Description
A well-executed Greek Pasta Salad offers a masterclass in the balance of salt, acid, and texture. This dish combines chewy al dente pasta with the briny punch of Kalamata olives and the creamy tang of high-quality feta cheese. It serves as a refreshing side dish or a robust main course.
Ingredients
16 oz Dried Rotini or Fusilli
1 large English Cucumber (diced)
2 cups Cherry Tomatoes (halved)
1/2 medium Red Onion (finely minced)
1 cup Kalamata Olives (pitted and sliced)
8 oz Sheep’s Milk Feta (cubed or crumbled)
1/2 cup Extra Virgin Olive Oil
1/4 cup Red Wine Vinegar
2 cloves Fresh Garlic (grated)
2 tsp Dried Oregano
Kosher Salt and Cracked Black Pepper (to taste)
Instructions
- Boil the pasta according to package directions, cooking it one minute less for al dente
- Drain and rinse the pasta under cool water to stop the cooking process
- Prepare the vinaigrette by whisking together olive oil, red wine vinegar, garlic, oregano, salt, and pepper
- Dice the cucumbers, tomatoes, and onions uniformly
- Combine the warm pasta with half of the dressing, then add vegetables, olives, and feta, pouring the remaining dressing over
- Refrigerate the mixture for at least 30 minutes before serving
Notes
Soak minced onions in cold water for 10 minutes to reduce pungency.
Use English or Persian cucumbers for less water and better texture.
- Prep Time: 30 mins
- Cook Time: 10 mins
- Category: Salad
- Method: Mixing
- Cuisine: Greek
Nutrition
- Serving Size: 1.5 cups
- Calories: 380 kcal
- Sugar: 3g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg