Can this salad be made ahead?

Yes, this recipe for Greek Pasta Salad is the perfect make-ahead dish. I would not make it more than 1 day ahead of time.

Can I use storebought Greek salad dressing?

The storebought dressing will work. However, it is easy and less expensive to make your own using the recipe below.

Can pasta salad be frozen?

Freezing changes the texture of the cucumbers and other ingredients in the salad, making them mushy. Therefore, I would not recommend freezing the pasta salad.

Can I use regular cucumbers instead of English or Persian cucumbers?

If you use a regular cucumber, cut off the ends because they tend to be bitter, peel the cucumber (the skin is tough), and remove the seeds.

How much salt should I add to the water when cooking pasta.

For 8 ounces (1/2 pound) of dry pasta, I recommend using 1 to 1 1/2 tablespoons salt in 2 quarts of water. The water should be well seasoned, so the pasta does not taste bland.

Simple and Healthy Greek-Style Pasta Salad without Black Olives

Description

This easy Greek Pasta Salad is filled with summer goodness. Sweet grape tomatoes, crunchy cucumbers, crisp red bell peppers, fresh herbs, creamy feta, and pasta are dressed with a zesty vinaigrette. Make this refreshing salad for your next warm-weather get-together or barbeque.

Ingredients

Units Scale

Greek Dressing Ingredients

2 cloves garlic, crushed
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
3/4 teaspoon Kosher salt
1/2 teaspoon coarsely ground black pepper
1/4 cup red wine vinegar
1/4 cup olive oil

Pasta Salad Ingredients

8 ounces dry farfalle (bowtie) pasta
1 cup quartered grape tomatoes
3/4 cup diced Persian or English cucumber
1/2 cup diced red bell pepper
1/3 cup finely diced red onion
1/4 cup chopped fresh herbs such as parsley, oregano, or basil.
1/2 cup crumbled feta cheese

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Instructions

Vinaigrete Instructions

Whisk all the dressing ingredients together in a 2-cup measuring cup. Set aside.

Pasta Salad Instructions

In a large pot, bring 2 quarts of water to a boil. Add 1 to 1 1/2 tablespoons Kosher salt. Add pasta and cook according to package directions. Cook time varies between 9-12 minutes. The pasta should be al dente. Start tasting the pasta to test for doneness at 9 minutes.
Drain, and rinse the pasta with cold water. Cool the pasta to room temperature.
Once the pasta has cooled to room temperature, add the grape tomatoes, cucumbers, red pepper, red onion, parsley or oregano, and feta cheese.
Pour 2/3 of the dressing on the salad and toss. Save the remaining dressing to add right before serving the salad.
Cover and refrigerate until ready to serve.
Store leftovers for up to 3 days in an airtight container in the refrigerator.

Notes

*Nutrition Disclaimer

Salt the pasta water so that the salad will not be bland. Don't skip this step!
Stir the pasta occasionally to keep it from sticking to the bottom of the pan.
Cook the pasta to al dente otherwise overcooked pasta leads to a mushy salad.
Cut the vegetable about the same size.
Use small-shaped pasta so that the dressing can get in the nooks and crannies yielding a tastier salad.
To mellow the flavor of the red onions, soak the onions in salted warm water (a pinch of salt) for 10 minutes. Drain before adding them to the salad.

Nutrition

Serving Size: 1 cup
Calories: 231
Sugar: 2.8 g
Sodium: 353.3 mg
Fat: 10.9 g
Carbohydrates: 27.4 g
Protein: 6.3 g
Cholesterol: 9.5 mg

Keywords: Summer salad, Greek Pasta Salad without olives, Simple Greek Pasta Salad, Best Greek Pasta Salad