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To make a tasty Greek pasta salad, you need the following main ingredients: - 8 ounces whole wheat fusilli pasta - 1 cup cherry tomatoes, halved - 1 medium cucumber, diced - 1 bell pepper (any color), diced - 1/2 large red onion, finely chopped - 1 cup Kalamata olives, pitted and halved - 1/2 cup feta cheese, crumbled - 1/4 cup fresh flat-leaf parsley, chopped These ingredients create a fresh and colorful dish. The whole wheat pasta gives a nice texture. The veggies add crunch, and the olives bring a briny taste. The feta adds creaminess, making the salad exciting. You can customize your Greek pasta salad with these optional ingredients: - Artichoke hearts - Sun-dried tomatoes - Spinach or arugula - Avocado - Grilled chicken or shrimp for protein If you can't find whole wheat fusilli, feel free to use any pasta shape you love. You can also swap Kalamata olives for green olives or use goat cheese instead of feta. These changes can make the salad unique to your taste! The dressing is simple yet flavorful. You will need: - 1/4 cup extra-virgin olive oil - 2 tablespoons red wine vinegar (or fresh lemon juice) - 1 teaspoon dried oregano - Salt and black pepper to taste This dressing ties everything together. The olive oil adds richness, while the vinegar gives a nice tang. The oregano adds a hint of earthiness. You can mix it up by adding garlic or mustard for extra flavor. {{ingredient_image_2}} Start by boiling water in a large pot. Use salt to flavor the water. Add 8 ounces of whole wheat fusilli pasta. Cook it until it's al dente, usually about 8–10 minutes. Drain the pasta in a colander. Rinse it under cold water to stop cooking. Set it aside to cool completely. While the pasta cools, grab a large mixing bowl. Add 1 cup of halved cherry tomatoes, 1 medium diced cucumber, and 1 diced bell pepper. You can use any color bell pepper for a fun look! Next, chop 1/2 large red onion finely and add it to the bowl. Gently toss the vegetables together. In a small bowl, whisk together 1/4 cup of extra-virgin olive oil and 2 tablespoons of red wine vinegar. You can swap the vinegar for fresh lemon juice if you like. Add 1 teaspoon of dried oregano, and season with salt and black pepper. Mix until the dressing is smooth and well combined. Take the bowl with vegetables. Add 1 cup of halved Kalamata olives and 1/2 cup of crumbled feta cheese. Carefully fold these in. Next, drizzle the dressing over the salad. Add the cooled pasta and 1/4 cup of chopped fresh parsley. Using a spatula, gently mix everything until well coated. Cover the bowl with plastic wrap or a lid. Chill the pasta salad in the fridge for at least 30 minutes. This step helps all the flavors blend together. Enjoy your Greek pasta salad chilled for a refreshing taste! To cook pasta right, use a large pot. Fill it with water and add salt. Bring it to a boil. Add the whole wheat fusilli pasta and stir. Cook until al dente, following the package time. Al dente means the pasta is firm. After cooking, drain it in a colander. Rinse the pasta under cold water. This stops cooking and keeps it from getting mushy. Set it aside to cool completely. Boost the salad's taste with a few simple tricks. First, use fresh herbs like parsley for a bright touch. Fresh lemon juice can add a nice zing in place of vinegar. You can also try adding a pinch of red pepper flakes for heat. If you like a bit of sweetness, add diced bell peppers or a splash of balsamic vinegar. These small changes can make a big difference. For serving, choose a large bowl that shows off the salad's colors. You can also divide it into smaller plates for guests. Garnish each serving with extra feta cheese and parsley. This makes the dish look more appealing. Serve chilled for a refreshing taste. It pairs well with grilled chicken or fish. Enjoy the fresh flavors of this Greek pasta salad! Pro Tips Cook Pasta Al Dente: Ensure the pasta is cooked al dente for the best texture. This will help it maintain its shape and not become mushy when mixed with the dressing. Use Fresh Ingredients: Fresh vegetables and herbs not only enhance the flavor but also add vibrant colors to your salad, making it visually appealing. Chill Before Serving: Allowing the pasta salad to chill in the refrigerator for at least 30 minutes helps the flavors blend and intensify, making each bite more delicious. Customize Your Salad: Feel free to add other Mediterranean ingredients such as artichoke hearts, sun-dried tomatoes, or different cheese varieties to make the salad your own. {{image_4}} You can easily make Greek pasta salad gluten-free. Swap the whole wheat fusilli for gluten-free pasta. Look for brands made from rice, corn, or chickpeas. They add great texture. Always check the labels for gluten-free certification. Add more crunch and color with extra veggies. Bell peppers, cucumbers, or zucchini all work well. You might try adding roasted red peppers for a smoky flavor. Artichoke hearts or broccoli also bring a nice touch. The key is to use what you love. Boost the protein in your salad by adding grilled chicken or shrimp. Chickpeas are a great vegetarian option. You can also use feta cheese for added protein. For a twist, try adding smoked salmon. This makes your salad more filling and satisfying. To keep your Greek pasta salad fresh, store it in the fridge. Use an airtight container for best results. This keeps the flavors intact and prevents any spills. Make sure to cover it well. If you have a lot, divide it into smaller portions. This way, you can grab a quick meal anytime. Greek pasta salad is best served cold. You don't need to reheat it. If you prefer it warm, gently heat it in a pan. Add a splash of olive oil to keep it moist. Stir it well until just warm, but not hot. This helps maintain the fresh taste of the vegetables. The salad will last for 3 to 5 days in the fridge. After this, the veggies may lose their crunch. Always check for any off smells or changes in color. If you see any, it’s best to toss it. Enjoy your Greek pasta salad while it's fresh for the best taste and texture! Yes, you can make Greek Pasta Salad in advance. It tastes even better after chilling for a few hours or overnight. The flavors blend well, making every bite delicious. Just keep it in a sealed container in the fridge. Whole wheat fusilli pasta is best for this salad. Its shape holds dressing and ingredients well. You can also use other pasta shapes like penne or rotini. Just choose a short pasta for the best texture. To keep the pasta from getting soggy, rinse it under cold water after cooking. This stops the cooking and cools the pasta quickly. Make sure to drain it well before mixing. Avoid letting it sit too long with the dressing. Yes, you can use different cheeses. Feta cheese gives a nice tang, but you can try goat cheese or mozzarella. Each cheese adds a unique flavor, so feel free to mix and match based on your taste. Greek Pasta Salad is a flavorful dish full of fresh ingredients. We covered key ingredients, preparation steps, and tips to help you perfect it. You learned how to store leftovers and explore variations. As you make this salad, remember you can customize it to fit your taste. Whether adding more veggies or proteins, the options are endless. Enjoy this quick and tasty meal over and over again!

