The Greek cold pasta is one of the most beloved summer recipes: fresh, fragrant, colorful, and full of flavor. Perfect to prepare in advance, it is ideal for outdoor lunches, picnics, buffets, and lunch boxes to take to the office or the beach.
In this version inspired by the flavors of Greek cuisine, the stars are simple and genuine ingredients: cherry tomatoes, cucumber, red onion, black olives, capers, arugula, and fresh mint. To complete the dish, feta cheese cubes, the typical Greek cheese that adds saltiness and creaminess to the dish, and a citronette with oil and lemon juice perfectly binding all the ingredients.
A great advantage? Aside from the pasta, nothing needs to be cooked! The dressing is prepared raw, making this recipe even more convenient and quick, especially on hot days. Just a few minutes to prepare it, and you have a dish with typically Mediterranean flavors and aromas, an alternative to the classic rice salad to enjoy all summer!
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Boiling
- Cuisine: Fusion
- Seasonality: Summer, Ferragosto
Ingredients to Prepare Greek Cold Pasta
- 11 oz pasta
- 7 oz feta
- 7 oz cherry tomatoes
- 1 cucumber
- 3.5 oz black olives (pitted)
- 1 tbsp capers
- 1 bunch arugula
- 1 sprig mint
- salt
- 4 tbsps extra virgin olive oil
- 2 tbsps white wine vinegar
- lemon juice
- lemon zest
- salt
Tools to Prepare Greek Cold Pasta
- Pot
- Bowl
- Colander
- Cutting Board
- Knife
- Small Bowl
- Lemon Zester
How to Prepare Greek Cold Pasta
Prepare the vegetables: wash and dice the cucumber. Wash the cherry tomatoes, cut them in half, then quarter them. Peel and finely chop the red onion.
Coarsely chop the arugula, mint, and capers.
Cut the feta into cubes and combine it in a large bowl with all the vegetables, black olives, and herbs.
Cook the pasta in abundant salted water. Drain it al dente and immediately run it under cold running water to stop the cooking. Add a drizzle of oil and mix to prevent sticking.
Add the cooled pasta to the other ingredients in the bowl.
Prepare the dressing: in a small bowl, emulsify the extra virgin olive oil with the vinegar, lemon juice, grated zest, and a pinch of salt.
Pour the dressing over the pasta and mix well to blend all the flavors.
Let it rest in the refrigerator for at least half an hour before serving.
Storage
Greek cold pasta can be stored in the refrigerator in an airtight container for up to 2 days. It is recommended to mix it before serving to refresh its flavor.
Variations
With raw peppers: add red or yellow peppers cut into strips for a crunchy and colorful touch.
Without onion: if you do not digest it well, you can omit it or replace it with sweet and sour Tropea onion.
Whole wheat or gluten-free pasta: to make it lighter or suitable for those with intolerances.
With oregano or basil instead of mint, to vary scent and flavor.
Tips
Choose a short pasta that holds the cooking and the dressing well, like fusilli, farfalle, mezze maniche, or rotelle.
You can also prepare it the night before to enjoy it the next day: the flavors will blend even better!
For an extra touch, add toasted pine nuts or chopped walnuts just before serving.
FAQ (Questions and Answers)
Can I use another cheese instead of feta?
Yes, you can replace it with primo sale, mozzarella cubes, or marinated tofu for a vegan version.
How to prevent the pasta from sticking?
Immediately run it under cold water and dress it with a drizzle of oil after draining.
Can I take it to the beach?
Yes! Just store it in a thermal bag and enjoy it within a few hours.
Can it be frozen?
No, it is not advisable: the texture of the vegetables and feta would suffer.
