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To make a tasty Greek pasta salad, gather these main items: - 2 cups whole wheat penne pasta - 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 sliced - 1 cup feta cheese, crumbled - 1/4 cup fresh parsley, chopped - 1/4 cup olive oil - 3 tablespoons red wine vinegar (or lemon juice) - 1 teaspoon dried oregano - Salt and pepper to taste These ingredients come together to make a fresh and flavorful salad. I love how each item adds a unique taste and texture. You can add some optional ingredients to mix it up: - Artichoke hearts - Sun-dried tomatoes - Capers - Fresh basil - Avocado These extras can bring new flavors and fun textures to your salad. Try them based on what you like! To make your Greek pasta salad, you will need a few kitchen tools: - Large pot for boiling pasta - Colander for draining pasta - Large mixing bowl for combining all ingredients - Whisk for mixing the dressing - Knife and cutting board for chopping veggies Having the right tools makes cooking easier and more fun. Grab these before you start! First, boil water in a large pot. Add a pinch of salt for flavor. Once it boils, add 2 cups of whole wheat penne pasta. Cook it for about 8 to 10 minutes until it is al dente. This means it should be firm but not hard. Drain the pasta and rinse it under cold water. This stops the cooking and cools it down. While the pasta cooks, wash and chop your veggies. I use 1 cup of cherry tomatoes, cutting them in half. Then, I dice 1 cucumber and 1 red bell pepper. Next, finely chop 1/2 red onion. For the olives, slice 1 cup of Kalamata olives. Finally, crumble 1 cup of feta cheese. Set all of these in a large mixing bowl. In a small bowl, mix the dressing. Start with 1/4 cup of olive oil. Then add 3 tablespoons of red wine vinegar or lemon juice. Sprinkle in 1 teaspoon of dried oregano. Add salt and pepper to taste. Whisk everything together until it’s well combined. Now, it’s time to mix! Add the cooled pasta to the bowl with your veggies and feta cheese. Pour the dressing over the top. Gently toss everything together. Make sure the dressing coats all the ingredients well. Let the salad sit for about 15 to 20 minutes. This helps the flavors blend. You can also refrigerate it for up to 2 hours. Serve it chilled or at room temperature. Enjoy your tasty Greek pasta salad! For more details, check the Full Recipe. To cook pasta well, always use a large pot. Fill it with water and add salt. This helps season the pasta. Bring the water to a boil before adding the pasta. Stir it often to prevent sticking. Cook it until it is al dente. This means it should still be firm. Drain and rinse the pasta with cold water. This stops the cooking and keeps it from getting mushy. If you can't find whole wheat penne, use any pasta you like. Gluten-free pasta is a great option too. Cherry tomatoes can be swapped for diced tomatoes or bell peppers. If you don’t have Kalamata olives, green olives work well. For feta cheese, try goat cheese for a different taste. You can also leave the cheese out for a dairy-free version. To boost flavor, add fresh herbs like basil or mint. Lemon zest adds brightness to the dish. Toasting the nuts, like pine nuts or walnuts, enhances their taste. You can also mix in roasted red peppers for smoky depth. A sprinkle of chili flakes adds a nice kick if you like spice. Visit local farmers' markets for the freshest produce. Look for firm tomatoes and crisp cucumbers. Choose bright, colorful bell peppers for the best flavor. Fresh parsley should have vibrant green leaves. When buying olives, choose ones packed in brine for taste. Always check the expiration dates on packaged items like pasta and cheese. This dish is not just tasty; it’s a way to enjoy fresh, vibrant flavors. For more details, check out the Full Recipe. {{image_2}} To make your Greek pasta salad more exciting, add some Mediterranean touches. You can include roasted red peppers, artichoke hearts, or sun-dried tomatoes. These ingredients will bring rich flavors and vibrant colors. You might also want to toss in some fresh basil or mint. These herbs add a nice twist. They brighten up the dish and enhance the taste. If you want to boost the protein in your salad, think about adding grilled chicken or shrimp. They both work well with Greek flavors. Chickpeas are also a great choice if you prefer a plant-based option. They add a hearty texture and extra protein. Quinoa is another excellent addition. It pairs well and makes the dish even more filling. For a vegan version, skip the feta cheese. You can use vegan cheese or leave it out entirely. To make it gluten-free, swap the whole wheat penne for gluten-free pasta. Many brands offer tasty alternatives. Just be sure to check the label for any hidden gluten. These simple changes ensure everyone can enjoy your Greek pasta salad. For full details on the recipe, check out the Full Recipe. To keep your Greek pasta salad fresh, store it in an airtight container. This helps prevent moisture from getting in. I recommend adding a layer of plastic wrap over the salad before sealing the lid. This simple step locks in flavor and freshness. You can also divide it into smaller portions for quick snacks or lunches. Greek pasta salad lasts about three to five days in the fridge. The flavors get better as it sits, but keep an eye on the veggies. If they start to look soggy or brown, it's best to toss them. Always check for any off smells before eating leftovers. You can eat Greek pasta salad cold or at room temperature. I prefer it chilled, as it keeps the flavors bright. If you want to warm it up, do so gently on the stove. Heat it on low and stir often to avoid overcooking the pasta. Serve it with extra feta or olives on top for a fun twist. For the Full Recipe, check out the earlier section. Yes, you can make Greek Pasta Salad ahead of time. It tastes better when chilled. Make it up to two days in advance. Store it in the fridge in a sealed container. The flavors will blend nicely, making it even tastier. To make Greek Pasta Salad vegetarian, use only veggies and cheese. Omit any meat or seafood. The salad is already vegetarian-friendly with ingredients like feta and olives. Add more veggies like artichokes or roasted red peppers for extra flavor. Greek Pasta Salad pairs well with many dishes. Try it with grilled chicken, fish, or lamb. It also works great as a side for sandwiches or wraps. You can serve it at picnics or barbecues too. To prevent sogginess, use al dente pasta. Rinse it with cold water after cooking. Adding the dressing just before serving helps keep it fresh. Store the dressing separately if you make it ahead of time. Yes, Greek Pasta Salad is healthy. It has whole wheat pasta, fresh veggies, and healthy fats from olives and olive oil. You get fiber, vitamins, and minerals from all the ingredients. Enjoy it as a light meal or side dish. You can find the Full Recipe by searching online. Look for Mediterranean Delight Pasta Salad. It has all the steps you need to make this delicious dish. Greek Pasta Salad offers a vibrant mix of flavors and textures. We explored the main and optional ingredients, tools needed, and detailed steps to make this dish. I shared tips for perfect pasta cooking, ingredient swaps, and ways to boost flavor. You can customize it with variations to fit diets and preferences. For storage, I provided best practices for leftovers. In closing, Greek Pasta Salad is healthy, versatile, and easy to prepare. Enjoy experimenting and making it your own!

