Classic Greek Pasta Salad

$- 8 oz whole wheat fusilli pasta - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 bell pepper (any color), diced - 1/2 red onion, finely chopped - 1 cup kalamata olives, pitted and halved - 1 cup feta cheese, crumbled - 1/4 cup fresh parsley, chopped - 1/4 cup olive oil - 2 tablespoons red wine vinegar (optional, can substitute with balsamic vinegar) - 1 teaspoon dried oregano - Salt and pepper to taste Each ingredient plays a key role in making this salad shine. The whole wheat fusilli pasta gives a hearty base and adds fiber. Fresh vegetables, like cherry tomatoes and cucumbers, bring crispness and flavor. Bell peppers add sweetness, while red onion gives a nice bite. Feta cheese adds creaminess and tang. The kalamata olives offer a briny note, enhancing the Mediterranean feel. For the dressing, olive oil provides richness. Red wine vinegar brightens the dish, while oregano adds depth. Salt and pepper tie it all together. If you have dietary restrictions, you can use gluten-free pasta. For a vegan option, try tofu or a dairy-free cheese instead of feta. Fresh ingredients are key! They boost flavor and texture, making your salad lively. Always choose ripe, in-season produce for the best taste. Ready to make this dish? Check out the Full Recipe to get started! To cook the pasta, bring a large pot of salted water to a boil. Add 8 oz of whole wheat fusilli pasta. Cook it according to the package instructions until it is al dente. This means it should be firm to the bite. Once done, drain the pasta and rinse it under cold water. This stops the cooking process and cools the pasta. Set it aside to cool completely. While the pasta cools, it's time to chop the vegetables. Use a sharp knife for better control. I like to chop the cherry tomatoes in half, dice the cucumber and bell pepper, and finely chop the red onion. Add 1 cup of kalamata olives, pitted and halved. For ease, use a large mixing bowl to combine all these colorful veggies. This makes it easy to mix later. Now, let’s make the dressing. In a small bowl, whisk together 1/4 cup of olive oil, 2 tablespoons of red wine vinegar, 1 teaspoon of dried oregano, and a pinch of salt and pepper. Mix well until it is smooth. This dressing ties all the flavors together. Taste it to ensure a balanced flavor. Adjust the salt and pepper if needed. Once the pasta is cool, add it to the bowl with the chopped vegetables. Pour the dressing over the pasta and veggies. Toss gently to coat everything evenly. Be careful when adding 1 cup of crumbled feta cheese and 1/4 cup of fresh parsley. Fold them in gently to avoid mashing the cheese. This step keeps the salad looking fresh and inviting. Chilling the salad is crucial. Cover the bowl with plastic wrap or a lid. Refrigerate it for at least 30 minutes. This allows the flavors to meld together. The longer it sits, the better it gets! The chilling also makes the salad refreshing and perfect for warm days. For the full recipe, check out the Mediterranean Bliss Pasta Salad. When serving Classic Greek Pasta Salad, presentation matters. I like to use a large, shallow bowl. This helps show off the colors of the fresh veggies. You can also serve it in individual bowls for a personal touch. For a pop of color, garnish with extra parsley and a few kalamata olives on top. This simple step makes the dish look more inviting. To keep your pasta salad fresh, store it in an airtight container. It stays best in the fridge for about three days. If you have leftovers, it's smart to store components separately. Keep the dressing in a small jar. This way, it won’t make the pasta soggy. Mix everything just before serving for the best taste. Want to boost the flavor? You can easily add protein to the salad. Grilled chicken or chickpeas works great. Both options add heartiness and make it more filling. You can also play with herbs and spices. Try fresh dill or mint for a twist. A pinch of red pepper flakes adds a nice kick too. These little changes can make your pasta salad unique and exciting. {{image_2}} You can make this salad even more exciting by adding artichokes or sun-dried tomatoes. These ingredients bring rich flavors and textures. Artichokes add a nice crunch, while sun-dried tomatoes give a sweet and tangy taste. Just chop them up and mix them into your salad. This twist takes your classic Greek pasta salad to a new level, making it more Mediterranean. You can also change the salad based on what’s in season. In summer, add fresh corn or zucchini for a bright, sweet flavor. In fall, consider roasted butternut squash or Brussels sprouts for a cozy touch. This way, your pasta salad stays fresh and tasty all year round. Adjusting your ingredients keeps it fun and lets you enjoy the best produce. If you want a vegan version, simply skip the feta cheese. Instead, use cubed avocado or vegan cheese. These swaps keep the salad creamy and rich. For those on a low-carb or ketogenic diet, you can replace the pasta with spiralized zucchini or cauliflower rice. These options stay light but still feel hearty. Each variation makes the salad fit your needs while still being delicious. Once you make Classic Greek Pasta Salad, you should store it in the fridge. Use an airtight container to keep it fresh. Enjoy it within a week for the best taste. The flavors will blend nicely as it sits. If you see any liquid pooling at the bottom, give it a good stir before serving again. If you want to keep the salad longer, consider freezing it. However, some ingredients do not freeze well. The pasta and veggies can lose texture. To freeze, place the salad in a freezer-safe bag or container. Remove as much air as possible. You can store it for about three months. When you're ready to eat, thaw it in the fridge overnight. Always check for signs of spoilage before eating leftovers. If the salad smells off or has a strange color, it's best to toss it. Mold is another clear sign to discard it. If the texture feels mushy or slimy, do not eat it. Trust your senses; they are your best guide. Yes, you can use different types of pasta for this salad. While I love whole wheat fusilli, you might try rotini or penne. Gluten-free pasta works well, too. Choose a shape that holds the dressing and veggies. The key is to cook it al dente. This gives a nice bite and keeps the salad fresh. You can store Classic Greek Pasta Salad in the fridge for 3 to 5 days. Keep it in an airtight container. If you want to enjoy it longer, consider freezing it. However, the texture may change when thawed. Also, store the dressing separately if you want to keep the pasta crisp. If you need a substitute for feta cheese, try goat cheese or ricotta. Both give a creamy texture. For a dairy-free option, use tofu or vegan feta. Crumbled nuts can add a nice crunch, too. Just make sure your choice complements the flavors of the salad. This recipe is perfect for meal prep! You can make it ahead and pack it for lunch. Prepare the salad, and store the dressing separately. This helps keep the pasta from getting soggy. It’s a great way to enjoy a healthy meal all week. For the full recipe, check the previous sections. In this blog post, I've shared how to make a delicious Classic Greek Pasta Salad. We explored each ingredient, from whole wheat fusilli to fresh vegetables, and discussed their importance in the dish. I provided clear steps for cooking the pasta, preparing the vegetables, and mixing the dressing. I also offered tips for serving, storing, and customizing your salad. Remember, using fresh ingredients makes a big difference in flavor. This recipe is easy to tailor, so feel free to experiment and enjoy!$

