Erin Merhar is a professionally trained chef, food stylist, and recipe developer. When she is not coming up with the next great dish for ThePioneerWoman.com, you can find her at the farmers' market or making pizza for friends.
Greek Pasta Salad
It's filled with feta, olives, and lots of herbs!
Every summer cookout needs some kind of pasta salad. It's a staple BBQ side dish and picnic side dish that comes together quickly and tastes even better when made ahead of time. There are all kinds of pasta salads out there. From Ree Drummond's favorite macaroni salad to meaty chicken pasta salad and tuna pasta salad, to light and herbaceous spins like this Greek pasta salad, the combinations are endless!
If you're already a fan of the classic Greek salad, you'll fall even more in love with it when it's tossed with bow tie pasta! It's loaded with plenty of fresh veggies, briny olives, fragrant herbs, and creamy feta for a flavor explosion and the fresh, lemony dressing ties it all together. Bring it to a potluck as is or serve with grilled chicken or grilled shrimp skewers to turn it into family meals. Everyone will adore this make-ahead dish, no matter how it's served.
What should I put in pasta salad?
There are no rules for a pasta salad—it can be as loaded or as simple as you like! Not a fan of olives? Leave them out. Love fresh peppers? Chop them up and toss them in! Only have penne pasta instead of bow ties? No problem! Pasta salads are so flexible and easy to throw together, but if you're looking for tips on which ingredients to use, follow these suggestions:
1. Pasta: Any pasta shape will work, but we especially love hearty pastas that don't get too soft, like the bow ties used here. You can also use penne, fusilli, shells, macaroni—there are tons of pasta options! Don't forget to let your pasta cool completely before tossing it with the veggies (you don't want the other ingredients to cook or wilt).
2. Veggies: Chop your veggies in roughly the same size to make it easier for eating. You can add anything crunchy or colorful to the mix—or stick with a seasonal ingredient or theme, like this one inspired by Greek salad. You can add anything from tomatoes, cucumbers, and peppers to broccoli, carrots, and kale.
3. Protein: Whether it's a vegetarian protein like beans (chickpeas, kidney beans, or edamame) or cheese (crumbled feta, diced mozzarella, or cubes of cheddar), or a meaty option like diced chicken or salami, these hearty mix-ins will add heft to your pasta salad.
4. Other mix-ins: Flavorful extras bring life to your pasta salad. Anything from olives or capers to fresh herbs or lemon zest. These small but mighty pops of flavor will really make your pasta shine.
What's Greek pasta salad dressing made of?
This recipe keeps the dressing light and bright! There's olive oil, some punchy red wine vinegar, fresh lemon juice, and oregano for some herb (and very Greek) flavor. The best part about this dressing? You probably already have the ingredients in your pantry! Plus, there's no mayo, so you can have no fear carrying this refreshing side to all your summer cookouts.
Should you rinse pasta for pasta salad?
Yep. In fact, the only time you should rinse pasta after it's cooked is when you're using it in cold dishes like this pasta salad. By rinsing the pasta in cold water, you're washing away some of the starchiness ensuring the pasta won't clump up or stick together.
Is it okay to make pasta salad the day before?
Not only is it okay, but it's encouraged! It's often better to prep everything the day before, because pasta salad gets better the longer it sits and melds together with the dressing. Just be sure to save a little extra dressing on the side to drizzle over when ready to serve.
- Yields:
- 6 - 8 serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 25 mins
Ingredients
- 16 oz.
bow tie pasta
- 1/2 c.
olive oil
- 1/3 c.
red wine vinegar
Juice of 1 lemon
- 2 tsp.
kosher salt
- 1 tsp.
ground black pepper
- 1 tsp.
dried oregano
- 1 pt.
grape tomatoes, halved
- 1/2 c.
chopped red onion
- 1 1/2 c.
chopped cucumber
- 1 c.
pitted kalamata olives, chopped
- 1/4 c.
capers, drained (optional)
- 1/2 c.
chopped fresh herbs, such as mint, dill or parsley
- 1/2 c.
crumbled feta cheese
Directions
- Step 1Cook the pasta according to package directions. Drain, rinse with cold water, and let cool.
- Step 2Meanwhile, whisk together the olive oil, vinegar, lemon juice, salt, black pepper, and dried oregano in a large bowl. Add the tomatoes and red onions, and let sit for 10 minutes. Add the cooled pasta, cucumbers, olives, capers, and herbs. Mix well to combine and dress the pasta.
- Step 3Top with crumbled feta cheese.
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