Fresh Greek pasta salad bursting with tomatoes, cucumber, olives, feta, herbs—perfect for warm weather gatherings.
# What You'll Need:
→ Pasta
01 - 9 ounces short pasta such as penne, fusilli, or farfalle
02 - Salt for boiling pasta
→ Vegetables
03 - 1 medium cucumber, diced
04 - 7 ounces cherry tomatoes, halved
05 - 1 small red onion, finely sliced
06 - 1 red bell pepper, diced
→ Greek Flavors
07 - 3.5 ounces Kalamata olives, pitted and halved
08 - 4.25 ounces feta cheese, crumbled
09 - 2 tablespoons capers (optional)
→ Dressing
10 - 4 tablespoons extra-virgin olive oil
11 - 2 tablespoons red wine vinegar
12 - 1 teaspoon dried oregano
13 - 1 garlic clove, finely minced
14 - 1/2 teaspoon sea salt
15 - 1/4 teaspoon freshly ground black pepper
→ Fresh Herbs
16 - 2 tablespoons chopped fresh parsley
17 - 2 tablespoons chopped fresh dill (optional)
# How to Make It:
01 - Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Drain and rinse under cold water to stop the cooking process; set aside.
02 - In a large mixing bowl, combine the diced cucumber, halved cherry tomatoes, finely sliced red onion, diced bell pepper, pitted and halved olives, and capers if using.
03 - In a small bowl or jar, whisk together extra-virgin olive oil, red wine vinegar, dried oregano, minced garlic, sea salt, and freshly ground black pepper until the dressing is emulsified.
04 - Add the cooled pasta to the bowl with vegetables. Pour the dressing over and toss gently until everything is evenly coated.
05 - Fold in the crumbled feta cheese, chopped parsley, and dill if desired. Taste and adjust seasoning as needed.
06 - Cover and refrigerate for at least 15 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature.
