Greek Pasta Salad
This Greek pasta salad recipe combines rotini, crisp cucumber, cherry tomatoes, kalamata olives, and a block of feta cheese in a red wine vinegar dressing. The dressing is built on a 3-to-1 ratio of olive oil to vinegar, which keeps the pasta coated without pooling at the bottom of the bowl.
Equipment
- Large stockpot - for boiling the pasta
- Large mixing bowl - with enough room to toss everything without spilling
- Chef's knife - sharp
- Small whisk - or jar with a lid for the dressing
- Salad Servers - or large tongs for tossing
- Airtight storage container - for leftovers
Ingredients
- 1 lb rotini pasta - 450g
- 1 English cucumber - diced
- 1 pint cherry tomatoes - 300g, halved
- 1/2 red onion - medium, thinly sliced
- 1 cup kalamata olives - 150g, pitted and halved
- 8 oz block feta cheese - 225g, cut into cubes
- 1/2 cup pepperoncini - 75g, sliced, plus 1 tablespoon brine
- 1 red bell pepper - diced
- 2 cloves garlic - minced
- 1/3 cup extra virgin olive oil - 80ml
- 3 tbsp red wine vinegar - 45ml
- 1 tbsp fresh lemon juice - 15ml
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Bring a large pot of generously salted water to a rolling boil. Add the rotini and cook until just al dente, usually 9 to 11 minutes.
- Drain the pasta fully in a colander. Rinse under cold running water for 30 seconds to stop the cooking, then shake well to remove excess water.
- Dice the cucumber, halve the tomatoes, thinly slice the onion, dice the bell pepper, slice the pepperoncini, and halve the olives. Cube the feta into uniform 1/2-inch pieces.
- In a small jar or bowl, combine the olive oil, red wine vinegar, lemon juice, pepperoncini brine, garlic, oregano, salt, and pepper. Whisk or shake until fully combined.
- Add the cooled pasta to a large bowl. Pour two-thirds of the dressing over the pasta and toss well to coat the noodles.
- Add the cucumber, tomatoes, onion, bell pepper, pepperoncini, and olives. Toss everything together gently but thoroughly.
- Add the cubed feta last, folding it in gently so the cubes stay intact. Pour the remaining dressing over the top and give the salad one final light toss.
- Cover the bowl and refrigerate for at least 30 minutes before serving. Give it a final toss just before serving.
Notes
- Salt the pasta water generously; it is the only chance the noodles themselves get seasoned.
- Rinse the pasta in cold water after draining to stop residual cooking and prevent mushiness.
- Add the dressing to the warm pasta first so the noodles absorb more flavor before the vegetables go in.
- Cut the cucumber and tomatoes just before mixing so they do not release excess water into the bowl.
- Keep feta in cubes rather than crumbles for a cleaner texture that survives longer in the fridge.
- If making ahead, hold back a small amount of dressing and add it right before serving to refresh the flavor.
- Use a short pasta shape with ridges, like rotini or fusilli, since the grooves hold onto the dressing better than smooth shapes.
- Taste before adding extra salt, since feta, olives, and pepperoncini brine all contribute sodium.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Avoid freezing, since the cucumber and tomatoes turn watery and limp once thawed.
Nutrition
Serving: 1servingCalories: 310kcalCarbohydrates: 32gProtein: 10gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 15mgSodium: 620mgPotassium: 250mgFiber: 3gSugar: 4gVitamin A: 10IUVitamin C: 25mgCalcium: 15mgIron: 8mg
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