Greek Pasta Salad is the perfect summer salad that's always a hit at every potluck. Tender pasta mixed with kalamata olives, cucumbers, bell peppers, cherry tomatoes, feta cheese, and diced red onion with the most delicious Greek dressing.
Who doesn't love a refreshing cold pasta salad during the summertime? I know I do, and this easy greek pasta salad is heavenly. It's the perfect make-ahead pasta salad.
Make it a whole meal by adding grilled or even air-fried chicken breasts.
what I love about this recipe:
- It can be made ahead of time and should be for maximum flavor.
- Simple pantry and refrigerator ingredients.
- Perfect for meal prepping.
what to serve with easy greek pasta salad
Greek pasta salad is perfect with almost any main dish you can think of, or be a main dish with added chicken.
TOPPINGS:
✔ Fresh oregano
✔ Dried oregano
MAIN DISHES:
All of my main dish recipes are here, but here are a few I think that would be delicious:
✔ Air Fryer Hot Dogs
✔ Air Fryer Pork Tenderloin
✔ Air Fryer Chicken Breasts
✔ Perfect Oven Baked Chicken Breasts
ingredients needed for greek pasta salad recipe:
- Pasta - Preferably one that is small and has many nooks and crannies for the best dressing.
- Kalamata Olives
- English Cucumber - If you cannot find an English cucumber, a regular cucumber could work.
- Bell Pepper - I used a red bell pepper for color, but any color bell pepper would work.
- Feta Cheese - A must-have!
- Red Onion
- Extra Virgin Olive Oil
- Fresh Lemon Juice
- Dijon Mustard
- Red Wine Vinegar - Adds the perfect acidity to the greek dressing.
- Dried Oregano
- Minced Garlic
step by step instructions
HOW TO MAKE GREEK PASTA SALAD
STEP 1: Cook the pasta according to the directions on the back of the package. Remember to salt the water once it comes to a boil liberally.
STEP 2: Strain the cooked pasta and run it under cold water to slow the cooking process down.
STEP 3: In a large bowl, add the cooled pasta, kalamata olives, English cucumber, bell pepper, feta, and red onion. Set aside.
STEP 3: Prepare the greek dressing by adding the olive oil, lemon juice, dijon mustard, red wine vinegar, oregano, and minced garlic to a container. Use an immersion blender or a regular blender and pulse until the dressing is creamy and mixed together.
STEP 4: Pour the greek dressing onto the pasta and mix until combined.
STEP 5: Cover and refrigerate for at least 2 hours; however, longer is better.
recipe tips and variations
- Storage - Store in an airtight container in the refrigerator for up to 4 days.
- Reheating - Pasta salad does not need to be reheated and best when served cold.
- Switch up the ingredients - Add different color bell peppers to extra color. Not a fan of red onion; add green onions or white onions instead.
frequently asked questions:
The possibilities are endless; however, it's a perfect side dish to any grilled, baked, or sauteed proteins.
I do not recommend freezing pasta salad. For texture and flavor, it's best served fresh and cold.
Sure, you can, but I highly recommend making the homemade greek dressing listed in the recipe. It's the best and FRESH.
freezer meal instructions
I do not recommend freezing pasta salad. For texture and flavor, it's best served fresh and cold.
recommended tools
- Glass mixing bowls - My favorite and I use them all of the time!
more easy dinner recipes:
If you loved this recipe, here are a few more side dish recipes you will love!
You can check out all of my pasta salad recipes here or see a few of our readers’ favorites below:
Greek Pasta Salad is the perfect summer salad that's always a hit at every potluck. Tender pasta mixed with kalamata olives, cucumbers, bell peppers, cherry tomatoes, feta cheese, and diced red onion with the most delicious Greek dressing.
- 16 oz pasta
- ½ cup kalamata olives, sliced in half
- 1 english cucumber, diced
- 1 bell pepper, diced
- ½ cup feta cheese
- ½ red onion, finely diced
- ¼ cup Extra Virgin Olive Oil
- 1 ½ tbsp fresh lemon juice
- 1 tsp dijon mustard
- 3 tbsp red wine vinegar
- 1 ½ tsp dried oregano
- 3 garlic cloves, minced
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Cook the pasta according to the directions on the back of the package. Remember to salt the water once it comes to a boil liberally.
-
Strain the cooked pasta and run it under cold water to slow the cooking process down.
-
In a large bowl, add the cooled pasta, kalamata olives, English cucumber, bell pepper, feta, and red onion. Set aside.
-
Prepare the greek dressing by adding the olive oil, lemon juice, dijon mustard, red wine vinegar, oregano, and minced garlic to a container. Use an immersion blender or a regular blender and pulse until the dressing is creamy and mixed together.
-
Pour the greek dressing onto the pasta and mix until combined.
-
Cover and refrigerate for at least 2 hours; however, longer is better.
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