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To make this salad, you will need some simple, fresh items. Here’s what you need: - 8 oz (about 225g) fusilli pasta - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1/2 red onion, finely chopped - 1/2 cup Kalamata olives, pitted and halved - 1/2 cup feta cheese, crumbled - 1/4 cup fresh parsley, chopped - 3 tablespoons olive oil - 2 tablespoons lemon juice - 1 teaspoon dried oregano - Salt and pepper to taste These ingredients work well together. The pasta gives a nice base. The veggies add crunch and color. Feta cheese brings creaminess, while olives add a salty kick. You can mix in some extras to make your salad unique. Here are a few ideas: - Bell peppers for more crunch - Artichoke hearts for a tangy flavor - Fresh basil for a fragrant touch - Red wine vinegar for extra zing Feel free to adjust the salad to fit your taste. This makes it fun and special for you. The best pasta for this dish is fusilli. Its shape holds the dressing well. Other good choices include: - Penne - Farfalle (bow-tie pasta) - Orzo (for a smaller bite) Choose a pasta that you like best. Just remember to cook it until it is al dente. This will keep it firm and tasty in your salad. For the full recipe, check out the details provided earlier. Start by boiling salted water in a large pot. Once it’s bubbling, add 8 ounces of fusilli pasta. Cook it according to the package directions. Aim for al dente, which means it should be firm to the bite. This usually takes about 8 to 10 minutes. When it's done, drain the pasta in a colander. Rinse it under cold water to stop the cooking. This keeps the pasta from getting mushy. Set it aside while you prepare the other ingredients. While the pasta cooks, chop your veggies. You’ll need 1 cup of halved cherry tomatoes and 1 diced cucumber. Slice 1/2 red onion finely. Also, pit and halve 1/2 cup of Kalamata olives. Crumble 1/2 cup of feta cheese. In a large mixing bowl, combine all these ingredients. The colors and textures will make your salad pop. Add 1/4 cup of chopped fresh parsley for a bright touch. In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, and 1 teaspoon of dried oregano. Season with salt and pepper to taste. This dressing brings all the flavors together. Pour it over the pasta salad mix. Gently toss everything until coated. Let the salad sit for 15 to 20 minutes. This gives the flavors time to meld. For the Full Recipe, refer to the earlier section. To make a great pasta salad, cook the pasta just right. Use a large pot with plenty of salted water. Bring the water to a boil before adding the pasta. Stir it well to keep it from sticking. Cook until it is al dente, which means it should have a slight bite. This usually takes about 8 to 10 minutes, depending on the pasta. Once cooked, drain the pasta in a colander. Rinse it under cold water to stop the cooking process and cool it down. This step is key for a fresh salad. If you have leftovers, store them properly. Place the pasta salad in an airtight container. This helps keep it fresh longer. You can keep it in the fridge for about 3 days. Before serving, give it a quick stir. If it looks dry, add a splash of olive oil or lemon juice to bring back some moisture. This way, your salad will taste just as good as when you first made it. Want to boost the flavor? Add fresh herbs! I love using parsley, basil, or even mint. These herbs add freshness and brightness to your salad. You can also try adding some crushed red pepper for a little heat. A dash of garlic powder can also enhance the taste without overpowering the dish. Mix and match these flavors to find your favorite combo. For the full recipe, check out the Mediterranean Bliss Pasta Salad. {{image_2}} You can easily make this salad vegetarian. Start by skipping the meats and using fresh veggies. Add more bell peppers, artichokes, or spinach for a burst of color and taste. You can also toss in roasted zucchini or eggplant. These veggies bring extra flavor and texture. The salad stays bright and fresh, perfect for any meal. If you want to add protein, chicken, tuna, or chickpeas work well. Grilled chicken adds a smoky flavor. Use canned tuna for quick protein that mixes well. Chickpeas are a great plant-based option. They add fiber and keep the salad hearty. Just mix your choice in with the other ingredients. This keeps the dish filling and satisfying. For a gluten-free version, use gluten-free pasta. There are many types available, like brown rice or quinoa pasta. These options cook nicely and taste great. Just follow the cooking instructions on the package for the best results. The salad will still hold all the wonderful flavors. Enjoy your healthy twist without losing any taste! Check out the Full Recipe for more details on making this Easy Greek Pasta Salad. To keep your Easy Greek Pasta Salad fresh, store it in an airtight container. Make sure the lid seals tightly. This keeps out air and moisture. If you add dressing, it may make the pasta soggy. To avoid this, you can store the dressing separately. When ready to eat, mix it in. The salad stays good for about 3 to 5 days in the fridge. Freezing Easy Greek Pasta Salad is not the best choice. The pasta can become mushy when thawed. If you still want to freeze it, leave out the feta and dressing. Store the salad in a freezer-safe bag. Use it within 1 to 2 months for best taste. When you are ready to eat, thaw it in the fridge overnight. If your salad needs a little boost, here’s what to do. First, take it out of the fridge. Let it sit at room temperature for 15 minutes. This helps the flavors come back. If it seems dry, add a splash of olive oil or lemon juice. Toss everything well before serving. You can also add fresh herbs for a bright touch. Enjoy your Easy Greek Pasta Salad just like before! You can keep Easy Greek Pasta Salad in the fridge for 3 to 5 days. Store it in an airtight container. This helps keep it fresh and tasty. If you see any signs of spoilage, throw it away. Yes, you can make this salad ahead of time. It tastes even better after sitting for a few hours. I recommend making it the day before. This way, the flavors blend well. Just remember to store it in the fridge. You can serve Easy Greek Pasta Salad as a main dish or a side. It pairs well with grilled chicken or seafood. Try it alongside pita bread and hummus for a full meal. You can also add a sprinkle of extra feta on top for a nice touch. Absolutely! To make it vegan, skip the feta cheese. You can replace it with vegan cheese or simply leave it out. Use more veggies like bell peppers or avocados to add creaminess. The salad will still be full of flavor. The Full Recipe for Easy Greek Pasta Salad includes: - 8 oz fusilli pasta - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1/2 red onion, finely chopped - 1/2 cup Kalamata olives, pitted and halved - 1/2 cup feta cheese, crumbled - 1/4 cup fresh parsley, chopped - 3 tablespoons olive oil - 2 tablespoons lemon juice - 1 teaspoon dried oregano - Salt and pepper to taste This combination creates a tasty and colorful dish. You’ve learned how to make an easy Greek pasta salad with fresh ingredients. We discussed key steps from cooking pasta to mixing dressing. You also discovered ways to store leftovers and enhance flavor. Remember, you can customize with proteins or gluten-free pasta. This dish is simple and perfect for many meals. Enjoy its fresh taste whenever you whip it up, knowing you can adjust it to fit your needs. Creative cooking keeps meals exciting and fun.

