Easy Greek Pasta Salad | Fresh, Fast & Flavorful
This quick and easy Greek pasta salad takes only 20 minutes and features traditional Mediterranean ingredients like tomatoes, cucumber, olives, red onions, and feta. Tossed with a zesty homemade dressing, it’s the perfect meatless side or light main dish for picnics, potlucks, or any meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: Mixing
- Cuisine: Greek, Mediterranean
- Diet: Vegetarian
Ingredients
Pasta:
- 12 oz bow-tie pasta (farfalle) or any other short-cut pasta
Salad Dressing:
- ¼ cup extra virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon dried oregano or Italian seasoning
- ¼ teaspoon salt
- Freshly ground black pepper, to taste
Salad Ingredients:
- 12 oz cherry or grape tomatoes (red and yellow), sliced in half
- 2 medium cucumbers, quartered
- 1 medium red bell pepper, diced
- ⅓ cup red onion, chopped
- ⅓ cup pitted black olives, sliced
- ⅓ cup pitted green olives, sliced
- 4 oz crumbled feta cheese
Instructions
1. Bring a large pot of water to a boil. Cook pasta according to package instructions. Once the pasta is cooked, drain and rinse it with cold water. Drain again.
2. While the pasta is cooking, begin preparing the salad dressing and veggies.
3. In a large mixing bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper until emulsified.
4. Add sliced tomatoes, cucumbers, bell pepper, red onion, and olives to the bowl with the dressing. Toss to coat and let marinate while the pasta finishes.
5. Add the drained, rinsed pasta and crumbled feta cheese to the marinated veggies. Toss everything together until well combined.
6. Taste and adjust salt, pepper, or lemon juice if desired.
7. Serve warm, at room temperature, or chilled.
8. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
Rinse pasta under cold water after cooking to stop the cooking process and avoid mushy texture.
Use homemade or store-bought Greek or Italian dressing if preferred.
Customize by adding marinated artichokes, sun-dried tomatoes, mushrooms, zucchini, or leafy greens like arugula.
For a dairy-free version, use vegan feta cheese.
To make it gluten-free, use your favorite gluten-free pasta and rinse well after cooking.
Make ahead tip: Add the dressing just before serving if storing for more than a day.
Find it online: https://cookingwithramsay.com/greek-pasta-salad/