Creamy Greek pasta salad
- Preparation 20 min
- Refrigeration 30 min
- Servings 4
- Freezing I do not suggest
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🥗 My creamy Greek pasta salad: the twist that changes everything
If you’re looking for a creamy Greek pasta salad that stands out from the dry classic everyone keeps bringing to BBQs, you’ve found it. My twist? A good spoonful of mayo in the dressing, on top of the olive oil. Yes, mayo. It coats every single pasta, glues the flavors together, and gives that creamy finish that store-bought Greek pasta salads never pull off. I added it once by accident, and I’ve never looked back.
🧀 The real secrets behind a Greek pasta salad that slaps
The magic is in the details: pasta shapes that grip the dressing (farfalle, rotini, fusilli. Anything with crevices where the sauce can hang on), regular feta in brine block (never the low-fat version. Texture is mushy, it crumbles wrong), and pitted Kalamata olives (but give each one a quick press with your finger. Pitted jars sometimes still have a stray pit that’ll crack a tooth). The cherry tomatoes and cucumber? I keep their juices. That’s the soul of the salad. Draining them is like stripping it of its punch of freshness.
💡 Perfect for entertaining, for lunch, or just for you
This salad is a BBQ side dish in gold. Grilled chicken, pork chops, beef skewers, salmon, steak, it rides with pretty much anything. But it also stands alone: pair it with a fresh baguette and a wedge of ripe brie, and you’ve got a summer lunch that does the job poolside. For entertaining friends on a Saturday night on the terrace, this is the recipe I pull out every time we want something simple, delicious, and colorful. And above all, remember: this is your recipe. More mayo, less oil, more olives, less feta. Let loose, improvise with what you love. A pasta salad is made to be personalized.
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🧊 Chill before serving
Let the salad rest in the fridge for at least 30 minutes before serving. It gives the flavors time to blend and makes everything taste even better.
🍝 Cook your pasta al dente
Don’t overcook the rotini. It will keep absorbing the dressing as it sits. Al dente keeps it firm and perfect in texture.
🧄 Tame the raw garlic and onion
If you want a milder bite, soak the red onion and garlic in a splash of vinegar for 5, 10 minutes before adding them to the salad.
🥄 Adjust the creaminess
Add more or less mayo depending on how creamy you like it. For a lighter twist, swap in some Greek yogurt or half-and-half with the mayo.
🌿 Add freshness
A big handful of fresh parsley gives the salad a clean, herbaceous lift. You could also toss in fresh dill or basil for a twist.
🧺 Storage
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Fridge: Keeps well for 3 to 4 days in an airtight container.
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Freezer: Not recommended. The texture of the tomatoes, cucumbers, and dressing won’t hold up.
💡 Variations to Try
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Make it a full meal: Add grilled chicken, tuna, hard-boiled eggs, or chickpeas.
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Switch up the pasta: Try orzo, penne, or farfalle for a different look and bite.
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Change the flavor: Use tzatziki or a lemony vinaigrette instead of mayo for a Mediterranean spin.
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Boost the veggies: Toss in bell peppers, zucchini ribbons, or spinach for extra crunch and color.
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Add a kick: Sprinkle in red pepper flakes or drizzle with chili oil if you like a little heat.
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Greek pasta salad
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A box (410 g) rotini, cooked al dente, rinsed under cold water and well drained
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540 ml canned red kidney beans, rinsed and drained
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200 g feta cheese, cut into small cubes
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1 pint (283 g) grape tomatoes, halved
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375 ml pitted Kalamata olives, halved
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1 English cucumber, diced
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½ cup (125 ml) red onion, very thinly sliced
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2 garlic cloves, finely minced
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⅓ cup (80 ml) mayonnaise (or more, to taste)
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A splash of red wine vinegar
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1 tbsp (15 ml) dried oregano
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A drizzle of olive oil
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Salt and freshly ground black pepper, to taste
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A small handful of chopped fresh parsley
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Preparation
- In a large bowl, combine all the ingredients, then season with salt and pepper. Adjust the mayo or seasoning to taste.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Traditional Greek salad includes tomatoes, cucumbers, red onions, Kalamata olives, feta, and oregano. No lettuce or legumes. Mediterranean salad, on the other hand, is more flexible and varied: it may include grilled vegetables, grains, legumes, or different types of cheese.
Yes! Crumbled fresh goat cheese, bocconcini, or even homemade marinated cheese are all great alternatives.
Absolutely. You can replace it with a pinch of garlic powder or leave it out altogether. For a milder flavor, soak the chopped garlic in a little vinegar for a few minutes before adding it to the salad.
Two things make the difference: cook the pasta al dente since it keeps absorbing dressing as it sits, and let the whole salad chill in the fridge for at least 30 minutes before serving so the flavors have time to meld together.
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