Greek Pasta Bowl

This zesty Mediterranean pasta dish brings together bright flavors and different textures, giving you a perfect mix of tangy and savory elements in each mouthful. I crafted this meal after my trip to Greece several years back, trying to bring home those amazing seaside tastes, and it's been a must-have at our family get-togethers ever since.

I whipped up this salad for the first time during a backyard dinner with friends. The rainbow of colors and fresh tastes made everyone feel like they were sitting by the Mediterranean Sea, and now I can't throw a summer party without including it.

Ingredients

• Pasta: Forms the hearty foundation that soaks up all the dressing. Mini penne or cellentani work great because their twists and ridges catch more sauce.
• Cucumber: Gives you that cool snap in each bite. Go for English cucumbers since they don't have thick skin or many seeds.
• Tomatoes: Little grape tomatoes add bursts of sweetness without making everything soggy. Cut them in half to let their juices mix into the dressing.
• Green and red onions: Red brings some bite while green adds mild freshness. Together they create just the right onion flavor.
• Kalamata olives: These add true Greek taste with their deep, salty flavor. Make sure they're pitted so nobody breaks a tooth!
• Fresh dill: This is what makes the salad special. Its bright, grassy notes really bring out that Mediterranean vibe.
• Feta cheese: Real Greek sheep's milk feta gives you the best tangy creaminess. Buy it in blocks and cut it yourself for better texture.
• Olive oil: Makes up the base of your dressing. Don't skimp here—good extra virgin makes a big difference.
• Lemon and red wine vinegar: Balances everything with the right amount of tang. Always use fresh squeezed lemon juice, not bottled.
• Oregano: The classic Greek herb that pulls all flavors together. Dried works best as it fully mixes into the dressing.

Step-by-Step Instructions

Prepare the dressing:

Mix up olive oil, red wine vinegar, fresh lemon juice, lemon zest, dijon mustard, crushed garlic, salt, pepper, sugar, and dried oregano in a container with a good lid. Shake it hard until everything's mixed well. The mustard helps keep it from separating while the lemon zest adds fresh flavor throughout.

Cook the pasta:

Cook your pasta in really salty water just until it has a little bite left. Don't let it get mushy since it'll keep soaking up dressing later. Drain it completely but skip rinsing. The heat and starch help the dressing stick better.

Dress the warm pasta:

Right away, mix the hot pasta with your dressing in a big bowl. This key step lets the pasta soak up all those tasty flavors as it cools down. Hot pasta works like a sponge, drawing in the dressing and getting flavor from the inside out.

Add vegetables and herbs:

After the pasta cools to room temp, toss in cucumber, tomatoes, both kinds of onions, olives, dill, and red pepper. Mix everything gently but well. The veggies will start to slightly pickle in the leftover dressing.

Incorporate feta:

Add the feta last, folding it in carefully so it doesn't break up too much. You want chunks of tangy cheese throughout. A little crumbling is fine, but bigger pieces give you better texture contrast.

Chill and marry flavors:

Cover and stick it in the fridge for at least 4 hours, but overnight works even better. This waiting time matters because it lets all the flavors blend together perfectly. The veggies release their juices, the herbs flavor the dressing, and everything comes together.

Final adjustment:

Before you serve it, give it another mix and taste. Add more olive oil if the pasta drank up too much dressing, or tweak the seasonings if needed. A fresh squeeze of lemon can wake everything up after sitting in the fridge.

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My hidden trick in this dish is using plenty of lemon zest. My Greek neighbor taught me that zesting several lemons instead of just one creates an amazing depth of citrus flavor without making things too sour. When my kids were little, they'd help with the zesting, and our kitchen would smell incredibly fresh—the sure sign summer had finally arrived.

Make It Ahead

This salad actually gets tastier over time, so it's great for planning ahead or hosting parties. You can make it up to two days before you need it for the best flavor. The pasta keeps soaking up the bright dressing while the veggies slightly pickle in the tangy mix. If you're making it more than a day ahead, save half the dressing to add right before serving. A quick toss with the extra dressing makes everything taste fresh again.

Customize Your Greek Pasta Salad

The basic version tastes great on its own, but you can easily change things up. For extra protein, throw in some grilled chicken, chickpeas, or cooked shrimp. Artichokes, roasted red peppers, or sun dried tomatoes can add new flavor dimensions. Want it spicier? Mix some red pepper flakes into the dressing or add chopped pepperoncini. Just make sure you don't go overboard and throw off the balance of flavors.

Serving Suggestions

Let this colorful salad warm up a bit before serving instead of eating it ice-cold—the flavors come through better that way. It goes great with anything off the grill, especially lamb or chicken souvlaki. For a full Mediterranean spread, put it alongside some hummus, tzatziki, and warm pita bread. This pasta dish also works as a filling lunch by itself, particularly when you serve it over some crisp romaine for extra crunch and freshness.

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This pasta salad makes summer meals a breeze—it's simple, colorful, and packed with Mediterranean goodness. Give it a shot and you'll feel like you're dining on a Greek beach!

Frequently Asked Questions

→ What kind of pasta works for a Greek dish?

Pasta shapes like rotini, penne, or bow ties are perfect because they grab the dressing and mix well with everything.

→ Can I prep it a day early?

Yep! Pop it in the fridge, and stir it up with some extra dressing before serving to freshen it up.

→ Which veggies should I use?

Try mixing cucumbers, tomatoes, and olives with red onions. Add some spinach or bell peppers if you like more variety.

→ How long will it stay good in the fridge?

Keep it sealed tight, and it should be fresh for up to three days.

→ Can I use a store-bought dressing?

Definitely! While homemade tastes amazing, a Greek vinaigrette from the store works fine for busy days.