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For a vibrant Greek pasta salad, you need these fresh ingredients: - 2 cups rotini pasta - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1/2 cup red bell pepper, diced - 1/4 cup red onion, finely chopped - 1/2 cup Kalamata olives, pitted and halved - 1 cup crumbled feta cheese - 1/4 cup fresh parsley, chopped - 3 tablespoons olive oil - 2 tablespoons lemon juice - 1 teaspoon dried oregano - Salt and pepper to taste These ingredients come together for a delightful dish. You will enjoy the mix of flavors and textures. You can change some ingredients based on your taste or what you have. For instance: - Use fusilli or penne instead of rotini for different pasta shapes. - Swap cherry tomatoes for grape tomatoes if you prefer. - If you dislike red onion, try using green onions for a milder flavor. - Substitute feta with goat cheese for a creamier taste. - Kalamata olives can be replaced with green olives if you like. These swaps still keep the spirit of the dish while letting you personalize it. Using seasonal ingredients can enhance your salad. For example: - In summer, fresh tomatoes and cucumbers are at their best. - In spring, you might find extra sweet peas to add a pop of color. - If it's fall, consider adding roasted butternut squash for warmth. - In winter, try using sun-dried tomatoes to keep that flavor alive. Choosing seasonal ingredients not only boosts flavor but also supports local farmers. Enjoy this Greek pasta salad with fresh, bright flavors year-round! First, bring a large pot of salted water to a boil. Add 2 cups of rotini pasta. Cook it according to the package instructions until al dente, or firm to the bite. This usually takes about 8 to 10 minutes. Once done, drain the pasta and rinse it under cold water. This step cools the pasta quickly and prevents it from getting mushy. While the pasta cooks, chop your vegetables. Cut 1 cup of cherry tomatoes in half. Dice 1 cucumber and 1/2 cup of red bell pepper. Then, finely chop 1/4 cup of red onion. Lastly, halve 1/2 cup of Kalamata olives. You want all the pieces to be bite-sized for easy eating. In a small bowl, combine 3 tablespoons of olive oil and 2 tablespoons of lemon juice. Add 1 teaspoon of dried oregano, salt, and pepper to taste. Whisk these ingredients together until they blend well. This dressing adds a zesty kick to your salad. In a large mixing bowl, mix the cooled pasta with all the chopped vegetables. Add 1 cup of crumbled feta cheese and 1/4 cup of fresh parsley. Pour the dressing over the top. Gently stir everything together until well mixed. Let the salad sit for at least 15 minutes. This helps the flavors meld. Serve it chilled or at room temperature for the best taste. For the full recipe, check out Greek Bliss Pasta Salad. Cooking pasta right is key for a great salad. Start with a big pot of water. Add salt to help flavor the pasta. Bring the water to a boil before adding the rotini. Cook it until it is just firm, or al dente. This usually takes about 8 to 10 minutes. Once done, drain the pasta and rinse it under cold water. This stops the cooking and cools it fast. Perfect pasta should have a slight bite to it. To make your Greek pasta salad shine, layer in flavors. Use fresh herbs like parsley for bright notes. Kalamata olives add a salty touch. Feta cheese brings creaminess and tang. For a zesty kick, use lemon juice. Olive oil binds everything together and adds richness. Don’t forget the oregano! It gives a classic Greek taste. Taste as you go, and adjust salt and pepper to fit your liking. A beautiful salad is fun to eat! Serve it in a large, shallow dish. This lets all the colors pop. Top it with extra olives and crumbled feta for flair. A sprig of parsley adds a fresh touch. Arrange the ingredients nicely for eye appeal. You can also serve it in small bowls for individual portions. For the best look, let it chill before serving. This will help the flavors blend. For the full recipe, check out Greek Bliss Pasta Salad. {{image_2}} You can easily add protein to your Greek pasta salad. Grilled chicken is a great choice. It adds a nice texture and flavor. You can also use shrimp or chickpeas. Both options pack a protein punch. Just cook them first and chop them into bite-sized pieces. Mix them in with the pasta, and your salad will be more filling. If you're looking for vegetarian choices, you are in luck! The base of this salad is already veggie-friendly. To make it vegan, skip the feta cheese. You can use a vegan feta or just leave it out. You can also add more veggies, like artichokes or spinach. They will add extra flavor and nutrients without the cheese. Feel free to swap ingredients based on what you have. Instead of rotini, you can use penne or farfalle pasta. If you can’t find Kalamata olives, green olives work too. You can even swap out the feta for goat cheese if you like that flavor better. Each swap brings a new twist to the dish. Get creative and make it your own! For the full recipe, check out the details above. To keep your Greek pasta salad fresh, store it in an airtight container. This helps prevent the salad from drying out and keeps flavors intact. If you have leftovers, make sure to cover the container tightly. Avoid leaving it out at room temperature for too long. When stored properly, Greek pasta salad can last in the fridge for about 3 to 5 days. The flavors get better as they sit, but some veggies may lose their crunch. If the salad looks or smells off, it’s best to toss it. You don’t need to heat this salad. Instead, you can refresh it. Add a splash of olive oil or lemon juice before serving. This will bring back some of the flavors. If you want, toss in some fresh veggies or feta to make it even better. Enjoy your Greek pasta salad with feta in a new way! For the full recipe, check out the Full Recipe. Yes, you can make Greek Pasta Salad in advance. I often prepare it a day ahead. This helps the flavors blend better. Just store it in the fridge. Keep it in an airtight container to stay fresh. When ready to serve, give it a quick stir. If it seems dry, add a bit more olive oil or lemon juice. Greek Pasta Salad pairs well with many dishes. You can serve it with grilled chicken or fish. It also goes great with pita bread and hummus. For a lighter option, enjoy it with a fresh fruit salad. If you want to serve it at a party, add some skewered meats or veggies for variety. To store leftovers, place them in a clean, airtight container. Make sure to cool the salad to room temperature first. This helps avoid condensation inside the container. Store it in the fridge for up to three days. If you notice the pasta is dry, add a splash of dressing when you eat it. You can also check out the Full Recipe for more tips on keeping it fresh. In this blog, we covered how to make a fantastic Greek pasta salad. We explored the ingredients needed, including substitutions and seasonal options. I shared step-by-step instructions, tips for perfecting texture and flavor, and fun variations to customize your salad. Finally, we addressed storage tips and common questions to help you enjoy this dish. Remember, a great pasta salad is easy to make and fun to tweak. Enjoy creating your version!

