Briny olives, juicy cherry tomatoes, crunchy cukes, purple pops of red onion, and creamy feta crumbled throughout, this Greek Pasta Salad is as bright and sunny as a warm summer day.
No Mayo No Problem with a Greek Pasta Salad.
How mayo-based salads became a cultural norm for summer parties for decades is beyond me. You know that you’re going to bring a mayo-based salad to a BBQ or picnic in the park knowing that, it most likely, it will sit out in the sun for hours.
This leaves me thinking why so many potato salads and pasta salad recipes call for mayonnaise. Just think about it, the summer heat— and mayonnaise, a condiment that needs to stay chilled. Well, let’s just say this is a dicey situation.
Let’s enter the Mediterranean way of approaching a salad, our Greek-style pasta salad recipe, is not only an easy pasta salad to throw together, but it’s great for making ahead and can tolerate sitting on a picnic table for an hour or two while you socialize and enjoy the party thanks to the vinaigrette dressing.
What goes into a Greek pasta salad?
Not only is this salad easy to put together but a well-stocked Mediterranean pantry already has everything you need to make this. what you’ll need to make this easy Greek pasta salad
- Fusilli Pasta
- Cherry tomatoes
- Red onion
- kalamata olives
- Greek feta
- Red wine vinegar
- Olive oil
- Lemon juice
How To Make Pasta Salad
Truth be told, the hardest part about making this pasta salad is summoning the will to boil water on a hot day. Luckily, pasta salads can be made ahead, so you summon your will to boil that water during the cool morning hours, and enjoy a cool-from-the-fridge bowl of this Greek Pasta Salad later in the day when the air is thick and sticky with the summer heat.
Here’s how to make the easiest Greek pasta salad ever:
- Cook the Fusilli! Pasta should always be cooked al dente, especially if it’s going to sit around for a while after being dressed.
- While the pasta boils, prep the cucumbers, tomatoes, red onion, olives, and feta.
- Whisk the dressing in the bottom of the same bowl you’re going to toss the pasta in.
- Drain the fusilli and let it cool. (There’s no need to rinse, but if you’re in a rush, run cold water over it to cool it quickly).
- Toss the cooled, cooked fusilli into a big bowl along with the dressing and all of those other delicious veggies.
- Chill! You can serve this pasta salad right away, but on a hot summer day, who doesn’t love a nice cold pasta salad?
Frequently Asked Questions
What do you serve greek pasta salad with?
This pasta salad is so hearty and can easily be served as your main meal, although, salads like this deserve to be shared and travels well, therefore making it perfect for a side dish at a barbecue, a potluck or on a family picnic.
How long is Greek pasta salad good for?
I would recommend no longer than 4 to 5 days in the fridge, although, it that delicious I don’t think you’ll have to worry about it lasting that long! Since this salad is such a perfect make ahead of time for a fuss-free salad. you’ll need to keep in mind that the pasta will soak up some of the dressing, once it has sat for a couple of days, therefore, so you may want to add a little more before serving.
Can I use a different pasta type?
Yes, you can use other pasta types, I chose fusilli, because I like the way it holds the dressing in the spirals. Penne pasta would also make a really good swap, try to choose pasta that has ridges on the outside so the dressing will stick to the pasta.
Other Summer Salad Recipes:
Because mama said never to show up to a BBQ/picnic/house empty-handed! We love a pasta salad as much as the next person, but why not mix things up a little? Here are some other summer salad recipes that think outside the box and celebrate the flavours of the season:
So How Was the Party?
Who did you make this Greek pasta salad recipe for? And how did they like it? We want to know! Tag us on Instagram using @deliciously.mediterranean and #delciouslymediterranean. Happy eating!
Greek Pasta Salad
- 3 cups 250g dried fusilli pasta
- 1 cups of cherry tomatoes
- 3 mini cucumbers or 1/2 English cucumber
- 1/4 red onion sliced
- 1/2 cup kalamata olives pitted
- 6 oz Greek feta cheese larger crumbles
- 1/3 cup olive oil
- 1/2 lemon juiced
- 2 tbsp red wine vinegar
- 1 tbsp oregano dried
- 1 garlic minced
- 1/2 tsp salt.
- Prepare pasta. Heat water in a 6qt pot. Once the water has come to a boil add a 1 tbsp of sea salt the water ⏤ Salty like the sea! Add the pasta and boil until al dente (about 9 minutes)
- Add Vegetables. In a large bowl, add the cherry tomatoes, sliced cucumbers, onions, and olives.
- Make Dressing: Use a measuring cup to add the olive oil, then the rest of the dressing ingredient. Whisk everything to combine.
- Pasta is Done. Once the pasta is completely finished cooking drain the water. No need to rinse, just drain allow to cool 5 minutes. Then add to the bowl of vegetables.
- Add Dressing. Pour the dressing over the vegetables and pasta, mix. Once everything has been mixed, transfer to a large shallow serving bowl.
- Finishing Touches. Taste the salad Adjust the salt if needed. Now, add the feta cheese to the salad.