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- 8 ounces whole wheat fusilli pasta - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 bell pepper (any color), diced - 1/2 red onion, finely chopped - 1 cup Kalamata olives, pitted and halved - 1/2 cup feta cheese, crumbled - 1/4 cup fresh parsley, chopped - 1/4 cup olive oil - 2 tablespoons red wine vinegar (or lemon juice) - 1 teaspoon dried oregano - Salt and pepper to taste Whole wheat fusilli is hearty and adds fiber. Cherry tomatoes are sweet and juicy, adding freshness. Cucumbers bring crunch. Bell peppers add color and taste. Red onion gives a sharp bite, while Kalamata olives add a briny flavor. Feta cheese provides creaminess and tang. Fresh parsley adds brightness, and olive oil offers richness. Red wine vinegar gives a zesty kick, and dried oregano adds an aromatic touch. Salt and pepper enhance all the flavors. You can swap whole wheat pasta for gluten-free options like rice or corn pasta. Use vegan feta cheese to make it dairy-free. If you dislike olives, try artichoke hearts for a different taste. For a lower-calorie option, reduce the amount of olive oil. If you need a nut-free recipe, check for nut-based cheeses in your substitutions. Always taste as you go and adjust to your liking! {{ingredient_image_1}} First, bring a large pot of water to a boil. Add a pinch of salt for flavor. Then, add 8 ounces of whole wheat fusilli pasta. Cook it according to the package instructions until it is al dente. This usually takes about 8 to 10 minutes. When the pasta is done, drain it in a colander. Rinse it under cold water to cool it down. This step helps stop the cooking process and keeps the pasta firm. Set the pasta aside while you prepare the other ingredients. In a large mixing bowl, start adding your fresh ingredients. Add 1 cup of halved cherry tomatoes, 1 diced cucumber, and 1 diced bell pepper of your choice. Next, add 1/2 a finely chopped red onion for a bit of bite. Toss in 1 cup of pitted and halved Kalamata olives. Finally, sprinkle in 1/2 cup of crumbled feta cheese. Gently mix everything together. Make sure not to mash the feta; we want nice pieces to enjoy! Grab a smaller bowl for the dressing. In this bowl, whisk together 1/4 cup of olive oil and 2 tablespoons of red wine vinegar. If you prefer, you can use lemon juice instead. Add in 1 teaspoon of dried oregano and some salt and pepper to taste. Whisk well until everything is combined. This dressing will bring all the flavors together beautifully. Once your dressing is ready, pour it over the pasta and veggie mix. Toss everything gently until the pasta and vegetables are evenly coated. Add 1/4 cup of chopped fresh parsley for a bright finish. Cover the bowl and refrigerate for at least 30 minutes. This waiting time allows the flavors to meld together for a tasty experience! To boost the flavor, use fresh herbs like parsley and oregano. Fresh herbs add brightness and depth. Always taste your dressing before mixing. Adjust salt and pepper for your liking. If you want a tangy kick, add more vinegar or lemon juice. A bit of garlic in the dressing can enhance the overall taste too. For the best presentation, use a big, colorful bowl. You can also serve it in individual plates. Add extra parsley and a sprinkle of feta on top for a nice touch. This salad pairs well with grilled chicken or fish. For a full meal, add some crusty bread on the side. Chill the salad for at least 30 minutes before serving. This helps the flavors mix well. If you have more time, chilling for a few hours is even better. It allows the pasta to soak up the dressing. This salad tastes great as leftovers too, so make extra! Pro Tips Perfect Pasta: Cook the fusilli pasta just until al dente for the best texture. Overcooking can lead to a mushy salad. Chill Time: Allow the pasta salad to chill in the refrigerator for at least 30 minutes. This helps the flavors develop and meld together. Fresh Ingredients: Use fresh, high-quality vegetables and herbs for the best flavor. Seasonal produce will enhance the overall taste of your salad. Customizable Dressing: Feel free to adjust the dressing ingredients to your liking. Adding a bit of lemon zest or garlic can elevate the flavor profile. {{image_2}} You can boost your Greek pasta salad with protein. Grilled chicken adds great flavor. Simply chop it into bite-sized