Mediterranean Delight Pasta Salad

A refreshing and colorful pasta salad featuring whole wheat fusilli, fresh vegetables, Kalamata olives, and feta cheese, dressed in a tangy vinaigrette.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer
Cuisine Mediterranean
Servings 4
Calories 250 kcal

Ingredients
  

  • 8 ounces whole wheat fusilli pasta
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1 bell pepper any color, diced
  • 0.5 large red onion, finely chopped
  • 1 cup Kalamata olives, pitted and halved
  • 0.5 cup feta cheese, crumbled
  • 0.25 cup fresh flat-leaf parsley, chopped
  • 0.25 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • to taste salt and black pepper

Instructions
 

  • Begin by bringing a large pot of salted water to a rolling boil. Add the whole wheat fusilli pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta in a colander and rinse it under cold running water to stop the cooking process. Set aside to cool completely.
  • While the pasta cools, take a large mixing bowl and combine the halved cherry tomatoes, diced cucumber, diced bell pepper, and finely chopped red onion. Toss the vegetables gently to ensure they are evenly mixed.
  • To the bowl of vegetables, incorporate the pitted and halved Kalamata olives, along with the crumbled feta cheese. Carefully fold the ingredients together to blend their flavors without breaking the feta.
  • In a separate small bowl, whisk together the extra-virgin olive oil, red wine vinegar, and dried oregano. Season with salt and black pepper to taste, mixing until the dressing is well combined and emulsified.
  • Drizzle the prepared dressing over the salad mixture, then add the cooled pasta and fresh chopped parsley. Using a spatula or large spoon, gently toss all the ingredients together until everything is evenly coated with the dressing.
  • Cover the bowl with plastic wrap or a lid and refrigerate the pasta salad for at least 30 minutes. This allows the flavors to meld beautifully and enhances the overall taste.

Notes

Chill for at least 30 minutes to enhance flavors.
Keyword healthy, Mediterranean, pasta salad