Greek
Greek-Style Mediterranean Pasta Salad
Ridged pasta, cucumber, tomatoes, sweet pepper, Kalamata olives, feta, parsley, and dill are dressed warm with a lemon-red-wine vinaigrette, then rested before serving.
8 servings · 25 minutes prep · 12 minutes cook
Ingredients
Pasta and Vegetables
- 1 pound rotini or other ridged short pasta
- 1 1/2 tablespoons Diamond Crystal kosher salt, divided
- 1 English cucumber, quartered and sliced
- 1 pint cherry tomatoes, halved
- 1 red bell pepper, diced
- 3/4 cup pitted Kalamata olives, halved
- 6 ounces Greek feta, cubed
- 1/2 cup chopped flat-leaf parsley
- 1/4 cup chopped dill
Lemon-Oregano Dressing
- 1/4 cup fresh lemon juice
- 3 tablespoons red wine vinegar
- 1 garlic clove, finely grated
- 1 1/2 teaspoons dried Greek oregano
- 1/2 cup extra-virgin olive oil
- 1/2 teaspoon black pepper
Directions
Salt the Tomatoes and Cook the Pasta
- Toss the cherry tomatoes with 1/2 teaspoon of the kosher salt in a colander and drain for 15 minutes.
- Boil the pasta in 4 quarts / 3.8 L water seasoned with the remaining kosher salt until just al dente. Drain without rinsing and spread in a large bowl.
Dress the Warm Pasta
- Whisk the lemon juice, red wine vinegar, garlic cloves, dried greek oregano, extra virgin olive oil, and black pepper. Toss one-third of the dressing with the warm pasta and cool for 15 minutes.
Fold, Rest, and Serve
- Fold in the drained tomatoes, english cucumber, red bell pepper, kalamata olives, greek feta, parsley, dill, and half the remaining dressing. Refrigerate 30 minutes.
- Let stand at room temperature for 20 minutes, then fold in as much reserved dressing as needed for a glossy, loose salad. Taste for salt before serving.
