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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!