Easy Greek Pasta Salad
it’s a celebration of fresh flavors. The crisp cucumber, sweet tomatoes, salty feta, and briny olives create a delicious combination that will have everyone reaching for seconds. Plus, it’s incredibly versatile – feel free to swap out veggies or add grilled chicken for a heartier meal. It’s the kind of easy pasta salad that genuinely feels good to eat, and good to share.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 2 hours 15 minutes (minimum, including refrigeration)
- Yield: 6-8 servings 1x
- Category: Salad, Side Dish, Lunch, Dinner
- Method: Cold
- Cuisine: Greek-Inspired, American
Ingredients
Scale
- Pasta: 16 ounces rotini or other medium pasta (penne, farfalle, or fusilli work great too!)
- Cucumber: ¾ English cucumber, diced
- Grape Tomatoes: 1 pint grape tomatoes, halved
- Bell Pepper: 1 bell pepper (red or orange), diced
- Olives: ½ cup sliced pitted olives (Kalamata are fantastic, but any black olive will do!)
- Feta Cheese: ½ cup crumbled feta cheese
- Red Onion: ⅓ cup diced red onion
Dressing: Choose your adventure!
- Option 1 (Store-Bought): 1 cup store-bought Greek dressing
- Option 2 (Homemade):
- ¼ cup red wine vinegar
- ⅓ cup olive oil
- ½ teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- First things first, let’s get that pasta cooking! Cook the pasta al dente according to the package directions. Nobody likes mushy pasta, right? Once cooked, immediately rinse it under cold water to stop the cooking process. This also helps it hold its shape.
- While the pasta cools, grab a large bowl (a really big one is helpful!). Add the diced cucumber, halved grape tomatoes, diced bell pepper, sliced olives, crumbled feta, and diced red onion.
- Now, for the dressing. If you’re using store-bought, just pour it in! If you’re going the homemade route, whisk together the red wine vinegar, olive oil, garlic powder, oregano, salt, and pepper in a small bowl until well combined. It doesn’t have to be perfect, a little rustic is fine!
- Pour your chosen dressing over the pasta and vegetables. Gently toss everything until it’s beautifully coated. Make sure those veggies get some dressing love!
- This is the hardest part: patience. Cover the bowl and refrigerate for at least 2 hours. This allows all the flavors to mingle and become even more amazing. Trust me, it’s worth the wait.
Notes
- Don’t overcook the pasta! Al dente is key for the best texture.
- For extra flavor, add a sprinkle of fresh parsley or dill before serving.
- Spice it up: A pinch of red pepper flakes can add a lovely kick.
- Make ahead: This Greek Pasta Salad recipe is even better the next day! The flavors really deepen as it sits.
- Picky eater alert: My youngest is a red onion hater. I sometimes omit it – and honestly, nobody even notices! Don’t be afraid to adapt to your family’s preferences.
Find it online: https://mumrecipes.com/easy-greek-pasta-salad/