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To make Lemony Greek Pasta Salad, gather these fresh ingredients: - 8 oz. whole wheat pasta (e.g., fusilli or penne) - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 red bell pepper, diced - 1/2 red onion, finely chopped - 1 cup Kalamata olives, pitted and halved - 1 cup feta cheese, crumbled - 1/4 cup fresh parsley, chopped - 1/4 cup fresh mint, chopped - Zest and juice of 2 lemons - 3 tablespoons olive oil - 1 teaspoon dried oregano - Salt and pepper to taste Using fresh ingredients makes this salad bright and flavorful. Fresh herbs like parsley and mint add a crisp taste. Fresh lemon juice gives a zesty kick that dried lemon cannot. I recommend using fresh tomatoes and cucumbers for crunch. Dried oregano works well here, too, since it adds a nice earthy flavor. If you don’t have all the ingredients, don’t worry! You can swap some items. For pasta, use any type you like, even gluten-free. Instead of Kalamata olives, try black olives or green olives for a different taste. Feta cheese can be replaced with goat cheese for a creamier texture. If you want a vegan option, skip the cheese or use a plant-based alternative. {{ingredient_image_1}} Start by boiling water in a large pot. Add a pinch of salt to the water. Once it boils, add 8 oz. of whole wheat pasta. You can use fusilli or penne. Cook it according to the package instructions until it is al dente. This usually takes about 8 to 10 minutes. Once done, drain the pasta in a colander. Rinse it under cold water. This stops the cooking process and cools the pasta. Set it aside while you prepare the other ingredients. Next, wash and chop your vegetables. Take 1 cup of cherry tomatoes and cut them in half. Dice 1 cucumber and 1 red bell pepper. For the onion, finely chop 1/2 of a red onion. You will also need 1 cup of Kalamata olives. Make sure they are pitted and halved. Gather these in a large mixing bowl. This bowl will hold all your fresh ingredients. Now it's time to make the lemon dressing. In a small bowl, add the zest and juice of 2 lemons. This will give your salad a bright flavor. Pour in 3 tablespoons of olive oil. Next, add 1 teaspoon of dried oregano, salt, and pepper to taste. Use a whisk to mix everything well. The dressing should be smooth and combined. It adds a nice tang to the salad. Take the large bowl with the pasta and vegetables. Pour the lemon dressing over this mixture. Then, add 1 cup of crumbled feta cheese, 1/4 cup of chopped fresh parsley, and 1/4 cup of chopped fresh mint. Gently toss everything together. Make sure the pasta and vegetables are well coated with the dressing. This is where all the flavors come together. After combining, it's best to chill the salad. Cover the bowl with plastic wrap or a lid. Place it in the refrigerator for at least 30 minutes. Chilling allows the flavors to meld. It makes every bite taste even better. When ready to serve, you can garnish with extra feta or lemon wedges for a fresh look. Enjoy your Lemony Greek Pasta Salad! To cook pasta just right, follow these steps: 1. Use a large pot with water. Add a good amount of salt. This adds flavor. 2. Bring the water to a boil before adding the pasta. This helps it cook evenly. 3. Stir the pasta often in the pot. This prevents it from sticking together. 4. Cook until it's al dente, which means firm to the bite. Check the package for time. 5. Once cooked, drain the pasta in a colander. Rinse it under cold water to stop the cooking. Seasoning is key to making your pasta salad taste great. Here are some tips: - Use fresh herbs like parsley and mint. They add bright flavors. - Lemon juice and zest give the salad a refreshing taste. Don’t skip this step! - Dried oregano offers a nice depth. Just a teaspoon will do. - Always taste your dressing before mixing. Adjust salt and pepper as needed. Meal prep makes cooking easy and fun. Here’s how to do it well: - Chop all your veggies ahead of time. Store them in the fridge until you’re ready to mix. - Cook the pasta and let it cool. You can store it for up to three days. - Make the lemon dressing in advance. It stays fresh in the fridge for about a week. - Combine everything just before serving. This keeps the salad crisp and fresh. Pro Tips Use Fresh Ingredients: Always opt for fresh vegetables and herbs to enhance the flavor and nutritional value of your salad. Customize the Pasta: Feel free to substitute whole wheat pasta with gluten-free or protein-rich alternatives like chickpea or lentil pasta. Make Ahead of Time: Prepare the salad a day in advance for a more robust flavor as the ingredients have time to marinate. Experiment with Dressings: Add a splash of balsamic vinegar or a pinch of red pepper flakes for an extra layer of flavor in your dressing. {{image_2}} You can make this salad heartier by adding protein. Great choices are grilled chicken, shrimp, or chickpeas. For chicken, grill or roast it, then slice it thin. If you prefer shrimp, sauté them in olive oil until pink. For a plant-based option, use canned chickpeas. Just rinse and add them right in. Each option boosts flavor and keeps you full. If you're looking for vegetarian or vegan swaps, feta cheese is easy to replace. Use a vegan feta or skip it altogether. You can also add more veggies. Think about artichoke hearts or roasted red peppers. These keep the dish fresh while making it rich in taste. For extra creaminess, try adding avocado. It pairs well with the lemon and herbs. This salad is fun to customize based on the season. In summer, add fresh corn or zucchini for crunch. In fall, roasted butternut squash or sweet potatoes work great. You can also switch the herbs. Use basil in summer or thyme in the fall. Seasonal swaps keep this dish exciting and flavorful all year long. To store leftovers of your Lemony Greek Pasta Salad, first, let it cool completely. Place the salad in an airtight container. This helps keep it fresh longer. You can also separate the feta cheese to avoid sogginess. I suggest using glass containers for storage. Glass keeps food fresh and is easy to clean. Look for containers with tight-fitting lids. This helps prevent spills and keeps odors in check. Your pasta salad will stay good in the fridge for about 3 to 5 days. Make sure to check for any signs of spoilage. If it looks or smells off, it’s best to toss it. Enjoy your salad while it tastes fresh! Yes, you can make this salad ahead of time. I recommend making it a few hours before serving. This allows the flavors to blend well. Just keep it in the fridge until you are ready to serve. You can add many tasty ingredients to this salad. Consider adding grilled chicken for protein. You could also add artichokes or spinach for more veggies. Try using different cheeses like goat cheese or mozzarella. The options are endless! Absolutely! To make this salad gluten-free, choose gluten-free pasta. Many brands offer great options. The rest of the ingredients are naturally gluten-free, so you can enjoy this dish without worry. To make this recipe low-carb, swap out the pasta for spiralized zucchini or cauliflower rice. These options keep the salad light and fresh. You can still add all the veggies and the delicious lemon dressing! This blog post covered how to create a delicious salad with tasty ingredients. We discussed fresh versus dried ingredients and substitutions. You learned step-by-step instructions, like cooking pasta and making lemon dressing. I shared tips for perfect pasta and enhancing flavor too. In closing, enjoy experimenting with variations, and don’t forget about storage tips. Creating this salad can be fun and rewarding. With practice, you’ll become a salad pro in no time!

