An easy-breezy Greek Pasta Salad is a crowd-pleaser! Bring it to any event this summer; it will disappear soon. This version contains a mix of cherry tomatoes, kalamata olives, onions, onion sprouts, and feta cheese for a colorful bowl!
Who doesn’t like Greek salad? And who doesn’t like pasta? Right? This dish is the best of 2 worlds. The only ingredient missing here is the cucumber, which I thought wasn’t fitting too well. This pasta salad is fantastic to bring to any event, potluck, or birthday party… Nothing turns back in there if it’s too long on the counter. Plus, the kids will love this Greek Pasta Salad.
Sunny Ingredients
Bring out this fantastic bottle of olive oil you’ve received for Christmas. It’s time for it! Plus, don’t dare choose an olive other than the famous kalamata. It’s a Greek salad, after all.
The Dressing
The dressing is quite similar to the Greek salad, a whole lot of good quality olive oil with no vinegar but a simple lime juice. Instead of oregano, I’ve also used some fresh thyme, which is Mediterranean. To finish the dressing, a lovely garlic will bring in all the sun to the dish!
Variations
If you dig cucumber in there, go ahead; in my opinion, it’s just strange, but I saw some doing it. As for the onion choice, a sweet or red onion would work best. Also, I’ve added onion sprouts as a crunchy element, but this is optional. Don’t like the penne? Simply use whatever pasta form you dig, farfadelle, fusilli or shells would work wonders, too.
Tricks to a perfect pasta salad:
- Make sure to salt the water generously before cooking the pasta; this makes each bite sensational.
- Make it ahead of time. This means a few hours before the event, then cover with plastic wrap or top and let all those flavors merge in the refrigerator.
- Do double dressing; one at the beginning and one more time before serving is ultimate!
- Don’t overcook the pasta, or it won’t suck all the juice from the veggies around and dressing and will get saggy and sad.
- Keep any fresh aromatic herbs like basil, parsley, or cilantro until serving time to keep them crunchy and vivid green.
- No vinegar! If you need a tang flavor to your salad, use lemon or lime; vinegar and pasta are no good friends.
Other Pasta Salads
Greek Pasta Salad
Ingredients
- 500 g whole wheat penne (or fusilli, parpadelle, etc.)
- 200 g feta cheese
- 40 cherry tomatoes (cut in half)
- 25 kalamata olives (without pit)
- 1 onion (finely sliced)
- 1 handful onion sprout
- 1 handful fresh thyme (or oregano)
The Dressing
- 100 ml extra-virgin olive oil
- 1 garlic clove (mashed)
- 1 lime (or lemon)
- salt and pepper
Instructions
- Cook the pasta in a well salted water following the instruction of the package.
- Add the drained pasta and all the other ingredients except the sprouts in a big salad bowl.
- In a small bowl, whisk together all the ingredients from the dressing and add to the pasta bowl.
- Mix, cover and let refrigerate for minimum one hour before serving.
- Add the sprouts before serving to keep them crunchy.
Nutrition
Pin me!
2 Comments
Pingback: How to sprout seeds and what to do with them after - Earth, Food, and Fire
Delicious