Greek Pasta Salad

• Bow tie pasta: Bow tie pasta works really well because it holds onto the dressing and mixes nicely with all the chopped ingredients, but other short pasta shapes would also work.
• Baby cucumbers: These stay crisp and fresh and are great for salads because they usually have fewer seeds.
• Cherry tomatoes: Cherry tomatoes add sweetness and juiciness and hold their shape well in pasta salad.
• Red onion: Red onion adds sharpness and flavor. If you want a milder onion taste, you can soak it in cold water for a few minutes first.
• Red bell pepper: This adds crunch, sweetness, and color to the salad.
• Chickpeas: Chickpeas make the salad more filling and add a nice hearty texture.
• Parsley: Fresh parsley adds brightness and freshness and works really well with the lemony dressing.
• Kalamata olives: These bring that classic Greek-style salty, briny flavor.
• Feta cheese: Feta adds creaminess and saltiness and is one of the key ingredients that makes this salad taste like a Greek pasta salad.
• Olive oil: A good olive oil makes a big difference in the dressing since it is one of the main flavors.
• Red vinegar: Red vinegar adds tang and acidity and gives the dressing a bold flavor.
• Lemon juice: Lemon brightens the whole salad and makes the dressing taste fresh.
• Dijon mustard: Dijon helps the dressing emulsify and adds extra depth.
• Oregano and garlic: These two ingredients give the dressing that classic Mediterranean flavor.

• Cook the pasta just until al dente so it holds up well in the salad.
• Let the pasta cool before mixing so the vegetables stay crisp and the feta does not melt.
• Whisk the dressing well so it combines properly before pouring it over the salad.
• Toss the salad gently so the feta stays a little chunky instead of completely breaking apart.
• Chill the salad before serving if you have time — the flavor gets even better.
• Taste and adjust the lemon, salt, or vinegar after mixing if needed.
• Save a little extra feta and parsley for topping right before serving if you want it to look extra nice.

Storage: Store Greek pasta salad in an airtight container in the fridge for up to 3 days.

Make ahead: This is a great make-ahead recipe because the flavors get even better after sitting in the fridge.

Refreshing leftovers: If the salad absorbs a lot of dressing in the fridge, add a small drizzle of olive oil or a squeeze of lemon before serving.

Best tip: If making it well ahead of time, you can keep a little dressing aside and toss it in right before serving to freshen it up.