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
- Combine dressing ingredients in a jar and shake well to mix. Chill until ready to use.
- 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.
- Slice & chop vegetables. Place vegetables in bowl with pasta. Pour dressing on top and stir until combined. Gently mix in feta cheese crumbles.
- 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
GREEK PASTA SALAD
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
- Combine dressing ingredients in a jar and shake well to mix. Chill until ready to use.
- 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.
- Slice & chop vegetables. Place vegetables in bowl with pasta. Pour dressing on top and stir until combined. Gently mix in feta cheese crumbles.
- Serves approximately 12. Store leftovers in the fridge.
Dina says
I’m not clear if it’s 1lb of cooked pasta or 1 lb of uncooked pasta (16 oz package that is) to be cooked. In the ingredients cooked pasta is mentioned, in the intructions – we still need to cook pasta. If it’s 1lb of uncooked pasta, then it would yield to more of cooked weighwise
Jessica says
You use one 16-oz package of bowtie pasta. Cook it, then proceed with the recipe.
wendy elizabeth king says
So yummy! Will definitely be making again soon!