Greek Pasta Salad recipe is a delicious cold pasta salad that’s so versatile. Serve it as a main dish, side dish, for summer parties or a healthy, light supper. This simple recipe is quick and easy and filled with cucumbers, olives, tomatoes, and feta cheese.
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:12 cups 1x
1 lb. short cut pasta, such as rotini or macaroni
1–10.5 ounce cherry or grape tomatoes. halved
1 English cucumber, sliced about ¼ inch thick, then cut in quarters
1 and ½ cups kalamata olives, halved
1 green bell pepper, sliced thinly
¼ cup red onions, sliced thinly
1 cup crumbled feta cheese
For Greek Dressing:
1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
1 clove garlic, minced or pressed through a garlic press
1 teaspoon dried oregano
1 teaspoon salt
¼ cup olive oil
¼ teaspoon pepper
Cook pasta according to package directions. Drain and rinse with a quick spray of cold water. Pat pasta with paper towels to dry.
Prepare tomatoes, cucumbers, olives, green pepper, and red onion.
In a large mixing bowl, add pasta, tomatoes, cucumbers, olives, bell pepper, and red onions.
Pour Greek Dressing over, tossing to coat.
Sprinkle feta cheese on top.
For the Greek Dressing:
Add all ingredients to a mason jar and shake vigorously. If you don’t have a mason jar, you can add all the ingredients (except olive oil) to a bowl and slowly whisk in the olive oil.
Nutritional information is an estimate.
Store salad covered in refrigerator for two or three days. It’s best to let it sit out for 20 minutes or so before serving. Refresh by adding a bit more dressing or a dash of oil and vinegar to the salad and tossing again.
Keywords: Mediterranean, Pasta Salad, Salads, Greek Salad