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Cold Greek Pasta Salad With Feta - Bright, Fresh, and Perfect for Make-Ahead Meals

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Short pasta: Rotini, fusilli, or bow ties work best (about 12 ounces).
  • Cherry tomatoes: Halved, for juicy sweetness (2 cups).
  • Cucumber: Seeded and chopped; Persian or English cucumber (1 large).
  • Red bell pepper: Diced, for crunch and color (1 medium).
  • Red onion: Thinly sliced or finely diced (1/2 small).
  • Kalamata olives: Pitted and halved (3/4 cup).
  • Pepperoncini: Sliced, optional but great for tang (1/2 cup).
  • Feta cheese: Crumbled or cubed (6–8 ounces).
  • Fresh herbs: Chopped parsley and/or dill (1/4 cup total).
  • Extra-virgin olive oil: 1/2 cup.
  • Lemon juice: Freshly squeezed, 3 tablespoons.
  • Red wine vinegar: 2 tablespoons.
  • Dijon mustard: 1 teaspoon, for body and emulsion.
  • Garlic: 1–2 cloves, finely grated or minced.
  • Dried oregano: 1–1.5 teaspoons, lightly crushed between fingers.
  • Honey or sugar: 1/2 teaspoon, to balance acidity.
  • Kosher salt and black pepper: To taste.

Method
 

  1. Cook the pasta. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until just al dente. You want it firm enough to hold up after chilling.
  2. Rinse and cool. Drain and quickly rinse the pasta under cold water to stop the cooking. Shake off excess water well. Toss with a splash of olive oil so it doesn’t stick.
  3. Make the dressing. In a jar or bowl, whisk olive oil, lemon juice, red wine vinegar, Dijon, garlic, oregano, honey, salt, and pepper until emulsified. Taste and adjust acid and salt. It should be zippy and slightly salty.
  4. Prep the veggies. Halve the tomatoes, chop the cucumber and bell pepper, and slice the red onion, olives, and pepperoncini. Keep pieces small and fairly uniform for balanced bites.
  5. Toss it together. In a large bowl, combine the cooled pasta, tomatoes, cucumber, bell pepper, onion, olives, and pepperoncini. Pour over about two-thirds of the dressing and toss gently to coat.
  6. Add feta and herbs. Fold in the feta and chopped parsley/dill. Add more dressing as needed so everything is lightly glossy but not swimming.
  7. Chill and finish. Cover and refrigerate for 30–60 minutes. Before serving, toss again and taste. Adjust with a squeeze of lemon, a pinch of salt, or a drizzle of olive oil if it’s tightened up in the fridge.