How To Make Greek Pasta Salad

Easy Greek Pasta Salad

Greek Pasta Salad is a simple side dish that can be prepared ahead of time and is a winner at any party or potluck. This make-ahead side dish is made with tender pasta, lush, juicy tomatoes, crisp cucumbers, feta cheese, and olives, all mixed in a Greek dressing for the ultimate comfort food. Our favorite way to complete the dinner is to add grilled chicken that has been marinated in our favorite Greek Dressing. Greek Salad is one of my favorite salads since it’s quick, easy, and fresh. It’s also one of those recipes where I always seem to have the ingredients on hand.

It was the first time I had ever tried a Greek Salad.

I enjoy a nice Greek salad, but I am also a big fan of pasta salad (Dill Pickle Pasta Salad, anyone?

I started tinkering with my original Greek Salad recipe and turned it into a pasta salad to see what would happen.

How to Make Greek Pasta Salad

  1. Cook your pasta till al dente, then drain and rinse under cold water to halt the cooking process. While the pasta is cooking, prepare your fresh vegetables by washing and chopping them. Combine all of the ingredients in a large mixing bowl and toss with the dressing. Refrigerate until ready to serve! So simple, right?

What Veggies go into a Greek Pasta Salad?

It is possible to produce a homemade dressing for this dish, but using a store-bought Greek dressing makes it extremely simple to prepare and delightful to taste. It is rich with vegetables, and we frequently add whole wheat pasta and a light Greek dressing to turn it into a nutritious Greek pasta salad.

More Pasta Salad Recipes You’ll Love

  • Italian Pasta Salad (which is simple! )
  • Caesar Pasta Salad (which is a whole dinner in a single dish)
  • Avocado Pasta Salad
  • Dill Pickle Pasta Salad (which is popular for potlucks)
  • Summer Pasta Salad (which is garden fresh)

More Greek Inspired Recipes

  • Tzatziki (yogurt cucumber dip), Spaghetti Squash, Baklava Cheesecake, and Greek Tortellini Salad are all delicious dishes to make in Greece.

While preparing the rest of the ingredients, you may place the red onion in a bowl of cold water with a touch of salt if your family finds it to be a little too pungent. Shake vigorously for 10 seconds, drain, and repeat if necessary. This salad will keep in the fridge for approximately 5 days, making it an excellent choice for a school or work lunch, as well as a terrific meal to prepare ahead of time for a BBQ or potluck!

Easy Greek Pasta Salad

Preparation time: 8 minutes Preparation time: 8 minutes Time allotted: 16 minutes Servings12servings Greek Pasta Salad is a simple side dish that can be prepared ahead of time and is a winner at any party or potluck. This make-ahead side dish is made with tender pasta, lush, juicy tomatoes, crisp cucumbers, feta cheese, and olives, all mixed in a Greek dressing for the ultimate comfort food. We frequently serve it with grilled chicken to round off the meal.

  • 15 to 16 ounces of short pasta (eg., rotini, bow ties, or penne)
  • 1pint grape tomatoes, halved
  • 1bell pepper, red or orange, diced
  • 34long English cucumber, diced
  • 1pint grape tomatoes, half
  • 34long English cucumber, diced 12 cups sliced pitted olives
  • 12 cups feta cheese cubed
  • 13 cups chopped red onion

Dressing

  • 12 teaspoon garlic powder, 1 teaspoon oregano, and salt and pepper to taste
  • 14 cup red wine vinegar
  • 13 cup olive oil

FollowSpend with Pennies on Pinterest for more information.

  • Cook the pasta al dente according to the package guidelines, then whisk together the dressing ingredients. After rinsing with cold water, In a large mixing basin, combine all of the ingredients. Toss the salad with the dressing. Refrigerate for at least 2 hours before to serving time.

Calories:328, Carbohydrates: 32g, Protein: 6g, Fat: 19g, Saturated Fat: 3g, Cholesterol: 5mg, Sodium: 163mg, Potassium: 236mg, Fiber: 2g, Sugar: 3g, Vitamin A: 705IU, Vitamin C: 18.9mg, Calcium: 52mg, Iron: 0.9mg, (The nutritional information supplied is an estimate, and it will vary depending on the cooking technique and the brands of components used). CuisineMediterranean; CoursePasta, Salad, and Dessert; SpendWithPennies.com.

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Salad de Pizza et de Pasta Cucumber Pasta Salad with Creamy Cucumber Sauce Salad de Pasta à l’Avocado

Greek Pasta Salad

This pasta salad, which is packed with fresh tomatoes, peppers, and cucumbers, as well as Kalamata olives and feta cheese, has all of the taste of your favorite Greek salad! In addition to being delicious enough to stand up to the olives and feta, the lemony garlicky dressing is light enough not to overshadow the more delicately flavored components such as cucumber and tomato. What about a second perk? Instead than dealing with sloppy salad greens that become soggy the longer they are left out, this alternative stays up much better on a picnic table or in a container.

Video: How to Make Greek Pasta Salad

You are allowed to use whichever pasta form you choose in this recipe. Pasta that I like the most was rotini, although penne or farfalle were also wonderful choices. For my gluten-free diet, I tested this dish with three types of pasta: lentil-based, standard gluten free, and chickpea. All three worked out well. We were impressed with how well the lentil-based spaghetti stayed together even after a few hours in the refrigerator, and how it imparted a robust taste to the salad. This was our favorite of the bunch.

Sabrina Models is a fashion designer based in Berlin, Germany.

Make-Ahead Greek Pasta Salad

It is possible to prepare and store all of the ingredients for this Greek pasta salad the night before by separating them into separate containers or bowls, along with the salad dressing. Aside from the pasta, there is nothing else that has to be cooked, which is very convenient on hot summer days. If you are preparing the pasta ahead of time, rinse the pasta to cool it down and remove some of the starch before cooking. Afterwards, combine the ingredients with a little amount of olive oil before transferring them to a container with a tight-fitting lid and storing them there.

