Serves 12
80 min
Greek Pasta Salad
Recipe GLPR1c8e7f6513b8fa
A refreshing Mediterranean pasta salad featuring tender fusilli tossed in a bright red wine vinegar and olive oil dressing, combined with crisp vegetables, briny kalamata olives, creamy feta cheese, and fresh dill. This chilled salad is perfect as a side dish or appetizer for gatherings and improves in flavor as it sits.
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Ingredients
1 pound fusilli pasta
1 tablespoon Salt for pasta water
1/3 cup red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon garlic powder
1 teaspoon sugar
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup extra virgin olive oil
1 tablespoon oil from sun-dried tomatoes
1/2 red onion, finely diced
1 pint cherry or grape tomatoes, halved
3/4 cup kalamata olives, pitted
1/2 large cucumber, diced
2 tablespoons chopped sun-dried tomatoes packed in oil
1 cup crumbled feta cheese
2 tablespoons fresh dill, chopped
Directions
Fill a large pot with 1 gallon of water and bring to a rolling boil over high heat.
While the water is heating, prepare the vinaigrette: In a medium bowl, combine the red wine vinegar, lemon juice, garlic powder, sugar, dried oregano, and salt and black pepper. Whisk together until well combined.
Slowly pour the olive oil into the vinegar mixture while whisking constantly to emulsify. Whisk in the sun-dried tomato oil until the dressing is fully combined and smooth.
Once the water reaches a rolling boil, add 1 tablespoon of salt to the pot. Add the fusilli pasta and cook according to package directions until al dente, about 8–10 minutes. Drain the pasta through a colander.
Rinse the hot pasta gently under warm water to stop the cooking process and remove excess starch. Drain well.
Transfer the drained pasta to a large mixing bowl. Pour half of the prepared vinaigrette over the pasta and toss thoroughly to coat evenly. Cover the bowl and refrigerate for approximately 30 minutes.
After the pasta has chilled, add the diced red onion, halved cherry tomatoes, kalamata olives, diced cucumber, chopped sun-dried tomatoes, crumbled feta cheese, and fresh dill to the pasta. Gently toss to combine all ingredients.
Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld and the textures to set.
Just before serving, drizzle the remaining vinaigrette over the salad and toss gently to distribute the dressing evenly throughout. Taste and adjust seasonings as needed before serving.
