by RIAN HANDLER | JUN 11, 2021

A classic in diners and on dinner tables, Greek salad’s are filled with Mediterranean produce and flavors. Briny olives meet sweet tomatoes and fresh cucumbers, and sprinkled with Feta cheese making for a truly filling and delicious meal of its own. The only way we thought we could improve is turning it into a pasta salad! Here’s a couple of things to keep in mind when making this top-tier pasta salad:

Taste Your Pasta When Cooking

Nothing can ruin a pasta salad quicker than pasta that creates a mushy mess or is far too hard. Cook the pasta according to the box’s instructions and test a piece or two as the time approaches to make sure that your pasta is prepared to the perfect doneness.

Resist The Bottled Dressing

Although this dressing may seem simple, we don’t love the extra sugar and ingredients that store-bought dressings add to the mix. We think opting for making your own easy dressing is the way to go!

Don’t Cut Your Veggies Too Small

You want every single bite of this salad to be totally balanced, if you chop your produce too small the pasta will overwhelm all of the delicious flavors you’ve added.

Feeling Fishy?

If you’re feeling a bit adventurous or just love fishy, umami flavors, break out a tin of anchovies and give them a rough chop and add them to this salad. You won’t be sorry!

Pair this salad with Garlicky Greek Chicken or a heart Vegetarian Mousakka for a balanced, summer-y dinner. And if you try this recipe, make sure you let us know how it came out in the comment below. We love to hear from you!

Yield: 8 servings

Prep Time: 10 min.

Total Time: 20 min.

Ingredients:

  • Kosher salt
  • 1 lb. farfalle
  • 1/4 cup extra-virgin olive oil
  • 3 Tbsp red wine vinegar
  • 1/2 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1 large cucumber, chopped
  • 1 cup cherry tomatoes, halved
  • 1/3 cup kalamata olives, pitted and chopped
  • 1/2 red onion, chopped
  • Freshly ground black pepper
  • 2 Tbsp dill, finely chopped
  • 1/2 cup crumbled feta

Directions:

  1. In a large pot of salted boiling water, cook farfalle according to package directions until al dente. Drain and transfer to a large serving bowl.
  2. Make dressing: In a small bowl, whisk together olive oil, red wine vinegar, oregano and garlic powder.
  3. To serving bowl add cucumbers, tomatoes, olives and onions. Add dressing and toss until evenly coated. Season with salt and pepper and add dill, then top with feta.