You may have some dressing left over, but it will store nicely in a sealed glass jar in the refrigerator for up to two weeks.

Sabrina Models is a fashion designer based in Berlin, Germany.

Soaking the Onions

The flavor of red onions is one of my favorites, yet their pungent sharpness may occasionally overshadow a meal. A simple technique for taming raw onion was given to me by a culinary buddy. Ten minutes in cold, gently salted water maintains the onions crisp and brilliantly flavorful, while also mellowing them down enough that they can work well with the other components.

Other Pasta Salads to Try!

  • The pesto pasta salad, the shrimp, bacon and avocado pasta salad, the pasta and bean picnic salad, the Caprese pasta salad and the pesto pasta salad are all delicious options.

Sabrina Modelle’s recipe for the lemon olive oil dressing is as follows:

  • 3/3cupfresh squeezedlemon juice(from 2 to 3 lemons)
  • 1tablespoonlemon zest
  • 2 clovesgarlic, finely chopped
  • 2tablespoonsfinely chopped parsley
  • 1/2cupextra virgin olive oil
  • 1/2teaspoonfresh oregano, optional
  • 1/4 teaspoonsalt
  • 1/4 teaspoon pepper
  • 1/3cupextra virgin olive oil

For the pasta salad, prepare the following:

  • 2 pounds spaghetti, or any type of pasta of your choosing
  • 1 pound rotinipasta
  • 1 small red onion, quartered and thinly sliced
  • 1 red pepper, finely chopped
  • 1/2 small red onion, quartered and thinly sliced 3/4 cup pitted kalamata olives, 1/4 cup crumbled feta, 1 cucumber, quartered and sliced, 1/4 cup parsley, coarsely chopped
  • 1 pint cherry tomatoes, halved Season with salt and pepper to taste
  1. Boil a big pot of generously salted water and bring it to a boil. Cook the pasta and drain it. Cook the pasta until it is al dente after adding the water. The pasta should be rinsed immediately in cold water until it is cool to the touch. Preparing the onions: Place the onion slices in a bowl of cold water with a bit of salt and set aside. After 10 minutes, remove the onions from the water and set them aside. Sabrina Modelle is a model that works in the fashion industry. Make the dressing by following these steps: Shake all of the dressing ingredients together in a small container with a tight-fitting lid. Taste and season with more spices to your liking. Sabrina Models is a fashion designer based in Berlin, Germany. Sabrina Modelle is a model that works in the fashion industry. Assemble the salad ingredients by combining them as follows: In a large mixing bowl, combine the cooled pasta, the drained red onion, the peppers, the tomatoes, the olives, the feta, the cucumber, the parsley, and the olive oil. Toss gently with 1/4 cup of the lemon olive oil dressing and toss once more to combine. As required, add extra dressing in tiny amounts to taste. It’s possible that you won’t use all of the dressing, but it keeps nicely in the refrigerator for about a week. Season with salt and freshly ground pepper to taste. Sabrina Models is a fashion designer based in Berlin, Germany. Sabrina Modelle is a model that works in the fashion industry.
Nutrition Facts(per serving)
332 Calories
12g Fat
48g Carbs
10g Protein

Display the Complete Nutrition Label Hide the entire nutrition label

Nutrition Facts
Servings: 8
Amount per serving
Calories 332
% Daily Value*
Total Fat12g 15%
Saturated Fat 3g 14%
Cholesterol8mg 3%
Sodium249mg 11%
Total Carbohydrate48g 17%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein10g
Vitamin C 34mg 170%
Calcium 80mg 6%
Iron 3mg 15%
Potassium 311mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

The nutritional information has been estimated using an ingredient database and should be regarded as an educated guess at best.

When there are numerous ingredient alternatives mentioned, the first one listed is used to compute the nutritional value. There are no garnishes or extra ingredients listed in this recipe.

Greek Pasta Salad

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Ingredients

The original recipe makes eight servings. The ingredient list has been updated to match the number of servings stated.

Directions

  • Fill a big saucepan halfway with lightly salted water and bring it to a boil over high heat, stirring occasionally. Once the water comes to a boil, add the penne and bring the pot back to a boil. Cover and boil until the pasta is cooked through but still firm to the bite, about 11 minutes, tossing once or twice along the way. Fill a colander set in the sink with cold water and allow it drain completely. Advertisement
  • In a large mixing bowl, whisk together the vinegar, lemon juice, garlic, oregano, salt, pepper, and olive oil until well combined. Make a mental note to put it away. In a large mixing basin, toss together the pasta, tomatoes, onion, green and red peppers, cucumber, olives, and feta cheese. Combine the pasta and vinaigrette in a large mixing bowl. Cover and place in the refrigerator for 3 hours before serving.

Nutrition Facts

Per serving: 307 calories; 5.4 grams of protein; 19.3 grams of carbs; 23.6 grams of fat; 14 milligrams of cholesterol; 258.1 milligrams of sodium Nutrition in its entirety

Greek Pasta Salad

Greek Pasta Salad is a delicious side dish that everyone should try! It’s bright and invigorating, it’s filled with vegetables and tangy feta, and it’s quite filling and gratifying. Not to mention the fact that it is almost certain to be a crowd favorite! My talk with Barilla® is part of a sponsored conversation in which I was compensated. All of the thoughts and material on this page are mine.

Greek Pasta Salad and a Fun Competition

Who doesn’t like a good ol’ fashioned culinary competition? This year, the World Pasta Masters will be held in Milan, Italy, on October 24 and 25, which coincides with World Pasta Day. The event is sponsored by Barilla®. At the World Pasta Master competition, 18 chefs from across the world will vie for the highly desired title of World Pasta Master. What an incredible honor it is to be awarded this distinction! A competition for the Barilla World Pasta Masters U.S. Qualifying Event was held in Chicago on May 30th, in which four chefs from throughout the United States participated.

