20-Minute Greek Pasta Salad
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
8 servings
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Course
Side Dish, Main Course, Salad, Dinner
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Cuisine
Mediterranean, Greek
20-Minute Greek Pasta Salad
Description
The 20-Minute Greek Pasta Salad features cooked farfalle pasta tossed with diced cucumbers, halved cherry tomatoes, pitted kalamata olives, chickpeas, red onion, fresh parsley, and crumbled feta cheese. The vegetables add a bright, crisp contrast to the tender pasta. The dressing combines minced garlic, olive oil, red wine vinegar, sugar, salt, and pepper, blended smoothly with a dollop of tzatziki sauce, lending a creamy and tangy element that complements the Mediterranean ingredients.
This pasta salad is served chilled, making it a refreshing dish suitable for picnics, potlucks, or as a make-ahead meal. It can be served as a side or a vegetarian main. The combination of fresh vegetables with hearty chickpeas and dairy-rich feta balances taste and texture.
Store any leftovers refrigerated in a covered container for up to three days to retain freshness and flavor. Stir gently before serving again.
Ingredients
- 1 pound farfalle pasta
- 1 large English cucumber
- 2 cups cherry tomato
- 1/4 cup parsley fresh
- 3/4 cup kalamata olives pitted and cut in half
- 3/4 cup chickpeas drained and patted dry
- 1/2 cup red onion diced
- 1 ounce feta cheese crumbled
- 2 cloves garlic minced
- 1/3 cup olive oil
- 3 tablespoons red wine vinegar
- 2 teaspoons granulated sugar
- 1/2 teaspoon salt more or less to taste
- 1/2 teaspoon black pepper ground, more or less to taste
- 1 cup tzatziki sauce
Instructions
- Place a large pot of salted water over high heat; bring to a rolling boil. Add pasta and cook until al dente, 8 to 10 minutes.
- While the water comes to a boil and the pasta cooks, prepare the vegetables and dressing. Halve the cucumbers lengthwise and remove the seeds with small spoon; slice into half-moons and set aside. Slice the cherry tomatoes in half; finely chop the parsley; slice the olives in half; dice the onion; set aside.
- In a small bowl combine the minced garlic, olive oil, vinegar, sugar, salt, and pepper; whisk well to combine. Add in the tzatziki sauce and mix well; season to taste.
- When the pasta has finished cooking, drain it at once and quickly rinse it under cold water until cool, about 1 minute. Place cooled pasta in a large mixing bowl. Add dressing to pasta and toss well to coat.
- Add the chopped cucumbers, tomatoes, parsley, olives, onion, chickpeas, and feta and toss to combine. Serve at once, or chill until needed.
Notes
- Store the pasta salad covered in the refrigerator for up to three days to maintain freshness.
User Reviews
Overall Rating
5
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