Greek Pasta Salad

How to Make Greek Pasta Salad

1. 1

   Step 1: Cook and cool the pasta

   Bring a large pot of water to a rolling boil and add the kosher salt. Add the pasta and cook until just al dente according to package instructions (about 8–10 minutes). Drain, rinse under cold water to stop cooking and cool the pasta, then drain thoroughly and transfer to a large mixing bowl.

   For this step

   • 12 ozShort pasta (penne, fusilli or rotini)
   • 1 tspKosher salt (for boiling and to taste)
   
2. 2

   Step 2: Prepare the vegetables

   While the pasta cooks, halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion. If the cucumber is very watery, scoop out seeds before dicing to prevent a soggy salad. Add all prepped vegetables to the bowl with the cooled pasta.

   For this step

   • 2 cupsCherry tomatoes, halved
   • 1 cupEnglish cucumber, diced (seeds removed if watery)
   • 1/2 cupRed onion, thinly sliced
   
3. 3

   Step 3: Make the lemon-oregano dressing

   In a small jar or bowl combine 1/3 cup extra-virgin olive oil, 2 tablespoons red wine vinegar, 1 tablespoon lemon juice, 1 teaspoon dried oregano and a few grinds of black pepper; whisk or shake until emulsified. Taste and adjust acidity or salt if needed — remember the feta and olives add salt later.

   For this step

   • 1 batchLemon-oregano dressing (olive oil, red wine vinegar, lemon juice, dried oregano)
   
4. 4

   Step 4: Toss salad and add cheese, olives, herbs

   Pour the dressing over the pasta and vegetables and gently toss to coat. Add the halved Kalamata olives, crumbled feta and chopped parsley; fold gently to combine so the feta breaks up but doesn’t turn mushy. Adjust seasoning with salt and pepper to taste.

   For this step

   • 3/4 cupKalamata olives, pitted and halved
   • 1 cupCrumbled feta cheese
   • 1/3 cupFresh flat-leaf parsley, chopped
   
5. 5

   Step 5: Chill and serve

   Cover and chill for at least 30 minutes to let flavors meld (or up to 24 hours for meal prep). Before serving, give the salad a final toss and, if desired, finish with a drizzle of olive oil and extra parsley or crumbled feta.

1. Bring a large pot of water to a rolling boil and add the kosher salt. Add the pasta and cook until just al dente according to package instructions (about 8–10 minutes). Drain, rinse under cold water to stop cooking and cool the pasta, then drain thoroughly and transfer to a large mixing bowl.
2. While the pasta cooks, halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion. If the cucumber is very watery, scoop out seeds before dicing to prevent a soggy salad. Add all prepped vegetables to the bowl with the cooled pasta.
3. In a small jar or bowl combine 1/3 cup extra-virgin olive oil, 2 tablespoons red wine vinegar, 1 tablespoon lemon juice, 1 teaspoon dried oregano and a few grinds of black pepper; whisk or shake until emulsified. Taste and adjust acidity or salt if needed — remember the feta and olives add salt later.
4. Pour the dressing over the pasta and vegetables and gently toss to coat. Add the halved Kalamata olives, crumbled feta and chopped parsley; fold gently to combine so the feta breaks up but doesn’t turn mushy. Adjust seasoning with salt and pepper to taste.
5. Cover and chill for at least 30 minutes to let flavors meld (or up to 24 hours for meal prep). Before serving, give the salad a final toss and, if desired, finish with a drizzle of olive oil and extra parsley or crumbled feta.