She will now go on to represent the United States at the World Pasta Masters, which will take place in Milan in October this year, in October.

See also:  How To Keep Cooked Pasta Warm

I’m looking forward to following along!

.and in the meantime, make sure to include this pasta salad on your menu!

A Perfectly Delicious Pasta Salad Recipe

You may substitute some of the vegetables in this pasta salad with ones that you already have in your refrigerator, or you can toss in some canned artichoke hearts if you discover that you are short on some of the components for this pasta salad.

Ingredients for This Greek Pasta Salad

This pasta salad calls for Barilla Rotini, bell pepper, parsley, grape tomatoes, black olives, English cucumber, red onion, lemon, extra-virgin olive oil, garlic, salt and pepper; it also includes honey, red wine vinegar and feta cheese. Barilla Rotini may be found at your local grocery store.

How to Make This Easy Recipe

Make a large pot of water boil first, and then set it aside until you’re ready to cook. Set aside the dressing ingredients while you finish whisking the dressing ingredients together. Cook the pasta according to the package directions until it is al dente, then drain and spread out on a baking sheet lined with parchment paper to cool completely before serving. Because rinsing pasta is a no-no, placing it on a platter with extra virgin olive oil can help it cool down more quickly. While the pasta is draining, use the opportunity to prepare the vegetables.

In a large mixing bowl, combine the vegetables, olives, parsley, and drained rotini. Pour the dressing over the top and toss to combine. Toss a couple of times, then add the feta. Depending on your preference, thin with water. Serve immediately or refrigerate for up to one day and serve cold.

Pasta Fuels Creativity in the Kitchen

Barilla’s mission is to assist individuals in the kitchen in creating unique and inventive pasta meals with their products. Since I can remember, I’ve been a fan of pasta, which is a comfortable dish that I’ve eaten for as long as I can remember. Not only does it taste good, but I also like how adaptable it is; the options for what you can create with it are virtually limitless! I also appreciate how pasta brings together the people we care about for a tasty and pleasant supper. And who doesn’t like a good pasta dish?

Spaghetti salads, such as this one, are one of my favorite things to prepare with pasta during the summer months.

More Pasta Salad Recipes to Try

  • The Classic Creamy Macaroni Salad
  • Chicken Caesar Pasta Salad
  • The Classic Creamy Macaroni Salad

Greek Pasta Salad

This pasta salad is the epitome of brightness and freshness! It’s crammed with of vegetables and tangy feta chunks, and it’s drizzled with a delightful herb Greek Vinaigrette Dressing to finish it off. Servings:10 Prep15minutes Cook20minutes Ready in 35 minutes or less

  • This pasta salad is the epitome of brightness and freshness. A delightful herb Greek Vinaigrette Dressing coats the vegetables and chunks of tangy feta, which are all tossed together. Servings:10 Prep15minutes Cook20minutes in 35 minutes or less

Dressing

  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons white wine vinegar
  • 2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1 1/2 teaspoons minced garlic
  • 2 teaspoons lemon juice season with salt to taste
  • Set aside a medium mixing bowl and whisk together the extra-virgin olive oil, red wine vinegar, lemon juice, oregano, basil, garlic, honey, and salt in a separate small mixing bowl
  • Repeat with the other ingredients. Cook the pasta until al dente according to the package directions, then drain and set aside on a baking sheet to cool
  • In the meantime, combine the cucumber, tomatoes, onions, black olives, bell pepper, and parsley in a large mixing bowl
  • Mix well. Add the cooled pasta to the bowl and whisk the dressing again before pouring it over the mixture in the bowl. Combine, then put in the feta and combine again. Thin the mixture with up to 1/4 cup water if necessary. Refrigerate for up to 1 day, or serve immediately. *1/2 cup sliced kalamata olives may be substituted with the sliced kalamata olives. Cooking Classy is the source of this recipe.

Nutritional Values Greek Pasta SaladAmount Per ServingCalories344 calories per serving Calories from fat: 144 percent of the Daily Value*Fat: 16g25 percent Saturated fat: 4g25 percent Calories from carbohydrates: 144 percent of the Daily Value* Sodium375mg Cholesterol12mg4 percent Cholesterol12mg4 percent Cholesterol4 percent 16 percent Potassium268mg8 percent Carbohydrates40g13 percent Protein1 percent 2g8 percent dietary fiber 5g6 percent of the total sugar The protein content is 8g16 percent.

Vitamin A975IU20 percent (ascorbic acid) Vitamin C27.6mg33 percent Calcium102mg Vitamin C27.6mg33 percent ten percent of the total Iron is 1.2mg7 percent of the total.

Add This Quick Greek Pasta Salad to Your Picnic Table

Every backyard barbecue or summer picnic should include some sort of pasta salad, whether it’s homemade or store bought. It’s a go-toBBQ side dish and picnic side dish that comes together quickly and tastes even better the next day when prepared ahead of time. There are many different types of pasta salads to choose from, ranging from classic, creamy macaroni salads to the lighter, vinegarier version, such as this Greek pasta salad, to name a few. Both of these dishes are delectable in their own right!

  1. Plenty of fresh vegetables, salty olives, aromatic herbs, and creamy feta make up this delicious dish.
  2. What ingredients should I include in my pasta salad?
  3. Are you averse to olives?
  4. Do you enjoy fresh peppers?
  5. Instead of bowtie pasta, why not use penne instead?
  6. Pasta salads are quite adaptable and simple to put together, but if you’re searching for advice on which components to use, consider the following options: 1.
  7. You may also use penne, fusilli, shells, macaroni, and a variety of other pasta shapes.
  8. You should wait until the pasta has cooled entirely before adding the vegetables (you do not want the vegetables to burn or wilt while the other ingredients are cooking).
  9. Veggies: Chop your vegetables into pieces that are nearly the same size to make them simpler to consume.
  10. You may use any vegetables you choose, including tomatoes, cucumbers, and peppers, as well as broccoli, carrots, and kale.

