This Greek pasta salad recipe brings together a handful of everyday ingredients into a salad that is filling enough to serve on its own or alongside grilled meat or fish. The dressing is made from scratch using red wine vinegar, olive oil and a simple Greek seasoning blend you can mix in minutes. That homemade spice blend gives the dressing a more rounded flavour than a bottle of store-bought seasoning can deliver. The feta is added in two stages at serving time, so it stays distinct rather than dissolving into the dressing.
About the Recipe
The recipe uses 500 gms of penne or fusilli, both of which hold dressing well in their ridges or spirals. The Greek dressing combines red wine vinegar, sugar, salt, pepper, olive oil, dried oregano and dried parsley, sharpened with 1 tsp of the homemade Greek seasoning. That seasoning is a mix of oregano powder, garlic powder, onion powder, cinnamon, nutmeg, cornstarch, parsley, salt and pepper. The pasta is rinsed with cold water after draining to stop the cooking and cool it quickly, so the vegetables stay crisp when everything is tossed together.
Why You Will Love This Recipe
The homemade Greek seasoning is what makes this worth the small extra effort over a simpler Pasta Salad with Italian Dressing. Mixing your own blend takes only a few minutes and the result is noticeably more balanced than a generic store-bought mix.
This salad also travels well. Once dressed and refrigerated, the pasta absorbs the dressing without turning soggy. The feta is held back until serving so it keeps its texture. It genuinely tastes better after a few hours in the refrigerator than it does freshly made.
Cooking Tips
The most common mistake is adding the feta too early. Mix it in before refrigerating and it breaks down into the dressing, making the salad look muddy. Keep the feta separate and add it only at serving time as the recipe instructs.
Pasta absorbs dressing as it sits, so toss it thoroughly while it is still slightly warm. Add the olive oil gradually while whisking to keep the dressing from splitting.
Top Tips
- Cook the pasta just to al dente. Overcooked pasta turns mushy once it sits in dressing.
- Rinse the pasta under cold water immediately after draining. This stops cooking and cools the pasta so vegetables stay crisp when tossed.
- Make the Greek seasoning in a slightly larger batch and store the remainder in the freezer as the recipe suggests. It keeps well and saves time next time.
- Add the olive oil slowly while whisking the dressing. Pouring it all at once can cause the dressing to separate.
- Refrigerate the dressed salad for at least one hour before serving. The pasta absorbs the dressing and the flavours settle noticeably during that time.
- Rinse the feta and olives before using. Both are packed in brine, and rinsing reduces excess saltiness in the finished salad.
Serving and Storing Suggestions
Serve the salad cold, straight from the refrigerator. Add half the feta and toss, then scatter the remaining feta on top just before bringing it to the table. It works well alongside grilled chicken, lamb or a simple Charred Bell Pepper Salad for a vegetable-forward spread.
Store leftovers in a covered container in the refrigerator for up to two days. Stir before serving as the dressing settles at the bottom.
Similar Recipes
- Pasta Salad with Italian Dressing
- Rare Roast Beef Pasta Salad
- Rosemary Lamb and Haloumi on Herb Salad
- Julienne Vegetable Salad
Nutrient Benefits
Olive oil provides monounsaturated fats. Feta cheese contributes calcium and protein. Cucumber and tomato add vitamins C and K, along with water content. Black olives provide small amounts of iron and vitamin E. The pasta supplies carbohydrates that make this a reasonably filling one-bowl meal.
Greek Pasta Salad
Ingredients
- For the Salad:
- 500 gms (penne or fusilli) Pasta
- 1 tblsp Salt
- 1 cup, diced Cucumber
- 1 cup, diced Tomato
- 1/3 cup, diced Red Onion
- 1/2 cup, sliced, rinsed and drained Black Olives
- 1 cup, rinsed and drained Feta Cheese
- For the Greek Dressing:
- 2 tblsp Red Wine Vinegar
- 2 tsp Sugar
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1 tsp Greek Seasoning
- 125 ml Olive Oil
- 1/2 tsp, dried Oregano Leaves
- 1 tsp, dried Parsley
- For the Greek Seasoning:
- 1 tsp Salt
- 1 tsp Oregano Powder
- 3/4 tsp Onion Powder
- 1 tsp Garlic Powder
- 1/2 tsp Cornstarch
- 1/2 tsp Pepper
- 1/2 tsp Parsley
- 1/4 tsp, ground Cinnamon
- 1/4 tsp, grated Nutmeg
Instructions
- Heat water in a large pan over high heat.
- Add salt and bring to a boil.
- Add pasta and cook as per instructions on package.
- When the pasta is cooked, drain and rinse with cold water to stop the cooking process.
- Place the pasta in a large bowl and allow it to cool.
- To make the Greek seasoning, mix all the ingredients and store in freezer until ready to use.
- To make the Greek dressing, whisk together all the ingredients except oil in a medium bowl.
- Whisk well and add oil gradually.
- Toss the pasta with dressing and vegetables, stirring well to coat well.
- Cover and refrigerate until ready to serve.
- To serve, add 1/2 cup of cheese and toss well.
- Sprinkle the remaining cheese on top and serve.
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Frequently Asked Questions
Can I use a different pasta shape for this Greek pasta salad recipe?
Yes. The recipe recommends penne or fusilli because both shapes hold dressing in their ridges or spirals. Other short shapes like farfalle or rotini work similarly. Avoid long pasta like spaghetti or fettuccine as they do not hold the dressing or mix with the vegetables as evenly.
Can I make the Greek dressing ahead of time?
Yes, and it is worth doing. Whisk the dressing together and store it in a sealed jar in the refrigerator for up to five days. Shake or whisk it again before using as the oil and vinegar will separate on standing. The Greek seasoning can also be made in advance and stored in the freezer as the recipe notes.
Why does the recipe say to rinse the pasta with cold water after draining?
Rinsing stops the pasta from continuing to cook in its own heat after it leaves the boiling water. It also brings the temperature down quickly so that when you toss the pasta with the vegetables, the cucumber and tomato do not soften. For a pasta salad specifically, rinsing is the right step even though it is skipped for hot pasta dishes.
Is there a substitute for feta cheese if I cannot find it?
A firm, crumbly white cheese works reasonably well. Paneer cut into small cubes is the most accessible substitute in most Indian kitchens. It does not have the same saltiness or tang as feta, so taste the salad after adding it and adjust salt and a small splash of red wine vinegar if needed. Ricotta salata, if available, is closer in texture and flavour to feta.
How long can I store the Greek pasta salad in the refrigerator?
The dressed salad keeps well for up to two days in a covered container in the refrigerator. The pasta will absorb more dressing as it sits, so stir it before serving and add a small drizzle of olive oil if it looks dry. Keep the feta separate and add it only when you are ready to serve, even for leftovers, as it holds its texture much better that way.
