Featured Recipe

Twisted Greek Pasta Salad

Name: Twisted Greek Pasta Salad
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 6 servings
Ingredients: 10 ounces short pasta like rotini or penne; 1 cup halved cherry tomatoes; 1/2 cup diced roasted red peppers; 1/3 cup pitted kalamata olives sliced; 1/3 cup crumbled goat cheese instead of feta; 1/4 cup diced red onion; 1/4 cup chopped fresh oregano leaves fresh twist; 1/2 cup Italian dressing (plus extra for serving); 1 tablespoon lemon juice; 1 teaspoon dried oregano; 1/2 teaspoon garlic powder; Salt and black pepper to taste

By Kate

Created on 19 January 2026

Pasta cooked tender but firm tossed with fresh veggies and bold Mediterranean flavors. Chill but hold dressing for later to keep bite alive. Swapped out feta and cucumber for goat cheese and roasted red peppers. Added fresh oregano for bite. Simple, reliable, handles the fridge’s mood swings well.

Prep: 25 min

Cook: 15 min

Total: 40 min

Serves: 6 servings

salad pasta Mediterranean fresh ingredients

Introduction

Pasta sitting limp in dressing is a sad sight—happens when pasta soaks too long. Better off waiting till closer to serving before dressing the salad. Pasta should have bite, not mush. Roasted red peppers toss in smoky sweetness instead of cucumber’s watery crunch, which can dilute flavors. Goat cheese replaces feta, smoother, milder tang, steps up creaminess without overpowering. Fresh oregano throws a green sharp note—best added late so it’s fresh. Texture is everything here—pasta with good shape traps dressing. Stir early but hold mustardy, sharp dressing back to keep it vibrant and not soggy. Salad needs just enough time chilling to marry flavors but not enough to lose punch. Watch pasta closely cooking. Boil, stir early on, then judge by feel. Timing is sensory, not rigid minutes. A salad like this thrives on prickly fresh herbs, freshness of tomatoes, and olive brine to cut richness of cheese and oil. If held overnight, toss components separately for clarity in each bite. Always taste before serving and adjust acidity or salt—these tweaks matter.

Ingredients

10 ounces short pasta like rotini or penne

1 cup halved cherry tomatoes

1/2 cup diced roasted red peppers

1/3 cup pitted kalamata olives sliced

1/3 cup crumbled goat cheese instead of feta

1/4 cup diced red onion

1/4 cup chopped fresh oregano leaves fresh twist

1/2 cup Italian dressing (plus extra for serving)

1 tablespoon lemon juice

1 teaspoon dried oregano

1/2 teaspoon garlic powder

Salt and black pepper to taste

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About the ingredients

Pasta needs to be short and sturdy; rotini or penne best. Long pastas turn sloppy in salads, no texture. Roasted red peppers—home roasting preferred for char, skin peel, and sweetness. Jarred works but drain oils well. Olives—kalamata bring bold brine, but black or green can shift profile. Goat cheese smooths tang without feta’s grit—I recommend crumbled fresh goat, store in paper towel to reduce moisture. Dried oregano does well here but fresh oregano brings brightness—use both, dried earlier with lemon juice, fresh tossed last. Dressing simple Italian-style; homemade vinaigrette can replace. Expect acidity from lemon, garlic notes, and oils. If Italian dressing unavailable, mix olive oil, red wine vinegar, mustard, oregano, garlic powder; adjust salt. Onions—red preferred for color and sharpness; soak briefly in cold water for mellow crunch if too harsh.

Method

Prepare pasta - Plunge pasta into boiling salted water. Stir a few times first two minutes so they don't stick. Watch closely, not just time. Pasta should have a slight bite—cook until just shy of fully set. Drain completely. No standing water; it dilutes flavor later.

Mix base - Transfer drained pasta into a large bowl while still warm. Add diced roasted red peppers, halved cherry tomatoes, sliced olives, diced red onion, and chopped fresh oregano. Toss together so heat wakes up the aromatics.

Seasoning - Sprinkle dried oregano, garlic powder, salt, and pepper over mix. Splash lemon juice into bowl. Stir. This brightens flavor and keeps salad lively without dressing soaking in too soon.

Hold dressing - Refrigerate salad base uncovered for 10–15 minutes to cool before adding Italian dressing. If serving within 2 hours, add dressing now and toss thoroughly to coat. For longer wait, hold dressing separately; dressing clings and pasta soaks it dry—leads to dull patches and soggy spots.

Final touch - Toss just before serving, coating fully with dressing. Let rest 5 minutes at room temp to marry flavors. Check seasoning at this point—often needs salt or splash more lemon for vital freshness.

Backup plan - No roasted peppers? Roast raw red peppers under broiler, skin on, flipping till charred and soft. Cool then chop. Can use jarred roasted peppers preserved in oil but drain excess oil or salad gets greasy.

Cheese swap - If goat cheese odd, feta or mozzarella cubes work well. Goat cheese adds a creamier tang but milder than feta's sharpness. Avoid pre-crumbled cheese; fresh crumble holds moisture and flavor better.

Storage note - Keep salad cold but undressed base separate from dressing if holding overnight. Pasta will firm up in fridge but come back tender after tossing with dressing. Avoid adding dressing too early—common rookie error.

Serving - Goes well as side to grilled meats, on picnic plates, or quick lunch. Pasta shape matters too—twists and ridges trap dressing and bits better than smooth noodles. Try fusilli, gemelli.

Technique Tips

Key step—watch pasta don’t overcook. It finishes firm but never chalky; taste early and often. Use gentle toss, no rough stirring that breaks pasta. Drain pasta fully—no leftover water to dilute flavor or dressings. Heat in pasta wakes up veggies sprinkled on top, releasing aromas, especially fresh oregano. Add dried herbs and lemon juice early so flavors meld but hold dressing till right before eating. Refrigerating salad undressed keeps textures separate; dressing starts soaking into pasta over time turning it gummy or dry. Toss salad thoroughly with dressing to evenly coat; partial coverage leaves some bites dry or overwhelmed. Adjust seasoning at the end —acid balance and salt make or break this plate. Roast peppers yourself if you can for best aromatic result. Don’t rush marinade time; flavors meld but too long dulls pungent notes. Use firm pasta shapes for trapping dressing and ingredients. Fresh herbs last minute to keep brightness.

Chef's Notes

💡 Perfect timing matters. Pasta should be firm, al dente. Don't overcook—not mushy. Always test by biting—should have just the right amount of give.
💡 Need roasted peppers? Use fresh. Roast under broiler till charred. Peel skin when cool. Or just use jarred. Drain the oil though; salad can't get greasy.
💡 Feeling too salty? Balance with extra lemon juice. Acid cuts through richness of cheese and oil. Taste often while prepping—check flavors. Adjust them more if needed.
💡 Keep everything cool. Refrigerate undressed for best texture. Once you add the dressing, pasta can absorb too much—leading to limp salad.
💡 No goat cheese on hand? Opt for feta or even mozzarella. Adds flavor, keeps it creamy. Fresh crumbles over pre-packed—retains moisture. Better texture.