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Personal Note
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I personally use and love these products in my kitchen. I only recommend what I trust!
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I still remember the first time I tasted a proper Greek salad. It was at a tiny taverna on the island of Crete, the sun warming my face as I savored each bite of juicy tomatoes, briny olives, and creamy feta. It was more than just a salad; it was an experience! Since then, I've been on a quest to recreate that magic in my own kitchen, and this Greek Pasta Salad with Marinated Tomatoes is the delicious result! It captures the essence of that perfect Greek salad with the added comfort of pasta. And let me tell you about the marinated tomatoes—they're what take this dish from good to OMG-so-good! They're sweet, tangy, and absolutely addictive. You won't be able to stop eating them, trust me. What's your favorite summer memory involving incredible food? I'd love to hear about it!
This recipe isn't just about throwing some ingredients together; it's about building layers of flavor. The marinated tomatoes are the star, but the crisp cucumbers, peppery red onion, salty Kalamata olives, and tangy feta cheese all play their roles perfectly. And don't even get me started on the dressing! A simple combination of olive oil, red wine vinegar, garlic, and herbs creates a bright, zesty sauce that ties everything together beautifully. I know that pasta salads sometimes get a bad rap for being bland or boring, but this one is anything but! It's packed with so much flavor and texture that it's sure to become a new favorite. I am sure your family is going to love it as much as mine does! Just don't forget to make extra... it disappears fast!
Required Equipments
- Mixing Bowls
- Cutting Board
- Knife
- Large Pot
- Colander
- Measuring Cups
- Measuring Spoons
Greek Pasta Salad with Marinated Tomatoes: Frequently Asked Questions
Greek Pasta Salad with Marinated Tomatoes
This Greek Pasta Salad with Marinated Tomatoes is a celebration of Mediterranean flavors. Bursting with fresh ingredients and a zesty dressing, it's the perfect dish for a summer gathering or a light, satisfying lunch.
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 15 minutes
Cook Time: 12 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, let's get those tomatoes marinating! In a medium bowl, combine the cherry tomatoes, olive oil, red wine vinegar, minced garlic, dried oregano, salt, and black pepper. Stir well to coat. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours. The longer they marinate, the more flavorful they'll become!
- While the tomatoes are marinating, cook the pasta according to the package directions. I prefer using rotini or farfalle for this salad because their shapes hold the dressing and other ingredients nicely. But honestly, any short pasta will work, so use whatever you have on hand. Just make sure you don't overcook the pasta. You want it to be al dente, which means 'to the tooth' in Italian – firm and slightly chewy.
- Once the pasta is cooked, drain it well and rinse it with cold water to stop the cooking process. This will also prevent the pasta from sticking together. Set it aside to cool completely.
- While the pasta is cooling, prep the remaining ingredients. Dice the cucumber, red onion, and bell pepper (if using). Roughly chop the fresh parsley and mint. Crumble the feta cheese. If you can find it, use Greek feta, which is creamier and more flavorful than other types of feta. I prefer to use fresh parsley and mint, but you can also use dried herbs if that's what you have available. Just use about half the amount of dried herbs as you would fresh.
- In a large bowl, combine the cooled pasta, marinated tomatoes (including the marinade!), cucumber, red onion, bell pepper (if using), Kalamata olives, feta cheese, parsley, and mint.
- Gently toss everything together until well combined. Taste and adjust the seasoning as needed. You may want to add a little more salt, pepper, or red wine vinegar to taste.
- Cover the bowl and refrigerate the salad for at least 30 minutes before serving. This will allow the flavors to meld together even more. You can also make this salad a day ahead of time. Just be sure to add the feta cheese right before serving to prevent it from becoming soggy.
- Before serving, give the salad another gentle toss. Garnish with additional fresh parsley and mint, if desired. Serve chilled and enjoy! I guarantee that it is going to be a family favorite.
📝 Notes
- For a vegetarian version, ensure the feta cheese is vegetarian-friendly (some feta contains animal rennet).
- Feel free to add other vegetables like zucchini or sun-dried tomatoes.
- If you don't have red wine vinegar, you can use lemon juice instead.
🍎 Nutrition
Calories: 420 kcal
Protein: 15 g
Fat: 18 g
Carbohydrates: 55 g
Fiber: 5 g
Calcium: 150 mg