Whether it’s a vegetarian protein such as beans (chickpeas, kidney beans, or edamame) or cheese (crumbled feta, diced mozzarella, or cubes of cheddar), or a meaty alternative such as diced chicken or salami, these robust mix-ins will give your pasta salad a substantial boost of protein and fiber.

  • Additional Mix-Ins: Extras with a variety of flavors offer life to your pasta salad.
  • These little, yet potent, bursts of flavor will definitely bring your spaghetti to the next level.
  • Not only is it acceptable, but it is also encouraged!
  • Keep a little amount of additional dressing on the side to pour over the salad when you’re ready to dish it up.

This material was generated and maintained by a third party and imported onto this website in order to assist users in providing their email addresses for further consideration. You may be able to discover further information on this and other related items at the website piano.io.

Greek Pasta Salad

Traditionally, Greek Pasta Salad is a hearty dish that is laden with tomatoes, cucumbers, Kalamata olives, red onion, green pepper, and a generous amount of feta cheese. This salad is dressed with a wonderful and vibrant vinaigrette that is influenced by Greek cuisine. Serve this delectable pasta salad alongside some marinated and grilled Greek Chicken or Greek Meatballs for a complete meal. And for those seeking a more nutritious alternative to pasta, thisGreek Quinoa Saladshould be on your list to try soon.

Greek Pasta Salad

This Greek Pasta Salad is light, fresh, and tasty, and it’s packed with vegetables. You can make this recipe any time of year when the weather is hot and you want something that won’t heat up your kitchen. This salad, with its light vinaigrette and plenty of fresh garden vegetables, will leave you feeling rejuvenated and invigorated once you finish eating it. And while I’m a fan of pasta salads that are heavy on the mayonnaise (hello, creamy Mexican Street Corn Pasta Salad! ), it’s good to have a pasta salad that doesn’t leave you feeling bloated after you’ve finished it.

If you’re in a hurry, you may use a bottled Greek vinaigrette from the supermarket and drizzle it over the salad to taste.

  • Olive oil
  • Freshly squeezed lemon juice
  • Honey
  • Dijon mustard (do not use plain yellow mustard)
  • Minced garlic
  • Dried oregano (do not use fresh oregano)
  • Salt and pepper to taste Saltandpepper
  • Vinegar made from red wine
  • Look for spaghetti that is short in length. Take your time choosing a bite-sized pasta that has plenty of crevices and nooks to contain that delectable Greek dressing. However, if you are unable to get small farfalle, rotini or fusilli are excellent substitutes. Season the pasta water with salt. As a result of the fact that Greek Pasta Salad is served cold, the tastes tend to get subdued. Make sure the pasta is thoroughly salted as it cooks, since this is the only opportunity you will have to season the actual noodle itself while cooking. Don’t be hesitant to season the completed salad with additional salt if it need it. Learn how to correctly salt your pasta water by reading this article. Cook the pasta until it is al dente. Because the pasta is sitting in the dressing, it may become mushy if it is overdone. Avoid undercooking pasta since it will become a bit stiffer when served cold. I cook it according to the packaging guidelines for whatal denteis (which is 7 minutes for small farfalle).

Variations

  • To make this Greek Tortellini Spaghetti Salad, replace the pasta with tortellini instead of pasta. Add a creamy addition, such as a ripe avocado, to complete the dish. Due to the fact that avocados do not hold up well in salads, if you do include them, arrange them on separate plates just before serving. Add fresh sweet corn, which can be grilled or eaten raw. Fresh corn is used in this salad, which is unusual for a Greek salad. However, it is excellent. When corn is in season, I grill a few cobs (for instructions on how to grill corn, see thisEloterecipe) and then slice it from the cob and into this salad. Make a Greek chicken pasta salad with feta cheese. Add some chopped grilled chicken (seasoned with Greek seasoning or prepared with this delectable Chicken Marinade)

QUICK TIP

Remove the bite of red onion: If you’re sensitive to the flavor of raw red onion, immerse the diced onions in ice-cold, salted water for 10 minutes before using them in a recipe. Before adding to the salad, be sure to drain well.

Other healthy dishes:

  • Grecian Quinoa Salad
  • One-Pan Healthy Italian Sausage and Vegetables
  • Chicken Salad Wrap
  • Italian Salad
  • Tuna Salad Wraps
  • Greek Quinoa Salad

Salad

  • 12 ounces of spasta (I use tiny farfalle for this)
  • 1/2 cup halved and pitted Kalamata olives
  • 1/3 cup finely sliced red onion 1/2 pound feta cheese cubed
  • 2 cups (1 pint) cherry tomatoes, halved
  • 1 cup green bell pepper, diced
  • 1/4 cup parsley
  • 2 cups (1 pint) English or Persian cucumbers sliced into half moons

