Horiatiki Village Pasta Salad

It was one of those scorching summer days when the thought of standing over a stove felt like a personal challenge. That’s when I remembered the flavors of Greece—a bright, fresh horiatiki salad I once enjoyed at a seaside café. But with a craving for something a bit heartier, I decided to recreate those rustic flavors in a cool, refreshing pasta salad.

Perfect for beginners, this Horiatiki Village Pasta Salad easy sheet pan dinner alternative combines the beloved freshness of a Greek village salad with the comfort of pasta. It’s a no-fuss, quick and healthy meal that works as a main dish or a vibrant side at your next picnic or BBQ. And the best part? No cream, no mayo—just pure Mediterranean goodness.

Why This Recipe is Special

• Inspired by the classic Greek horiatiki salad—no lettuce, just fresh vegetables, bold cheese, and briny olives.
• Beginner-friendly and customizable, making it a stress-free intro to cold pasta dishes.
• Ideal for meal prep and outdoor dining since it holds up well without refrigeration for short periods.
• A bright lemon-herb vinaigrette ties it all together, bringing loads of flavor with minimal effort.

Ingredients and Preparation

Each ingredient adds its own charm to the dish, and substitutions are easy if you’re missing something.

Pasta – The foundation of the dish. Short shapes like penne, farfalle, or macaroni hold the dressing and mingle well with chopped veggies. Al dente pasta gives a perfect chew.

Tomatoes – Cherry or Roma, they bring juicy sweetness. Roma holds shape better but remove seeds to prevent sogginess.

Bell Peppers – Traditionally green, but red, orange, or yellow bring sweetness and vibrant color. Great for picky eaters.

Cucumber – Refreshing and crunchy. Persian or English varieties work best; remove seeds to avoid watery salad.

Red Onion – Adds sharpness and color. Use sweet onion or shallots for a milder touch.

Kalamata Olives – Their briny punch complements the creaminess of feta and cuts through the vinaigrette.

Feta Cheese – Choose a drier, crumbly feta for texture and tang.

Fresh Herbs – Parsley, dill, mint, or oregano lend freshness. Mix and match based on what you have.

Lemon-Herb Vinaigrette – A mix of olive oil, lemon juice, vinegar, mustard, garlic, honey, and dried herbs brings zing, balance, and richness.

Ingredient Swaps:

• No olives? Capers or pickled onions can sub in.
• Dairy-free? Skip the feta or use a plant-based cheese.
• No mustard? A spoonful of tahini works as an emulsifier.

Step-by-Step Instructions

Step 1
Cook your pasta according to package instructions until al dente. Once drained, rinse under cold water to stop cooking and prevent clumping. Toss with a little olive oil and set aside in a large mixing bowl.

Step 2
Prepare the cucumber by slicing lengthwise into quarters. Use a spoon or knife to remove the seeded center. Chop into bite-sized chunks and add to the pasta.

Step 3
Cut the tomatoes into quarters (or smaller if using Roma), scoop out the seeds and watery center, then dice the firm flesh. Add to the bowl.

Step 4
Dice your bell pepper, removing seeds and veins. Add to the mix along with the sliced red onions.

Step 5
Toss in the halved olives and crumbled feta cheese, gently folding everything to avoid breaking up the ingredients too much.

Step 6
In a separate bowl, whisk together olive oil, lemon juice, vinegar, mustard, honey, garlic, oregano, basil, salt, and pepper. Taste and adjust for balance.

Step 7
Pour about two-thirds of the dressing over the salad and toss gently. Reserve the rest for final seasoning before serving or for leftover refresh.

Step 8
Just before serving, stir in chopped fresh herbs and taste again. Add more dressing if needed. Serve chilled or at room temperature.

Beginner Tips and Notes

• Veggies too wet? Pat chopped tomatoes and cucumbers dry with a paper towel before mixing.
• Pasta too sticky? A rinse with cold water post-boiling removes starch that causes clumping.
• Make-ahead tip: Toss pasta with a bit of oil before storing to keep it loose.
• Don’t overthink herbs. Fresh parsley or dill add vibrancy, but dried herbs can fill in during off-seasons.
• Missing tools? A mason jar works great for shaking up the dressing.

Serving Suggestions

• Pair With: Grilled chicken, lamb skewers, or crispy halloumi.
• Sides: Warm pita bread, tzatziki, or hummus make excellent companions.
• Leftovers: Store in an airtight container for up to 3 days. Refresh with lemon juice or olive oil before serving.

Let’s Cook Together

Now that you’ve got this flavorful and flexible Horiatiki Village Pasta Salad , give it a try and make it your own. Whether it’s your first time making pasta salad or you’re looking to master an easy sheet pan dinner alternative, this dish delivers on simplicity and taste. Leave a comment to share your spin on it—did you add grilled shrimp, swap herbs, or go wild with extra olives? I’d love to hear how it turns out.

FAQ About Horiatiki Village Pasta Salad

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