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freshly made greek pasta salad in a white pasta bowl.
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4.65 from 17 votes

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 mins
Cook Time15 mins
Total Time30 mins
Course: Salad, Side Dish
Cuisine: Greek
Keyword: greek pasta salad, pasta salad
Servings: 8
Calories: 295kcal

Ingredients

  • 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
  • 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

Instructions

  • 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.

Video

Notes

  1. You can also make this salad with quinoa or bulgur to add extra nutrition.
  2. 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.
  3. Don’t be afraid to use different pasta shapes, and it will taste just as good.
  4. Freezing: I don't recommend freezing this salad as the veggies and pasta will get soggy and fall apart after thawing.
  5. Leftovers: To store leftovers in the refrigerator, place the salad in an airtight container and refrigerate up to 4 days.

Nutrition

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