Pasta Salad With Feta Cheese
Equipment
- 1 Large pot
- 1 colander
- 1 large mixing bowl
- 1 Small bowl
- 1 whisk or fork
- 1 Cutting board
- 1 Chef's knife
- 1 Wooden spoon or spatula
- 1 Set of measuring cups
- 1 set of measuring spoons
Ingredients
- 8 ounce pasta fusilli, rotini, or penne; short shape
- 1 tablespoon salt for pasta water
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1/2 cup red bell pepper diced
- 1/4 cup red onion finely chopped
- 1/3 cup Kalamata olives pitted and sliced
- 4 ounce feta cheese crumbled
- 2 tablespoon fresh parsley chopped
- 1/4 cup extra-virgin olive oil
- 2 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 small garlic clove minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
Instructions
- Bring a large pot of water to a boil, add 1 tablespoon of salt, then cook the pasta according to package directions until al dente.
- Drain the pasta in a colander, rinse under cold water to cool completely, and let it drain well.
- While the pasta cooks, prepare the vegetables by halving the cherry tomatoes, dicing the cucumber and bell pepper, and finely chopping the red onion.
- Slice the Kalamata olives, crumble the feta cheese, and chop the fresh parsley.
- In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper until emulsified.
- Add the cooled, well-drained pasta to a large mixing bowl.
- Add the cherry tomatoes, cucumber, red bell pepper, red onion, olives, feta cheese, and parsley to the bowl with the pasta.
- Pour the dressing over the salad and toss gently until everything is evenly coated.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Cover and refrigerate the pasta salad for about 20 minutes to allow the flavors to meld before serving.
Notes
For best results, make sure the pasta is fully cooled and well-drained so the dressing clings instead of becoming watery; slightly undercooking the pasta (just to firm al dente) helps it hold its shape and texture in the salad. You can customize the vegetables based on what you have—additions like chopped spinach, arugula, or roasted red peppers work well—while keeping the feta and a tangy vinaigrette as the flavor base. If preparing ahead, reserve a little extra dressing to toss in right before serving, since the pasta absorbs some as it sits. Use good-quality feta packed in brine for the best flavor and creaminess, and if raw onion is too sharp for you, soak the chopped onion in cold water for 5–10 minutes, then drain before adding.
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