Greek Pasta Salad

January 25, 2025 by admin

Bring a large pot of water to a boil. Cook pasta according to package instructions. Once the pasta is cooked, drain it and immediately rinse it with cold water. Drain again.
While the pasta is cooking, proceed with the rest of the recipe.

Combine the salad dressing ingredients in a large mixing bowl (you will also use the same bowl for pasta salad). Whisk with a fork until emulsified.

To the same large bowl with the salad dressing, add sliced cherry tomatoes, quartered cucumber slices, diced bell pepper, red onion, and olives. Mix the dressing thoroughly with the veggies. Let them marinate while the pasta is cooking. The tomatoes should release juices.
Add drained and rinsed pasta and crumbled feta cheese to the bowl with marinated veggies. Toss to combine. Season with salt and pepper. Add more lemon juice if desired.

Helpful tips

Rinse cooked pasta under cold water before adding to the salad. You want pasta to stop cooking and prevent it from getting mushy.
Salad dressing options. Make a dressing from scratch or use store-bought Italian or Greek.
Veggies. Add mushrooms, sun-dried tomatoes, marinated artichokes, or zucchini.
Add leafy greens, such as spinach or arugula.
Cheese. Other options besides feta are small Mozzarella balls (pearls), sliced Mozzarella, and cubed or grated Parmesan.
To make it gluten-free, use the gluten-free pasta of your choice. Once cooked, rinse the pasta with cold water to prevent it from getting mushy.
Make it dairy-free. Use dairy-free, vegan feta cheese instead of regular.
How to serve it? Serve it warm, at room temperature, or cold.

You can store the leftovers refrigerated in an air-tight container for up to 4 days.
Make-ahead tip: Don’t add the dressing if you plan on refrigerating the salad for a day or two. Add the dressing right before serving.

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