Fancy fresh, bold Mediterranean flavors mixed in with cute-as-a-bowtie farfalle pasta? Then you need to try this Greek Pasta Salad—feta, olives, lemon, and red-wine vinegar make this the perfect side for summer!
When I think of Greece, I don’t think of the birthplace of democracy. I don’t think of the great thinkers, nor do I think of the Olympics or the Parthenon (the one in Athens, not Nashville). I think of FOOD! That’s because Greek cuisine is known for its devotion to olive oil, lemon juice, olives, feta cheese, and wine! They are items that feature in a Mediterranean diet, which is believed to be quite healthy, not to mention delicious.
It was important, then, that I include all these culinary superstars when I composed my Greek pasta salad. They’re all here, as well as other ingredients I’m sure you’ll enjoy—cherry tomatoes, shallots, zingy capers, and more. They all come together to make a salad that could only be more Greek if it were made in the shadow of Athena Parthenos herself!
Whether as a light lunch or the side to a souvlaki or moussaka, this salad will satisfy. It’s wholesome, filling, and easy to put together. The dressing is light and full of bright, punchy flavors. I prefer it to heavier dressings like ranch or mayo-based ones. As summer approaches, I’m already making plans to bring this to BBQs and picnics, knowing that, in a world of Caesar salads, my Greek pasta salad will shine!
Mistakes to avoid with your pasta
This recipe is easy to make, but there is always room for mistakes to happen. And, as this is a pasta salad, you want to ensure you get the pasta right. First, cook it al dente. It needs to be firm enough to withstand the vinaigrette and not turn to mush. While cooking it, add a generous amount of salt for flavor. This is your chance to make your pasta more attractive to your palate; don’t waste it. Some chefs will even tell you that the cooking water for pasta should be as salty as the sea, but for a more precise amount, stick to one to two tablespoons per gallon of water. Last, choose the right noodle shape. A short one that can hold the dressing will do nicely. I’ve chosen farfalle, but you can use penne, fusilli, or orecchiette.
How do I store leftovers?
Leftover salad can be stored in an airtight container in the fridge for up to 4 days. Bear in mind, however, that the texture of the pasta and vegetables may soften a bit. Freezing is not recommended.
Serving suggestions
Greek pasta salad is one of my family’s favorites! I love to serve it with Juicy Baked Chicken Breast or Baked Lemon Chicken. The lemon flavor complements the oregano and parsley in the salad really well. This Grilled Chicken Drumsticks Recipe is another great choice. As you can tell, I’m a big fan of matching this Greek salad with chicken, but it’s also great on its own to bring to a potluck.
If you want to have a fully Greek-inspired dinner, then I highly recommend pairing your Greek pasta salad with Oven-Baked Greek Chicken Thighs. Tomatoes, feta, oregano: so many overlapping ingredients. I like to add some Tzatziki Sauce to my chicken for a more authentic and tasty dinner.
Of course, you can’t go wrong with some spanakopita, a savory spinach pie, on the side. It’s one of my all-time favorite appetizers, and I guarantee it’s a perfect addition to your Greek pasta salad. As they say in Greece, “Opa!”
Greek Pasta Salad
Ingredients Â
- 8 ounces farfalle bowtie pasta
- 1 lemon zested and juiced
- 1 tablespoon red wine vinegar
- 2 garlic cloves minced
- 1 teaspoon dried oregano
- Kosher salt to taste
- Black pepper to taste
- 1/4 cup extra-virgin olive oil
- 1/2 English cucumber chopped
- 1 green bell pepper chopped
- 10 ounces cherry tomatoes halved
- 1 to 2 shallots chopped
- 1 cup chopped fresh parsley
- 2 tablespoons capers drained and rinsed
- 1/2 cup pitted kalamata olives
- 1/3 cup feta cheese crumbled
InstructionsÂ
- Boil the pasta in salted water as per package instructions until al dente, about 8 minutes. Drain and let cool slightly.
- In a large bowl, whisk together lemon juice and zest, red wine vinegar, minced garlic, oregano, and a pinch of salt and pepper. Gradually add the olive oil, whisking continuously.
- Add the cooked pasta, cucumber, bell pepper, cherry tomatoes, shallots, parsley, capers, and olives to the dressing. Toss until well coated. Gently fold in the feta cheese.
- Cover the salad and refrigerate to let flavors blend, at least 30 minutes, or up to 24 hours. Toss again before serving. Enjoy chilled or at room temperature.
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