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Horiatiki Pasta Salad Recipe
Ben Carraoli

Horiatiki Pasta Salad Recipe

I’ve always loved a meal that feels light but still satisfying, especially when the weather heats up and I don’t want to turn on the stove. The first time I made this Horiatiki Pasta Salad, I was amazed at how the fresh veggies and herbs turned everyday pasta into something so vibrant and delicious
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Total Time 40 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 8 oz short pasta penne, farfalle, or rigatoni – Al dente works best so it’s firm yet tender.
  • 1 English cucumber – Keeps the salad crisp and refreshing without too much water.
  • 2 Roma tomatoes add a third if small – Roma is less juicy than cherry, so your salad stays bright, not soggy.
  • 1 medium bell pepper diced (green, red, or yellow) – Choose colorful peppers for sweetness and visual appeal.
  • ½ small red onion diced – Offers a sharp bite; soak in cold water for 10 minutes if you want it milder.
  • ½ cup Kalamata olives pitted and halved – Their briny punch balances the creamy feta.
  • ¾ cup crumbled feta cheese – Look for dry crumbly feta for the best texture and tang.
  • ¼ cup chopped fresh parsley – Brightens the whole salad with fresh herb flavor.
  • ¼ cup chopped fresh dill – Adds an aromatic lift that makes the salad taste authentic.
  • 2/3 cup olive oil – The base of the Greek-style vinaigrette.
  • 3 tbsp lemon juice – Adds tang and brightness.
  • 3 tbsp red or white wine vinegar – Brings acidity that ties all flavors together.
  • 1 tbsp honey – Balances the acidity with gentle sweetness.
  • 1 tbsp Dijon mustard – Helps emulsify the dressing and add depth.
  • 2 cloves garlic minced – For that signature savory kick.
  • 1 tsp dried oregano – A classic herb in Greek salads.
  • 1 tsp dried basil – Adds herbaceous warmth.
  • ½ tsp salt and ½ tsp coarsely ground black pepper – Essential seasoning

Method
 

  1. Bring a large pot of salted water to a boil and cook the pasta until al dente. The pasta should be firm but tender when bitten. Once cooked, drain and rinse under cold water to stop the cooking process and cool it down completely.
  2. Dice the cucumber, tomatoes, bell pepper, and red onion into bite-sized pieces. Keeping the cuts even ensures balanced flavor in every forkful. If your cucumber is watery, remove some of the seeds to prevent sogginess.
  3. In a large mixing bowl, add the cooled pasta, chopped vegetables, olives, and crumbled feta. Gently toss everything together so the ingredients are evenly distributed. The colors should look vibrant and fresh at this stage.
  4. In a small bowl, whisk together olive oil, lemon juice, vinegar, honey, Dijon mustard, garlic, oregano, basil, salt, and pepper. Continue whisking until the mixture becomes smooth and slightly thickened. Taste and adjust seasoning if needed.
  5. Pour the dressing over the pasta mixture. Gently toss until all ingredients are evenly coated with the vinaigrette. Make sure the dressing reaches the bottom of the bowl for full flavor coverage.
  6. For best results, let the salad chill in the refrigerator for at least 20–30 minutes. This resting time allows the flavors to blend beautifully. Serve cold or slightly chilled for maximum freshness.

Notes

  • I always salt my pasta water well because it’s the only chance to season the pasta itself.
  • I prefer using block feta and crumbling it myself for better texture and flavor.
  • I sometimes reserve a little dressing to add just before serving to refresh the salad.
  • I let the salad sit for at least 20 minutes before serving because the flavor deepens beautifully.