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To make Lemony Greek Pasta Salad, gather these simple ingredients: - 8 oz. whole wheat pasta (like fusilli or penne) - 1 cup cherry tomatoes, halved - 1 medium cucumber, diced - 1 red bell pepper, diced - 1/2 red onion, finely chopped - 1 cup Kalamata olives, pitted and halved - 1 cup feta cheese, crumbled - 1/4 cup fresh parsley, finely chopped - 1/4 cup fresh mint, finely chopped - Zest and juice of 2 fresh lemons - 3 tablespoons extra virgin olive oil - 1 teaspoon dried oregano - Salt and black pepper to taste Using fresh ingredients makes this salad bright and tasty. Fresh herbs like parsley and mint add great flavor. They also provide vibrant colors. Fresh vegetables, like cucumber and bell pepper, keep the salad crunchy. Dried ingredients, like oregano, still work well but lack some freshness. They bring depth but do not replace fresh herbs entirely. You can swap some ingredients if needed. If you can't find whole wheat pasta, use regular pasta. For olives, feel free to use green olives or leave them out. If you prefer a different cheese, use goat cheese or ricotta. Don't have fresh herbs? Try using dried versions, but use less since they are stronger. This salad is quite flexible, so feel free to make it your own! {{ingredient_image_2}} To start, cook 8 ounces of whole wheat pasta. You can use fusilli or penne. Follow the package instructions for the best results. Aim for an al dente texture. When done, drain the pasta and rinse it under cold water. This helps stop the cooking. Once cooled, set it aside. Next, grab a large mixing bowl. Chop 1 cup of cherry tomatoes in half. Dice 1 medium cucumber into bite-sized pieces. Then, chop 1 red bell pepper into small pieces. Finely chop 1/2 red onion. Add 1 cup of pitted Kalamata olives, halved. Mix these fresh veggies together gently. In a small bowl, combine the zest and juice of 2 fresh lemons. Add 3 tablespoons of extra virgin olive oil. Then, sprinkle in 1 teaspoon of dried oregano. Season with salt and black pepper to taste. Whisk everything until well blended. This zesty dressing adds bright flavor. Pour the lemon dressing over the pasta and veggies. Crumble 1 cup of feta cheese on top. Add 1/4 cup of finely chopped parsley and 1/4 cup of finely chopped mint. Toss everything together gently. Make sure all ingredients are evenly coated in the dressing. Taste the salad and adjust the seasoning, if needed. Cover the bowl and chill it in the refrigerator for at least 30 minutes. This allows the flavors to blend and develop. When ready to serve, enjoy the fresh and zesty taste of your Lemony Greek Pasta Salad! To cook pasta, follow the package instructions carefully. Use a large pot filled with water. Add a generous pinch of salt to the water before boiling. This adds flavor to the pasta. Once the water boils, add the pasta. Stir it gently to prevent sticking. Cook until al dente, which means firm to the bite. Drain the pasta but do not rinse it if you want to keep some starch. This starch helps the sauce cling better. To make flavors pop, use fresh ingredients. Fresh herbs like parsley and mint add brightness. The zest and juice of lemons bring a zesty punch. Use good quality extra virgin olive oil for richness. Mix the dressing well to combine all the flavors. Taste as you go. Adjust with more salt or lemon juice if needed. This step makes a big difference. For creamy feta, crumble it finely. This allows it to mix easily with the salad. Add the feta after you toss the salad. This keeps it from breaking into tiny pieces. Gently fold it in so that you still see white chunks. This gives the salad a great look and taste. The creamy feta enhances the overall flavor and creaminess of each bite. Pro Tips Cook Pasta Al Dente: Aim for a slightly firm texture when cooking the pasta. This helps it hold up better in the salad and prevents it from becoming mushy. Chill for Flavor: Allow the salad to chill in the refrigerator for at least 30 minutes before serving. This lets the flavors meld together beautifully. Fresh Herbs Matter: Use fresh parsley and mint for the best flavor. Dried herbs can lack the vibrant taste that fresh herbs provide. Customize Your Veggies: Feel free to add or substitute other vegetables based on your preference or what you have on hand, such as bell peppers or spinach. {{image_4}} You can make this pasta salad heartier by adding protein. Grilled chicken is a great choice. It adds a savory touch. You can use diced rotisserie chicken for ease. For a plant-based option, try chickpeas. They give a nice texture and protein boost. Simply add one cup of cooked chickpeas to the mix. This makes the dish filling and satisfying for everyone. If you want a gluten-free version, swap the pasta. Use gluten-free pasta made from rice or chickpeas. These options still taste great and keep the dish light. Always check the label to ensure it fits your diet. Cook it just like traditional pasta for the best result. This way, you enjoy the flavors without worry. Make this salad fresh by using seasonal ingredients. In spring, add asparagus or peas. In summer, fresh corn and zucchini brighten the dish. In fall, roasted butternut squash gives a sweet touch. Use what’s fresh and local to enhance flavors. This keeps the salad exciting and different every time you make it. Enjoy the changing tastes of the seasons! To keep your Lemony Greek Pasta Salad fresh, start by placing it in an airtight container. Make sure the lid seals well to keep out air. This helps maintain the salad's flavor and crispness. You can use glass or plastic containers, whichever you prefer. Stored properly in the fridge, this salad lasts about 3 to 5 days. After that, the veggies may start to lose their crunch. You want every bite to be as delightful as the first! Always check for any off smells or changes in texture before eating. Generally, I recommend eating this salad cold. The fresh flavors shine best when served chilled. If you need to warm it up, do so gently. Heat it in a pan on low heat. Stir it often to avoid burning. However, the feta cheese and veggies might not taste great when heated. Enjoy the salad fresh for the best experience! Yes, you can make this salad ahead of time. I often prepare it a day in advance. This gives the flavors more time to blend. Just store it in the fridge in an airtight container. This salad pairs well with grilled chicken or fish. You can also serve it with pita bread and hummus. For a light meal, add a side of roasted vegetables. Absolutely! Lemony Greek Pasta Salad is great for meal prep. It keeps well in the fridge for about three days. Just make sure to store it in individual containers for easy lunches. Yes, you can use different cheeses if you prefer. Try goat cheese for a tangy flavor. Mozzarella also works well if you want a milder taste. Just crumble or dice the cheese to your liking. This blog covered key ingredients for Lemony Greek Pasta Salad. I explained the choice between fresh and dried items and how to substitute. You learned step-by-step cooking methods and important tips for flavor. I also shared helpful storage info and answered common questions. You now have the tools to make a tasty pasta salad. Enjoy experimenting with flavors and ingredients! Your salad will be fresh, bright, and a hit at any meal.

