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Know about Greek Pasta Salad Recipe

    Know about Greek Pasta Salad Recipe

    Know about Greek Pasta Salad Recipe: This pasta salad has all the flavor of your favorite Greek salad thanks to the addition of fresh tomatoes, peppers, and cucumbers as well as Kalamata olives and feta cheese. The dressing lemony garlicky flavor is bold enough to complement the olives and feta, but it doesn’t overshadow the more subtle cucumber and tomato flavors.

    What’s more? This variation is much more practical for a picnic than one with salad greens, which quickly become mushy. Dressing for a salad. Nothing in this dish, not even the pasta, needs to be cooked, which is great news for those hot summer days. Pasta can be prepared in advance and then rinsed to remove part of the starch and cool it down.

    Then, add a touch of olive oil, stir, and store in a sealed container. You may do this the night before and store it in the fridge until you’re ready to assemble the salad. You can store any leftover dressing in an airtight container in the fridge. This dressing is so adaptable; I’ve used it to top salads, seafood, and grilled vegetables.

    About Greek Pasta Salad Recipes

    • PREP TIME – 20 mins
    • COOK TIME – 10 mins
    • TOTAL TIME – 30 mins
    • SERVINGS – 8 servings

    Greek Pasta Salad Recipes Ingredients

    For the lemon olive oil dressing:

    • 1/3 cup fresh squeezed lemon juice (from 2 to 3 lemons)
    • 1 tablespoon lemon zest
    • 2 cloves garlic, finely chopped
    • 2 tablespoons finely chopped parsley
    • 1/2 cup extra virgin olive oil
    • 1/2 teaspoon fresh oregano, optional
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper

    For the pasta salad:

    • 1 pound rotini pasta, or other pasta shape of your choice
    • 1/2 small red onion, quartered and thinly sliced
    • 1 red pepper, finely diced
    • 1 pint cherry tomatoes, halved
    • 1/2 cup pitted Kalamata olives
    • 1/2 cup crumbled feta
    • 1 cucumber, quartered and sliced
    • 1/4 cup parsley, roughly chopped
    • Salt and pepperto taste

    Method for creating Greek Pasta Salad

    1. Cook the pasta and drain

    A big saucepan of strongly salted water should be brought to a boil. Pasta should be added and cooked until it is firm but tender. Use cold water to quickly cool the spaghetti to the touch.

    2. Soak the onions:

    Put the onion slices in a bowl of cold water with a little salt. The onions should be drained after 10 minutes.

    3. Make the dressing:

    Dressing components should be combined in a small container with a cover and shaken well before use. Add extra seasoning if desired.

    4. Assemble the salad ingredients:

    Toss the cooled pasta with the drained red onion, peppers, tomatoes, olives, feta, cucumber, and parsley in a large bowl. Using your hands, gently toss in a quarter cup of the lemon olive oil dressing. To taste, add extra dressing in little amounts.

    What should We can put in pasta salad?

    Even if you don’t use all of the dressing, it will keep for approximately a week in the fridge. Prepare to taste with salt and pepper.
    A pasta salad can include as many ingredients or as few as you wish. Don’t care for olives? Ignore them. Adore crisp, green peppers? Roughly mince them and add them in! You don’t have any bow tie spaghetti, do you? Sure thing! Although pasta salads can be made with almost any combination of ingredients, here are some suggestions:
    First, the pasta: bow ties or any other shape will suffice, but we like heartier pastas that don’t turn mushy. There are a plethora of pasta choices, including penne, fusilli, shells, and macaroni. Keep in mind that you should wait until the pasta has cooled down fully before mixing it with the vegetables.
    Second, vegetables: cut them into bite-sized pieces for more convenient eating. You may get creative by throwing in whatever crunchy or colorful ingredients you choose, or you can stick to a seasonal ingredient or theme, like this Greek salad-inspired one. You can use any vegetable you like, from tomatoes and cucumbers to peppers and carrots.
    Pasta salads benefit from the addition of protein, whether it’s in the form of beans (chickpeas, kidney beans, or edamame) or cheese (crumbled feta, diced mozzarella, or cubes of cheddar). Mix in some other ingredients to give your pasta salad some flavor. Olives, capers, fresh herbs, lemon rind, etc. These delicate flavor explosions will take your pasta to the next level.
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