Pasta salad is the quintessential summer side dish, perfect for picnics, barbecues, or just a light lunch on a sunny afternoon. One of my go-to recipes is this vibrant and flavorful Greek Pasta Salad. Not only is it delicious, but it’s also incredibly easy to prepare ahead of time. I’ve perfected my method for making this dish in bulk, so I can enjoy it throughout the week without the hassle of cooking every day. Here’s how to whip up this refreshing salad and make your meal prep a breeze!
Ingredients:
- 1 pound rotini or penne pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1 cup Kalamata olives, pitted and sliced
- 1 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Directions:
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool the pasta quickly. Set aside.
- Prepare the Vegetables: In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, chopped red onion, sliced Kalamata olives, and crumbled feta cheese.
- Mix the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper. Adjust seasoning to taste.
- Combine: Add the cooled pasta to the bowl of vegetables. Pour the dressing over the salad and gently toss to combine all ingredients evenly. Stir in the chopped parsley.
- Chill: For best flavor, cover and refrigerate the pasta salad for at least 30 minutes before serving. This allows the flavors to meld beautifully.
- Serve: Enjoy your Greek Pasta Salad as a refreshing side dish or as a light main course. It pairs wonderfully with grilled meats and can be served cold or at room temperature.
Meal Prep Tips:
- Make It Ahead: As mentioned, I like to double the recipe on weekends to prepare for lunches throughout the week. This salad keeps well in the refrigerator for about 3-4 days.
- Layering for Jars: If you prefer to take your salad on the go, consider packing it in mason jars. Start with the dressing at the bottom, followed by the sturdier vegetables, then the pasta, and finish with the feta and olives on top. This prevents sogginess and keeps everything fresh until you’re ready to eat.
Why You’ll Love This Recipe:
- Versatile: This Greek Pasta Salad can be customized with your favorite ingredients. Add grilled chicken, bell peppers, or even artichoke hearts for a twist!
- Nutritious: Packed with vegetables and healthy fats from the olive oil, this salad is not only satisfying but also good for you.
- Quick and Easy: With minimal prep time and simple ingredients, this recipe is perfect for busy weeknights or last-minute gatherings.
Enjoy Your Greek Pasta Salad!
This Greek Pasta Salad is a staff favorite for a reason. It’s delicious, healthy, and perfect for meal prep. Make it for your next summer gathering, or simply enjoy it as a nutritious lunch during the week. With this recipe in your arsenal, you’ll always have a refreshing dish on hand!