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- 8 oz (225 g) tri-color rotini pasta - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1/2 red onion, finely chopped - 1/2 cup Kalamata olives, pitted and sliced - 1/2 cup feta cheese, crumbled - 1/4 cup fresh parsley, chopped - 1/4 cup olive oil - 2 tablespoons red wine vinegar - 1 tablespoon lemon juice - 1 teaspoon dried oregano - Salt and pepper to taste Using fresh ingredients makes a big difference. Choose ripe cherry tomatoes for sweetness. A crisp cucumber adds crunch. Look for a firm red onion. The olives should be plump and flavorful. For feta, choose a good quality block. It crumbles better and tastes richer. Fresh parsley brightens every bite. Use extra virgin olive oil for the best taste. It adds depth and smoothness. If you need options, try these substitutes. Any pasta shape works, but rotini holds dressing well. For tomatoes, grape tomatoes are a nice choice. You can swap cucumber for bell pepper for a different crunch. If you don’t have red onion, use green onion for a milder taste. You can replace Kalamata olives with green olives for a tangy twist. Crumbled goat cheese can stand in for feta, adding creaminess. For a vegan version, leave out the cheese or use a plant-based alternative. {{ingredient_image_1}} First, cook the tri-color rotini pasta. Follow the package instructions for the best results. After cooking, drain the pasta and rinse it with cold water. This step stops the cooking. Set the pasta aside to cool. In a large mixing bowl, combine halved cherry tomatoes, diced cucumber, finely chopped red onion, sliced Kalamata olives, crumbled feta cheese, and fresh parsley. Mix these ingredients well. To get the best pasta texture, do not overcook it. Al dente is the goal. This means the pasta should be firm to the bite. Rinsing the pasta with cold water helps remove extra starch and cools it down. This keeps the pasta from becoming mushy. If you plan to eat the salad later, do not mix the pasta until serving. Making the dressing is simple. In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, dried oregano, salt, and pepper. Mix until smooth. Pour the dressing over the salad ingredients in the large bowl. Toss everything gently to coat the pasta and veggies evenly. Taste the salad to check the seasoning. Adjust it with more salt, pepper, or herbs as needed. To store your Greek pasta salad, place it in an airtight container. This keeps it fresh longer. The salad stays good for about three days in the fridge. If you see any liquid, just drain it before serving. You can change the taste of your salad easily. Want it zestier? Add more lemon juice. If you like spice, try adding red pepper flakes. You can also mix in other veggies, like bell peppers or artichokes. I love serving this salad chilled. It tastes great when cold. However, you can serve it at room temperature too. Just let it sit out for about 15 minutes before serving. This helps all the flavors shine. Pro Tips Cook Pasta Al Dente: For the best texture, cook the pasta until it's al dente, which means it's firm to the bite. This prevents the pasta from getting mushy when mixed with the dressing. Use Fresh Herbs: Fresh parsley adds a vibrant flavor to the salad. If you can, consider adding fresh basil or mint for an extra layer of freshness. Chill Before Serving: Allowing the salad to chill for at least 30 minutes lets the flavors meld beautifully. This step enhances the overall taste of the dish. Customize Your Ingredients: Feel free to add other ingredients like bell peppers, artichokes, or grilled chicken to make this pasta salad your own! {{image_2}} You can add more Mediterranean flavors to your Greek pasta salad. Swap in artichoke hearts for a tangy bite. Try adding roasted red peppers for sweetness. You can also use sun-dried tomatoes for rich, deep flavor. Fresh herbs like basil or dill can give your salad a fresh twist. Each of these adds a unique taste and texture, making your salad even more delightful. To make a vegan version, skip the feta cheese. Replace it with vegan feta or avocado for creaminess. Use a plant-based dressing with olive oil and lemon juice. This keeps the flavors bright and fresh! You can add chickpeas for protein. They also add a nice texture. This way, your salad remains filling and satisfying without dairy. If you want a gluten-free option, swap the tri-color rotini with gluten-free pasta. Quinoa is a great choice too! It’s packed with protein and gives a lovely nutty flavor. Cook the quinoa as per the package. Then, mix it in with the veggies and dressing. This keeps the dish healthy and tasty! Enjoy experimenting with these variations to find your favorite blend. To keep your Greek pasta salad fresh, store it in an airtight container. This helps keep moisture in and smells out. Place the salad in the fridge right after serving. It tastes best when it is cold. Make sure to eat it within three to five days for the best flavor. Freezing Greek pasta salad is not the best choice. The pasta can become mushy when thawed. If you want to freeze it, consider storing the dressing separately. You can freeze the dressing for up to three months. When you are ready to eat, mix the fresh salad with the thawed dressing. Most of the ingredients in your Greek pasta salad have a good shelf life. Here’s a quick guide: - Tri-color rotini pasta: lasts up to two years in a dry place. - Cherry tomatoes: best used within one week. - Cucumber: lasts about a week in the fridge. - Red onion: can last up to two weeks. - Kalamata olives: last up to a year if stored properly. - Feta cheese: good for about five days after opening. - Fresh parsley: use within one week for freshness. - Olive oil: lasts for about six months once opened. - Red wine vinegar and lemon juice: both can last for years if stored well. - Dried oregano: best if used within three years for flavor. By knowing these storage tips, you can enjoy your Greek pasta salad longer! Greek pasta salad is a vibrant dish. It features rotini pasta, fresh veggies, and tangy feta. The mix of cherry tomatoes, cucumber, red onion, and Kalamata olives adds flavor. The dressing combines olive oil, red wine vinegar, and lemon juice. This salad is colorful and refreshing, perfect for any meal. Yes, you can make Greek pasta salad ahead of time. It tastes even better after sitting for a while. Let the flavors mix in the fridge for at least 30 minutes. You can also store it overnight for extra flavor. Just remember to keep it covered. To make Greek pasta salad more filling, you can add protein. Grilled chicken, shrimp, or chickpeas work great. You can also mix in more veggies like bell peppers or artichokes. For a heartier option, try adding quinoa or pesto. These additions will boost flavor and nutrition. In this blog post, we covered how to make a tasty Greek pasta salad. We discussed the right ingredients and their quality, plus helpful substitutions. I shared step-by-step cooking tips for perfect pasta and a flavorful dressing. You learned storage tips and creative variations, including vegan options and gluten-free choices. In conclusion, this salad is easy and fun to make, plus it’s perfect for any meal. Get creative, enjoy your cooking, and savor each bite!

