Greek Pasta Salad Recipe

Introduction

This simple Greek Pasta Salad is perfect for potlucks and summer cookouts. Combining crunchy veggies, al dente pasta, and a savory Greek dressing with feta cheese, it offers a refreshing taste that everyone will enjoy.

Ingredients

• 8 ounces bowtie pasta
• 1 1/2 cups grape tomatoes, sliced in half
• 1 seedless cucumber, sliced into half-circles or quarters
• 1 bell pepper, diced
• 1/2 small red onion, diced
• 1/2 cup Kalamata olives, drained
• 2/3 cup feta cheese, crumbled or cubed
• 1/4 cup chopped fresh parsley
• 1/2 cup olive oil
• 1/4 cup water
• 3 tablespoons red wine vinegar
• 2 tablespoons lemon juice
• 2 tablespoons honey
• 1 teaspoon Dijon mustard
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried dill
• 1 teaspoon dried mint
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain well and rinse with cold water to cool.
2. Step 2: While the pasta cooks, chop the tomatoes, cucumber, bell pepper, and red onion. Add all the chopped vegetables to a large bowl.
3. Step 3: In a jar with a lid, combine olive oil, water, red wine vinegar, lemon juice, honey, Dijon mustard, minced garlic, oregano, dill, mint, salt, and pepper. Shake well to mix the dressing thoroughly.
4. Step 4: Add the rinsed and drained pasta to the bowl with the vegetables. Stir in Kalamata olives, feta cheese, and chopped fresh parsley. Pour the dressing over the salad and toss gently to coat everything evenly.

Tips & Variations

• Use rotini, fusilli, shells, or macaroni noodles as alternatives to bowtie pasta for different textures.
• For a gluten-free option, replace pasta with quinoa or rice.
• If your red onion is too strong, soak it in ice water for 10 minutes before adding to the salad.
• Add grilled chicken or shrimp to make the salad a more substantial meal.
• Swap or add veggies like pepperoncini, zucchini, or chickpeas for extra flavor and variety.

Storage

Store the Greek pasta salad in an airtight container in the refrigerator for 3–5 days. Note that the pasta will absorb more dressing over time, so it’s best enjoyed the day it is made. Freezing is not recommended, as it will affect the salad’s texture and consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta for this salad?

Yes, you can use pasta shapes like rotini, fusilli, shells, or macaroni depending on your preference. Just choose a pasta that holds dressing well.

How long does this salad keep in the fridge?

This Greek pasta salad stays fresh for 3 to 5 days when stored in an airtight container in the refrigerator. For best taste and texture, eat it within the first day.

Greek Pasta Salad Recipe

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★★★★★

4.6 from 106 reviews

• Author: Julian
• Total Time: 18 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This simple Greek Pasta Salad combines crunchy vegetables, al dente bowtie pasta, and a savory homemade Greek dressing with tangy feta cheese for a refreshing and flavorful summer dish perfect for potlucks, cookouts, or light meals.

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Ingredients

Scale 1x2x3x

Salad

• 8 ounces bowtie pasta
• 1 1/2 cups grape tomatoes, sliced in half
• 1 seedless cucumber, sliced into half-circles or quarters
• 1 bell pepper, diced
• 1/2 small red onion, diced
• 1/2 cup Kalamata olives, drained
• 2/3 cup feta cheese, crumbled or cubed
• 1/4 cup chopped fresh parsley

Dressing

• 1/2 cup olive oil
• 1/4 cup water
• 3 tablespoons red wine vinegar
• 2 tablespoons lemon juice
• 2 tablespoons honey
• 1 teaspoon Dijon mustard
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried dill
• 1 teaspoon dried mint
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper

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Instructions

1. Cook Pasta: Bring a large pot of salted water to a boil. Cook the bowtie pasta according to the package directions until al dente. Drain well and rinse under cold water to cool and stop cooking.
2. Prepare Vegetables: While the pasta cooks, chop the grape tomatoes, cucumber, bell pepper, and red onion. Add all the chopped vegetables along with the Kalamata olives, crumbled feta cheese, and chopped fresh parsley into a large mixing bowl.
3. Make Dressing: Combine olive oil, water, red wine vinegar, lemon juice, honey, Dijon mustard, minced garlic, dried oregano, dill, mint, sea salt, and black pepper in a jar with a tight-fitting lid. Shake vigorously until well mixed and emulsified.
4. Combine Salad: Add the cooled and drained pasta to the bowl with the chopped vegetables and feta. Pour the homemade Greek dressing over the salad, then toss gently but thoroughly to evenly coat all ingredients.

Notes

• The salad is best enjoyed the same day as prepared because the pasta will absorb dressing and get soggy over time.
• If your red onions are very pungent, soak them in ice water for 10 minutes before adding to the salad to mellow the flavor.
• You can substitute bowtie pasta with rotini, fusilli, shells, or macaroni for similar texture and appearance.
• For a gluten-free version, substitute the pasta with quinoa or rice.
• Add grilled chicken or shrimp to make this salad a full meal.
• This salad should not be frozen as the texture will degrade upon thawing.

• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Category: Salad
• Method: Stovetop
• Cuisine: Greek

Keywords: Greek pasta salad, cold pasta salad, summer salad, feta pasta salad, bowtie pasta salad, vegetarian pasta salad