Description
8 oz pasta (penne, rotini, or bowtie)
½ cup crumbled feta cheese
⅓ cup dried cranberries
½ cup roasted red peppers, chopped
¼ cup red onion, finely diced
¼ cup black olives, sliced
¼ cup fresh parsley, chopped
For the Greek Dressing:
3 tbsp olive oil
1 tbsp red wine vinegar
1 tbsp fresh lemon juice
1 tsp honey or maple syrup
½ tsp Dijon mustard
½ tsp dried oregano
¼ tsp garlic powder
Salt and black pepper, to taste
Directions:
Cook the pasta according to package instructions. Drain and rinse under cold water to cool.
In a large bowl, combine the cooked pasta, feta cheese, dried cranberries, roasted red peppers, red onion, black olives, and parsley.
In a small jar or bowl, whisk together the olive oil, red wine vinegar, lemon juice, honey, Dijon mustard, oregano, garlic powder, salt, and black pepper until
well blended.
Pour the Greek dressing over the pasta salad and toss until evenly coated.
Let the salad sit for 10-15 minutes to allow the flavors to meld. Serve chilled or at room temperature. Enjoy!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 280 per serving Servings: 4 servings
Step-by-Step Guide
1. Cook & Cool Pasta: Bring a large pot of salted water to a boil. Add 8 oz of your chosen pasta and cook according to package directions until al dente. Drain immediately and rinse thoroughly under cold running water to stop the cooking process and cool the pasta completely.
2. Prepare Ingredients: While the pasta cooks, chop your vegetables. Finely dice ¼ cup of red onion, chop ½ cup of roasted red peppers, slice ¼ cup of black olives, and chop ¼ cup of fresh parsley. Crumble ½ cup of feta cheese and measure out ⅓ cup of dried cranberries.
3. Make the Dressing: In a small bowl or jar with a lid, combine 3 tbsp olive oil, 1 tbsp red wine vinegar, 1 tbsp fresh lemon juice, 1 tsp honey, ½ tsp Dijon mustard, ½ tsp dried oregano, ¼ tsp garlic powder, and salt and pepper to taste. Whisk or shake vigorously until the mixture is fully emulsified.
4. Combine & Toss: In a large mixing bowl, add the cooled pasta, all prepared vegetables, feta cheese, and cranberries. Pour the dressing over the top.
5. Marinate: Gently toss everything together until evenly coated. For best results, cover the bowl and let the salad rest in the refrigerator for at least 15-20 minutes before serving. This allows the pasta to absorb the dressing and the flavors to meld.
Serving Suggestions
This vibrant pasta salad is incredibly versatile. Serve it as a standout side dish at your next barbecue or potluck. It pairs perfectly with grilled chicken, lamb kebabs, or fish. For a light vegetarian lunch, serve it over a bed of fresh spinach or arugula. To make it a more substantial main course, add a can of drained and rinsed chickpeas or some shredded rotisserie chicken.
How-to Summary
Cook and cool pasta. Chop all vegetables and crumble feta. Whisk dressing ingredients in a jar. Combine everything in a large bowl, toss with dressing, and let marinate for 15-20 minutes before serving chilled.
Frequently Asked Questions
Can I make this pasta salad ahead of time? Absolutely. It’s an excellent make-ahead dish. Prepare it up to 24 hours in advance, store it covered in the refrigerator, and give it a good stir before serving. The flavors improve over time.
What can I use instead of feta cheese? For a similar salty, tangy profile, try crumbled goat cheese or cubed halloumi. For a dairy-free option, a vegan feta alternative or creamy avocado chunks work well.
How do I prevent the pasta from getting soggy? The key is rinsing the cooked pasta in cold water to stop the cooking and cool it quickly. Also, ensure it is well-drained before mixing. Using a pasta shape with ridges (like rotini) helps hold the dressing without becoming mushy.
Can I use a different type of vinegar? Yes. White wine vinegar or even balsamic vinegar can be used in place of red wine vinegar, though it will slightly alter the classic Greek flavor profile.
Is there a substitute for dried cranberries? Chopped dried apricots, cherries, or even golden raisins would provide a similar sweet and chewy contrast.
Common Mistakes to Avoid
Avoid adding the dressing to warm pasta, as it will absorb too much and become gummy. Always cool the pasta first. Do not skip the marinating time; it’s crucial for flavor development. Be cautious with salt in the dressing, as feta cheese and olives already contribute significant saltiness. Finally, don’t overcook the pasta—al dente is essential for the best texture.
Conclusion
This Greek Pasta Salad with feta and cranberries is a foolproof recipe that delivers a perfect balance of tangy, sweet, and savory flavors in every bite. Its simple preparation, make-ahead convenience, and crowd-pleasing taste make it an ideal choice for any occasion. By following the detailed steps and tips provided, you can easily create a vibrant, delicious dish that is sure to become a regular in your recipe rotation.
