Tomato Cucumber Greek Pasta Salad Recipe

This tomato cucumber greek pasta salad is perfect for parties or just a nice side salad. Featuring fresh vegetables, bowtie pasta and more fresh ingredients, this dish is so good!

Are you craving a taste of the Mediterranean? Look no further than this delightful Greek Pasta Salad recipe. Bursting with fresh ingredients and flavors, this pasta salad brings together the best of Greek cuisine in one delicious bowl. It’s the perfect dish to enjoy during the hot summer months or as a satisfying main dish any time of the year.

What ingredients do you need for Greek Pasta Salad?

• 1 pound of Bow Tie Pasta
• 1 six – eight ounce can of sliced black olives – drained
• 1 large cucumber – washed and chopped
• 1 cup of cherry tomatoes – washed and chopped
• 1 white onion – chopped
• 1/2 of a red bell pepper – washed and chopped
• 1/4 cup Italian Parsley – washed and chopped
• 1 12 – 14 ounce container of crumbled Feta cheese

FOR THE DRESSING:

• 1/4 cup of red wine vinegar
• 1/2 cup of extra virgin olive oil
• 2 lemons – squeezed for the juice
• 2 teaspoons of minced garlic
• 1 1/2 teaspoons of honey Dijon mustard
• 1 teaspoon of Italian seasoning
• 2 heaping Tablespoons of Greek Yogurt
• 1 Tablespoon of honey
• pinch of salt (about 1/8 of a teaspoon)
• pinch of pepper (about 1/8 of a teaspoon)

FAQs about Greek Pasta Salad

Q: How long does the Greek Pasta Salad last?

A: Properly stored in an airtight container in the refrigerator, this pasta salad will stay fresh for up to 3 days.

Q: Can I make this salad ahead of time?

A: Absolutely! This Greek Pasta Salad actually gets better with time as the flavors meld together. Prepare it a few hours or even a day in advance for maximum taste.

Q: Can I substitute the feta cheese with another type of cheese?

A: While feta cheese adds that classic Greek flavor, you can certainly experiment with other cheeses like goat cheese or even mozzarella if you prefer a milder taste.

Tips and Tricks:

• To cook the pasta, follow the package instructions, but be sure to slightly undercook it. This will prevent the pasta from becoming mushy when combined with the other ingredients.
• After cooking the pasta, rinse it under cold water to stop the cooking process and cool it down quickly. This step also helps remove excess starch, preventing the pasta from sticking together.
• Use a large bowl for tossing the salad ingredients. This ensures that all the flavors and dressing are evenly distributed.

Variations:

• For a heartier option, add some grilled chicken to the salad. It adds a delightful protein boost and makes this Greek Pasta Salad a complete meal.
• If you’re a fan of orzo pasta, you can easily substitute it for the traditional penne or rotini. The small rice-shaped pasta adds a unique texture to the dish.

Where to Serve:

This Greek Pasta Salad is incredibly versatile. Serve it as a side dish at your next summer barbecue, pack it for a picnic in the park, or bring it to a potluck dinner. It’s also a fantastic option for a light lunch or a quick weeknight dinner.

Storage:

To store leftovers, transfer the Greek Pasta Salad to an airtight container and refrigerate. The flavors will continue to develop, making it even more delicious the next day.

Common Problems and How to Avoid Them:

• Soggy Pasta: Be sure not to overcook the pasta, as it will continue to absorb moisture from the dressing and other ingredients. Cook until al dente for the best texture.
• Overdressing: Start by adding half of the dressing and gradually increase as needed. You can always add more, but it’s challenging to remove excess dressing once it’s mixed in.

Topping Options:

To elevate the flavors of this Greek Pasta Salad, consider adding some additional toppings. Here are a few suggestions:

• Freshly chopped parsley or basil for a burst of herbaceousness.
• A sprinkle of crumbled feta cheese on top for an extra tangy kick.
• Thinly sliced red onion for a touch of sharpness and color contrast.
• Toasted pine nuts or chopped walnuts for added crunch and nuttiness.

