GREEK PASTA SALAD

Greek Pasta Salad is fresh, flavorful and simple to put together. It’s the perfect side dish! Loaded with vegetables and drizzled with a homemade lemon greek vinaigrette, it’s easy to make and everyone enjoys it. Perfect topped with crumbled feta cheese and a few additional olives.

My husband and I both adore Greek food. I adapted this recipe from an older salad recipe on our site that uses quinoa in place of pasta. I love both, but there’s something about a good pasta salad that I just love in the summertime. This Greek Pasta Salad fits the bill! I also added a bit of lemon juice to the vinaigrette, which tastes just wonderful. Enjoy!

Greek Pasta Salad

• 1 pound cooked, drained & cooled bowtie pasta
• 1 pint cherry tomatoes, halved
• 1 cucumber, chopped
• 1/2 cup red onion, sliced thin
• 1/2 cup pitted & halved kalamata olives, drained
• 1/2 cup diced bell pepper
• 4 oz container plain feta cheese, crumbled

Dressing

• 2/3 cup red wine vinegar
• 1/2 cup olive oil
• 2 TBSP lemon juice
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp black pepper
• 1 tsp salt
• 1/2 tsp sugar

1. Combine dressing ingredients in a jar and shake well to mix. Chill until ready to use.
2. Cook the pasta per package instructions. Rinse pasta with cold water. Toss with a splash of olive oil and place in a large bowl in the fridge, until you’re ready to put the salad together.
3. Slice & chop vegetables. Place vegetables in bowl with pasta. Pour dressing on top and stir until combined. Gently mix in feta cheese crumbles.
4. Serves approximately 12. Store Greek Pasta Salad leftovers in the fridge.

Like this salad recipe? Here are a few others you’ll enjoy:

• Fiesta Ranch Chicken Pasta Salad
• Creamy Orange Fruit Salad
• Chicken Pasta Salad with Grapes
• Macaroni Salad with Eggs
• Pizza Pasta Salad

Yields 12

GREEK PASTA SALAD

Fresh & flavorful Greek Pasta Salad is the perfect side dish! Loaded with vegetables and drizzled with a homemade lemon greek vinaigrette, it's easy to make and everyone enjoys it. Perfect topped with crumbled feta cheese and a few additional olives.

20 min

20 minTotal Time

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Ingredients

• 1 pound cooked, drained & cooled bowtie pasta
• 1 pint cherry tomatoes, halved
• 1 cucumber, chopped
• 1/2 cup red onion, sliced thin
• 1/2 cup pitted & halved kalamata olives, drained
• 1/2 cup diced bell pepper
• 4 oz container plain feta cheese, crumbled
• Dressing
• 2/3 cup red wine vinegar
• 1/2 cup olive oil
• 2 TBSP lemon juice
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp black pepper
• 1 tsp salt
• 1/2 tsp sugar

Instructions

1. Combine dressing ingredients in a jar and shake well to mix. Chill until ready to use.
2. Cook the pasta per package instructions. Rinse pasta with cold water. Toss with a splash of olive oil and place in a large bowl in the fridge, until you're ready to put the salad together.
3. Slice & chop vegetables. Place vegetables in bowl with pasta. Pour dressing on top and stir until combined. Gently mix in feta cheese crumbles.
4. Serves approximately 12. Store leftovers in the fridge.

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