Greek Pasta Salad
This simple Greek Pasta Salad recipe paired with a homemade dressing is fresh, bright, and filling. It's a perfect contribution for your next potluck or for your dinner table on a busy weeknight.
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Salad, Side Dish
Cuisine: Greek
Keyword: greek pasta salad, pasta salad
Servings: 8
Calories: 295kcal
- 12 ounces penne uncooked, or any other pasta of your choice
- 2 cups cucumber chopped
- 2 cups grape tomatoes halved
- 1 green bell pepper chopped
- ½ cup olives such as Kalamata olives, pitted and halved
- ½ red onion chopped
- ½ cup feta cheese crumbled
Dressing
- ¼ cup red wine vinegar
- ⅓ cup olive oil
- 2 tablespoon lemon juice freshly squeezed
- ½ teaspoon garlic powder
- 1 tablespoon fresh oregano or 1 tsp dried
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
Cook the pasta: Boil the pasta according to package instructions. After you strain the pasta, rinse it well with cold water from the tap until it has cooled completely. Set it aside in a large bowl.
Prep the veggies: Slice all the veggies into bite-sized pieces. I like to have the olives halved but you can keep them whole. I have both cubed and crumbled feta in the salad to make sure every bite is a bit cheesy. Place all the ingredients in the large bowl with the cooled pasta.
Make the Greek salad dressing: Add all the dressing ingredients to a mason jar and shake well until everything is mixed well. Pour over the salad, and mix everything together well.
Finish the salad: Garnish with a sprinkle of oregano, crumbled feta, and some freshly cracked pepper.
- You can also make this salad with quinoa or bulgur to add extra nutrition.
- This homemade Greek salad dressing is not only miles better than what you’ll find in a bottle, but it’s also very simple. However, you can also use store bought if you prefer or if that’s what you have on hand.
- Don’t be afraid to use different pasta shapes, and it will taste just as good.
- Freezing: I don't recommend freezing this salad as the veggies and pasta will get soggy and fall apart after thawing.
- Leftovers: To store leftovers in the refrigerator, place the salad in an airtight container and refrigerate up to 4 days.
Serving: 1serving | Calories: 295kcal | Carbohydrates: 37g | Protein: 8g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 388mg | Potassium: 278mg | Fiber: 3g | Sugar: 4g | Vitamin A: 475IU | Vitamin C: 18.6mg | Calcium: 81mg | Iron: 1.2mg