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Horiatiki (Village) Pasta Salad Recipe
Ben Carraoli

Horiatiki (Village) Pasta Salad Recipe

I made this Horiatiki (Village) Pasta Salad on a warm afternoon when I was craving something fresh but filling, and honestly, it surprised me in the best way. I love how it takes the soul of a classic Greek village salad and turns it into a satisfying pasta dish. When I tasted it after chilling, the flavors felt even brighter and more balanced.
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Total Time 30 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • Pasta 12 oz / 340 g short pasta like fusilli or penne – Short pasta shapes hold the dressing and vegetables better, giving balanced flavor in every bite.
  • English cucumber 1 large, diced – English cucumbers are crisp and low in water, helping the salad stay fresh and not soggy.
  • Cherry or grape tomatoes 2 cups, halved – These tomatoes are sweeter and firmer, so they keep their shape and add natural juiciness.
  • Red onion ½ medium, thinly sliced – Red onion adds mild sharpness and color; soaking briefly in cold water softens its bite.
  • Green bell pepper 1 medium, diced – Adds crunch and slight bitterness that balances the salty elements.
  • Kalamata olives ¾ cup, pitted and halved – Provide authentic Greek flavor; whole olives taste richer than pre-sliced ones.
  • Feta cheese 6–7 oz / 170–200 g, cut into chunks – Block feta gives a creamier texture and stronger flavor than crumbled feta.
  • Extra virgin olive oil ⅓ cup – Forms the base of the dressing and delivers smooth Mediterranean richness.
  • Red wine vinegar 3 tablespoons – Adds brightness and acidity that balances the oil and vegetables.
  • Dried oregano 1½ teaspoons – Greek oregano offers deeper aroma; rubbing it releases more flavor.
  • Salt to taste – Use lightly because feta and olives already contain salt.
  • Black pepper ½ teaspoon, freshly ground – Adds gentle heat and sharper flavor.
  • Fresh parsley 2 tablespoons, chopped – Brings freshness, color, and a clean finish.

Method
 

  1. Bring a large pot of salted water to a boil and cook the pasta until just al dente. I make sure not to overcook it, because firm pasta holds up better in salads. Drain and rinse briefly under cool water to stop the cooking.
  2. While the pasta cooks, I chop the cucumber, tomatoes, bell pepper, and red onion. I try to keep the pieces similar in size so every forkful tastes balanced. The colors alone already make the salad inviting.
  3. In a small bowl, I whisk together olive oil, red wine vinegar, dried oregano, black pepper, and a small pinch of salt. I taste it here and adjust before adding it to the salad.
  4. I add the cooled pasta to a large bowl, followed by all the chopped vegetables and olives. Tossing gently at this stage helps distribute everything evenly.
  5. I fold in the feta chunks carefully so they stay mostly intact. Then I pour the dressing over the salad and toss gently until everything is coated.
  6. I let the salad chill in the fridge for at least 30 minutes. Just before serving, I sprinkle fresh parsley and give it one last gentle toss.

Notes

  • I always let the pasta cool completely before mixing so the vegetables stay crisp.
  • I’ve learned that chilling the salad makes the flavors blend beautifully, so I never skip that step.
  • When I want bolder flavor, I add a little extra oregano right before serving.
  • I taste again at the end because feta and olives can change the salt level.