Cold Greek Pasta

Cold Greek pasta is a variation of Greek salad with the addition of pasta, making it a fresh and tasty one-dish meal, ideal for hot days. Here is the recipe with an Italian touch:

Ingredients

• 250 g short pasta (penne, fusilli or farfalle work well)
• 150 g cherry tomatoes
• 1 cucumber
• 1 green bell pepper
• 1 small red onion
• 200 g feta
• Black olives to taste
• Dried oregano to taste
• Extra virgin olive oil
• Salt and pepper to taste
• Vinegar (wine or balsamic, depending on preference)
• (Optional) a few fresh basil leaves for an Italian touch

Preparation

1. Bring a pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Once cooked, drain and rinse under cold running water to stop the cooking process. Then toss with a drizzle of oil and let cool completely.

2. Meanwhile, wash and halve the cherry tomatoes, thinly slice the red onion, cut the cucumber (peeled or unpeeled, to taste) into rounds or half-moons, and the green bell pepper into strips or cubes.

3. Cut the feta into cubes.

4. In a large bowl, combine the cold pasta with the cucumber, tomatoes, onion, bell pepper, and olives.

5. Add the feta cubes and season with oregano, salt, pepper, vinegar, and a generous drizzle of extra virgin olive oil. Gently toss to combine the ingredients.

6. (Optional) For an Italian touch and fresh aroma, add a few fresh basil leaves torn by hand.

7. Let rest in the refrigerator for at least 30 minutes before serving so the flavors meld.

For a winning pairing, serve this cold pasta with a crisp Pinot Grigio or Vermentino, Italian white wines whose acidity and freshness complement the lively ingredients of the cold Greek pasta.

Trivia

Feta is a Greek white, salty, and crumbly cheese that in this recipe is nicely balanced by the sweetness of the tomatoes and the aroma of the herbs. If you prefer to stay on theme with Italian ingredients, you could substitute the feta with crumbled aged ricotta.