Christmas Greek Pasta Salad
This Greek pasta salad recipe is a colourful, make-ahead side for a sunny Christmas lunch, with sweet tomatoes, crisp cucumber and plenty of feta tucked between pasta spirals.
A little lemon zest and fresh parsley brighten the oregano dressing, while yellow pepper adds crunch and colour. Serve it cool alongside the first platter off the braai.
Why it works on a South African Christmas table
It balances rich festive mains without needing oven space, and the generous bowl stretches easily across a family spread. The lemony flavours pair especially well with braaied chicken, lamb chops or grilled vegetables.
Ingredients
For the dressing
Instructions
- 1Set a large saucepan of 3 litres of water over high heat. Once boiling, stir in the measured salt and fusilli. Cook for approximately 10–12 minutes, following the packet timing, until tender with a slight bite.
- 2Meanwhile, split the cucumber down its length and remove the soft, wet centre if necessary. Dice the firm flesh. Place the chopped onion in a bowl of cold water for 5 minutes, then drain thoroughly.
- 3Combine all the dressing ingredients except the extra salt in a screw-top jar. Close securely and shake until blended.
- 4Tip the cooked pasta into a colander and cool it under a gentle stream of cold water, turning it so the centre cools too. Drain thoroughly, then spread on a clean tray for a few minutes to let excess moisture escape.
- 5Transfer the pasta to a roomy mixing bowl. Shake the dressing again and pour over half, tossing until the spirals are lightly coated.
- 6Add the tomatoes, cucumber, yellow pepper, drained onion, olives and parsley. Pour in the rest of the dressing and mix, reaching down to the bottom of the bowl.
- 7Break the feta into chunky crumbs over the salad and fold through carefully. Taste before adding any salt. Serve straight away, or cover and refrigerate for 30 minutes if you prefer it well chilled; this chilling time is optional and additional.
- 8Give the salad a gentle stir before transferring to a serving dish. Keep it refrigerated until the Christmas meal or braai is ready.
Nutrition (per serving)
- Calories
- 465 kcal
- Carbohydrates
- 51.7 g
- Protein
- 13.8 g
- Fat
- 23.1 g
- Saturated fat
- 6.4 g
- Sugar
- 4.2 g
- Fibre
- 3.5 g
- Sodium
- 693 mg
- Cholesterol
- 31 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- For an easy Christmas morning, cook and cool the pasta and prepare the dressing the evening before. Refrigerate separately, then chop the vegetables and assemble on the day.
- Serve with lemon-and-herb chicken, lamb kebabs or grilled aubergine. The recipe makes about 8 side portions.
- For an outdoor lunch, bring out a small bowl and replenish it from the fridge. Refrigerate within 2 hours, or within 1 hour when the temperature exceeds 32°C.
- Pack leftovers promptly into a covered container and refrigerate for up to 2 days. The cucumber and tomatoes will soften as they stand.
Frequently asked questions
Can I use penne instead of fusilli?
Yes, use the same dry weight of penne or pasta shells. Follow the packet cooking time and avoid leaving the pasta too firm, as chilling makes it feel firmer.
Can I make this Greek pasta salad without olives?
Absolutely. Leave them out and add another 75 g of diced yellow pepper for crunch. Taste the finished salad before adjusting the salt.
What should I do if the salad seems dry after chilling?
Stir it first to redistribute any dressing underneath. If needed, toss with 10 ml olive oil and 5 ml lemon juice, then taste again before serving.