Greek Pasta Salad with Feta

Elevate your meal with this refreshing Greek Bliss Pasta Salad! Packed with rotini pasta, juicy cherry tomatoes, crisp cucumbers, and briny Kalamata olives, it's a harmonious blend of flavors that’s perfect for any occasion. Drizzled with a zesty olive oil and lemon dressing, this salad is not only delicious but also quick to prepare.
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Ingredients
  

2 cups rotini pasta

1 cup cherry tomatoes, halved

1 cucumber, diced

1/2 cup red bell pepper, diced

1/4 cup red onion, finely chopped

1/2 cup Kalamata olives, pitted and halved

1 cup crumbled feta cheese

1/4 cup fresh parsley, chopped

3 tablespoons olive oil

2 tablespoons lemon juice

1 teaspoon dried oregano

Salt and pepper to taste

Instructions
 

Begin by cooking the rotini pasta in a large pot of salted boiling water according to the package instructions until al dente. Drain and rinse under cold water to cool the pasta quickly.

    In a large mixing bowl, combine the cooled pasta with halved cherry tomatoes, diced cucumber, diced red bell pepper, chopped red onion, and halved Kalamata olives.

      Add the crumbled feta cheese and chopped parsley to the bowl, mixing gently to combine all the ingredients.

        In a separate small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper until emulsified.

          Pour the dressing over the pasta salad and mix well until all ingredients are coated.

            Allow the salad to sit for at least 15 minutes to let the flavors meld together before serving. Serve chilled or at room temperature.

              Prep Time: 15 min | Total Time: 30 min | Servings: 4

                - Presentation Tips: Serve the salad in a large, shallow dish, garnished with extra olives and feta on top, and a sprig of parsley for a pop of color.