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Fresh Greek Pasta Salad Recipe Easy Homemade Sun-Dried Tomato Olive Salad

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A quick and easy Greek pasta salad featuring sun-dried tomatoes, olives, feta, and a lemon-oregano dressing. Perfect for summer gatherings and adaptable for various diets.

Ingredients

Scale
  • 12 ounces short pasta (rotini, penne, or farfalle)
  • 1/2 cup (about 60 grams) oil-packed sun-dried tomatoes, chopped
  • 1 cup (about 150 grams) pitted kalamata or green olives, sliced
  • 1 cup (150 grams) crumbled feta cheese
  • 1 medium cucumber, diced (seeded if preferred)
  • 1 small red onion, finely diced (optional)
  • 1/4 cup fresh parsley, chopped
  • Juice of 1 large lemon (about 3 tablespoons)
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon dried oregano (or 1 tablespoon fresh oregano, chopped)
  • 1 clove garlic, minced
  • Salt and black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of pasta and cook according to package directions until al dente, about 9-11 minutes. Stir occasionally to prevent sticking. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside to drain completely (about 5 minutes).
  2. While the pasta cooks, dice the cucumber and red onion finely. Chop the sun-dried tomatoes and slice the olives. Crumble the feta cheese and chop the fresh parsley.
  3. In a small bowl, whisk together lemon juice, extra virgin olive oil, dried oregano, minced garlic, and a pinch of salt and pepper. Taste and adjust seasoning, adding salt sparingly due to the olives’ saltiness.
  4. In a large mixing bowl, combine the cooled pasta, sun-dried tomatoes, olives, cucumber, red onion, parsley, and crumbled feta. Pour the dressing over the salad.
  5. Toss gently using salad tongs or two large spoons to combine without breaking up the feta too much. The salad should look vibrant with evenly coated ingredients.
  6. Refrigerate the salad for at least 20 minutes before serving to let flavors meld. Taste again before serving and add more lemon juice or pepper if needed.

Notes

If using dry sun-dried tomatoes, soak them in warm water for 10-15 minutes before chopping. Rinse pasta after cooking to stop cooking and prevent mushiness. Add salt carefully due to salty olives. Chill salad for at least 20 minutes for best flavor. Leftovers keep well for up to 3 days refrigerated.

Nutrition

Keywords: Greek pasta salad, sun-dried tomato salad, olive salad, easy pasta salad, Mediterranean salad, summer salad, potluck recipe

Find it online: https://piperplate.com/fresh-greek-pasta-salad-recipe-easy-homemade-sun-dried-tomato-olive-salad/