Description
12 oz rigatoni pasta
1 cup cherry tomatoes, halved
½ cup cucumber, diced
½ cup kalamata olives, sliced
¼ cup red onion, thinly sliced
½ cup feta cheese, crumbled
¼ cup fresh parsley, chopped
For the Dressing:
¼ cup olive oil
2 tbsp red wine vinegar
1 clove garlic, minced
1 tsp dried oregano
½ tsp Dijon mustard
Salt and black pepper, to taste
Directions:
Cook the rigatoni according to package instructions until al dente. Drain and rinse under cold water to cool.
In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, kalamata olives, red onion, feta cheese, and fresh parsley.
In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, dried oregano, Dijon mustard, salt, and black pepper.
Pour the dressing over the pasta salad and toss until well coated.
Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Serve chilled and enjoy!
Prep Time: 15 minutes Cooking Time: 10 minutes Total Time: 25 minutes Kcal: 320 per serving Servings: 6 servings
Step-by-Step Guide
1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until al dente (firm to the bite).
2. Cool the Pasta: Drain the pasta in a colander and immediately rinse it under cold running water. This stops the cooking process and cools the pasta quickly, preventing it from becoming mushy.
3. Prepare the Vegetables: While the pasta cooks, halve the cherry tomatoes, dice the cucumber, slice the kalamata olives, and thinly slice the red onion. Place them all in a large mixing bowl.
4. Make the Dressing: In a separate small bowl or jar, combine the olive oil, red wine vinegar, minced garlic, dried oregano, Dijon mustard, salt, and black pepper. Whisk or shake vigorously until the mixture is fully emulsified.
5. Combine and Toss: Add the cooled rigatoni, crumbled feta cheese, and chopped fresh parsley to the bowl with the vegetables. Pour the dressing over everything.
6. Chill: Gently toss the salad until all ingredients are evenly coated with the dressing. Cover the bowl and refrigerate for a minimum of 30 minutes before serving.
Serving Suggestions
This versatile pasta salad is perfect for picnics, potlucks, or a quick lunch. For a complete meal, serve it as a side with grilled chicken, fish, or lamb kebabs. To elevate the presentation, garnish with extra crumbled feta and a sprig of fresh parsley or oregano just before serving.
How-to Summary
Cook and cool rigatoni. Chop fresh vegetables and combine them with the pasta, feta, and parsley. Whisk together a simple Greek-inspired vinaigrette of olive oil, red wine vinegar, garlic, and oregano. Toss everything together and chill for 30+ minutes to let the flavors combine.
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; the flavors improve as it sits. Store it covered in the refrigerator.
Can I use a different type of pasta? Yes. Other short, sturdy pastas like penne, fusilli, or farfalle work well. Avoid long, thin pasta like spaghetti.
How do I prevent the pasta from sticking together after rinsing? After rinsing under cold water, toss the pasta with a tiny drizzle of olive oil and stir to coat lightly.
Is there a substitute for feta cheese? For a similar tangy, salty profile, you can use cubed ricotta salata or goat cheese. For a dairy-free version, try vegan feta or simply omit it.
My salad seems dry after chilling. What happened? Pasta absorbs liquid as it sits. Before serving, give it a good stir and add a small drizzle of olive oil and a splash of red wine vinegar to refresh it.
Common Mistakes to Avoid
- Overcooking the Pasta: Mushy pasta will ruin the salad’s texture. Always cook to al dente and cool it promptly.
- Skipping the Chill Time: Serving immediately doesn’t allow the flavors to meld. The 30-minute minimum chill is crucial.
- Using Pre-Crumbled Feta: Feta crumbled from a block is moister and more flavorful than the dry, pre-crumbled kind.
- Not Seasoning the Dressing Enough: Taste your dressing before adding it. It should be bold, as the pasta and vegetables will mellow it out.
Conclusion
This Greek Rigatoni Pasta Salad is a reliable, crowd-pleasing recipe that masterfully balances fresh, crunchy vegetables with savory feta and a zesty herb dressing. By following the detailed steps and avoiding common pitfalls, you can create a perfect dish that is both refreshing and satisfying. It’s an ideal choice for any occasion where simple, delicious food is celebrated.
