Greek Pasta Salad

5 from 24 votes

Greek Pasta Salad is a fresh and tangy mix of pasta, cherry tomatoes, cucumbers, onions, and feta, all tossed in a spectacular mayo-free Greek dressing.

Prep Time30

Total Time30

Course: Dinner, Salad, Side Dish, Vegetarian

Cuisine: Greek, Healthy, Vegetarian

Keyword: Greek Pasta Salad

Servings: servings

Author: Chelsea Lords

Cost: $8.86

Equipment

Large pot

Ingredients

Salad

3 cups mini bowtie pasta not the entire box, also called farfalle pasta
1/2 cup kalamata olives pitted and halved
1/3 cup red onion diced, see note 1
2 cups Persian cucumbers or English cucumber, cut into half moons, see note 2
2 cups cherry tomatoes halved; 1 pint
1 green bell pepper diced
1/4 cup finely chopped flat-leaf parsley
1/2 cup feta cheese crumbled or cubed

Dressing (Or Use Store-Bought Greek Dressing)

1/4 cup + 2 tablespoons olive oil
1-1/2 tablespoons lemon juice
1-1/2 tablespoons honey
1-1/2 tablespoons Dijon-style mustard
1 teaspoon minced garlic
1-1/2 teaspoon dried oregano
3 tablespoons red wine vinegar
3/4 teaspoon salt
1/2 teaspoon pepper

US - Metric

Instructions

Bring 12 cups water to a rolling boil in a large pot. Add 1 tbsp salt and add the pasta (see note 3). Cook pasta al dente according to package directions. Drain and rinse in cold water for 20 seconds. Shake off excess water and set aside to fully cool.
Combine all the dressing ingredients in a mason jar. Juice the lemon to get 1-1/2 tablespoons lemon juice; add to jar. Seal and shake thoroughly to combine, making sure no honey is stuck on the bottom. Refrigerate until ready to use.
Meanwhile, prep the veggies.
Add completely cooled pasta to a large bowl. Add veggies on top. Give the dressing another shake, then drizzle on salad (see note 4). Add feta on top. Taste and adjust seasonings and enjoy!

Video

Notes

Note 1: If you’re sensitive to the flavor of raw red onion, soak the diced onions in ice water (with a pinch of salt) for 10 minutes. Drain thoroughly before adding to this salad.

Note 2: Make sure to cut off and discard about 1 inch from both ends of an English cucumber; this part of the cucumber is very bitter.

Note 3: Even though the pasta will be tossed in the vinaigrette, if you haven’t salted the pasta water, the salad will taste under-seasoned. Seasoning the pasta water is how you flavor the pasta itself.

Note 4: Add dressing gradually and to taste. Since the pasta absorbs dressing over time, it may become drier. Start with most of the dressing, then add more as needed if the salad seems dry after sitting.

Storage: This salad stays fresh in the fridge for 2–3 days, though it tastes best the day it’s made.

Make Ahead: Store ingredients (veggies, pasta, feta cheese, dressing) separately in the fridge. Assemble each serving just before eating to keep the salad fresh for up to 5 days.

Nutrition