Greek Pasta Salad

5 from 34 votes

Greek Pasta Salad is a light, fresh and easy summer salad full of sweet tomatoes, crisp cucumbers, olives and feta cheese all tossed in a homemade dressing!

Course Salads

Cuisine Greek, Mediterranean

Diet Vegetarian

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 308kcal

Author Yumna Jawad

Equipment

Ingredients

For the Dressing

½ cup extra virgin olive oil
¼ cup red wine vinegar
1 teaspoon oregano
½ teaspoon salt
½ teaspoon black pepper

For the Salad

8 ounces fusilli pasta
3 ripe tomatoes chopped
1 English cucumber peeled chopped
1 green pepper chopped
½ small red onion chopped
½ cup kalamata olives
1 cup crumbled feta cheese

Instructions

To make the dressing, in a large serving bowl whisk together the olive oil, vinegar, oregano, salt and pepper. Set aside in the fridge.
To make the salad, bring a large pot of salted water to a boil. Add the pasta and cook to al dente according to package instructions. Drain the pasta, then add to the large serving bowl with the dressing. Immediately toss with the warm pasta so it can absorb the flavors.
Add the tomatoes, cucumber, green pepper, red onion, and olives and toss to coat. Chill for 1 hour for flavors to develop. When ready to serve, add the crumbled feta cheese on top and toss gently to combine.

Notes

Storage: Store any leftovers in an airtight container. They will last about 4-5 days in the fridge.

Substitutes: For best results, follow the recipe as is. Since it's a salad though, the ingredients and measurements are just guidelines though, so feel free to adjust. To make this gluten-free, use any type of gluten-free pasta you'd like and cook it al dente.

Equipment: I love using my Cuisinart Smart Stick hand blender for making dressings. It's quick and easy and gets me the perfect consistency, without any chunks of garlic leftover.

Original recipe

Ingredients

8 ounces rotini pasta

2 cups cherry tomatoes halved

2 cups cucumbers sliced

1 cup red onions sliced

1 cup Kalamata olives pitted, sliced

¼ cup feta cheese

Salad Dressing

⅓ cup extra virgin olive oil

2 tablespoons red wine vinegar

1 tablespoon lemon juice

1 teaspoon dijon mustard

2 garlic cloves minced

¼ teaspoon oregano

¼ teaspoon salt

Instructions

In a large pot of boiling salted water, cook pasta according to package instructions but reduce cooking time by 2 minutes so pasta is al dente; drain well.

To make the dressing, combine the olive oil, red wine vinegar, lemon juice, dijon mustard, garlic, oregano and salt and whisk until blended. You can also blend in a small food processor to get a smoother dressing.

In a large bowl, toss the pasta with the dressing. Then add the tomatoes, cucumbers, onions, olives and feta cheese and toss. Enjoy cold or at room temperature.

Nutrition