Mediterranean Bliss Pasta Salad

A refreshing pasta salad with Mediterranean flavors, perfect for warm days.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 45 minutes
Course Salad
Cuisine Mediterranean
Servings 6
Calories 250 kcal

Ingredients
  

  • 8 oz tri-color rotini pasta
  • 1 cup cherry tomatoes, halved
  • 1 whole cucumber, diced
  • 0.5 whole red onion, finely chopped
  • 0.5 cup Kalamata olives, pitted and sliced
  • 0.5 cup feta cheese, crumbled
  • 0.25 cup fresh parsley, chopped
  • 0.25 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon dried oregano
  • to taste salt and pepper

Instructions
 

  • Begin by cooking the tri-color rotini pasta according to package instructions. Once cooked, drain and rinse with cold water to stop the cooking process. Set aside.
  • In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, finely chopped red onion, sliced Kalamata olives, crumbled feta cheese, and chopped fresh parsley.
  • In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, dried oregano, salt, and pepper until well combined.
  • Add the cooled pasta to the vegetable and cheese mixture in the large bowl. Pour the dressing over the salad and gently toss until the ingredients are well coated.
  • Taste the salad and adjust seasoning with additional salt, pepper, or herbs according to your preference.
  • Cover the salad and let it rest in the refrigerator for at least 30 minutes to allow the flavors to meld together.
  • Serve chilled or at room temperature, garnished with additional parsley if desired.

Notes

Let the salad rest in the refrigerator for better flavor.
Keyword Mediterranean, pasta salad, vegetarian