Why This Recipe Works:

The combination of vibrant cherry tomatoes, crisp green bell pepper, briny Kalamata olives, and creamy feta cheese creates a symphony of flavors and textures in this Greek Pasta Salad. Tossed in a tangy Greek salad dressing with a hint of red wine vinegar, every bite is a refreshing taste of the Mediterranean. This recipe works because it’s easy to make, uses simple and fresh ingredients, and delivers a burst of summertime flavors that everyone will love.

Check out the yummy recipe below!

If you are looking for a full list of fun and delicious side dish recipes be sure to check out this list –> The Best Side Dishes That Will Make Your Meal Amazing

Yield: 8 servings

Tomato Cucumber Greek Pasta Salad Recipe

Prep Time: 20 minutes

Total Time: 20 minutes

A super delicious twist on a greek pasta salad perfect to serve for your next party or event!

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Ingredients

• 1 pound of Bow Tie Pasta
• 1 six - eight ounce can of sliced black olives - drained
• 1 large cucumber - washed and chopped
• 1 cup of cherry tomatoes - washed and chopped
• 1 white onion - chopped
• 1/2 of a red bell pepper - washed and chopped
• 1/4 cup Italian Parsley - washed and chopped
• 1 12 - 14 ounce container of crumbled Feta cheese
• FOR THE DRESSING:
• 1/4 cup of red wine vinegar
• 1/2 cup of extra virgin olive oil
• 2 lemons - squeezed for the juice
• 2 teaspoons of minced garlic
• 1 1/2 teaspoons of honey Dijon mustard
• 1 teaspoon of Italian seasoning
• 2 heaping Tablespoons of Greek Yogurt
• 1 Tablespoon of honey
• pinch of salt (about 1/8 of a teaspoon)
• pinch of pepper (about 1/8 of a teaspoon)

Instructions

1. In a medium stock pot: fill the pot about 3/4 full with hot water, add about a Tablespoon of butter, and a teaspoon of salt, and bring to a boil, and add the Bow Tie pasta.
2. Turn the heat down to medium low, and cook for about 11 minutes, just until the Pasta is tender, but still a little firm.
3. Remove from heat, and carefully pour Pasta into a Colander in the sink. Drain all water off the pasta, and return pasta to stock pot.
4. Allow to cool for about 10 minutes, stir, and place stock pot in the refrigerator to completely cool the pasta.
5. While Pasta is cooling, wash the cucumber, cherry tomatoes, red bell pepper, and Parsley, and dry vegetables on a kitchen towel.
6. Chop cucumber, cherry tomatoes, red pepper, and parsley, and set aside. Peel and chop onion. Drain the sliced black olives.
7. Remove pasta from refrigerator, stir, and add chopped cucumber, cherry tomatoes, red pepper, parsley, onion and black olives, and stir until well mixed.
8. Place pasta salad back in refrigerator.
9. In the blender, blend on low; red wine vinegar, extra virgin olive oil, lemon juice, minced garlic, honey Dijon mustard, Italian seasoning, Greek yogurt, honey, salt and pepper, until well mixed and all ingredients are completely blended.
10. Remove Pasta salad from refrigerator, and pour dressing over pasta salad, and using two large spoons, toss salad to coat pasta and vegetables in dressing.
11. Place pasta salad in a bowl, or serving platter, and sprinkle crumbled Feta cheese over the top. Serve immediately. Enjoy!
12. If you're making the pasta salad ahead, wait until you're ready to serve salad to mix pasta and vegetables together, and pour dressing over salad and top with cheese. You can make the pasta, and prepare all vegetables ahead, and keep in separate covered containers in the refrigerator until time to serve the salad. Make the dressing fresh before you serve the salad.

Notes

Italian parsley, also called Italian flat parsley is different from parsley that's used as a garnish. Most Produce departments carry Italian parsley. It does have a different flavor than regular parsley. The lemon juice squeezed from the lemons may vary slightly, but you'll typically end up with 1/4 to 1/3 cups of lemon juice from two lemons. If you have a little more or less, that's okay, the dressing will still have the flavor from the fresh squeezed juice

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If you like this Greek Pasta Salad recipe be sure to check out this Easy Anti Pasto Salad!

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