Greek Feta Pasta Salad
Greek Feta Pasta Salad
Ingredients
For the Pasta Salad
- 3 cups farfalle pasta, cooked and drained
- 1 cucumber, medium, sliced into half-moons
- 1 1/2 cups cherry tomatoes, diced
- 1/2 red onion, small, thinly sliced
- 1/2 cup black olives, sliced
- 4 ounces feta cheese, cubed
- 1/4 cup fresh dill, chopped
For the Greek Dressing
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon dried oregano
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Cook the farfalle pasta according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process and cool the pasta. Set aside in a large mixing bowl.
⏱️ 12 min
- 2
While the pasta cooks, prepare the vegetables. Slice the cucumber into half-moons, dice the cherry tomatoes, thinly slice the red onion, and slice the black olives. Add all prepared vegetables and the chopped fresh dill to the large mixing bowl with the cooled pasta.
⏱️ 10 min
- 3
In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, minced garlic, Dijon mustard, salt, and black pepper until thoroughly combined and emulsified.
⏱️ 3 min
- 4
Add the cubed feta cheese to the small bowl with the dressing. Gently toss the feta in the dressing until each cube is lightly coated. This helps infuse the feta with flavor before mixing into the salad.
⏱️ 2 min
- 5
Pour the dressed feta cheese mixture over the pasta and vegetables in the large mixing bowl. Gently toss all ingredients together until everything is evenly combined and coated with the dressing.
⏱️ 3 min
- 6
Cover the bowl and refrigerate the Greek Feta Pasta Salad for at least 30 minutes to allow the flavors to meld. Stir again before serving. This salad is best served chilled.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Greek Feta Pasta Salad
Ingredients
For the Pasta Salad
- 3 cups farfalle pasta, cooked and drained
- 1 cucumber, medium, sliced into half-moons
- 1 1/2 cups cherry tomatoes, diced
- 1/2 red onion, small, thinly sliced
- 1/2 cup black olives, sliced
- 4 ounces feta cheese, cubed
- 1/4 cup fresh dill, chopped
For the Greek Dressing
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon dried oregano
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Cook the farfalle pasta according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process and cool the pasta. Set aside in a large mixing bowl.
⏱️ 12 min - 2
While the pasta cooks, prepare the vegetables. Slice the cucumber into half-moons, dice the cherry tomatoes, thinly slice the red onion, and slice the black olives. Add all prepared vegetables and the chopped fresh dill to the large mixing bowl with the cooled pasta.
⏱️ 10 min - 3
In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, minced garlic, Dijon mustard, salt, and black pepper until thoroughly combined and emulsified.
⏱️ 3 min - 4
Add the cubed feta cheese to the small bowl with the dressing. Gently toss the feta in the dressing until each cube is lightly coated. This helps infuse the feta with flavor before mixing into the salad.
⏱️ 2 min - 5
Pour the dressed feta cheese mixture over the pasta and vegetables in the large mixing bowl. Gently toss all ingredients together until everything is evenly combined and coated with the dressing.
⏱️ 3 min - 6
Cover the bowl and refrigerate the Greek Feta Pasta Salad for at least 30 minutes to allow the flavors to meld. Stir again before serving. This salad is best served chilled.
⏱️ 30 min