Lemony Greek Pasta Salad

A refreshing pasta salad with a zesty lemon dressing, packed with Mediterranean flavors.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 45 minutes
Course Salad
Cuisine Greek
Servings 4
Calories 250 kcal

Ingredients
  

  • 8 oz whole wheat pasta (e.g., fusilli or penne)
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 red bell pepper, diced
  • 0.5 red onion, finely chopped
  • 1 cup Kalamata olives, pitted and halved
  • 1 cup feta cheese, crumbled
  • 0.25 cup fresh parsley, chopped
  • 0.25 cup fresh mint, chopped
  • 2 lemons, zest and juice
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Instructions
 

  • Cook the whole wheat pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Set aside.
  • In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, red bell pepper, red onion, and Kalamata olives.
  • In a small bowl, whisk together the lemon zest, lemon juice, olive oil, dried oregano, salt, and pepper until well combined.
  • Pour the lemon dressing over the pasta and vegetable mixture. Add crumbled feta cheese, parsley, and mint.
  • Gently toss all ingredients together until well coated with the dressing.
  • Adjust seasoning with additional salt and pepper if desired.
  • Chill in the refrigerator for at least 30 minutes to allow the flavors to meld before serving.

Notes

Chill for at least 30 minutes to enhance flavors.
Keyword healthy, Mediterranean, pasta salad