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- 8 ounces rotini or penne pasta - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 red bell pepper, diced - 1/2 red onion, finely chopped - 1 cup Kalamata olives, pitted and sliced - 1 cup feta cheese, crumbled - 1/4 cup fresh parsley, finely chopped - 1/4 cup high-quality olive oil - 2 tablespoons red wine vinegar - 1 teaspoon dried oregano - Salt and pepper to taste When I create a Greek pasta salad, I start with great ingredients. The pasta is the base, and I use rotini or penne. Both shapes hold the dressing well. Fresh vegetables add bright colors and flavors. Cherry tomatoes burst with juice, and cucumber gives a nice crunch. The red bell pepper adds sweetness, while red onion brings sharpness. Kalamata olives add a salty depth that is hard to resist. Feta cheese gives a creamy, tangy finish. I always choose high-quality feta for the best taste. Fresh parsley adds a touch of green and brightens the dish. For the dressing, I mix olive oil and red wine vinegar. This combo creates a rich and tangy taste. Dried oregano adds that classic Greek flavor. I always season with salt and pepper to enhance every bite. Using fresh and high-quality ingredients makes a big difference. Look for ripe tomatoes and firm cucumbers. The olives should be plump, and feta should be creamy. Good olive oil can elevate the entire salad. It’s worth spending a bit more for top-notch products. If you want to make this dish gluten-free, swap the pasta for gluten-free options. For a vegan salad, use a plant-based feta or skip the cheese altogether. You can also add chickpeas for protein. This keeps the salad filling and delicious without dairy. To start, bring a large pot of salted water to a boil. Add 8 ounces of rotini or penne pasta. Cook it for 8 to 10 minutes until it is al dente. This means the pasta should still have a bit of bite. Once cooked, drain the pasta and rinse it under cold water. This stops the cooking and cools the pasta quickly. For perfect texture, do not overcook it. Next, gather your vegetables. Slice 1 cup of cherry tomatoes in half. Dice 1 cucumber and 1 red bell pepper. Chop 1/2 of a red onion finely. For Kalamata olives, slice 1 cup after pitting them. Fresh veggies make the salad bright and crisp. Always use the freshest produce you can find for the best taste. Now it’s time to mix the pasta and veggies. In a large bowl, add the cooled pasta to the chopped vegetables. Stir gently to combine everything. Make sure that the pasta and veggies are mixed evenly. This helps with flavor distribution across the salad. For the dressing, whisk together 1/4 cup of high-quality olive oil and 2 tablespoons of red wine vinegar in a small bowl. Add 1 teaspoon of dried oregano and a pinch of salt and pepper. Taste it and adjust the seasoning if needed. A good dressing should balance the flavors well. Pour the dressing over the pasta and vegetable mix. Toss everything together gently. Be careful not to break the feta cheese too much. You want to keep those nice chunks of feta in the salad. This helps ensure that every bite is full of flavor. Cover the salad and refrigerate it for at least 30 minutes. This chilling time is key. It allows the flavors to meld together beautifully. When you are ready to serve, take the salad out and garnish it with extra Kalamata olives and a sprinkle of fresh parsley. This adds a nice pop of color and makes it look great on your table. Enjoy this fresh and flavorful dish! For the full recipe, check out Mediterranean Bliss Pasta Salad. To keep your Greek pasta salad fresh, store it in an airtight container. Using glass containers works best. They keep flavors locked in and prevent spills. Aim to eat leftovers within three days for the best taste. If you notice wilted veggies or off smells, it’s time to toss it out. Adjusting seasoning is simple. Taste the salad before serving. If it seems bland, add a pinch of salt or a splash of vinegar. Letting the salad sit for a while helps the flavors blend. Try to make it a few hours ahead, or even the night before. This way, the taste improves. Making the salad ahead of time is a great idea. Prepare the pasta and chop the veggies, but store them separately. Combine them when you're ready to serve. This keeps everything crisp and fresh. You can also batch the dressing and add it just before serving. This method ensures your salad stays vibrant. For the full recipe, check out the steps to make this delightful dish. {{image_4}} You can boost your Greek pasta salad by adding protein. Grilled chicken and shrimp make great options. They add flavor and create a more filling dish. Protein helps keep you full longer. It also supports muscle repair and growth. Simply grill or sauté the chicken or shrimp with olive oil. Then, chop or slice them before mixing into the salad. This small change makes a big difference in taste. If you want to keep it vegetarian or vegan, you can swap out the feta cheese. Try using vegan cheese or even a mix of avocado and nuts. Both options add creaminess and flavor. You can also add chickpeas or lentils for extra plant-based protein. These ingredients not only add protein but also fiber, making your salad healthier. Feel free to get creative with your veggies. You can use bell peppers, zucchini, or even spinach. Each vegetable brings its unique flavor and texture. If you want to switch up the dressing, try balsamic vinegar or a lemon vinaigrette. These alternatives can add a new twist to your Greek pasta salad. Experimenting with ingredients makes cooking fun and personal. For the full recipe, check out the Mediterranean Bliss Pasta Salad. Greek pasta salad is best enjoyed fresh, but you can store it. In the fridge, it lasts about three to five days. After that, the flavors may fade. Keep an eye out for signs of spoilage. If you see any mold or an off smell, toss it. You can freeze Greek pasta salad, but it may change texture. If you decide to freeze it, do so in an airtight container. Make sure to leave space for expansion. Thaw it in the fridge overnight before using. Reheating pasta salads can be tricky. Do not microwave it. Instead, let it sit at room temperature for a bit. If you need to warm it, use a skillet over low heat. Add a little olive oil to help it stay moist. Avoid high heat, as it can make the pasta mushy. For Greek pasta salad, I recommend using rotini or penne pasta. These shapes hold the dressing well. Their curves and ridges catch bits of veggies and feta, adding to the flavor. Other pasta types can work too, but these two are my top choices. Yes, you can make this salad a day in advance. It actually tastes better after chilling overnight. The flavors mix and become more vibrant, making each bite delicious. Just cover it well and store it in the fridge. Absolutely! Using pre-made dressing can save time. Look for a Greek or vinaigrette dressing to complement the salad. Just make sure to check the taste, so it matches your salad's fresh flavors. To make this Greek pasta salad gluten-free, simply swap regular pasta for gluten-free pasta. Many brands now offer great options, like brown rice or chickpea pasta. The taste and texture will still be wonderful! The ingredients in this salad are packed with health benefits. Here are some highlights: - Pasta: Provides energy from carbs. - Tomatoes: Rich in vitamins C and K, plus antioxidants. - Cucumbers: Hydrating and low in calories. - Bell peppers: High in vitamins A and C. - Olives: Good fats that support heart health. - Feta cheese: Offers protein and calcium. - Parsley: Full of nutrients and can aid digestion. These ingredients not only taste great together but are also healthy for you! For the full recipe, check out the Mediterranean Bliss Pasta Salad section above. Greek pasta salad is a simple and tasty dish. We covered the fresh ingredients you need, from rotini pasta to feta cheese. You learned to cook the pasta just right and how to slice the veggies. Making the dressing adds zing, while chilling the salad brings it all together. Remember, you can adjust the salad to fit your diet and save leftovers easily. With these tips, you can create a delicious salad that everyone will enjoy. So gather your ingredients, get cooking, and make something special today!