Dressing

  • A quarter cup plus two tablespoons (90g)olive oil
  • 1.5 teaspoons lemon juice
  • 1.5 teaspoons honey
  • 1.5 teaspoons Dijon mustard
  • 3/4 teaspoon minced garlic
  • 1 and 1/2 teaspoons dried oregano
  • 3/4 teaspoon salt and 1/2 teaspoon black pepper
  • 3 teaspoons red wine vinegar
  • To prepare the pasta, bring a large pot of salted water to a rolling boil (See Note 1) before adding the pasta. A decent rule of thumb is one tablespoon fine sea salt to around 16 cups of water. Once the pasta has been salted, bring the water back to a boil before adding in the rest of the spaghetti. Cook the pasta until it is al dente according to the package recommendations (if using Barilla Mini Farfalle, this is 7 minutes). Drain and rinse with cold water until the water is cool. VEGETABLES: In the meantime, prepare the vegetables. Cut the olives in half (and remove the pits if necessary), cube the red onion and green pepper (See Note 2), cut the cucumbers into half moons (See Note 3) and split the cherry tomatoes (See Note 3) before serving. Parsley should be minced, and the feta should be crumbled or chopped into small chunks. Mix together all of the ingredients in a large mixing basin before adding the pasta to cool. DRESSING:In a glass jar, combine all of the dressing ingredients and shake well. Ensure that no honey or Dijon is stuck to the bottom of the shaker after fully mixing everything. Make use of a spoon to mix, and then shake it again if necessary. Allow it sit in the refrigerator until you are ready to use it. Over serve, shake the dressing a second time just before adding it to the salad and then pour it over the top of the salad. Mix, then put in the feta and toss one more. 30 minutes to an hour before serving, place the dish in the refrigerator. When it’s ready to serve, gently mix the salad one more and taste it to see if any seasonings need to be adjusted.
See also:  How Long Can You Keep Pasta In The Fridge

One thing to keep in mind when making this salad is that although though the pasta will be tossed in the vinaigrette, if you have not salted the pasta water, the salad will taste under-seasoned and bland. Making the pasta water flavorful is the first step in flavoring the pasta itself. Observation 2: If you are sensitive to the flavor of raw red onion, soak the chopped onions in ice-cold water (with a sprinkle of salt) for 10 minutes before using them in the recipe. Before adding to the salad, be sure to drain well.

Note 4:Cucumbers: Make sure to chop off and discard about 1 inch from both ends of an English cucumber.

Our nutritional information is derived using a third-party algorithm and may differ depending on the individual’s cooking method, measures, and component quantity.

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Greek Pasta Salad

A 555-calorie meal has 5 grams of protein, 24 grams of carbohydrates, and 7 grams of fat. It is possible that this content contains affiliate links. Please review my disclosure policy. Salad de Pasta Grecque is a light and refreshing dish that is laden with garden tomatoes, bell peppers, cucumbers, and Kalamata olives, as well as a handmade Greek dressing seasoned with feta cheese. It’s the perfect dish for summer gatherings and potlucks!

Greek Pasta Salad

Even though I enjoy pasta salad, I find that combining my Greek Saladrecipe with spaghetti is my favorite when I want a light pasta salad that is free of mayonnaise. It’s simple to make and even tastes better the next day or two after you’ve eaten it. Would you want to try something a little more traditional? This Summer Macaroni Salad is just delicious! I like to use the saline from the olives in my vinaigrette to give it a little additional flavor. I like to utilize a variety of colors, so I used orange bell peppers, but green or red bell peppers would also work well.

Any variety of cucumber will work here; I generally use English cucumbers or a few smaller Persian cucumbers because they don’t require peeling or seed removal.

Tips for Cooking Perfect Pasta for Salad

Here are some helpful hints for making the ideal pasta salad.

More Pasta Salads

  • Listed below are some helpful hints for making a wonderful pasta salad.

Greek Pasta Salad

A 555SP176Calories, 5Protein, 24Carbohydrates, and 7Fats Preparation time: 15 minutes Cooking Time: 15 minutes Time allotted: 30 minutes Salad de Pasta Grecque is a light and refreshing dish that is laden with garden tomatoes, bell peppers, cucumbers, and Kalamata olives, as well as a handmade Greek dressing seasoned with feta cheese. It’s the perfect dish for summer gatherings and potlucks!

  • 3 tablespoons white wine vinegar
  • 2 tablespoons fresh lemon juice
  • 1/3 cup olive oil
  • 1/2 teaspoon garlic powder
  • 1 teaspoon oregano
  • 1/2 teaspoon kosher salt 1 16-ounce package of pasta (rotini, cavatappi, or bow ties), either wheat or gluten-free
  • 3 cups(from 1 big) English cucumber, diced
  • 1pintcherry tomatoes, halved
  • 1orange bell pepper, chopped
  • 1/2cupfeta cheese, cubed
  • Optional garnish: fresh oregano.
  • Bring a big saucepan of salted water to a boil, then reduce the heat. Cook the pasta according to the package recommendations for al dente, adding one additional minute if necessary. Drain, rinse under cold water, then drain again. In the meantime, put the dressing ingredients in a large mixing basin. Mix in the olives, red onion, and brine from the olives until everything is well-combined. Toss the spaghetti with the cucumber, tomatoes, and bell pepper after you’ve added them all. The cheese should be added immediately before serving time.

Serving:1cup,Calories:176kcal, Carbohydrates:24g,Protein:5g,Fat:7g, 1 gram of saturated fat Cholesterol:4mg,Sodium:164mg,Fiber:1.5g,Sugar:2g Green Smart Points:5 Blue Smart Points:5 Purple Smart Points: 5 Purple Smart Points 5 Smart Points + 5 Bonus Points The finest Greek Pasta Salad, including the best Greek Pasta Salad with Feta, the best Greek Pasta Salad with Feta, and the best Greek Pasta Salad Recipe Photograph courtesy of Jess Larson Gina posted on May 19, 2020 by Gina

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Easy Greek Pasta Salad [+ Video]

A light and simple Greek Pasta Salad that is perfect for the summer! Served alongside grilled meats at all of your backyard barbecues, this crowd-pleasing side dish is sure to please.

Easy Greek Pasta Salad

The pieces of feta cheese are the star of this simple Greek pasta salad, which takes only minutes to prepare. Yes, the chewy spaghetti, the crunch of the fresh vegetables, and the acidic dressing are all things I enjoy. It’s literally summer in a bowl, and it’s bright and flavorful. But, honestly, what do you think? For me, it’s all about the feta cheese. Each and every time I see someone on the Food Network creating a salad with feta cheese pieces in it, I swear to myself that I will stop what I’m doing and instantly follow their instructions.

