In the summer, I love dishes like this Greek pasta salad! The main star is feta (the typical Greek cheese), plus a few other simple and fresh ingredients that, when skillfully mixed together, create a combination of flavors you will love! This cold pasta is also perfect for eating both at home and on the go! But now, let’s stop chatting and head to the kitchen to try the recipe!
If you love cold dishes, try also:
- Difficulty: Very easy
- Cost: Very economical
- 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 (format of your choice, here I chose shells)
- 7 oz feta
- 5.3 oz black olives in brine (pitted, weigh 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's feta)
- to taste black pepper (freshly ground)
Useful Tools
- Cutting Board
- Knife
- 2 Bowls
- 2 Spoons
- Food Wrap
- Wooden Spoon
- Pasta Pot
Preparation of Greek Pasta Salad
Start by cooking the pasta in salted water, drain it al dente and place it in a glass bowl, add 1 (of the 3 planned) tablespoons of oil, stir occasionally until completely cooled, set aside.
In a separate bowl, place the drained and chopped olives, the cherry tomatoes (obviously washed) cut in half, the onion thinly sliced, the basil torn by hand, add the remaining oil, pepper, and salt if desired, mix everything well.
When the pasta has cooled, add it to the dressing, also add the feta cut into cubes and mix gently until well combined, cover with plastic wrap and place in the fridge to rest for at least 30 minutes before consuming.
When it’s time to enjoy the Greek pasta salad, take it out of the fridge, remove the wrap, mix and serve and enjoy your meal!
Variations
You can replace black olives with Taggiasca olives, you can also add 1 tablespoon of chopped capers.
