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Greek Pasta Salad

Greek Pasta Salad is loaded with tomatoes, cucumbers, Kalamata olives, red onion, green pepper, and plenty of feta cheese. A delicious and lush Greek-inspired vinaigrette coats this salad.
Course Dinner, Salad, Side Dish, Vegetarian
Cuisine Greek
Keyword Greek Pasta Salad
Prep Time 30 minutes
Total Time 30 minutes
Servings 6 -8 servings
Calories 442kcal
Cost $5.86

Ingredients

Salad

  • 12 ounces pasta (I use mini farfalle)
  • 1/2 cup Kalamata olives halved and pitted
  • 1/3 cup red onion diced
  • 2 cups English or Persian cucumbers cut into half moons
  • 2 cups (1 pint) cherry tomatoes, halved
  • 1 cup green bell pepper diced
  • 1/4 cup parsley
  • 1/2 cup feta cheese cubed

Dressing

  • 1/4 cup + 2 tablespoons (90g) olive oil
  • 1.5 tablespoons lemon juice
  • 1.5 tablespoons honey
  • 1.5 tablespoons Dijon mustard
  • 3/4 teaspoon minced garlic
  • 1 and 1/2 teaspoon dried oregano
  • 3/4 teaspoon salt + 1/2 teaspoon black pepper
  • 3 tablespoons red wine vinegar

Instructions

  • PASTA: Bring water to a rolling boil and generously salt the water (See Note 1) before adding in the pasta. One tablespoon fine sea salt to about 16 cups of water is a good guide. Once salted, wait for the water to come back to a boil, and then add in all the pasta. Cook pasta al dente according to package directions (if using Barilla Mini Farfalle, this is 7 minutes). Drain and rinse in cold water until cool.
  • VEGGIES: Meanwhile, prep the veggies. Halve (and pit if needed) the olives, dice the red onion and green pepper (See Note 2), cut the cucumbers into half moons (See Note 3) and halve the cherry tomatoes. Mince the parsley and crumble or cut the feta into small cubes. Add all of these ingredients to a large bowl and then stir in the cooled pasta.
  • DRESSING: Combine all of the dressing ingredients in a glass jar. Shake thoroughly to combine, making sure no honey or Dijon is stuck on the bottom. Use a spoon to stir, and then shake again if needed. Refrigerate until ready to use. To serve, shake dressing again, right before adding to the salad and then drizzle over salad. Toss, add in feta, and toss again. Chill for 30 minutes to an hour before serving. At serving time, gently toss salad again and taste to adjust any seasonings as needed.

Notes

Note 1: Pasta water: Even though the pasta will be tossed in the vinaigrette, if you haven't salted your pasta water, the salad will taste under-seasoned/bland. Seasoning the pasta water is how you flavor the pasta itself.
Note 2Red onion: If you're sensitive to the flavor of raw red onion, soak the diced onions in ice-cold water (with a pinch of salt) for 10 minutes. Drain thoroughly before adding to this salad.
Note 3: Cucumbers: 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.

Nutrition

Serving: 8servings | Calories: 442kcal | Carbohydrates: 55g | Protein: 11g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 11mg | Sodium: 374mg | Potassium: 464mg | Fiber: 4g | Sugar: 10g | Vitamin A: 829IU | Vitamin C: 45mg | Calcium: 114mg | Iron: 2mg