Discover the vibrant flavors of Mediterranean Bliss Pasta Salad! This refreshing dish combines whole wheat fusilli pasta with cherry tomatoes, cucumbers, bell peppers, and feta cheese, all tossed in a zesty olive oil dressing. Perfect for gatherings or meal prep, it's easy to make and packed with delicious ingredients. Ready to impress your taste buds?

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Ingredients

8 oz whole wheat fusilli pasta

1 cup cherry tomatoes, halved

1 cucumber, diced

1 bell pepper (any color), diced

1/2 red onion, finely chopped

1 cup kalamata olives, pitted and halved

1 cup feta cheese, crumbled

1/4 cup fresh parsley, chopped

1/4 cup olive oil

2 tablespoons red wine vinegar (optional, can substitute with balsamic vinegar)

1 teaspoon dried oregano

Salt and pepper to taste

Instructions

Cook Pasta: Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to package instructions until al dente. Drain, rinse under cold water, and set aside to cool.

Prepare Vegetables: While the pasta is cooling, prepare the toppings. In a large mixing bowl, combine the cherry tomatoes, cucumber, bell pepper, red onion, and olives.

Mix Dressing: In a small bowl, whisk together olive oil, red wine vinegar (or balsamic), dried oregano, salt, and pepper until well combined.

Combine: Add the cooled pasta to the mixing bowl with the vegetables. Pour the dressing over the pasta and vegetables. Toss gently until everything is well coated.

Add Feta and Herbs: Finally, fold in the crumbled feta cheese and chopped parsley, being careful not to mash the cheese.

Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to let the flavors meld before serving.

Prep Time, Total Time, Servings: 15 mins | 45 mins | 4-6 servings

- Presentation Tips: Serve the pasta salad in a large bowl or individual plates. Garnish with extra parsley and a few olives on top for a colorful finish.