  1. The red wine vinaigrette that’s mixed with this cucumber pasta salad is so easy and tasty that you can whip it up right before you’re ready to serve it.
  2. Keep the recipe handy because you’ll want to use it on all of your other salads as well!
  3. It is customary in classic Greek salads to cut up a tomato into little pieces.
  4. In addition, I use red onion and kalamata olives, but you are allowed to use your preferred onions and olives in place of those listed.

You’ll be the talk of the party with this delicious Greek pasta salad. It goes perfectly with your favorite summery grilled meats (you can find my favorite grilled chicken dish here), and it is perfect for any potluck or picnic you might be going to.

What’s Needed for Greek Pasta Salad?

The ingredients for this Greek pasta salad dish are straightforward and straightforward:

  • Toss together the rotini with the olive oil and red wine vinegar. Top with the garlic and dried oregano. Add the Persian cucumbers, red onion, grape tomatoes, feta cheese and pitted Kalamata olives and mix well.

How to Make Greek Pasta Salad

The preparation of this feta and cucumber pasta salad could not be simpler! The following are the fundamental stages in preparing this easy pasta salad recipe:

  1. Preparing the pasta according to package directions, then draining and allowing it to cool The Greek dressing should be whisked together. In a large mixing basin, combine the prepped veggies, feta, and cooled pasta
  2. Mix well. Drizzle the dressing over the salad and toss to mix.

How Long Will Pasta Salad Last?

Refrigerate the pasta salad in airtight containers to ensure that it remains safe and of high quality for as long as possible after preparation. Pasta salad will keep in the refrigerator for 3 to 5 days if refrigerated properly.

Easy Greek Pasta Salad

Preparation time: 10 minutes Preparation time: 10 minutes Time allotted: 20 minutes Servings: 6-8A quick and simple dish. Salad de Pasta Grecque, just in time for summer! Served alongside grilled meats at all of your backyard barbecues, this crowd-pleasing side dish is sure to please.

For the Greek Dressing:

  • Season with salt and freshly ground black pepper, then add 1/2 cup olive oil, 1/4 cup red wine vinegar, 1 clove chopped garlic, and 1/2 teaspoon dried oregano.

For the Pasta Salad:

  • 1 pound rotini pasta (or other tiny pasta)
  • 8 ounces Persian cucumbers, chopped (about 3)
  • 1/4 cup sliced red onion
  • 1 pound rotini pasta (or other small pasta). 1 pint grape tomatoes, half lengthwise
  • 8 ounces feta cheese, cubed
  • 1/2 cup pitted kalamata olives
  • 1 pint roma tomatoes, divided lengthwise
  • Bring 4 quarts of water and 1 tablespoon salt to a boil in a large pot to cook the pasta. Cook the pasta according to the package directions, about 7 to 10 minutes
  • Remove from heat. Drain well and thoroughly rinse with cold water
  • Meanwhile, to create the dressing, combine the oil, vinegar, garlic, oregano, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small mixing bowl
  • Set aside. In a large mixing basin, combine the cooked pasta with the cucumbers, onion, tomatoes, feta, and olives
  • Toss well to blend. Dress the salad with dressing. Toss gently until everything is evenly distributed, then serve.

Refrigerated pasta salad will keep for around 5 days, depending on how much you make. Nutritional Information for Easy Greek Pasta Salad Amount Per Serving (in grams) (1 g) calories356 calories from fat 189 percent of daily value* calories356 calories from fat Fat 21g32 percent saturated fat 3g19 percent polyunsaturated fat 18g Total fat 21g32 percent saturated fat Sodium124mg5 percent Carbohydrates35g12 percent Fiber 3g13 percent Sugar 3g3 percent Protein7g14 percent Sodium124mg5 percent Carbohydrates35g12 percent Fiber 3g13 percent Sugar 3g3 percent A 2000-calorie diet is used to calculate the percent Daily Values (%DV).

Greek Pasta Salad

Enjoy this recipe for Greek Pasta Salad that can be made ahead of time and served as a side dish for summertime picnics, barbecues, potlucks, and quick summer meals. With a generous mix of fresh vine ripe vegetables and herbs blended with delicate orzo pasta and chickpeas and tossed in the best Greek Salad Dressing, this dish is sure to please! Video. Those who yield to the wind will be able to ride it. Toni Morrison is a writer who lives in New York City. As it happens here in the Pacific Northwest’s San Juan Islands, the summer is gaining up speed as well.

  1. Summer has here, and there is a feverish tangible intensity of not wanting to miss out on any of it!
  2. And there is a plethora of things to do!
  3. There is an ideal amount of time to take advantage of the summer weather.
  4. I’ve decided (and I’m hoping I’ll remember to remind myself on a regular basis) to just go with the flow and delight in the beauty of the little things around me.
  5. It was such a blessing to be able to enjoy time and meals with our community once more.
  6. This Greek Pasta Salad is a delicious dish to bring to a potluck or serve at a dinner party.

I like how the orzo pasta doesn’t take up a lot of room in the salad because it is so little. It simply contributes to the overall effect without taking center stage. You can either use feta or make it vegan.

Greek Pasta Salad | 60-second Video

  1. The components are readily available, and the preparation time is rather short
  2. It is possible to prepare it ahead of time. It is brimming with fresh seasonal vegetables
  3. And It is really wonderful and will please even the pickiest of eaters. It’s ideal for passing around

Greek Pasta Salad Ingredients:

  • Toss together the orzo pasta, red onion, red bell pepper (or 1/2 red, 1/2 green), fresh oregano, chickpes, kalamata olives, cucumbers, cherry tomatoes, fresh parsley, fresh basil (optional basil and mint), feta cheese (sheep’s feta is the tastiest! ), optional
  • And a pinch of salt and pepper to taste.

