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Greek Pasta Salad: A Quick and Flavorful Dish
Emily

Greek Pasta Salad: A Quick and Flavorful Dish

This vibrant Greek pasta salad combines al dente farfalle with tangy lemon dressing, fresh vegetables, and feta cheese. Quick to prepare, customizable, and perfect for any occasion, it balances acidity, crunch, and freshness.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Greek
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 pound farfalle pasta
  • 1/3 cup lemon juice
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon lemon zest
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1/2 cup Kalamata olives (or black olives)
  • 1 medium cucumber, sliced
  • 1 cup halved cherry tomatoes
  • 1/4 cup red onion, thinly sliced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped fresh parsley

Method
 

  1. Bring a large pot of salted water to a boil. Add farfalle and cook for 8-10 minutes, then strain into a large mixing bowl.
  2. In a small bowl, whisk together lemon juice, olive oil, garlic, lemon zest, oregano, salt, and pepper. Let sit for 5 minutes.
  3. To the pasta bowl, add cucumber (let rest 5 minutes to reduce moisture), cherry tomatoes, red onion, and olives. Pour dressing over the salad and toss gently with hands.
  4. Wait 3 minutes, then fold in crumbled feta and parsley. Serve room temperature or chilled.

Notes

Use warm pasta to help the dressing adhere better.
Sliced cucumber should rest for 5 minutes before adding to reduce excess moisture.
Substitute rigatoni or rotini for farfalle for a heartier texture.
Avoid alcohol-based ingredients; lemon juice provides the tangy flavor.
Store leftovers in an airtight container for up to 2 days.