Horiatiki (Village) Pasta Salad

It’s hot out.  Too hot to cook.  Or at least it is for me.

So I figured it was time to share another great pasta salad that is actually a super meal. Of course, you can totally make this and serve it as a side for grilled chicken, sausages, halloumi burgers, or even lamb kebabs etc.

Horiatiki

This is the name of our favourite salad to order when we are going out for Greek food.  A lot of us know it as a Greek Village Salad, which is basically what horiatiki means, village or peasant.  Basically all the fresh veg that the local mums could find in the village ended up in this now iconic salad. All the crisp bell peppers, crunchy cucumbers, juicy tomatoes, red onions, and feta, dressed in a simple vinaigrette.  This never disappoints, and always makes me feel just a little bit healthier for having made or ordered it.  So why not take all these fantastic ingredients and add some pasta? Done!

As with all my salads, feel free to play with the amount of the ingredients.  Don’t like green peppers, fine, use red, yellow, orange, or none! Allergic to tomatoes, that’s alright, this salad works without them.  Adore olives, then go ahead and adds all the olives your little heart desires.

The combo I used for this pasta is the same combo of ingredients that I use in my Horiatiki Bruschetta.  In fact, if you make extra of the topping, you can totally add it to pasta, over grilled meat, top avocado toast etc.

Ingredients for This Salad

As with my Bruschetta Topping, here are the basics:

Tomatoes: Cherry Tomatoes are easiest, just slice into quarters.  If using Roma Tomatoes, remove the veins and seeds, and chop into smaller bite sized pieces.

Bell Peppers: Green is traditional, but I think the yellow, red and orange add fun colour and a little bit more sweetness, which little ones will like even more.

Cucumbers: Persian or Mini Cucumbers are easy, just chop into small bite sized pieces.  If using a larger English cucumber, you may want to slice lengthwise and remove the seed section.  Just to keep the salad from becoming too watery.

Red Onion: This is traditional, but feel free to use shallots, or a sweet onion if raw onions are a little too harsh for some of the eaters you are feeding.

Kalamata Olives: Use your favourite, just make sure they are pitted!

Feta Cheese: Choose a drier one that crumbles easily, as opposed to one that is too creamy.

Herbs: Parsley, mint, dill and even a touch of oregano are all great in this salad.

Pasta-bilities

Feel free to use any smaller pasta you want.  I usually go with some type of rigatoni, penne, or macaroni.  But if farfalle is floating your boat this week, use it!! The only thing to remember when prepping the pasta:  Cook to al dente. Don’t stop too early, you don’t want the pasta to be uncomfortably chewy still. Don’t overcook it, or else it will turn mushy under the dressing. Drain the pasta in a colander and rinse under cold water.  You don’t want to toss the pasta and the vegetables with the vinaigrette while the pasta is still warm, it will soak up too much of the vinegar and dry out the pasta.  But once cooled and even tossed in a little olive oil before adding the final vinaigrette will mean that your final pasta is loose, tender, and full of flavour and the right amount of juices.

Final Thoughts

This salad keeps great in the fridge overnight.  It travels great for picnics or bbq’s. It makes for a perfect midnight snack.  Make extra!!

5 from 2 votes

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Horiatiki Pasta Salad

A summery salad of fresh veggies, pasta and a bright dressing makes a perfect side at your next picnic or as a lazy dinner for when it's too hot to cook.

Course Salad, Side Dish

Cuisine Greek

Keyword feta cheese, horiatiki, kalamata olives, pasta

Prep Time 30 minutes

Servings 6

Ingredients

• 8 oz short pasta like penne or farfalle
• 1 English cucumber
• 2 Roma tomatoes, if small use a third
• 1 medium bell pepper, diced, can be green, red or yellow;
• 1/2 small red onion, diced
• 1/2 cup kalamata olives, pitted and sliced in half
• 3/4 cup crumbled feta cheese
• 1/4 cup chopped parsley
• 1/4 cup chopped dill

Dressing

• 2/3 cup olive oil
• 3 tbsp lemon juice
• 3 tbsp white or red wine vinegar
• 1 tbsp honey
• 1 tbsp dijon mustard
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 1/2 tsp coarsely ground black pepper

Instructions

1. Cook the pasta per the package directions in salted water till al dente. Don't under or over cook. Drain the pasta in a colander and then run cold water over it, to remove any residual starch that will cause the pasta to stick to itself and soak up too much dressing. Toss with a small drizzle of olive oil and set aside in a large bowl.
2. Prepare the cucumber by slicing it in half lengthwise and then in half again. You should have four spears (you can do this in sections of the whole cucumber).
3. Remove the centre seeded section by running a knife down the centre. Then chop each spear into small 1/2 inch or so quarter slices
4. Prepare the tomato by slicing it in half and then in half again. Remove the centre seeds and liquidy portion. Then chop the firm tomato flesh into the same sized cubes as the cucumber. Add the finished tomato pieces to the cucumber.
5. Devein and chop the pepper and add to the bowl with the rest of the veggies.

6. Add the onion, olives and feta cheese to the bowl.

Dressing

1. Whisk the olive oil, lemon juice, vinegar, honey, mustard, oregano, basil and salt and pepper in a small bowl. Taste and see if you need to re-season. Dress just before serving. If you want to dress ahead of time (and store in the fridge) use only 1/3 cup to start.

2. Just before serving, add the chopped herbs and the final amount of dressing that you desire, and toss. Don't be skimpy!

Recipe Notes

I state that this serves 6 as a side. It will feed 4 as dinner!
Leftovers are great in the fridge in a sealed container and will keep for a few days. You may need to add some more olive oil and lemon juice towards the end, if the pasta has dried out a bit.
Feel free to use more of the various components as you see fit. Just adjust the dressing to accommodate the additional amount.
If you want to replace the dill with mint, this is great.

Any leftover dressing can be stored in the fridge for a couple of months. Just bring to room temperature before using.  In fact, make a double batch so you have enough for salads for a couple of weeks!