Imagine a summer day where your taste buds are transported to the sun-drenched coastlines of Greece, without ever leaving your kitchen. This Castelvetrano Greek Pasta Salad isn't just a recipe—it's a culinary adventure that promises to transform your ordinary meal into an extraordinary Mediterranean experience. With its vibrant colors, bold flavors, and incredibly easy preparation, this dish is about to become your new go-to recipe that will impress family and friends alike.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: Greek
Serves: 6 servings
Ingredients
- 8 oz pasta (fusilli or penne)
- 1 cup Castelvetrano olives, pitted and halved
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Begin by bringing a large pot of salted water to a boil. Once boiling, add the 8 oz of pasta (fusilli or penne) and cook according to the package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
- While the pasta is cooking, prepare the vegetables and other ingredients. Halve the 1 cup of Castelvetrano olives, 1 cup of cherry tomatoes, and dice the cucumber. Finely chop the 1/2 red onion and crumble the 1/2 cup of feta cheese.
- Once the pasta is cooked, drain it in a colander and rinse under cold water to stop the cooking process. Allow the pasta to cool for a few minutes.
- In a large mixing bowl, combine the cooled pasta, Castelvetrano olives, cherry tomatoes, diced cucumber, finely chopped red onion, and crumbled feta cheese.
- In a separate small bowl, whisk together the 1/4 cup of olive oil, 2 tablespoons of red wine vinegar, 1 teaspoon of dried oregano, and salt and pepper to taste. Adjust the seasoning according to your preference.
- Pour the dressing over the pasta salad and gently toss to combine all the ingredients evenly, ensuring the pasta and vegetables are well coated with the dressing.
- Let the salad sit for about 10 minutes at room temperature to allow the flavors to meld together. Alternatively, you can refrigerate it for a more chilled salad.
- Before serving, give the salad another gentle toss and taste to adjust seasoning if necessary. Serve the Castelvetrano Greek Pasta Salad in individual bowls or on a large serving platter.
- This salad can be enjoyed immediately or stored in the refrigerator for up to 2 days, making it a great option for meal prep or gatherings.
Tips
- Choose the Right Pasta: Select pasta shapes like fusilli or penne that have ridges and curves, which help hold onto the dressing and ingredients better.
- Salt Your Pasta Water: Make sure to generously salt your boiling water before cooking pasta to enhance the overall flavor of the dish.
- Cool Pasta Properly: Rinse pasta with cold water after cooking to stop the cooking process and prevent overcooking. This helps maintain the perfect al dente texture.
- Let Flavors Marry: Allowing the salad to sit for 10-15 minutes before serving helps the ingredients meld together and intensifies the overall taste.
- Fresh is Best: Use high-quality, fresh ingredients, especially the Castelvetrano olives, which provide a unique buttery and mild flavor.
- Customize to Taste: Feel free to add protein like grilled chicken or chickpeas to make the salad more substantial.
- Make Ahead Friendly: This salad tastes even better the next day, making it perfect for meal prep or potlucks.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 10g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 20mg
