Easy Greek Pasta Salad

4.34 from 71 votes

A fresh and easy Greek Pasta Salad just in time for summer! This crowd-pleasing side dish is tasty for backyard barbecues. Curly pasta to trap the dressing is essential, then load it up with a variety of olives, fresh cucumber and more!

Prep Time10

Cook Time10

Total Time20

Course: 15 of the Best Pasta Salad Recipes on the Internet, America's Best 4th of July Desserts, Recipes and Sides, Over 100 Easter Recipes for Spring

Cuisine: American, Greek

Keyword: pasta, recipe, salad, side, vegetarian

Servings:

Author: Carrian Cheney

Equipment

Ingredients

For the Greek Dressing:

1/2 Cup Olive Oil
1/3 Cup Red Wine Vinegar
2 Cloves Garlic minced
1 Lemon zested
1 teaspoon Dried Oregano
Salt and Freshly Ground Black Pepper

For the Pasta Salad:

1 Pound Rotini Pasta (or other small pasta)
1 English Cucumber diced
1/3 Cup Bell Pepper diced
1/4 Cup Red Onion sliced
1 Pint Grape Tomatoes halved lengthwise
8 Ounces Feta Cheese cubed
1/2 Cup Kalamata Olives or a mix of olives

US Customary - Metric

Instructions

For the Dressing

In a small bowl whisk oil, vinegar, garlic, lemon zest, a squeeze of the lemon, oregano, salt and pepper.
1/2 Cup Olive Oil, 1/3 Cup Red Wine Vinegar, 2 Cloves Garlic, 1 teaspoon Dried Oregano, Salt and Freshly Ground Black Pepper, 1 Lemon

For the Salad

To cook the pasta, bring 4 quarts water and 1 tablespoon salt to a boil.
1 Pound Rotini Pasta
Add pasta and cook according to package instructions, about 7 to 10 minutes.
Drain well and rinse with cold water.
In a large bowl, combine cooked pasta, cucumbers, bell peppers, onion, tomatoes, feta, and olives.
1 English Cucumber, 1/4 Cup Red Onion, 1 Pint Grape Tomatoes, 8 Ounces Feta Cheese, 1/2 Cup Kalamata Olives, 1/3 Cup Bell Pepper
Drizzle with dressing. Salt again to taste, this is super important to do!!
Toss gently until uniformly combined and serve.

Video

Notes

Pasta Salad can be stored for about 5 days in the refrigerator.

Nutrition