Lively Lemon Greek Pasta Salad

A refreshing and vibrant pasta salad featuring whole wheat pasta, fresh vegetables, Kalamata olives, and feta cheese, all tossed in a zesty lemon dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 45 minutes
Course Salad
Cuisine Greek
Servings 4
Calories 250 kcal

Ingredients
  

  • 8 oz whole wheat pasta (such as fusilli or penne)
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced into bite-sized pieces
  • 1 each red bell pepper, diced
  • 1 2 red onion, finely chopped
  • 1 cup Kalamata olives, pitted and halved
  • 1 cup feta cheese, crumbled
  • 1 4 fresh parsley, finely chopped
  • 1 4 fresh mint, finely chopped
  • 2 each fresh lemons, zest and juice
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon dried oregano
  • to taste salt and black pepper

Instructions
 

  • Begin by cooking the whole wheat pasta according to the package instructions. Aim for an al dente texture for the best bite. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process. Set it aside to cool.
  • In a large mixing bowl, combine the cooled pasta with the cherry tomatoes, diced cucumber, red bell pepper, finely chopped red onion, and halved Kalamata olives. Mix these fresh ingredients together gently.
  • In a separate small bowl, whisk together the lemon zest, fresh lemon juice, extra virgin olive oil, dried oregano, salt, and cracked black pepper. Ensure everything is thoroughly combined to create a flavorful dressing.
  • Pour the zesty lemon dressing over the pasta and vegetable mixture. Add the crumbled feta cheese, chopped parsley, and chopped mint, enhancing the vibrant flavors of the salad.
  • With a gentle touch, toss all the ingredients together until they are evenly coated with the dressing and flavors are beautifully intertwined.
  • Taste and adjust the seasoning, adding more salt or pepper as needed to suit your palate.
  • For the best flavor experience, cover the salad and chill it in the refrigerator for at least 30 minutes, allowing the ingredients to marinate and mingle.

Notes

For the best flavor experience, chill the salad for at least 30 minutes before serving.
Keyword Greek, healthy, pasta salad, vegetarian