Greek Pasta Salad

Greek Pasta Salad is loaded with flavor. Pasta, cucumber, tomatoes, onion, feta and olives are tossed in a Greek vinaigrette. 

GREEK PASTA SALAD RECIPE

It’s not a secret that I love Greek food. This Feta Dip is one of my favorites next to this Greek Salmon Salad, Greek Chicken, and this 7-Layer Mediterranean Dip.

INGREDIENTS

• PASTA – I use dilanti but you can use any short pasta like orzo, elbow, farfalle, etc.
• ENGLISH CUCUMBER – You can use regular as well. English or hothouse cucumbers have a softer skin so you don’t have to peel if necessarily. They’re seeds are also smaller.
• CHERRY TOMATOES – These add a pop of color and cherry tomatoes tend to not get mushy.
• RED ONION – Adds some tang.
• KALAMATA OLIVES – Salty little bites.
• FETA – I like to use feta in the block because it’s not as dry as the precrumbled feta.
• PARSLEY – This adds some brightness and flavor.

HOW TO MAKE GREEK PASTA SALAD

1. Cook pasta according to package directions in salted water. Drain and cool.
2. In a large bowl, add the cooled pasta, cucumbers, tomatoes, onion, olives, feta, and parsley. Stir together.
3. For the dressing: whisk together all ingredients. Pour over pasta salad. I like to pour about 1/2 over and chill for 30 minutes or until serving. Then I pour the remaining dressing right before serving. The pasta soaks up the dressing. Add more feta when serving if desired.

OTHER SALAD RECIPES:

• Crunchy Pea Salad
• Keto Broccoli Salad
• Shaved Brussels Sprouts Salad
• Poppy Seed Fruit Salad
• Frito Corn Salad
• BLT Pasta Salad
• Pizza Pasta Salad
• Broccoli Salad
• Caprese Pesto Pasta Salad
• Corn, Avocado, and Tomato Salad

Greek Pasta Salad

5 from 13 votes

Greek Pasta Salad is loaded with flavor. Pasta, cucumber, tomatoes, onion, feta and olives are tossed in a Greek vinaigrette. 

Print Pin Rate

Prep Time: 25 minutes mins

Servings: 6 people

Ingredients

• 8 ounces short pasta, (I used ditalini but you can use orzo, elbow, or farfalle)
• 1 cup English cucumber, halved and sliced, (I like to slightly peel mine and leave some skin on for color)
• 1 cup cherry tomatoes, halved
• 1/2 cup sliced red onion
• 1/2 cup sliced Kalamata olives
• 4 ounces feta, crumbled, (more for serving)
• 1/4 cup Italian parsley, finely chopped

DRESSING:

• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons fresh lemon juice
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper
• salt and pepper to taste, (I use about 1 teaspoon kosher salt and 1/2 teaspoon pepper)

Instructions

 

• Cook pasta according to package directions in salted water. Drain and cool.
• In a large bowl, add the cooled pasta, cucumbers, tomatoes, onion, olives, feta, and parsley. Stir together.
• For the dressing: whisk together all ingredients. Pour over pasta salad. I like to pour about 1/2 over and chill for 30 minutes or until serving. Then I pour the remaining dressing right before serving. The pasta soaks up the dressing. Add more feta when serving if desired.

Cuisine: Mediterranean

Course: All Recipes, Side Dish

Author: Christy Denney

Christy Denney

Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!

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