How to make Greek Pasta Salad

In boiling water, orzo takes around 6 minutes to cook. Adding salt to the cooking water can significantly improve the flavor!

Step 2: Make the dressing

We start with the Greek Salad Dressing, which we create straight away. The addition of dried oregano gives the dressing a more zesty flavor.

Greek Salad Dressing Ingredients:

  • Red wine vinegar, fresh lemon juice, dijon mustard, garlic, dried oregano, salt, black pepper, and olive oil are some of the ingredients.

This is a fantastic dressing to have on hand in large quantities. You’ll be delighted to discover it in your refrigerator. There are so many different ways to use it! Not only is this dressing excellent for pasta salads, but it is also excellent for green and veggie salads, as well as for marinating poultry. It will keep in the refrigerator for at least 2 weeks.

Step 3: Chop the veggies

We start by marinating the diced onions in the vinaigrette for a few minutes to soften them, then add the vegetables as we cut them. Before adding the pasta, the bell peppers, chickpeas, and olives get a head start on soaking up the dressing’s flavor by soaking in it first.

Step 4:Mix it all together

Combine the cooked orzo pasta, more dressing, and cubed feta cheese in a large mixing bowl (if using). Mix until everything is well-combined.

See also:  How To Cook Dry Pasta

Step 5:Adjust flavor

Taste and adjust the flavor as needed, adding extra dressing, salt, pepper, and a squeeze of lemon if necessary to achieve the desired taste. Just before serving, garnish with fresh basil and mint. Let us know if you try this amazing Greek Pasta Salad!

Other summer salads you may enjoy!

  • A Classic Greek Salad, Summer Pasta Salad with Cilantro Pesto, Lemon Basil Orzo Salad, Farmers Market Pasta Salad, Middle Eastern Chickpea Salad (Balela Salad), Mediterranean Farro Salad with Marinated Zucchini and Chickpeas, Lemony Chickpea Quinoa Salad, and a Lemony Chickpea Quinoa Salad are just a few of the recipes you’ll find on this page.

Description

Summer picnics, BBQs, potlucks, and quick meals are all made easier with this healthful Greek Pasta Salad that can be made ahead of time. A substantial mixture of fresh vegetables, soft orzo pasta, chickpeas, and a delicious Greek salad dressing combine to create a filling dish. Salad de Pasta Grecque

  • 1 1/2 cups orzo pasta (about 9-10 ounces)
  • 1/4 red onion, approximately 1/3 cup, chopped small
  • 1/4 garlic, minced
  • 3 tablespoons fresh oregano or 2 teaspoons dried oregano
  • 15 ounces can chickpeas, 1 1/2 cups, drained
  • 1 red bell pepper (or 1/2 red, half green), diced tiny 1/3 cup kalamata olives, sliced
  • 2 cups thin-skinned cucumber, cut small
  • 1/3 cup feta cheese, grated
  • Cherry tomatoes (about 1 pint, halved or quartered)
  • Half a cup finely chopped fresh parsley
  • 1/4 cup chopped basil and/or mint for garnish, if preferred
  • Feta cheese (sheep’s feta cheese is the finest!) 6 – 8 ounces (optional)

orzo pasta (about 1 1/2 cups, 9-10 oz) 1/3 cup red onion, sliced tiny; 1/4 red onion, about 1/3 cup; 3 tablespoons fresh oregano or 2 teaspoons dried oregano; 15 ounces can chickpeas, 1 1/2 cups, drained; 1 red bell pepper (or 1/2 red, half green), diced small. thin skinned cucumber, chopped small; 1/3 cup sliced kalamata olives; 2 cups thin skinned cucumber, chopped small; cherry tomatoes, peeled and halved or quartered, 1 pint Finely cut half a cup of fresh parsley, add 1/4 cup basil and/or mint for garnish, if preferred; mix well.

);

  • 34 cup red wine vinegar
  • 1/4 cuplemon juice
  • 1 teaspoondijon mustard
  • 2garlic cloves, crushed or chopped
  • 2 teaspoonsdried oregano
  • 1/2 cup olive oil
  1. Salted water should be used to cook the pasta according to the package guidelines. Afterwards, drain and rinse with lukewarm water before setting aside. To make the dressing, whisk together the red wine vinegar, lemon juice, dijon mustard, garlic, dried oregano, salt, and black pepper in a large mixing bowl until smooth. Drizzle in the olive oil while stirring continuously to emulsify
  2. In a large mixing bowl, combine the chopped red onions and 1/2 cup of the vinaigrette. Permitting them to marinade while you prepare the rest of the components After that, add the bell peppers, oregano, chickpeas, and kalamata olives
  3. Last, add the cucumbers, tomatoes, and parsley to finish it off. Toss it out of the window. Cooked orzo pasta, 1/4 cup more dressing, and cubed feta cheese are added in last (if using). Gently combine
  4. If necessary, taste and adjust the flavor by adding extra dressing, salt, pepper, and a squeeze of lemon as desired.

Notes

If desired, season with red pepper flakes. The salad will keep in the refrigerator for up to 4 days.

Nutrition

Greek pasta salad, greek pasta salad recipe, healthy pasta salad, greek pasta salad healthy are some of the terms used to describe this dish.

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The finest pasta salad you’ll ever taste is created with fresh veggies, feta cheese, and a handmade Greek dressing. Make it for lunch or serve it as a side dish with a meal at night. What I like about having a short number of go-to dishes that I can whip up for just about any occasion is having a small list of go-to meals for each season.

This Greek Pasta Salad is my go-to salad for every occasion, whether it’s a birthday party, a barbeque, or simply a random Tuesday evening. This summer evening supper is made even better by serving it up with a side of grilled chicken.

