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Greek Pasta Salad 1

Greek Pasta Salad

Greek Pasta Salad is a vibrant, refreshing cold pasta salad bursting with Mediterranean flavors, perfect for picnics or potlucks. This easy recipe combines the wholesome goodness of pasta with crisp vegetables, tangy feta cheese, and a zesty herb-infused dressing that will transport your taste buds straight to the Greek isles.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 30 minutes
Total Time 55 minutes
Course Salad, Side Dish
Cuisine Greek, Mediterranean
Servings 6 servings
Calories 320 kcal

Equipment

  • Large Pot
  • Mixing Bowl

Ingredients
  

Pasta Salad

  • 8 ounces rotini pasta or penne, farfalle, or orzo
  • 1 cup cherry tomatoes halved
  • 1 English cucumber diced
  • 1 red bell pepper chopped
  • 1/2 red onion thinly sliced
  • 1/2 cup kalamata olives pitted and halved
  • 4 ounces feta cheese crumbled
  • 1/4 cup fresh parsley chopped

Dressing

  • 1/3 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon honey optional
  • salt and freshly ground black pepper to taste

Instructions
 

  • Cook pasta in a large pot of salted water according to package directions until al dente (typically 8-10 minutes). Drain pasta and rinse under cold water to stop the cooking process and cool it quickly.
  • While the pasta cooks, prepare your vegetables. Dice the cucumber and bell pepper into pieces similar in size to the pasta. Halve the cherry tomatoes and thinly slice the red onion.
  • In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, honey (if using), salt, and pepper.
  • In a large serving bowl, combine the cooled pasta, prepared vegetables, olives, and herbs. Pour the dressing over the mixture and toss gently to coat everything evenly.
  • Gently fold in the crumbled feta cheese just before serving. For an attractive presentation, reserve a small amount of feta and fresh herbs to sprinkle on top.
  • Allow the salad to cool in the refrigerator for at least 30 minutes before serving to let the flavors develop.

Notes

For a gluten-free version, use chickpea pasta or gluten-free rotini. To make it vegan, substitute feta with firm tofu marinated in lemon juice and salt. For added protein, include 2 cups of grilled chicken or 1 can of drained chickpeas. Fresh dill or mint can replace or complement the parsley for herb variations.
If you're sensitive to onions, soak the sliced red onion in ice water for 10 minutes before adding to reduce their sharp bite.
Store in an airtight container in the refrigerator for up to 3 days. For best results when preparing ahead, store the dressing separately until 30 minutes before serving.

Nutrition

Calories: 320kcalCarbohydrates: 38gProtein: 8gFat: 16gSodium: 410mgFiber: 3gVitamin C: 45mgCalcium: 15mg
Keyword Greek Pasta Salad, Cold Pasta Salad, Mediterranean Salad, Summer Salad
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