pieces. You can also use shrimp. Just sauté them until they turn pink. For a meatier option, add diced salami or pepperoni. For a vegetarian protein, try chickpeas. They add a nice crunch and extra nutrients. If you want a vegetarian twist, skip the feta cheese. Use a plant-based feta instead. It gives a similar taste without dairy. If you’re vegan, opt for a vegan dressing. Swap red wine vinegar for lemon juice for a fresh zing. You can also add avocado for creaminess. It makes the salad rich and smooth. Change your ingredients based on the seasons. In summer, use fresh basil instead of parsley. It adds a sweet, aromatic flavor. In fall, try roasted butternut squash for a warm touch. You can also add spinach in winter for a leafy green boost. Using seasonal produce makes your salad fresh and exciting. To keep your Greek pasta salad fresh, store it in an airtight container. Glass or plastic containers both work well. Make sure to seal the lid tightly to keep out air. This helps maintain flavor and texture. If you have leftovers, it's best to separate the salad from the dressing. You can mix the dressing in right before serving. When stored properly, Greek pasta salad lasts about 3 to 5 days in the fridge. The flavors will deepen as it sits, making it even tastier. However, if you added fresh herbs like parsley or basil, they might wilt. To keep your salad fresh, consider adding these herbs right before serving. You don’t need to reheat Greek pasta salad. It tastes best cold or at room temperature. If you prefer it warm, you can gently heat the pasta in the microwave for a few seconds before mixing it with the salad again. Make sure not to overheat it, as that can change the salad's texture. Enjoy it fresh, as that's when it's most delightful! Yes, you can use many pasta types. I love using rotini, penne, or even farfalle. Each shape holds the dressing well. Whole wheat or gluten-free options work too. Just cook them al dente. Rinse with cold water to stop cooking. This keeps the pasta firm and tasty. To make it gluten-free, choose gluten-free pasta. Many brands offer great options that taste good. Follow the same cooking steps for the gluten-free pasta. The rest of the ingredients are naturally gluten-free. Just check the labels on your olives and feta cheese. Serve your Greek Pasta Salad cold. I like to use a big, colorful bowl. This makes the salad pop! You can also use individual plates for a nice touch. Add a sprinkle of feta on top. Garnish with fresh parsley for extra color. This makes your dish more inviting and delicious! In this blog post, we explored the key ingredients for a tasty Greek pasta salad. We covered how to cook the pasta, mix fresh ingredients, and prepare the dressing. I shared tips for flavor and serving. Plus, we discussed variations with protein and seasonal swaps. Finally, I outlined best storage practices. Making this salad is easy and fun. With these steps, you can create a meal that your family will love. Enjoy your cooking!

Mediterranean Delight Pasta Salad

A refreshing pasta salad with Mediterranean flavors, perfect for warm weather.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Salad
Cuisine Mediterranean
Servings 4
Calories 250 kcal

Ingredients
  

  • 8 ounces whole wheat fusilli pasta
  • 1 cup cherry tomatoes, halved
  • 1 whole cucumber, diced
  • 1 whole bell pepper, diced
  • 0.5 whole red onion, finely chopped
  • 1 cup Kalamata olives, pitted and halved
  • 0.5 cup feta cheese, crumbled
  • 0.25 cup fresh parsley, chopped
  • 0.25 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • to taste salt and pepper

Instructions
 

  • Begin by cooking the fusilli pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
  • In a large bowl, combine the halved cherry tomatoes, diced cucumber, diced bell pepper, and finely chopped red onion.
  • Add the pitted and halved Kalamata olives and crumbled feta cheese to the bowl, mixing gently to incorporate.
  • In a smaller bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper until well combined.
  • Pour the dressing over the pasta and vegetable mixture. Add the cooked pasta and fresh parsley, then toss everything together until evenly coated.
  • Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

Notes

Serve chilled and garnish with extra parsley and feta.
Keyword healthy, Mediterranean, pasta salad