Halibut Greek Pasta Salad Recipe
Introduction
This Halibut Greek Pasta Salad is a fresh and flavorful dish perfect for warm days or light meals. Combining tender halibut, crisp vegetables, and tangy feta with a zesty dressing, it offers a delightful Mediterranean twist on pasta salad.
Ingredients
- 8 ounces penne pasta
- 1 pound halibut fillets
- 1 cup cherry tomatoes
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1 cup Kalamata olives
- 1 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Step 1: Cook the penne pasta in salted boiling water until al dente. Drain and rinse under cold water to stop cooking and cool the pasta.
- Step 2: Season the halibut fillets with salt and pepper. Heat olive oil in a skillet and cook the halibut for 4-5 minutes on each side until cooked through. Let cool, then break into bite-sized pieces.
- Step 3: Chop the cherry tomatoes, dice the cucumber, thinly slice the red onion, and roughly chop the fresh parsley.
- Step 4: In a small bowl, whisk together olive oil, apple cider vinegar, dried oregano, salt, and pepper to make the dressing.
- Step 5: In a large bowl, combine the cooked pasta, halibut pieces, chopped vegetables, Kalamata olives, and crumbled feta cheese. Toss everything with the prepared dressing until well coated.
- Step 6: Chill the salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
Tips & Variations
- For added freshness, squeeze a little lemon juice over the salad before serving.
- Substitute the halibut with cooked shrimp or grilled chicken for a different protein option.
- If you prefer, use red wine vinegar instead of apple cider vinegar for a more traditional Greek flavor.
- Add some fresh mint or dill for an extra herbal note.
- Use gluten-free pasta to make this salad suitable for gluten-sensitive diets.
Storage
Store the salad in an airtight container in the refrigerator for up to 2 days. For best texture, keep the dressing separate and toss just before serving if planning to store longer. Reheat is not recommended as it is best served chilled or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad ahead of time?
Yes, this pasta salad tastes great when made a few hours in advance or the day before. Just store it chilled and give it a gentle toss before serving.
What if I don’t have Kalamata olives?
You can substitute Kalamata olives with black olives or green olives, but Kalamata olives provide the signature briny flavor typical of Greek dishes.
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Halibut Greek Pasta Salad Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
A refreshing and flavorful Greek-inspired pasta salad featuring tender halibut, crisp vegetables, tangy feta, and a vibrant olive oil dressing. Perfect for a light lunch or a summery dinner, this dish combines the best of Mediterranean flavors and is served chilled.
Ingredients
Pasta
- 8 ounces penne pasta
Seafood
- 1 pound halibut fillets
Vegetables & Fruits
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
Other
- 1 cup Kalamata olives
- 1 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the penne pasta until al dente, about 10-12 minutes. Drain and rinse under cold water to stop cooking and cool the pasta.
- Cook Halibut: Season the halibut fillets with salt and pepper. Heat olive oil in a skillet over medium heat, and cook the halibut for 4-5 minutes on each side or until opaque and easily flaked. Remove from heat, let cool slightly, then break the fish into bite-sized pieces.
- Prepare Vegetables: Chop the cherry tomatoes in halves, dice the cucumber, thinly slice the red onion, and finely chop the fresh parsley.
- Make Dressing: In a small bowl, whisk together olive oil, apple cider vinegar, dried oregano, salt, and pepper to create a tangy Greek dressing.
- Assemble Salad: In a large bowl, combine the cooked pasta, flaked halibut, chopped vegetables, Kalamata olives, and crumbled feta cheese. Toss everything with the prepared dressing until evenly coated.
- Chill and Serve: Cover the salad and chill it in the refrigerator for at least 30 minutes to allow flavors to meld. Serve cold or at room temperature.
Notes
- For extra flavor, you can marinate the halibut briefly before cooking.
- Use gluten-free pasta if a gluten-free variation is desired.
- This salad keeps well for up to 2 days refrigerated.
- Add fresh lemon juice for an extra zesty kick if you like.
- Feel free to substitute halibut with other firm white fish or shrimp.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Greek
Keywords: halibut pasta salad, Greek pasta salad, halibut recipe, Mediterranean pasta salad, summer salad
