Greek-Inspired Pasta Salad

This Mediterranean pasta salad brings all the flavors of a traditional Greek Horiatiki salad to a hearty pasta dish. The bright, fresh vegetables and tangy feta combined with al dente pasta create a meal that's perfect for summer gatherings or meal prep throughout the week.

I first made this pasta salad for a neighborhood potluck last summer and came home with an empty bowl and multiple recipe requests. Now it's my go to contribution for summer gatherings and my family's favorite lunch option during hot weather.

Ingredients

• Pasta: Choose short shapes like penne or farfalle that catch and hold the dressing in their crevices
• English cucumber: Provides the perfect crunch without the bitterness of regular cucumbers
• Roma tomatoes: Chosen for their firm flesh and fewer seeds which keeps the salad from becoming watery
• Bell pepper: Adds a sweet crunch and vibrant color choose any color you prefer
• Red onion: Delivers a sharp bite that balances the creamy feta perfectly
• Kalamata olives: Bring that distinctive briny Mediterranean flavor that makes this salad authentic
• Feta cheese: Use authentic Greek feta if possible for the creamiest tangiest flavor
• Fresh herbs: Parsley and dill brighten the entire dish with their distinctive aromatics
• Olive oil: Use the best quality extra virgin you can afford as it forms the base of the dressing
• Acid: From both lemon juice and wine vinegar creates a perfectly balanced dressing
• Honey: Adds just enough sweetness to round out the sharp acidic notes
• Dijon mustard: Acts as an emulsifier keeping your dressing from separating
• Garlic and dried herbs: Infuse the dressing with classic Mediterranean flavors

Step-by-Step Instructions

Cook the Pasta:

Boil pasta in generously salted water until just al dente following package directions exactly. You want the pasta to maintain some firmness since it will continue to absorb moisture from the dressing. Immediately drain and rinse under cold water to stop the cooking process and prevent sticking. Toss with a tiny drizzle of olive oil in your serving bowl.

Prepare the Vegetables:

Start with the cucumber by cutting it lengthwise into quarters. Carefully remove the seedy center using a sharp knife then chop into uniform half inch pieces. This technique prevents excess water in your salad. For tomatoes quarter them and scoop out the seeds and watery centers before chopping the flesh into cubes similar in size to the cucumber. This careful preparation ensures your salad stays crisp rather than soggy.

Combine the Components:

Add your prepared cucumbers tomatoes diced bell peppers red onion halved kalamata olives and crumbled feta to the bowl with pasta. The uniformity in vegetable size ensures each bite has a perfect balance of flavors. Hold back the fresh herbs until just before serving to maintain their vibrant color and flavor.

Create the Dressing:

Whisk together olive oil lemon juice wine vinegar honey dijon mustard minced garlic dried oregano dried basil salt and pepper until fully emulsified. The mustard acts as a binding agent helping the oil and acidic ingredients blend together. Taste and adjust seasoning as needed. The dressing should have a bright tangy flavor that will mellow slightly when coating the pasta.

Final Assembly:

Just before serving add the chopped fresh parsley and dill to the salad then pour the dressing over everything. Toss thoroughly ensuring every piece of pasta and vegetable is coated evenly with dressing. Be generous with the dressing as the pasta will absorb some of it as it sits. If preparing ahead use only half the dressing initially then add the remainder just before serving.

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My favorite part of this recipe is the careful preparation of the tomatoes and cucumbers. I learned this technique from my Greek neighbor who insisted that removing the seeds makes all the difference in creating an authentic horiatiki salad. She was right the first time I tried it without this step the salad became watery and diluted after sitting for just an hour.

Make It Ahead

This pasta salad actually improves with time as the flavors meld together. You can prepare it up to 24 hours in advance with a few precautions. When making ahead use only about half the dressing initially and reserve the fresh herbs. Store the salad covered in the refrigerator then about 30 minutes before serving remove it and let it come to room temperature. Add the remaining dressing and fresh herbs just before serving and toss well. The pasta will have absorbed some of the initial dressing so this second addition ensures a perfectly dressed salad.

Ingredient Substitutions

The beauty of this recipe lies in its flexibility. No kalamata olives? Regular black olives work well too. Out of feta? Try cubed mozzarella or even goat cheese for a different but delicious flavor profile. The herbs can be adjusted based on what you have available basil makes an excellent substitute for dill. For a gluten free version simply swap in your favorite gluten free pasta just be careful not to overcook it as these varieties can become mushy more quickly than traditional wheat pasta.

Serving Suggestions

Serve this pasta salad alongside grilled chicken or fish for a complete Mediterranean inspired meal. It pairs beautifully with lamb kebabs or a simple rotisserie chicken. For a vegetarian option add chickpeas or white beans to boost the protein content making it a satisfying main dish. The bright flavors complement nearly any grilled meat or seafood making it the perfect summer side dish for backyard barbecues.

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This recipe perfectly combines fresh Mediterranean flavors into a versatile dish for any occasion.

Frequently Asked Questions

→ Can I make this Horiatiki pasta salad ahead of time?

Yes, you can prepare all components ahead of time. Cook and cool the pasta, chop the vegetables, and mix the dressing separately. Store everything in the refrigerator. For best results, only add the dressing and fresh herbs just before serving to maintain optimal texture and flavor.

→ What type of pasta works best for this Mediterranean salad?

Short pasta shapes like penne or farfalle work best as they hold the dressing well and are easy to eat in a salad. Other good options include rotini, fusilli, or orecchiette. Choose a shape with ridges or curves to capture more of the delicious dressing.

→ Can I substitute any of the vegetables in this dish?

Absolutely! While traditional Horiatiki includes cucumbers, tomatoes, and bell peppers, you can customize based on what's fresh and available. Try adding artichoke hearts, sun-dried tomatoes, or roasted red peppers for variation while maintaining the Mediterranean character of the dish.

→ Is there a dairy-free alternative to feta cheese?

For a dairy-free version, you can use plant-based feta alternatives now available in many stores. Alternatively, firm tofu marinated in lemon juice, olive oil, and herbs provides a similar texture, or simply omit the cheese and add extra olives for saltiness.

→ How long will this pasta salad keep in the refrigerator?

When stored in an airtight container in the refrigerator, this pasta salad will keep well for 3-4 days. If you've prepared it ahead, reserve some dressing to refresh the salad before serving as the pasta tends to absorb the dressing over time.

→ What can I serve with Horiatiki pasta salad?

This versatile dish works beautifully as a side with grilled chicken, lamb, or fish. It's also substantial enough to serve as a main course for lunch or a light dinner, perhaps with some crusty bread on the side. For a Mediterranean feast, pair it with hummus, tzatziki, and pita bread.