Easy Greek Pasta Salad

Discover the refreshing taste of Mediterranean Bliss Pasta Salad! This vibrant dish combines fusilli pasta with cherry tomatoes, cucumbers, Kalamata olives, and feta cheese, all tossed in a zesty dressing. Perfect for a quick lunch or as a side at your next gathering, this recipe is easy to make and ready in just 30 minutes. Click through for the full recipe and elevate your meal with this delicious Mediterranean twist!
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Ingredients
  

8 oz (about 225g) fusilli pasta

1 cup cherry tomatoes, halved

1 cucumber, diced

1/2 red onion, finely chopped

1/2 cup Kalamata olives, pitted and halved

1/2 cup feta cheese, crumbled

1/4 cup fresh parsley, chopped

3 tablespoons olive oil

2 tablespoons lemon juice

1 teaspoon dried oregano

Salt and pepper to taste

Instructions
 

Cook the fusilli pasta according to the package instructions in a pot of salted boiling water. Once al dente, drain and rinse under cold water to cool. Set aside.

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

      Add the cooled pasta to the vegetable mixture, followed by the chopped parsley.

        In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper.

          Pour the dressing over the pasta salad and toss everything together gently until well coated.

            Taste and adjust seasoning if necessary, adding more salt or pepper if desired.

              Let the salad sit for 15-20 minutes at room temperature to allow the flavors to meld before serving.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: Serve the pasta salad in a large serving bowl, garnished with a few whole olives, a sprinkle of feta, and a few sprigs of parsley for color.