Horiatiki (Village) Pasta Salad is a vibrant and refreshing Greek-inspired dish that blends the simplicity of a classic Greek salad with the satisfying texture of pasta. This delightful salad is a perfect summer meal or side dish, bursting with fresh flavors and vibrant colors.
INGREDIENTS
- 8 oz short pasta (penne or farfalle)
- 1 English cucumber
- 2 Roma tomatoes (or 3 if small)
- 1 medium bell pepper (green, red, or yellow), diced
- 1/2 small red onion, diced
- 1/2 cup kalamata olives, pitted and halved
- 3/4 cup crumbled feta cheese
- 1/4 cup chopped parsley
- 1/4 cup chopped dill
Dressing
- 2/3 cup olive oil
- 3 tbsp lemon juice
- 3 tbsp white or red wine vinegar
- 1 tbsp honey
- 1 tbsp Dijon mustard
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/2 tsp coarsely ground black pepper
INSTRUCTIONS
- Cook the pasta according to package directions in salted water until al dente. Drain and rinse under cold water to remove excess starch and prevent sticking. Drizzle with a small amount of olive oil and set aside in a large bowl.
- Prepare the cucumber by slicing it lengthwise, then into quarters. Remove the seeds by running a knife along the center, then chop into 1/2-inch pieces.
- Slice the tomatoes in half, remove the seeds and liquid, and chop the firm tomato flesh into cubes to match the cucumber size. Add to the bowl with the cucumber.
- Dice the bell pepper and add to the bowl with the rest of the veggies.
- Add the diced onion, olives, and crumbled feta cheese to the bowl.
Dressing
- In a small bowl, whisk together the olive oil, lemon juice, vinegar, honey, mustard, garlic, oregano, basil, salt, and pepper. Taste and adjust seasoning as needed.
- Just before serving, toss the salad with the dressing and chopped herbs. Add the desired amount of dressing, and make sure not to skimp!
RECIPE NOTES
- This recipe serves 6 as a side dish or 4 as a main.
- Leftovers can be stored in the fridge for a few days. If the pasta becomes dry, add more olive oil and lemon juice before serving.
- Feel free to adjust the quantities of vegetables and feta to your liking, adjusting the dressing accordingly.
- If you prefer mint over dill, it works wonderfully in this recipe.
- Leftover dressing can be stored in the fridge for up to a couple of months. Let it come to room temperature before using. Consider making extra for future salads!
