Here is a pasta salad that I remember eating as a child. My mom used to take my sister and I grocery shopping every week and I used to ask my mom to buy the pre-made Greek pasta salad that they had over at the deli counter. I just loved the tanginess that came from both the red wine vinegar/lemon juice and the creamy tanginess that came from the feta cheese. My mom used to buy enough to serve as a side during our meals but to be honest.... it never lasted long enough to be served as a side. Once I was old enough to cook I knew this was one recipe that I knew I had to master; that way I could make a double batch and eat to my heart's content for the next few days. Here is my recipe for a yummy Greek pasta salad.

Serves 4


  • 1-1/2 cup dry fusilli pasta
  • 1/2 cup red or sweet onions, chopped
  • 1/2 cup green or black olives, halved
  • 1 seedless cucumber, quartered
  • 1 large tomato, diced
  • 1 red bell pepper, diced
  • juice of one lemon or 2-3 tbsp red wine vinegar
  • 1/2 cup extra virgin olive oil
  • freshly cracked black pepper
  • 1/2 tsp dried oregano
  • feta cheese crumbles (as much as you want)
  • handful of chopped fresh parsley (optional)

Put on a large pot of boiling water and cook the fusilli pasta until al dente. Drain the pasta and rinse it under cold water until all of the heat from the pasta is gone. Leave it in the colander to cool down and dry out a bit.

In a large bowl, combine the chopped onion, olives, cucumber, tomatoes, and diced red bell pepper. Mix the cooled pasta with the veggies. In another small bowl, whisk together the lemon juice, olive oil, black pepper, and oregano. Sprinkle a generous amount of feta cheese crumbles on top of the pasta mix and then pour the vinaigrette. Gently toss the pasta salad together until just combined.

Give the pasta salad a taste and season if necessary or add more cheese. Place the bowl in the fridge for a good 30 minutes so the pasta salad has a chance to merry the flavours together. Serve when ready.

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