Delicious Horiatiki Pasta Salad Recipe – Greek Village Twist

I just whipped up this Horiatiki Pasta Salad Recipe and wow — it instantly became one of my favorite summer meals! I was craving something fresh yet satisfying on a hot day, and this hit every note perfectly. Each bite felt bright with crisp veggies and that tangy dressing made me smile.

It’s one of those dishes I’ll happily make again and again. Let me walk you through how to make it right! For a delicious seafood-inspired meal that pairs beautifully with Mediterranean flavors, you can also enjoy creamy-tuscan-shrimp-linguine-recipe.

Ingredients

Sure, the ingredient list may look long — but they all play a special role in making this salad pop!

Note: Serves about 6 people.

• 8 ounces short pasta (penne, rigatoni, or farfalle) – Choose pasta with ridges to hold the dressing well.
• 1 English cucumber – Remove seeds to prevent excess moisture.
• 2 Roma tomatoes – Firm and less watery than other varieties.
• 1 medium bell pepper, diced – Adds crunch and vibrant color.
• ½ small red onion, finely diced – Gives a mild sharp flavor.
• ½ cup pitted Kalamata olives, halved – Adds authentic Greek taste.
• ¾ cup crumbled feta cheese – Use fresh feta for best texture and flavor.
• ¼ cup chopped parsley – Brings freshness.
• ¼ cup chopped dill – Adds aromatic depth.

For the vinaigrette:

• ⅔ cup olive oil – Use good-quality extra virgin olive oil.
• 3 tablespoons lemon juice – Freshly squeezed is best.
• 3 tablespoons white or red wine vinegar – Balances the acidity.
• 1 tablespoon honey – Adds subtle sweetness.
• 1 tablespoon Dijon mustard – Helps emulsify the dressing.
• 2 cloves garlic, minced – For bold flavor.
• 1 teaspoon dried oregano – Classic Mediterranean seasoning.
• 1 teaspoon dried basil – Enhances herbal notes.
• ½ teaspoon salt – Adjust to taste.
• ½ teaspoon black pepper – Freshly ground preferred.
• If you enjoy rich and flavorful main dishes, you can also try this recipe roasted-garlic-butter-beef-tenderloin-recipe.

Variations

You can easily customize this salad:

• Dairy-Free: Skip feta or use a plant-based alternative.
• Extra Protein: Add grilled chicken, chickpeas, or shrimp.
• Gluten-Free: Use gluten-free pasta.
• Lower Sugar: Omit honey or replace with a sugar-free sweetener.
• Extra Flavor: Add capers, roasted red peppers, or fresh mint.

Cooking Time

• Prep Time: 30 minutes
• Cooking Time: 10 minutes
• Total Time: 40 minutes

Equipment You Need

• Large pot – For boiling pasta.
• Colander – To drain and cool pasta.
• Large mixing bowl – To combine everything.
• Whisk or jar with lid – To prepare the dressing.
• Knife and cutting board – For chopping vegetables.

How to Make Horiatiki Pasta Salad Recipe

Cook the Pasta and Cool It

Bring salted water to a boil and cook pasta until al dente. Drain and rinse under cold water to stop cooking. Let it cool completely before mixing with other ingredients. This keeps the salad fresh and prevents sogginess.

Prepare the Vegetables

While the pasta cools, chop the cucumber, tomatoes, bell pepper, and onion. Place them in a large bowl with olives and herbs. Keeping pieces similar in size ensures balanced bites.

Make the Dressing and Combine

Whisk together olive oil, lemon juice, vinegar, honey, mustard, garlic, oregano, basil, salt, and pepper. Pour over the salad and toss gently. Add feta last and mix lightly so it stays slightly chunky. Chill before serving for best flavor.

Additional Tips for Making This Recipe Better

Here are my personal tips after making this salad several times:

• I always cool the pasta fully before adding dressing to avoid a greasy texture.
• I prefer using high-quality olive oil because it really changes the flavor.
• I let the salad rest in the fridge for at least 30 minutes for deeper taste.
• I taste and adjust seasoning before serving because fresh ingredients vary.
• I add feta just before serving if I want it to look extra fresh.

