In summer, I love cold dishes like this Greek pasta salad! The main star is feta (the typical Greek cheese), along with a few other simple and fresh ingredients that, when cleverly mixed together, create a flavor mix you will absolutely love! This cold pasta is also perfect for enjoying both at home and on the go! But enough chatter, head to the kitchen and try the recipe!
If you love cold dishes, also try:
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 3 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Greek Pasta Salad
- 7 oz pasta (shape of your choice, I chose shells here)
- 7 oz feta
- 5 oz black olives in brine (pitted, weighed drained)
- 1 red Tropea onion (small, about 80 g)
- 7 oz cherry tomatoes
- 5 leaves basil (fresh)
- 3 tbsps extra virgin olive oil
- 1 pinch salt (optional since there is feta)
- to taste black pepper (freshly ground)
Useful Tools
- Cutting Board
- Knife
- 2 Bowls
- 2 Spoons
- Plastic Wrap
- Wooden Spoon
- Pasta Pot
Preparation of Greek Pasta Salad
Start by cooking the pasta in salted water, drain it well al dente, and place it in a glass bowl. Add 1 (of the 3) tablespoon of oil, stir occasionally until it is completely cooled, set aside.
In a separate bowl, place the drained and chopped olives, the cherry tomatoes (obviously washed) cut in half, the onion sliced thinly, the basil torn by hand, add the remaining oil, pepper, and salt if desired, mix everything well.
When the pasta is cold, add it to the dressing, also add the feta cut into cubes and gently mix until well combined. Cover with plastic wrap and place in the fridge to rest for at least 30 minutes before serving.
When it’s time to serve the Greek pasta salad, remove it from the fridge, take off the plastic wrap, mix, serve and enjoy your meal!
Variations
You can replace the black olives with Taggiasca olives, you can also add 1 tablespoon of chopped capers.
