Description
Mediterranean flavors dance through this Greek rigatoni pasta salad, celebrating classic Greek ingredients with a modern twist. Crisp vegetables, tangy feta, and herbed dressing create a refreshing summer dish you can savor from first bite to last.
Ingredients
Scale
Primary Ingredients:
- 12 ounces (340 grams) rigatoni pasta
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/2 cup Kalamata olives, sliced
- 1/2 cup feta cheese, crumbled
Additional Ingredients:
- 1/3 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
Seasonings/Garnish:
(No additional seasonings specified in original recipe)
Instructions
- Transform the rigatoni into perfectly tender tubes by immersing them in a generously salted boiling water bath, cooking until they reach an ideal al dente consistency. Quickly halt the cooking process by rinsing under cold water, ensuring a crisp texture.
- Craft a vibrant Mediterranean dressing by vigorously whisking olive oil, red wine vinegar, Dijon mustard, crumbled oregano, minced garlic, and a harmonious blend of salt and black pepper until the mixture becomes a unified, aromatic emulsion.
- In a spacious mixing vessel, orchestrate a colorful medley by combining the cooled pasta with halved cherry tomatoes, diced cucumber, briny Kalamata olives, thinly sliced red onion, and crumbled feta cheese.
- Lavish the assembled ingredients with the prepared Greek-inspired dressing, gently folding and turning to ensure each component is elegantly coated with the zesty vinaigrette.
- Allow the salad to rest in the refrigerator, permitting the flavors to intertwine and intensify for approximately 20 minutes, transforming the dish into a more profound culinary experience.
- Elevate the presentation by scattering freshly chopped parsley across the surface, creating a verdant garnish that adds a final burst of freshness before serving the dish either chilled or at ambient temperature.
Notes
- Choose rigatoni with ridges to help the dressing cling better and enhance overall flavor absorption.
- Rinsing pasta with cold water stops the cooking process and prevents mushy texture, ensuring a perfect al dente bite.
- Let the salad rest in the refrigerator for at least 30 minutes to allow ingredients to marinate and develop a more intense Mediterranean taste.
- Easily make this salad vegan by replacing feta with plant-based cheese or adding roasted chickpeas for protein.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 320
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 25 mg