How to Serve Horiatiki Pasta Salad Recipe

Serve this salad chilled in a wide bowl to showcase the colorful ingredients. Garnish with extra parsley, dill, or a sprinkle of feta on top. It pairs beautifully with grilled meats, seafood, or crusty bread. You can also serve it as a light main dish for lunch or meal prep.

Nutritional Information

Approximate values per serving:

• Calories: 320–380
• Protein: 8–12g
• Carbohydrates: 35–45g
• Fat: 18–24g

Make Ahead and Storage

Refrigerating

Store in an airtight container in the refrigerator for up to 3–4 days. Flavors improve after a few hours of chilling.

Freezing

Freezing is not recommended because vegetables and pasta may become mushy when thawed.

Reheating

This is a cold pasta salad. No reheating is required. Serve directly from the refrigerator or at room temperature.

Why You’ll Love This Recipe

This recipe is a perfect balance of flavor, freshness, and convenience.

• Easy to Prepare: Simple ingredients and quick steps.
• Versatile Dish: Works as a side or main meal.
• Fresh Mediterranean Flavor: Bright herbs and tangy dressing.
• Great for Gatherings: Perfect for potlucks and picnics.
• Customizable: Easily adjusted for dietary needs.

Ash Tyrrell

Horiatiki Pasta Salad Recipe

I just whipped up this Horiatiki Pasta Salad and wow — it instantly became one of my favorite summer meals! I was craving something fresh yet satisfying on a hot day, and this hit every note perfectly. Each bite felt bright with crisp veggies and that tangy dressing made me smile. It’s one of those dishes I’ll happily make again and again.

Print Recipe Pin Recipe

Total Time 40 minutes mins

Servings: 6

Ingredients Method Notes

Ingredients

  

• 8 ounces short pasta penne, rigatoni, or farfalle – Choose pasta with ridges to hold the dressing well.
• 1 English cucumber – Remove seeds to prevent excess moisture.
• 2 Roma tomatoes – Firm and less watery than other varieties.
• 1 medium bell pepper diced – Adds crunch and vibrant color.
• ½ small red onion finely diced – Gives a mild sharp flavor.
• ½ cup pitted Kalamata olives halved – Adds authentic Greek taste.
• ¾ cup crumbled feta cheese – Use fresh feta for best texture and flavor.
• ¼ cup chopped parsley – Brings freshness.
• ¼ cup chopped dill – Adds aromatic depth.
• ⅔ cup olive oil – Use good-quality extra virgin olive oil.
• 3 tablespoons lemon juice – Freshly squeezed is best.
• 3 tablespoons white or red wine vinegar – Balances the acidity.
• 1 tablespoon honey – Adds subtle sweetness.
• 1 tablespoon Dijon mustard – Helps emulsify the dressing.
• 2 cloves garlic minced – For bold flavor.
• 1 teaspoon dried oregano – Classic Mediterranean seasoning.
• 1 teaspoon dried basil – Enhances herbal notes.
• ½ teaspoon salt – Adjust to taste.
• ½ teaspoon black pepper – Freshly ground preferred.

Method

 

1. Bring salted water to a boil and cook pasta until al dente. Drain and rinse under cold water to stop cooking. Let it cool completely before mixing with other ingredients. This keeps the salad fresh and prevents sogginess.
2. While the pasta cools, chop the cucumber, tomatoes, bell pepper, and onion. Place them in a large bowl with olives and herbs. Keeping pieces similar in size ensures balanced bites.
3. Whisk together olive oil, lemon juice, vinegar, honey, mustard, garlic, oregano, basil, salt, and pepper. Pour over the salad and toss gently. Add feta last and mix lightly so it stays slightly chunky. Chill before serving for best flavor.

Notes

• I always cool the pasta fully before adding dressing to avoid a greasy texture.
• I prefer using high-quality olive oil because it really changes the flavor.
• I let the salad rest in the fridge for at least 30 minutes for deeper taste.
• I taste and adjust seasoning before serving because fresh ingredients vary.
• I add feta just before serving if I want it to look extra fresh.