Tasty Mediterranean Pasta Mix

This hearty pasta dish combines the bright flavors of a Greek Horiatiki salad with al dente noodles. You'll love how the crisp veggies and tangy feta mix with pasta to create something that works great for outdoor parties or weekly lunch prep.

I whipped this up for my neighbors' get-together last summer and came back with nothing but an empty container and folks asking for the recipe. Now it's what I always bring to summer parties and what my kids ask for when the weather heats up.

Ingredients

• Pasta: Go for smaller shapes such as farfalle or penne that will grab and keep the dressing in their nooks
• English cucumber: Gives you that satisfying snap without any of the harsh taste regular cucumbers have
• Roma tomatoes: These are meatier with minimal seeds, so your salad won't turn soggy
• Bell pepper: Brings both sweetness and crunch plus a pop of color - any shade works fine
• Red onion: Offers that zingy kick that works so well against the smooth feta
• Kalamata olives: Add that classic salty Mediterranean taste that makes this dish stand out
• Feta cheese: Try to find real Greek feta for the best smooth and tangy flavor
• Fresh herbs: Dill and parsley wake up the whole dish with their fresh scents
• Olive oil: Splash out on the nicest extra virgin you can since it's the foundation of your dressing
• Acid: Both wine vinegar and lemon juice team up for a balanced tang
• Honey: Just a touch balances out the sour notes from the acids
• Dijon mustard: This helps bind everything so your dressing stays mixed
• Garlic and dried herbs: They pack your dressing with those signature Mediterranean tastes

Step-by-Step Instructions

Cook the Pasta:

Drop your pasta into heavily salted water and cook until it still has a slight bite, checking the package timing. The pasta should stay a bit firm since it'll soak up the dressing later. Once done, drain and cool it quickly under cold water so it stops cooking and doesn't clump. Toss with just a splash of olive oil in your big serving bowl.

Prepare the Vegetables:

First tackle the cucumber by slicing it into four long strips. Then cut away the seedy middle with your knife and chop into small half-inch chunks. This trick keeps extra water out of your dish. For the tomatoes, cut into quarters then scoop out the wet seeds and juice before dicing the firm parts into cucumber-sized pieces. These steps keep everything nice and crisp.

Combine the Components:

Throw your prepped cucumbers, tomatoes, chopped bell peppers, red onion, sliced kalamata olives, and broken-up feta into the pasta bowl. Having all the veggies roughly the same size means you'll get a bit of everything in each forkful. Save the fresh herbs until the end to keep them looking and tasting their best.

Create the Dressing:

Mix olive oil, lemon juice, wine vinegar, honey, dijon mustard, crushed garlic, dried oregano, dried basil, salt and pepper until they're completely blended. The mustard helps everything stay mixed together instead of separating. Give it a taste and tweak if needed. You want something bright and tangy that'll mellow a bit once it hits the pasta.

Final Assembly:

Right before you plan to eat, stir in the fresh parsley and dill, then pour your dressing all over. Mix thoroughly so everything gets coated nicely. Don't be stingy with the dressing because the pasta will drink some up. If you're making this ahead of time, only use half the dressing now and save the rest for just before serving.

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The thing I love most about this dish is how we handle the tomatoes and cucumbers. I picked up this trick from my neighbor who's Greek and swore that getting rid of the seeds makes all the difference for a true horiatiki salad. She wasn't kidding - the first time I skipped this step, my salad turned into a watery mess after sitting for just an hour.

Make It Ahead

This pasta salad actually gets tastier over time as everything mingles together. You can fix it up to a day before with a couple tricks. When prepping early, just mix in about half the dressing and hold back the fresh herbs. Cover it and stick it in the fridge, then pull it out about half an hour before eating so it can warm up slightly. Add the rest of your dressing and the fresh herbs right before you serve it, and give everything a good toss. Since the pasta soaks up some of the first round of dressing, this second addition keeps everything nicely coated.

Ingredient Substitutions

What's great about this dish is how easily you can swap things. Don't have kalamata olives? Regular black ones work just fine. No feta around? Try some diced mozzarella or even crumbled goat cheese for a different but still tasty option. You can switch up the herbs based on what's in your garden - basil works great instead of dill. If you need a gluten-free version, just use your favorite gluten-free pasta, but watch it closely since these can turn mushy faster than wheat pasta.

Serving Suggestions

This pasta salad goes perfectly with some grilled chicken or fish for a complete Mediterranean meal. It tastes amazing alongside lamb kebabs or even a simple store-bought rotisserie chicken. Want to make it a vegetarian main dish? Toss in some chickpeas or white beans for extra protein. The fresh flavors go with almost any grilled meat or seafood, so it's perfect to bring to backyard cookouts.

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This dish perfectly blends cool Mediterranean tastes into something you can enjoy any time you want.

Frequently Asked Questions

→ Can I prepare this Greek pasta bowl in advance?

You can totally make this ahead! Just cook and chill the pasta, cut up all your veggies, and mix your dressing in a separate container. Keep everything in the fridge. The trick is to only add the dressing and herbs right before you're ready to eat so everything stays crisp and tasty.

→ Which pasta shapes go best with this Mediterranean mix?

Smaller pasta types like penne or bow ties work great because they catch all the yummy dressing. Rotini, fusilli, or little ear-shaped orecchiette are awesome too. Go for pasta with little grooves or twists so they grab more of that tasty dressing.

→ Can I swap out some veggies in this dish?

For sure! While traditional Greek salads use cucumbers, tomatoes, and bell peppers, you can mix it up with whatever looks good at the store. Try throwing in some artichoke hearts, sun-dried tomatoes, or sweet roasted peppers to keep that Mediterranean feel while making it your own.

→ What can I use instead of feta for a non-dairy version?

You've got options if you don't do dairy! Many stores now sell plant-based feta that works great. You could also try firm tofu soaked in lemon juice, olive oil and herbs for a similar texture. Or just skip the cheese altogether and toss in extra olives for that salty kick.

→ How long will this pasta mix stay good in the fridge?

When you pop it in an airtight container in your fridge, this pasta mix stays tasty for about 3-4 days. If you made it earlier, save a bit of the dressing on the side to splash on before serving since the pasta tends to drink up all that dressing as it sits.

→ What goes well alongside this Greek pasta bowl?

This flexible dish works great next to grilled chicken, lamb, or any fish. It's filling enough to enjoy by itself for lunch or a light dinner, maybe with some crusty bread on the side. For a complete Mediterranean spread, serve it with some hummus, cool tzatziki, and warm pita bread.