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I created this Greek pasta salad one summer when I needed something that could sit out during backyard parties. The combination of chewy pasta, briny olives, crisp vegetables, and creamy feta dressing makes magic in every bowl. Now it's my go-to for potlucks, picnics, or anytime I want a fresh dinner that doesn't need reheating.
Why This Works
Every bite brings something special tender pasta, crunchy cucumber, sweet tomatoes, tangy feta. The dressing ties everything together, turning simple ingredients into something that tastes like it came from your favorite Mediterranean restaurant. Plus, it actually gets better after sitting in the fridge making it perfect for leftovers.
Your Shopping List
- The Base: Small pasta shapes like ditalini or shells; they catch all the good stuff. Fresh vegetables are key here: crisp cucumber, sweet cherry tomatoes, and thin-sliced red onion for a kick.
- Mediterranean Goodies: Good feta cheese in brine (not pre-crumbled), marinated artichokes, plump olives (black or green, your choice).
- For The Dressing: Your best olive oil, red wine vinegar, more feta, fresh garlic, and dried oregano. Fresh herbs like basil, parsley, or dill make everything pop.
Let's Make It
- Start With Perfect Pasta
- Cook it in salty water until just tender; rinse under cold water to stop the cooking. This keeps your pasta from getting mushy and gives the salad better texture.
- Build The Dressing
- Blend olive oil, vinegar, feta, garlic, oregano, and honey until smooth and creamy. If you like it chunky, just whisk everything and leave the feta crumbled.
- Chop And Prep
- Cut all those veggies nice and even; they should be close to the same size as your pasta.
- Bring It Together
- Toss pasta with vegetables and feta; pour that dressing over everything. Let it chill awhile; it helps the flavors get friendly.
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Make It Perfect
Salt your pasta water well; it makes all the difference. Cut vegetables the same size as the pasta for perfect bites. Make extra dressing; it keeps well in the fridge. Let the salad come to room temperature before serving to bring out all the flavors.
Serve It Right
Perfect alongside grilled chicken or fish. Makes a great lunch on its own, maybe with some crusty bread. Set it out at room temperature for parties; it stays fresh for hours. Some nights, we add chickpeas or tuna to turn it into dinner.
Save Some For Later
Keeps beautifully in the fridge for up to 3 days; it actually gets better. Save some dressing separate; add it right before serving to keep everything fresh. Perfect for meal prep; just pack it in containers for grab-and-go meals all week.
Mix It Up
Try different pasta shapes; orzo works great too. Switch up your vegetables; add bell peppers or zucchini. Want more protein? Throw in some grilled chicken or chickpeas. The recipe welcomes whatever inspires you.
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Make It Yours
Adjust flavors until they sing to you: maybe extra garlic, less onion. My kids pick out the olives; my husband adds extra feta. That's what makes cooking fun: taking a classic recipe and making it perfect for your family.
Frequently Asked Questions
- → Can I make this ahead?
- Yes, it keeps up to 5 days in the fridge. Add extra olive oil when serving to rehydrate noodles.
- → What pasta shapes work best?
- Small shapes like ditalini, cavatelli, or small shells work best to match the chopped vegetables.
- → Can I make the dressing without a blender?
- Yes, whisk ingredients in a bowl, just grate the garlic and crumble the feta finely first.
- → How do I keep the pasta from drying out?
- Make extra dressing to add later, or stir in additional olive oil before serving.