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

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Greek Pasta Salad

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.

Greek Pasta Salad

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.

Greek Pasta Salad

OTHER SALAD RECIPES:


Greek Pasta 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. 
Prep Time: 25 minutes
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
greek pasta salad