Greek Pasta Salad (Makaronosalata) Recipe

Posted in on the 15th September, 2012


  • 3/4 pound rotini or penne
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 1 teaspoon minced garlic
  • 1 pound tomatoes, seeded and chopped
  • 2 cups English cucumber, seeded and thinly sliced
  • 3 tablespoons chopped fresh oregano
  • 12 ounces feta cheese, crumbled
  • Salt and pepper
  • 1/4 cup ripe olives, pitted and sliced (optional garnish)

A classic Greek salad makes mighty fine summer dining. Tangy feta cheese, fruity ripe olives, refreshing lemon juice, luscious tomatoes and crisp cucumbers – these vibrant flavors and crisp textures are just right for hot-weather fare.

To relegate this tasty salad to side-dish status seems a shame, especially when fresh vegetables are at their finest. With the addition of cooked pasta, a Greek salad can be transformed into a main course. Greek Salad recipe’s pared-down summer cooking at its finest. This Greek Pasta Salad called also as Greek Macaroni Salad or Makaronosalata.

Greek Pasta Salad recipe Directions:

In large pot of boiling, salted water, cook rotini for about 8 minutes or until tender but still firm. Drain and rinse with cold water; reserve.

In large bowl, whisk oil, lemon juice and garlic. Add rotini, tomatoes, cucumber, oregano and cheese. Toss to coat with dressing. Season to taste with salt and pepper. Garnish with olives.

Original Greek Pasta Salad recipe yield: 4 servings

Some tips for making superior Greek Pasta Salad:

Add salad dressing to warm starches, such as potatoes, rice or pasta, before the starch cools. The flavor will be more intense. Vegetables can be chopped a day or two in advance and salad dressing ingredients combined in advance. However, a salad should be dressed a few hours before serving. If the dressing is added too far in advance the vegetables will discolor.

Allow a little time for the flavors to blend. Never put tomatoes in a salad unless they’re seeded. Tomatoes have a lot of moisture, which will make the salad soggy.

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