Greek Pasta Salad Recipe

Introduction

This simple Greek Pasta Salad is perfect for potlucks and summer cookouts. Featuring crunchy veggies, al dente pasta, and a savory Greek dressing with feta cheese, it’s a refreshing and flavorful dish everyone will enjoy.

Ingredients

• 8 ounces bowtie pasta
• 1 1/2 cups grape tomatoes, sliced in half
• 1 seedless cucumber, sliced into half-circles or quarters
• 1 bell pepper, diced
• 1/2 small red onion, diced
• 1/2 cup Kalamata olives, drained
• 2/3 cup feta cheese, crumbled or cubed
• 1/4 cup chopped fresh parsley
• Dressing:
• 1/2 cup olive oil
• 1/4 cup water
• 3 tablespoons red wine vinegar
• 2 tablespoons lemon juice
• 2 tablespoons honey
• 1 teaspoon Dijon mustard
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried dill
• 1 teaspoon dried mint
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Cook the pasta according to the package directions for al dente. Drain well and rinse with cold water to stop cooking.
2. Step 2: While the pasta cooks, chop the tomatoes, cucumber, bell pepper, and red onion. Add them to a large bowl along with the Kalamata olives, feta cheese, and chopped parsley.
3. Step 3: In a jar with a lid, combine olive oil, water, red wine vinegar, lemon juice, honey, Dijon mustard, minced garlic, oregano, dill, mint, salt, and pepper. Shake well to emulsify the dressing.
4. Step 4: Add the drained pasta to the bowl with the vegetables and cheese. Pour the dressing over the salad and toss to coat everything evenly.
5. Step 5: Serve immediately or chill for a light, refreshing salad that’s perfect for warm days.

Tips & Variations

• Use rotini, fusilli, or macaroni as pasta alternatives for a different texture and shape.
• For a gluten-free version, substitute the pasta with cooked quinoa or rice.
• Try adding other veggies like pepperoncini, zucchini, or chickpeas for extra flavor and variety.
• If red onions taste too strong, soak them in ice water for 10 minutes before adding.
• Make extra dressing to add more when serving if desired.

Storage

Store Greek pasta salad in an airtight container in the refrigerator for 3 to 5 days. The pasta will absorb more dressing over time, so it’s best enjoyed the day it’s made. This salad is not recommended for freezing, as the texture may be compromised upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Greek pasta salad ahead of time?

Yes, you can prepare it a few hours in advance and refrigerate. For the best texture, toss with dressing just before serving or keep the dressing separate until ready to eat.

What can I add to make this salad more filling?

Add grilled chicken, shrimp, or chickpeas to turn this salad into a satisfying meal perfect for warm weather dinners.

Greek Pasta Salad Recipe

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★★★★★

4.4 from 85 reviews

This simple and refreshing Greek Pasta Salad combines crunchy vegetables, al dente bowtie pasta, and a homemade Greek vinaigrette with feta cheese and Kalamata olives. It’s perfect for potlucks, summer cookouts, or a light meal. The salad comes together quickly and can be customized with various veggies or proteins for a satisfying dish.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Total Time: 18 minutes
• Yield: 8 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Greek
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad

• 8 ounces bowtie pasta
• 1 1/2 cups grape tomatoes, sliced in half
• 1 seedless cucumber, sliced into half-circles or quarters
• 1 bell pepper, diced
• 1/2 small red onion, diced
• 1/2 cup Kalamata olives, drained
• 2/3 cup feta cheese, crumbled or cubed
• 1/4 cup chopped fresh parsley

Dressing

• 1/2 cup olive oil
• 1/4 cup water
• 3 tablespoons red wine vinegar
• 2 tablespoons lemon juice
• 2 tablespoons honey
• 1 teaspoon Dijon mustard
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried dill
• 1 teaspoon dried mint
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Cook pasta: Bring a large pot of salted water to a boil. Cook the bowtie pasta according to package directions until al dente, about 8 minutes. Drain well and rinse under cold water to stop cooking and cool the pasta.
2. Chop vegetables: While the pasta is cooking, prepare the vegetables—slice grape tomatoes, cut cucumber into half-circles or quarters, dice bell pepper and red onion. Add all chopped vegetables to a large mixing bowl.
3. Make dressing: In a jar with a lid, combine olive oil, water, red wine vinegar, lemon juice, honey, Dijon mustard, minced garlic, dried oregano, dill, mint, sea salt, and black pepper. Shake well until the dressing emulsifies.
4. Combine ingredients: Add the cooled, drained pasta to the bowl with the chopped vegetables. Add Kalamata olives, crumbled or cubed feta cheese, and chopped fresh parsley. Pour the dressing over the salad, then toss gently but thoroughly to evenly coat all ingredients.

Notes

• This pasta salad is best eaten the day it is made as the pasta absorbs more dressing over time, which can change the texture.
• Store leftovers in an airtight container in the fridge for 3-5 days.
• Do not freeze this salad as freezing will affect the texture and consistency.
• If red onions are very strong, soak diced onion in ice water for 10 minutes before adding to the salad to mellow the flavor.
• For gluten-free options, substitute pasta with quinoa or rice.
• To make it a meal, add grilled chicken or shrimp for protein.
• You can easily switch pasta shapes to rotini, fusilli, shells, or macaroni depending on preference.

Keywords: cold pasta salad, Greek pasta salad, summer salad, potluck salad, feta cheese salad, Mediterranean pasta salad