Traditional Greek Pasta Salad
A vibrant, zesty dish with fresh vegetables, tangy feta, and a bright olive oil-vinegar dressing. Perfect for summer gatherings or a quick meal, this Greek-inspired salad balances crisp textures, briny olives, and earthy herbs.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25
- Yield: 4 servings
- Category: salads
- Method: No-Cook
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
8 oz (225g) fusilli or penne pasta
1 cup (150g) crumbled feta cheese
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 pint (200g) cherry tomatoes, halved
1/2 cup (50g) Kalamata olives
1 small red onion, thinly sliced
1/4 cup Kalamata olive oil
1/4 cup apple cider vinegar (substituted for red wine vinegar)
1 tsp dried oregano
1 garlic clove, minced
1/4 cup fresh basil or parsley, chopped
Salt and black pepper to taste
Instructions
Cook pasta according to package instructions until al dente, then drain and cool.
In a large bowl, combine cooked pasta, bell peppers, cherry tomatoes, Kalamata olives, red onion, and feta cheese.
In a separate jar, whisk olive oil, apple cider vinegar, oregano, minced garlic, and herbs. Adjust with salt and pepper.
Pour dressing over the pasta mixture and toss to coat evenly.
Chill for at least 30 minutes before serving to let flavors meld.
Notes
Substitute zucchini or cucumbers for bell peppers if preferred. Use gluten-free pasta for a gluten-free version. Store leftovers refrigerated for up to 2 days.
Find it online: https://cookingwithramsay.com/traditional-greek-pasta-salad/