Description
Quick and refreshing Chopped Greek Pasta Salad with a creamy feta dressing, crisp vegetables, and briny olives. Perfect for meal prep, potlucks, and busy weeknights.
Ingredients
For the Salad:
- 2 cups small pasta (ditalini, cavatelli, or shells), dry (8 oz)
- 1 pint cherry tomatoes, halved or quartered
- 3/4 cup marinated artichoke hearts, roughly chopped
- 1/2 medium English cucumber, finely chopped
- 1/2 cup red onion, finely chopped
- 1/2 cup feta cheese, crumbled
- 1/3 cup black olives, pitted and sliced
- 1/4 cup fresh dill or parsley, finely chopped (or a mix)
- Kosher salt, to taste
- Black pepper, to taste
For the Zesty Feta Dressing:
- 1/2 cup extra-virgin olive oil
- 3 tablespoons feta cheese, crumbled
- 2 tablespoons apple cider vinegar
- 1 clove garlic, fresh
- 2 teaspoons honey
- 1 teaspoon dried oregano
- 1/2 teaspoon cracked black pepper
- 1/4 teaspoon kosher salt
Instructions
1. Fill a large pot with water and add about 1 tablespoon salt per gallon. Bring to a rolling boil.
2. Add the pasta and cook according to package directions until al dente (about 8 to 10 minutes for small shapes).
3. Drain the pasta in a colander and rinse thoroughly under cold running water to stop the cooking and prevent clumping.
4. Transfer pasta to a large mixing bowl, drizzle with a small amount of olive oil, and toss gently. Let cool.
5. Make the dressing: Add extra-virgin olive oil, crumbled feta, apple cider vinegar, garlic, honey, dried oregano, black pepper, and salt to a blender or food processor. Blend 30 to 45 seconds until smooth and creamy.
6. Alternative dressing method: Mash feta very finely with a fork, then whisk in remaining dressing ingredients vigorously until creamy.
7. Add cherry tomatoes, chopped artichokes, cucumber, red onion, crumbled feta, and sliced olives to the bowl with cooled pasta.
8. Season the salad with kosher salt and black pepper to taste.
9. Pour the feta dressing over the salad and mix thoroughly using two large spoons until everything is well coated.
10. Sprinkle fresh herbs over the top and give one final gentle toss.
11. Cover and refrigerate for at least 30 minutes before serving. Taste and adjust seasoning as needed.
Notes
Pasta tips: Small pasta shapes work best. Rinsing with cold water stops cooking and helps prevent clumping.
Make ahead: Prepare up to 3 days in advance; add fresh herbs just before serving for best appearance.
Dressing trick: Make double dressing and reserve half to refresh leftovers.
Storage: Keep in an airtight container in the refrigerator for up to 5 days; flavor improves over the first 2 days.
Serving: Let sit at room temperature for 15 minutes before serving, then toss (add a drizzle of olive oil if needed).
Protein options: Add tuna, chickpeas, grilled chicken, or rotisserie chicken for a complete meal.
Gluten-free: Use chickpea or brown rice pasta and follow package directions.
Dairy-free: Omit feta and add nutritional yeast for savory flavor.