to an airtight container and refrigerate. The salad will keep well for up to 3 days.

• Reheating: This dish is best served cold or at room temperature. If preferred, let it sit at room temperature for 10–15 minutes before serving to soften the olive oil and cheese.

FAQs

What type of pasta is best for this salad?

Short, ridged pasta shapes like fusilli, rotini, or penne hold the dressing and mix-ins well, ensuring each bite is flavorful.

Can I make this salad ahead of time?

Yes. Prepare the salad up to 6 hours in advance, keeping it chilled. Just give it a gentle toss before serving.

How do I prevent the pasta from sticking?

Rinse cooked pasta under cold water and toss with a small drizzle of olive oil before combining with the other ingredients.

Can I use bottled vinaigrette instead of homemade?

While you can, the homemade vinaigrette offers fresher flavor. If using bottled, choose a high-quality red wine or Greek dressing.

Is this salad gluten-free?

Not as written. To make it gluten-free, use a certified gluten-free pasta.

How can I reduce the sodium content?

Rinse the Kalamata olives and use a low-sodium feta cheese. You can also reduce added salt in the vinaigrette.

What can I substitute for red wine vinegar?

White wine vinegar or lemon juice both work well and add a bright acidity.

Can I freeze Greek pasta salad?

Freezing is not recommended, as the texture of the vegetables and cheese will degrade upon thawing.

How do I keep the salad from becoming soggy?

Add delicate ingredients like fresh herbs and soft cheeses just before serving, and avoid over-dressing the salad if you plan to store it.

Is this salad suitable for picnics?

Absolutely. It travels well and holds up in a cooler for several hours without losing flavor.

Conclusion

This Greek Pasta Salad with homemade vinaigrette is a versatile and delightful addition to any meal or gathering. Its fresh ingredients, bright flavors, and ease of preparation make it a staple for warm-weather entertaining and simple weeknight dinners alike. Enjoy the crisp textures and zesty dressing that bring the essence of the Mediterranean to your table.