Greek Pasta Salad with Feta

Discover the ultimate Mediterranean Bliss Pasta Salad that's bursting with flavor! This refreshing recipe features rotini or penne pasta, cherry tomatoes, crunchy cucumbers, and tangy feta cheese, all dressed in a delicious olive oil and red wine vinegar mix. Perfect for picnics or quick lunches, it's easy to make and sure to impress. Click through to explore this colorful recipe and elevate your salad game today!
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Ingredients
  

8 ounces rotini or penne pasta

1 cup cherry tomatoes, halved

1 cucumber, diced

1 red bell pepper, diced

1/2 red onion, finely chopped

1 cup Kalamata olives, pitted and sliced

1 cup feta cheese, crumbled

1/4 cup fresh parsley, finely chopped

1/4 cup high-quality olive oil

2 tablespoons red wine vinegar

1 teaspoon dried oregano

Salt and pepper to taste

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente, typically about 8-10 minutes. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process and cool it down.

    Prepare the Vegetables: In a spacious mixing bowl, add the halved cherry tomatoes, diced cucumber, diced red bell pepper, finely chopped red onion, and sliced Kalamata olives. Toss gently to incorporate all the ingredients.

      Combine Pasta and Vegetables: Once the pasta has cooled, add it to the bowl with the chopped vegetables. Stir to combine the ingredients evenly.

        Make the Dressing: In a separate small bowl, whisk together the olive oil, red wine vinegar, dried oregano, and a pinch of salt and pepper. Adjust the seasoning to taste to ensure a well-balanced dressing.

          Dress the Salad: Pour the prepared dressing over the pasta and vegetable mixture. Toss thoroughly to ensure that all components are evenly coated with the dressing.

            Add Finishing Touches: Gently fold in the crumbled feta cheese and finely chopped parsley, ensuring they are mixed throughout without breaking up the feta too much.

              Chill and Serve: Cover the salad and refrigerate for at least 30 minutes before serving. This chilling time allows the flavors to meld beautifully.

                Prep Time: 15 min | Total Time: 45 min | Servings: 4-6

                  - Presentation Tips: For an enticing presentation, serve the salad in a large, beautiful serving bowl or on individual salad plates. Garnish each serving with a few extra Kalamata olives and a sprinkle of fresh parsley on top for a vibrant finish.