Description
A vibrant chopped Greek pasta salad packed with Mediterranean flavors, fresh vegetables, and a zesty feta dressing for a light yet satisfying meal.
Ingredients
For the Salad
- 2 cups dry pasta (small shapes like ditalini or shells)
- 1 pint cherry tomatoes
- 3/4 cup marinated artichoke hearts
- 1/2 English cucumber, chopped
- 1/2 cup red onion, finely chopped
- 1/2 cup feta cheese
- 1/3 cup black olives
- 1/4 cup fresh dill or parsley
- Kosher salt and black pepper, to taste
- Optional: canned tuna, chickpeas, or grilled chicken
For the Zesty Feta Dressing
- 1/2 cup extra-virgin olive oil
- 3 tablespoons crumbled feta cheese
- 2 tablespoons red wine vinegar
- 1 garlic clove
- 2 teaspoons honey
- 1 teaspoon dried oregano
- 1/2 teaspoon cracked black pepper
- 1/4 teaspoon kosher salt
Instructions
1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8 to 10 minutes. Drain, rinse under cold water, and drizzle with olive oil to prevent sticking.
2. In a blender or bowl, combine olive oil, crumbled feta, red wine vinegar, garlic, honey, oregano, black pepper, and salt. Blend until smooth or whisk well.
3. In a large bowl, combine cooked pasta, cherry tomatoes, artichoke hearts, cucumber, red onion, feta cheese, olives, and fresh herbs. Season with salt and pepper.
4. Pour the dressing over the salad and toss gently until evenly coated. Let sit for a few minutes to allow flavors to meld.
5. Garnish with additional fresh herbs if desired and serve chilled.
Notes
Serve cold straight from the fridge for best flavor. Add a drizzle of olive oil before serving to refresh the salad.
Customize with protein like grilled chicken, chickpeas, or tuna to make it more filling.
You can substitute herbs or cheeses based on preference while keeping the Mediterranean flavor profile.