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To make this easy Greek pasta salad, gather these fresh ingredients: - 8 ounces rotini pasta - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1/2 cup red onion, finely chopped - 1/2 cup kalamata olives, pitted and sliced - 1 cup feta cheese, crumbled - 1/4 cup fresh parsley, chopped - 1/4 cup olive oil - 2 tablespoons red wine vinegar (or apple cider vinegar) - 1 teaspoon dried oregano - Salt and pepper to taste You can swap some ingredients if needed. Here are my suggestions: - If you don't have rotini, use penne or farfalle. - Instead of cherry tomatoes, diced regular tomatoes work well. - You can use any olives you prefer, like green or black. - For a creamier taste, substitute feta with goat cheese. - If you want a different herb, try dill or basil instead of parsley. When choosing ingredients, look for bright colors and firm textures. - For tomatoes, pick ones that are plump and fragrant. - Choose cucumbers that feel firm and have smooth skin. - Select olives that are shiny and not too soft. - Always go for feta that looks moist and crumbly. - Fresh herbs should smell strong and have vibrant leaves. Using fresh ingredients makes your Greek pasta salad taste amazing. You can find the full recipe above to get started! 1. Start by cooking the rotini pasta according to the package instructions. This usually takes about 8 to 10 minutes. You want it to be al dente, which means it should be firm but not hard. 2. Once cooked, drain the pasta in a colander. Rinse it under cold water to stop the cooking process and cool it down. 3. In a large mixing bowl, combine the cooled pasta with halved cherry tomatoes, diced cucumber, finely chopped red onion, sliced kalamata olives, and crumbled feta cheese. 4. In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper. Mix until it forms a smooth dressing. 5. Pour the dressing over the pasta salad. Gently toss everything together to coat all the ingredients well. 6. Finally, stir in the chopped parsley. This adds freshness and color to your salad. 7. Let the salad sit in the fridge for at least 30 minutes. This helps the flavors blend together nicely. I recommend taking pictures as you go. Snap a photo after each step. It helps you see your progress and makes cooking more fun. You can also find many online videos showing similar steps for visual learners. - Not cooling the pasta: Rinsing the pasta in cold water is key. It stops cooking and keeps it from becoming mushy. - Skipping the dressing: The dressing adds flavor. Don't forget it! - Overmixing: Toss gently to avoid breaking the feta cheese. You want nice, big chunks of cheese in your salad. - Not letting it chill: Allow time in the fridge. Chilling helps the flavors come together. To boost the taste of your Greek pasta salad, think about adding fresh herbs. Basil and dill work great. You can also use lemon juice for a bright zing. If you like a little heat, consider adding red pepper flakes. Just a pinch can make a big difference. Always cook your pasta just right. Aim for al dente, which means it should still have a slight bite. After cooking, rinse the pasta under cold water. This stops the cooking and helps it stay firm. When mixing your salad, add the dressing just before serving. This keeps everything fresh and prevents sogginess. Serve your pasta salad in a big bowl to show off those colors. Garnish with extra feta cheese and parsley for a nice touch. This dish pairs well with grilled chicken or fish. You might also enjoy it alongside crusty bread. For a picnic, pack it in a cooler to keep it fresh. Check out the Full Recipe for more details! {{image_2}} You can add tasty ingredients to make this salad even better. Try adding artichoke hearts for a briny kick. Roasted red peppers bring a sweet and smoky flavor. Sun-dried tomatoes offer a rich, intense taste. Also, consider adding fresh basil or mint for a nice herbal touch. These additions keep the salad fresh and exciting. If you need to make swaps, it's easy! For a gluten-free option, use gluten-free pasta. If you want a vegan twist, swap feta cheese for tofu or avocado. For a lower-fat option, use less olive oil or substitute it with Greek yogurt. You can also skip the olives if you prefer a milder flavor. Change things up with seasonal ingredients. In summer, add fresh corn or zucchini. In fall, try roasted butternut squash or apples for a sweet crunch. Winter is perfect for adding diced bell peppers or even pomegranate seeds for color and taste. These seasonal variations keep your salad vibrant and full of life. For the complete recipe, check out the Full Recipe section. To keep your Greek pasta salad fresh, place it in an airtight container. This helps prevent it from drying out or absorbing other fridge smells. You can store it in the fridge for up to three days. If you notice any browning on the veggies, it's best to toss them out. The best containers for storing pasta salad are glass or BPA-free plastic. Glass containers are great because they do not stain or hold smells. Choose a size that fits your leftover salad without crowding it. This keeps the flavors intact and the salad fresh. If you prefer your pasta warm, reheat it gently. Use a microwave-safe dish and cover it with a damp paper towel. Heat it for 30-second bursts, stirring in between. This way, you keep the pasta from getting too hot or mushy. However, this salad is best enjoyed cold, so consider serving it straight from the fridge. For the full recipe, check back to create this delightful dish! You can keep Greek pasta salad in the fridge for up to five days. Make sure to store it in an airtight container. The flavors will blend nicely over time, making it even tastier. Yes, you can easily make this salad ahead of time. I suggest making it a day before you plan to serve it. This allows the flavors to mix well. Just remember to keep it cold until serving. Greek pasta salad goes well with many dishes. You can serve it with grilled chicken or fish for protein. It also pairs nicely with warm pita bread or a simple veggie platter. Absolutely! This recipe is great for meal prep. You can divide it into single-serving containers. It stays fresh for several days, making it a perfect grab-and-go lunch or dinner. For the full recipe, check out the Mediterranean Breeze Pasta Salad section. You learned about making Greek pasta salad from fresh ingredients to tasty variations. We covered detailed steps and shared tips to avoid common mistakes. Storage info ensures your salad stays fresh longer. These insights help you create a delicious pasta salad every time. Experiment with flavors and enjoy this dish in various ways. You can easily customize it for any event, making it a perfect choice. Happy cooking and enjoy your pasta salad!

Easy Greek Pasta Salad

Create a fresh and vibrant Mediterranean Breeze Pasta Salad that bursts with flavor! This easy-to-follow recipe combines rotini pasta, cherry tomatoes, cucumbers, kalamata olives, and creamy feta cheese, all tossed in a tangy homemade dressing. Perfect for summer picnics or a light lunch, this salad is not only delicious but also a feast for the eyes. Click through to discover how to whip up this delightful dish and impress your friends and family!
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Ingredients
  

8 ounces rotini pasta

1 cup cherry tomatoes, halved

1 cucumber, diced

1/2 cup red onion, finely chopped

1/2 cup kalamata olives, pitted and sliced

1 cup feta cheese, crumbled

1/4 cup fresh parsley, chopped

1/4 cup olive oil

2 tablespoons red wine vinegar (or apple cider vinegar)

1 teaspoon dried oregano

Salt and pepper to taste

Instructions
 

Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool.

    In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, red onion, kalamata olives, and feta cheese.

      In a separate small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper until emulsified.

        Pour the dressing over the pasta salad and gently toss to coat all the ingredients evenly.

          Stir in the chopped parsley, ensuring it is distributed throughout the salad.

            Allow the salad to sit in the refrigerator for at least 30 minutes to let the flavors meld before serving.

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                - Presentation Tips: Serve the pasta salad in a large, colorful bowl, garnished with additional feta cheese and parsley on the top for a visually appealing touch.