- Greek Pasta Salad
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- Summer Salad Recipe
- Easy Greek Salad
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- Olive Oil Dressing
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- Light Lunch Idea
- Pasta Salad with Feta
- Greek Inspired Salad
- Pasta Salad with Olives
- Mediterranean Flavors
- Cherry Tomato Salad
- Olive Oil Vinegar Dressing
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- Pasta Salad Side Dish
- Healthy Salad Recipe
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Experience the vibrant flavours of the Mediterranean with this Greek Pasta Salad recipe. Tender pasta, halved cherry tomatoes, diced cucumber, sliced red onion, feta cheese, and Kalamata olives come together to create a refreshing base. Whether enjoyed on its own or as a side, this salad is a quick, satisfying, and flavorful journey to the heart of Greek cuisine. Its vibrant ingredients and harmonious blend make it an ideal choice for meal prep, offering a delicious and convenient option for busy individuals seeking a taste of the Mediterranean on-the-go.
Why You'll Love This Greek Pasta Salad
- Fresh Mediterranean Flavors: Indulge in the vibrant tastes of Greece with cherry tomatoes, Kalamata olives, feta cheese, and a zesty dressing, delivering an explosion of Mediterranean goodness.
- Quick and Easy: With simple preparation and easily accessible ingredients, this Greek Pasta Salad comes together effortlessly for a flavorful meal or side dish on busy days.
- Versatile Delight: Whether as a satisfying lunch or a crowd-pleasing side, the combination of textures and flavors makes this salad a versatile go-to for both solo dining and entertaining.
- Healthy and Nourishing: Packed with wholesome ingredients like fresh veggies and olive oil, this salad not only delights the taste buds but also provides a nutritious and well-balanced meal option.
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Ingredients Needed
8 oz Pasta (such as penne or rotini)
1 Cup Cherry Tomatoes, halved
1 Cup Cucumber, diced
1/2 Red Onion, thinly sliced
1/2 Cup Kalamata Olives, pitted and sliced
1/2 Cup Crumbled cheese (or dairy-free feta cheese optional)
1/4 Cup Fresh Parsley, chopped
2 Tablespoons Fresh Dill, chopped
Dressing
3 Tablespoons Extra-Virgin Olive Oil
2 Tablespoons Red Wine Vinegar
1 Teaspoon Honey or Maple Syrup
1/2 Lemon, juiced
2 Cloves Garlic, minced
1 Teaspoon Dried Oregano
Salt and Pepper, to taste
How To Make Greek Pasta Salad
Bring a pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, sliced red onion, sliced Kalamata olives, chopped parsley, and dill.
In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, lemon juice, minced garlic, honey dried oregano, salt, and pepper.
Add the cooked and cooled pasta to the bowl with the vegetables. Pour the dressing over the pasta and vegetables, and toss everything together until well combined.
Add the feta cheese and gently fold it into the salad. Taste the salad and adjust the seasoning with more salt, pepper, or dried oregano if needed.
Serve the Greek Pasta Salad immediately, or optionally refrigerate for about 15 minutes to allow the flavours to meld. This salad can be enjoyed on its own as a light lunch or served as a side dish alongside your favourite protein. Enjoy! 🙂
Notes + Tips for Greek Pasta Salad
- Ingredient Substitutions: Customize the recipe by swapping the pasta type (gluten-free or whole wheat), using different types of cheese (dairy-free or traditional feta), and adjusting the vegetable ratios according to your preference.
- Perfect Pasta: Cook the pasta just until al dente as overcooking can lead to a mushy texture. Rinse the pasta under cold water after cooking to stop the cooking process and prevent sticking.
- Chill for Flavor: Refrigerating the salad for about 15 minutes before serving allows the flavors to meld and intensify. It’s a great make-ahead step for optimal taste.
- Bulk Prep: Make a larger batch and store it in an airtight container in the refrigerator. It’s a convenient option for meal prepping or having ready-made lunches throughout the week.
- Adding Protein: If desired, you can enhance the protein content by adding cooked chickpeas, grilled chicken, or shrimp to the salad.
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Ingredients:
- 8 oz Pasta (such as penne or rotini)
- 1 Cup Cherry Tomatoes, halved
- 1 Cup Cucumber, diced
- 1/2 Red Onion, thinly sliced
- 1/2 Cup Kalamata Olives, pitted and sliced
- 1/2 Cup Crumbled cheese (or dairy-free feta cheese optional)
- 1/4 Cup Fresh Parsley, chopped
- 2 Tablespoons Fresh Dill, chopped
Dressing
- 3 Tablespoons Extra-Virgin Olive Oil
- 2 Tablespoons Red Wine Vinegar
- 1 Teaspoon Honey or Maple Syrup
- 1/2 Lemon, juiced
- 2 Cloves Garlic, minced
- 1 Teaspoon Dried Oregano
- Salt and Pepper, to taste
Instructions:
- Bring a pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
- In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, sliced red onion, sliced Kalamata olives, chopped parsley, and dill.
- In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, lemon juice, minced garlic, honey dried oregano, salt, and pepper.
- Add the cooked and cooled pasta to the bowl with the vegetables. Pour the dressing over the pasta and vegetables, and toss everything together until well combined.
- Add the feta cheese and gently fold it into the salad. Taste the salad and adjust the seasoning with more salt, pepper, or dried oregano if needed.
- Serve the Greek Pasta Salad immediately, or optionally refrigerate for about 15 minutes to allow the flavours to meld. This salad can be enjoyed on its own as a light lunch or served as a side dish alongside your favourite protein. Enjoy! 🙂
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