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It's Greek To Me! Pasta Salad!

It's Greek To Me! Pasta Salad!

This vibrant Greek-inspired pasta salad combines perfectly cooked pasta with a zesty lemon-herb vinaigrette, fresh vegetables like grape tomatoes and green onions, briny Kalamata and green olives, crumbled feta, and tender grilled chicken. It's a flavorful and refreshing dish, ideal for entertaining or a satisfying meal, with flavors that meld beautifully upon chilling.
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Total Time 15 minutes
Servings: 14 people
Course: lunch/dinner
Cuisine: Mediterranean
Calories: 4514.7
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3/4 c olive oil
  • 1/2 c lemon juice fresh
  • 1/4 c red wine vinegar
  • 2 Tbsp mint fresh (or dried) minced fine
  • 1 1/2 Tbsp each: fresh or dried oregano and fresh or dried basil crushed
  • 5 clove garlic finely minced
  • 1/3 tsp sea salt
  • 1/3 tsp ground black pepper
  • 1 Tbsp anchovy paste optional
  • 5 c raw pasta of choice i use fusilloni (cook as directed on package)
  • 1 - 2 c grape tomatoes
  • 2 - 4 green onions sliced thin
  • 1/2 - 1 c kalamata olives pitted
  • 1/2 - 1 c green olives pitted
  • 1 - 5 oz up to a cup feta cheese (crumbled) (to taste)
  • 1 - 2 c grilled chicken breast sliced or cubed
  • 6 - 12 medium greek style hot peppers

Equipment

  • 1 Large Pot For cooking pasta
  • 1 Colander For draining pasta
  • 2 Mixing Bowls One medium for dressing, one large for salad assembly
  • 1 Whisk For emulsifying the dressing
  • 1 Chef's Knife & Cutting Board For prepping vegetables and chicken

Method
 

  1. Cook your chosen pasta according to package directions until al dente; drain thoroughly and rinse with cold water to stop cooking and cool it down.
  2. In a medium mixing bowl, whisk together the olive oil, fresh lemon juice, red wine vinegar, minced fresh mint, oregano, basil, finely minced garlic, sea salt, ground black pepper, and optional anchovy paste until well combined.
  3. Prepare your remaining ingredients: halve the grape tomatoes, thinly slice the green onions, pit and halve the Kalamata and green olives, crumble the feta cheese, and slice or cube the grilled chicken breast.
  4. In a large mixing bowl, combine the cooled pasta, halved grape tomatoes, sliced green onions, pitted Kalamata olives, pitted green olives, crumbled feta cheese, sliced or cubed grilled chicken breast, and Greek-style hot peppers.
  5. Pour the prepared lemon-herb dressing over the pasta and other ingredients in the large mixing bowl.
  6. Gently toss all ingredients until the pasta and every component are evenly coated with the dressing.
  7. Taste the salad and adjust seasoning as needed, adding more salt, pepper, or a squeeze of lemon juice to enhance the flavors.
  8. Cover the bowl tightly and refrigerate for at least 30 minutes to an hour, allowing the flavors to meld and deepen before serving for the best culinary experience.

Notes

For an authentic Greek flavor, prioritize fresh herbs like mint, oregano, and basil if available. When cooking the pasta, aim for a true 'al dente' texture; it will absorb some dressing and firm up slightly as it chills. Don't skimp on a good quality extra virgin olive oil and authentic Kalamata olives – they are crucial for the dish's character. If using anchovy paste, it adds a fantastic umami depth without a strong 'fishy' taste. Allow the salad to chill for at least an hour before serving; this allows the flavors to marry and deepen significantly. Adjust seasonings right before serving.