Tasty Mediterranean Pasta Bowl

This light, zesty pasta dish combines the classic elements of Greek Horiatiki into a filling meal. The crisp veggies and tangy cheese with perfectly cooked pasta create something you'll want for backyard parties or weekday lunches all summer long.

I brought this pasta mix to our block party last year and came back with nothing but an empty container and neighbors asking for the recipe. Now it's what I always bring to summer get-togethers and what my kids ask for when the weather gets hot.

Ingredients

• Pasta: Go for smaller shapes such as farfalle or penne that'll grab the dressing in their nooks
• English cucumber: Adds that essential snap without the harsh taste of regular ones
• Roma tomatoes: They're meatier with fewer seeds, so your salad won't turn soggy
• Bell pepper: Brings sweetness and bright color—any shade works fine
• Red onion: Gives that nice sharp kick that works against the soft, creamy feta
• Kalamata olives: Pack that rich, salty Mediterranean punch that makes this dish stand out
• Feta cheese: Try to get real Greek feta for the smoothest, most flavorful bite
• Fresh herbs: Dill and parsley lift the whole dish with their fresh scent
• Olive oil: Splurge on good extra virgin since it's the foundation of your dressing
• Acid: Both lemon juice and wine vinegar work together for the perfect tang
• Honey: Just a touch cuts through the sharpness of the acids
• Dijon mustard: Helps bind everything so your dressing stays mixed
• Garlic and dried herbs: Give your dressing that true Mediterranean taste

Step-by-Step Instructions

Cook the Pasta:

Cook your pasta in very salty water until it's slightly firm, following what the box says. You'll want some bite since it'll soak up dressing later. Drain it right away and cool it under running water to stop it cooking more. Mix in a small splash of olive oil in your big bowl to stop sticking.

Prepare the Vegetables:

Split your cucumber into four long pieces. Take out the seedy middle with your knife, then chop into small chunks about half an inch big. This trick keeps extra water out of your mix. For the tomatoes, cut them in four, scoop the watery middles out, then dice the firm parts to match your cucumber size. These steps make sure your salad stays crunchy, not wet.

Combine the Components:

Throw your cucumber chunks, tomato bits, chopped peppers, onion pieces, sliced olives and broken-up feta in with the pasta. Having all the veggies roughly the same size means you'll get a bit of everything in each forkful. Wait to add the fresh herbs until you're about to serve.

Create the Dressing:

Mix olive oil, lemon juice, wine vinegar, honey, dijon, crushed garlic, oregano, basil, salt and pepper until they're completely blended. The mustard helps everything stay mixed instead of separating. Give it a taste and fix the seasonings if needed. You want a bright, zingy flavor that'll calm down a bit once it's on the pasta.

Final Assembly:

Right before you serve, toss in the chopped parsley and dill, then pour your dressing all over. Mix everything well so all the pasta and veggies get coated. Don't be shy with the dressing—the pasta will drink some up as it sits. If you're making it ahead, only use half the dressing now and save the rest for just before eating.

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The best trick I learned for this dish was taking out the seeds from tomatoes and cucumbers. My Greek friend next door taught me this, saying it's the secret to real 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 mix 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, only add half your dressing and hold back the fresh herbs. Cover it and pop it in the fridge, then take it out about 30 minutes before eating so it can warm up a bit. Add the rest of your dressing and the herbs just before serving, and stir it all together. Since the pasta soaks up some dressing while sitting, this second splash keeps everything nicely coated.

Ingredient Substitutions

What's great about this dish is how forgiving it is. No kalamata olives around? Regular black ones work fine too. Feta all gone? Try some diced mozzarella or even crumbly goat cheese for a different but still tasty twist. Switch up the herbs based on what's in your garden—basil works great instead of dill. Need it gluten-free? Just swap in your favorite GF pasta, but watch it closely since these kinds can get mushy faster than wheat pasta.

Serving Suggestions

This salad goes perfectly with some grilled chicken or fish for a complete meal with Mediterranean flair. It's amazing next to lamb skewers 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 bright flavors match up with almost any grilled meat or seafood, making it the ultimate side for your summer cookouts.

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This dish perfectly blends fresh Mediterranean tastes into something you can enjoy for any occasion.

Frequently Asked Questions

→ Can I make this Greek pasta dish in advance?

You can definitely prep it ahead! Cook the pasta and let it cool, cut up all your veggies, and mix your dressing in a separate container. Keep everything in the fridge. For the tastiest results, wait to pour on the dressing and sprinkle the fresh herbs until you're about to eat - this keeps everything nice and fresh.

→ What pasta shapes work well for this Mediterranean bowl?

Small pasta types like penne or bow-ties are perfect since they catch the dressing nicely and mix well with the other ingredients. Rotini, fusilli, or orecchiette are great choices too. Go for pasta with ridges or twists that will hold onto more of that yummy dressing.

→ Can I swap out some vegetables in this dish?

Sure thing! While traditional Greek salads use cucumbers, tomatoes, and bell peppers, feel free to switch things up based on what looks good at the store. Try adding some artichoke hearts, sun-dried tomatoes, or roasted red peppers for a twist while keeping the Mediterranean vibe.

→ What can I use instead of feta if I don't eat dairy?

You've got options! Many stores now sell plant-based feta substitutes. Another good choice is firm tofu soaked in lemon juice, olive oil and herbs for a similar texture. Or you can just skip the cheese completely and throw in extra olives for that salty kick.

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

When you keep it in a sealed container in your fridge, this pasta dish stays tasty for 3-4 days. If you made it ahead of time, save some extra dressing on the side to perk it up before eating, since the pasta tends to soak up the dressing as it sits.

→ What goes well with this Mediterranean pasta bowl?

This flexible dish tastes great alongside grilled chicken, lamb, or fish. It's also filling enough to eat on its own for lunch or a light dinner, maybe with some crusty bread on the side. For a complete Mediterranean spread, serve it with hummus, tzatziki, and warm pita bread.