Greek Pasta Salad

Looking for a refreshing and healthy dish? Try this Mediterranean Delight Pasta Salad, perfect for any occasion! With whole wheat penne, vibrant veggies, salty Kalamata olives, and creamy feta cheese, this recipe is packed with flavor. It's easy to make and great for meal prep or potlucks. Ready to impress your friends and family? Click through to explore the full recipe and elevate your salad game today!
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Ingredients
  

2 cups whole wheat penne pasta

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 sliced

1 cup feta cheese, crumbled

1/4 cup fresh parsley, chopped

1/4 cup olive oil

3 tablespoons red wine vinegar (or lemon juice)

1 teaspoon dried oregano

Salt and pepper to taste

Instructions
 

Cook the whole wheat penne pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.

    In a large mixing bowl, combine the cherry tomatoes, cucumber, red bell pepper, red onion, Kalamata olives, and feta cheese.

      In a separate small bowl, whisk together the olive oil, red wine vinegar (or lemon juice), dried oregano, salt, and pepper.

        Add the cooked pasta to the bowl with the vegetables and feta. Pour the dressing over the top and gently toss everything together until well combined.

          Stir in the chopped fresh parsley for a burst of flavor and color.

            Allow the salad to sit for about 15-20 minutes at room temperature, or refrigerate for up to 2 hours to let the flavors meld together.

              Serve chilled or at room temperature, and enjoy!

                Prep Time, Total Time, Servings: 15 min | 35 min | Serves 4-6