If you love the sunshine flavors of a classic Greek salad, you’re going to be absolutely smitten with Horiatiki Pasta Salad. This irresistible twist on the traditional village salad brings together all the Mediterranean goodness—juicy tomatoes, crisp cucumbers, briny olives, creamy feta, and aromatic herbs—tossed with perfectly cooked pasta and a zesty homemade dressing. It’s colorful, bursting with fresh flavor, and ready in a flash, making it the perfect side or light main dish for any gathering or meal prep adventure.
Ingredients You’ll Need
The ingredients for Horiatiki Pasta Salad are delightfully simple yet each one plays a starring role in the final dish. Every bite offers a harmony of textures and tastes, from crunchy veggies to tangy feta, all pulled together with a punchy dressing you’ll want to drizzle on everything.
- Pasta (8 oz rotini or penne): Short, sturdy shapes hold onto the dressing and nestle all the flavorful bits perfectly.
- Cherry tomatoes (1½ cups, halved): Adds juicy sweetness and vibrant color to every forkful.
- Cucumber (1 cup, diced): Brings a cool, refreshing crunch that’s essential in every great salad.
- Red onion (½, thinly sliced): Gives just the right amount of zing and color contrast.
- Kalamata olives (¾ cup, halved): Provides salty, briny depth for that signature Greek flavor.
- Feta cheese (¾ cup, crumbled): Creamy, tangy, and utterly crave-worthy in every bite.
- Green bell pepper (1, sliced): Adds crunch and a subtle peppery sweetness.
- Fresh parsley (2 tablespoons, chopped): A final sprinkle of freshness and color.
- Extra virgin olive oil (¼ cup): The base of the dressing, lending richness and fruity notes.
- Red wine vinegar (1½ tablespoons): Brightens and balances the salad with tangy acidity.
- Dried oregano (1 teaspoon): Delivers that classic Greek herb flavor.
- Garlic (1 small clove, minced): A hint of sharpness that ties the dressing together.
- Salt (½ teaspoon): Enhances all the fresh flavors.
- Black pepper (¼ teaspoon): Just enough to bring a gentle warmth.
- Fresh lemon juice (optional): A squeeze right at the end for extra brightness.
How to Make Horiatiki Pasta Salad
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil, then add your rotini or penne. Cook it according to package instructions until it’s al dente—tender but still a bit firm to the bite. Once done, drain the pasta and rinse it under cold water. This stops the cooking process and helps the pasta cool down quickly, making it perfect for salad.
Step 2: Prep the Veggies and Cheese
While the pasta cooks and cools, it’s time to get all those gorgeous veggies ready. Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, halve the Kalamata olives, and slice the green bell pepper. Crumble the feta cheese and chop the fresh parsley—having everything prepped makes tossing the salad a breeze.
Step 3: Make the Dressing
In a small bowl or jar, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, minced garlic, salt, black pepper, and an optional squeeze of fresh lemon juice. The dressing should be well combined and fragrant, with flecks of oregano and garlic swirling throughout.
Step 4: Combine the Salad
In a large mixing bowl, add the cooled pasta, cherry tomatoes, cucumber, red onion, Kalamata olives, green bell pepper, and crumbled feta cheese. Pour the dressing all over, then toss everything together gently but thoroughly. Each ingredient should be nicely coated for maximum flavor in every bite.
Step 5: Chill and Finish
Sprinkle the chopped fresh parsley over the top and, if you want, add a little extra feta for good measure. Cover and chill the Horiatiki Pasta Salad for at least 30 minutes—this lets the flavors mingle and deepen. When you’re ready to serve, give it a final toss and taste for seasoning.
How to Serve Horiatiki Pasta Salad
Garnishes
A generous sprinkle of fresh chopped parsley and a few extra crumbles of feta make a beautiful, appetizing finish. For an extra pop, add a few Kalamata olives or a drizzle of high-quality olive oil just before serving. These little touches make your Horiatiki Pasta Salad look as good as it tastes.
Side Dishes
This salad pairs incredibly well with grilled chicken, lamb kebabs, or even simple roasted vegetables. Set it alongside warm pita bread and a scoop of hummus for a Mediterranean feast, or use it as a colorful companion to your next backyard barbecue spread.
Creative Ways to Present
Try serving your Horiatiki Pasta Salad in individual mason jars for picnics or lunchboxes—it’s fun and portable! For parties, pile it high on a platter and surround it with extra veggies or slices of lemon for a festive, crowd-pleasing centerpiece. It even looks gorgeous served in a hollowed-out bell pepper for a whimsical touch.
