Greek Pasta Salad

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It feels somewhat odd to share a recipe for pasta salad because it’s generally something that I throw together on a whim. I’ve been making pasta salad for years and I took offense back when I started looking for recipes and learned that Italians don’t consider pasta salad “a thing.” Not a thing? But it’s so delicious and versatile and forgiving and crowd-pleasing and did I mention delicious?

There are a couple of tips when making pasta salad that are helpful to keep in mind, whether you choose to follow this recipe for Greek Pasta Salad or create one of your own.

  1. Rinse the pasta after draining. This is something that I would never recommend when cooking and serving warm pasta but in the case of a pasta salad, you want to cool the pasta after cooking to stop the process and prevent the salad from clinging together in the bowl (something that the starch coating is inclined to do).
  2. Dress generously. Whatever dressing (I recommend a vinaigrette) you choose, be sure to dress generously and if possible, reserve some extra to add when serving as the salad will absorb the dressing (especially if refrigerated) and you’ll likely find yourself wanting more. If there is no dressing left to add, a few splashes of whatever vinegar is in your vinaigrette will do the trick (and maybe a swirl of olive oil).
  3. Be colorful. As we all know, your first “taste” is with your eyes and pasta salad lends itself to visual stimulation better than most any other dish. Think bright and variety when choosing your vegetables and even meats.
  4. Hit all the notes. Sweet, sour, salty, even bitter…include them all!
  5. Taste for salt and pepper before serving. You may find that it needs a little brightening after sitting for a bit and a pinch (or so) will work magic.

Without further adieu, here is my version of Greek Pasta Salad. Even with this “recipe” I’ve left things loose. Want protein? Add some rinsed chickpeas or sliced Genoa salami. Like more zing? Throw in some extra julienned pepperoncini or capers. Have fun and Enjoy!

Greek Pasta Salad
Print Recipe

Greek Pasta Salad

Ingredients

  • 1 lb pasta medium shells, fusilli, orecchiette, etc.

For the Vinaigrette

  • 2-3 cloves garlic, chopped
  • 6 Tbls olive oil
  • 6 Tbls red wine vinegar
  • 2 tsp dried oregano
  • kosher salt and freshly cracked black pepper to taste

For the Pasta Salad

  • 2 c halved cherry or grape tomatoes
  • 2 c halved and sliced Persian cucumbers
  • 3 bell peppers, diced  (combination of red, yellow, orange) 
  • 1 c kalmata olives, halved
  • 1/2 med red onion, very thinly sliced
  • 1 c chickpeas, rinsed optional
  • 1/2 c pepperoncini, sliced into rings optional
  • 1/4 c capers, rinsed optional
  • 1/4 lb Genoa salami, sliced optional
  • 1 1/2 c feta block feta is best; omit if vegan
  • kosher salt and freshly ground black pepper to taste

Instructions

  • Cook pasta to al dente, according to package directions. Drain in a colander and rinse with cold water to cool. Set aside.
  • Meanwhile, in a large bowl, whisk to combine all of the vinaigrette ingredients. Taste for salt and pepper–you want it to be highly seasoned. Set a couple of tablespoons of vinaigrette aside to add before serving.
  • Add the cooled pasta to the large bowl with vinaigrette. Toss to coat the pasta well.
  • Add all of the vegetables to the pasta (minus the feta) and toss well again.
  • Crumble the feta over the pasta and toss gently.
  • Add reserved vinaigrette just before serving and taste for kosher salt and freshly ground black pepper.