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I personally use and love these products in my kitchen. I only recommend what I trust!
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Do you ever crave something light, fresh, and bursting with flavor? Living in the city, I often find myself dreaming of the Greek isles, the sun on my face, and the taste of the Mediterranean. Okay, maybe I can't transport myself there instantly, but I can bring those flavors to my kitchen! A friend told me the other day about her trip to Greece – she mentioned a pasta salad that was the most delightful thing she had on her trip. It inspired me to create something of my own. This Greek Pasta Salad with Cranberry and Thyme is my homage to those sun-soaked flavors, with a little twist.
This isn't your average pasta salad. We're talking perfectly cooked pasta (I love using Orzo, it’s adorable!), juicy tomatoes, crisp cucumbers, briny Kalamata olives, and creamy feta cheese. But the real stars of the show? Sweet cranberries that burst in your mouth and fresh thyme that adds a subtle, earthy note. Honestly, it's like a flavor explosion in every bite! I feel it is better than traditional pasta salad.
Required Equipments
- Large Pot
- Colander
- Cutting Board
- Knife
- Large Mixing Bowl
- Small Bowl
- Whisk
Fresh Greek Pasta Salad with Cranberry and Thyme: Frequently Asked Questions
Fresh Greek Pasta Salad with Cranberry and Thyme
This Fresh Greek Pasta Salad combines vibrant Mediterranean flavors with the unexpected sweetness of cranberries and the earthy aroma of thyme. A refreshing and simple dish perfect for picnics, potlucks, or a light lunch, it's a guaranteed crowd-pleaser.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 12 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. I always set a timer!
- Drain and rinse: Drain the pasta and rinse it under cold water to stop the cooking process. This also helps to prevent the pasta from sticking together. Make sure to drain really good.
- Prepare the vegetables: While the pasta is cooking, chop the cucumbers, tomatoes, and red onion into bite-sized pieces. Pit and halve the Kalamata olives. If you're using fresh thyme, pluck the leaves from the stems.
- Combine ingredients: In a large bowl, combine the cooked pasta, cucumbers, tomatoes, red onion, Kalamata olives, feta cheese, and cranberries. Are you excited yet?
- Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper. Taste and adjust seasonings as needed. Sometimes I add a little oregano too!
- Dress the salad: Pour the dressing over the pasta salad and toss gently to combine. Make sure everything is evenly coated.
- Add thyme: Sprinkle the fresh thyme leaves over the salad. This adds a wonderful aroma and flavor. Mmm!
- Chill: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. This step is crucial for the best taste. It will taste even better the next day.
- Serve: Before serving, give the salad a gentle toss. Serve chilled and enjoy! It's the perfect side dish or light meal.
📝 Notes
- For a vegan version, omit the feta cheese or use a plant-based feta alternative.
- Add grilled chicken or chickpeas for extra protein.
- Feel free to experiment with other herbs, such as oregano or mint.
🍎 Nutrition
Calories: 350 kcal
Protein: 10 g
Fat: 18 g
Carbohydrates: 40 g
Fiber: 3 g
Calcium: 150 mg
