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Horiatiki Pasta Salad Recipe
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.
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Total Time 40 minutes
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.