Make Ahead and Storage
Storing Leftovers
Leftover Horiatiki Pasta Salad stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors only get better as they meld, making it ideal for meal prep or next-day lunches. Just give it a quick toss before serving to redistribute the dressing and freshen everything up.
Freezing
While it’s best enjoyed fresh, you can freeze the undressed pasta and veggies for up to 1 month. Feta and fresh herbs don’t freeze as well, so add those after thawing along with the dressing. Fully assembled Horiatiki Pasta Salad isn’t recommended for freezing, as the veggies may become watery and lose their crunch.
Reheating
Horiatiki Pasta Salad is meant to be served chilled or at room temperature, so there’s no need to reheat. If you prefer it closer to room temp, simply set it out about 20 minutes before serving. If the salad seems a bit dry from refrigeration, drizzle on a touch more olive oil or a splash of lemon juice and toss to revive the flavors.
FAQs
Can I use a different type Side Dish, Salad
Absolutely! Rotini and penne are both great choices, but feel free to use fusilli, farfalle, or even whole wheat or gluten-free varieties. Just make sure it’s a sturdy shape that can hold up to the dressing and all those chunky veggies.
What can I substitute for feta cheese?
If you’re not a fan of feta or need a dairy-free option, try cubed vegan feta or even a sprinkle of nutritional yeast for a cheesy flavor. Goat cheese or a mild ricotta salata also work beautifully if you want to switch things up.
Can I add protein to make it a main dish?
Definitely! Top your Horiatiki Pasta Salad with grilled chicken, shrimp, or chickpeas for a heartier meal. The salad is also delicious with flaked tuna or even slices of hard-boiled egg for extra protein.
How far in advance can I make this salad?
You can prep Horiatiki Pasta Salad up to a full day ahead. In fact, letting it sit in the fridge for a few hours (or overnight) helps the flavors mingle and deepen. Just wait to add the fresh parsley and any extra feta until right before serving for the best texture and freshness.
Is this salad gluten-free?
As written, the recipe uses regular pasta, but you can easily substitute your favorite gluten-free pasta to make Horiatiki Pasta Salad completely gluten-free. All the other ingredients are naturally gluten-free, so it’s a simple swap!
Final Thoughts
If you’re craving something fresh, colorful, and full of Mediterranean spirit, give Horiatiki Pasta Salad a try! It’s easy, satisfying, and sure to become a favorite with your family and friends. Grab your ingredients and make a big bowl—you’ll be glad you did!
Print
Horiatiki Pasta Salad Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Horiatiki Pasta Salad is a refreshing Greek-inspired dish that combines al dente rotini or penne pasta with vibrant fresh vegetables, tangy Kalamata olives, and creamy feta cheese, all tossed in a zesty oregano and garlic dressing. Perfect as a flavorful side or a light meal, this salad is easy to prepare and ideal for summer gatherings.
Ingredients
Pasta and Vegetables
- 8 oz rotini or penne pasta
- 1½ cups cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ red onion, thinly sliced
- ¾ cup Kalamata olives, halved
- 1 green bell pepper, sliced
Cheese and Herbs
- ¾ cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
Dressing
- ¼ cup extra virgin olive oil
- 1½ tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1 small garlic clove, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: squeeze of fresh lemon juice
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the rotini or penne pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and immediately rinse under cold water to stop the cooking process and cool the pasta.
- Combine the ingredients: In a large mixing bowl, add the cooled pasta, halved cherry tomatoes, diced cucumber, thinly sliced red onion, halved Kalamata olives, sliced green bell pepper, and crumbled feta cheese. Toss gently to combine.
- Prepare the dressing: In a small bowl or jar, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, minced garlic, salt, black pepper, and a squeeze of fresh lemon juice if using. Whisk until well emulsified.
- Toss the salad: Pour the dressing evenly over the pasta salad. Toss thoroughly to ensure all ingredients are coated with the dressing.
- Garnish and chill: Sprinkle the chopped fresh parsley over the salad and add more crumbled feta on top if desired. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
- For the best flavor, let the salad sit for a few hours to absorb the dressing fully.
- This salad is versatile and can be enjoyed as a side dish or topped with grilled chicken for a complete light meal.
- Use gluten-free pasta to make this recipe gluten-free if needed.
- Adjust the amount of garlic and lemon juice to taste.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish, Salad
- Method: Boiling, No-Cook
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 4g
- Sodium: 420mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 20mg