MY FAVORITE GREEK PASTA SALAD RECIPE

A delicious Greek Pasta Salad is created with fresh veggies, feta cheese, and a homemade Greek dressing to produce the finest pasta salad you’ve ever tasted! Make it for lunch or serve it as a side dish with a meal at supper time. What I like about having a small number of go-to dishes that I can whip up for just about any occasion is having a small list of go-to meals for every season. Birthday parties, barbecues, or even a random Tuesday night are all occasions when I turn to my Greek Pasta Salad.

  • Cucumbers, red and green bell peppers, and green onions are some of the vegetables to include.

Don’t be afraid to go crazy with the vegetables, but for Pete’s sake, don’t forget the Feta. Feta cheese enhances the flavor of everything, and it is very necessary in this pasta salad, which is salty to the extreme. And, yes, I am aware. Pepperoni is a non-traditional addition to a classic Greek salad. You are completely free to leave it out if you so choose! However, I enjoy the taste it brings to the dish. You could also substitute some shredded rotisserie chicken for the pepperoni if you want.

EASY GREEK PASTA SALAD DRESSING

The amazing homemade Greek salad dressing is the actual star of this salad, as it is what brings all of the tastes together in harmony. I believe it produces the finest pasta salad you’ll ever taste, and I’m not just saying that. You’ll need the following ingredients to prepare the dressing:

  • 3/4 cup red wine vinegar
  • 2 teaspoons garlic powder
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 2 teaspoons Za’atar
  • 1-1/2 teaspoons freshly ground black pepper
  • 2 tablespoons granulated sugar
  • 1 cup toasted walnuts

Simply combine all of the dressing ingredients in a mason jar, cover with the lid, and shake vigorously to combine. This dressing is so delicious that you might find yourself making it and serving it over green salads as well! 🙂 Save the recipe and include it in your collection of homemade salad dressings, which should also include homemade blue cheese dressing and homemade ranch dressing, among others.

WHAT IS ZA’ATAR?

Za’atar is a spice mixture that includes ingredients like as sumac, dried oregano, sesame seeds, and more. A staple of Mediterranean and Middle Eastern cuisine, it is wonderful on eggs, poultry, hummus, labneh, and just about everything else you can think of. It is also available in the United States. Because it has several applications outside of this salad dressing, it is certainly worth your effort to get some for this recipe. If you can’t locate za’atar in the spice department of your local grocery store, look for it at any Mediterranean grocery stores or specialist spice shops in your region that sell the spice.

CAN YOU MAKE THIS PASTA SALAD THE DAY BEFORE?

Pasta salad is one of those fantastic side dishes since it can be prepared ahead of time and stored in the refrigerator until you’re ready to serve it at the party.

The longer it sits, the more pronounced the tastes become. This Greek Pasta Salad is best prepared the night before or the next day before serving, as flavors develop and the dish becomes even more delicious.

Ingredients

  • 3/4 cup red wine vinegar
  • 2 teaspoons garlic powder
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 2 teaspoons Za’atar
  • 1-1/2 teaspoons freshly ground black pepper
  • 2 teaspoons granulated sugar
  • 1 cup olive oil 1 cup red wine vinegar

For the Salad

  • Pasta (rotini): 1 pound, cooked according to package directions
  • 1 pint cherry tomatoes, sliced in half (you can also use grape tomatoes instead of cherry tomatoes)
  • Cucumber, seeded and diced (about 1 big cucumber)
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 yellow bell pepper, chopped 4 finely sliced green onions (optional)
  • 1 1/2 cups crumbled feta cheese
  • 3/4 cup Kalamata olives 1-pound pepperoni stick, cut (about 7-ounces)

Instructions

  1. Combine the olive oil, vinegar, garlic powder, basil, oregano, Za’atar black pepper, and sugar in a large Mason jar or other airtight container until well combined. Close the container firmly and shake vigorously to blend
  2. Using a large mixing bowl, combine the cooked pasta with the tomato sauce, the cucumber, the bell peppers, the green onions, the olives, the feta cheese, and the pepperoni 12 cup of the dressing should be separated and stored in the refrigerator. Using a large mixing bowl, toss the pasta salad with the remaining dressing until equally coated. Cover with plastic wrap and place in the refrigerator overnight. Just before serving, refresh the salad by tossing it with the remaining dressing and tossing again.

Notes

  • Make the pasta salad the night before you want to serve it to save time. Refrigerate approximately 12 cup of the dressing and toss the salad just before serving
  • This Greek Pasta Salad dish can be made to your specifications. If you don’t care for something on the ingredient list, you may swap it out with another vegetable in the recipe. In addition to mushrooms, artichoke hearts, and banana peppers, I have used Za’atar in this dish with excellent results
  • I strongly advise you to seek it out. A terrific spice to keep on hand (a combination of sumac, sesame seeds, and herbs), it’s a must-have for every cook.
Nutrition Information

Calories per serving: 493 calories per serving (yield: 10) 40 g of total fat 11 g of Saturated Fatty Acids Unsaturated Fat0gTrans Fat0gUnsaturated Fat27g Cholesterol46mg Sodium670mg Carbohydrates22g Fiber2g Sugar5g Protein12g

Greek Pasta Salad

Pasta Salad is a classic side dish that is always a hit with the family and friends. This Greek version is brimming with fresh vegetables, Kalamata olives, feta cheese, and other delicious ingredients. Also, it’s our go-to meal for summer picnics and gatherings of friends! Raise your hand if you enjoy a good pasta dish! If you ask me, it’s the ideal side dish for every meal of the day. Not only is it pleasurable, but it is also educational. and really simple to prepare. Despite this, there are SO many diverse options available!

  • There are fresh tomatoes, cucumbers, bell peppers, Kalamata olives, and feta cheese in every bite of this salad.
  • Another element that contributes to this salad’s perfection is the dressing.
  • In contrast to some pasta salads, which are too reliant on noodles, this one is light on the noodles.
  • Which, if you ask me, is exactly how a good pasta salad should be prepared!
  • Ingredients
  • Preparation
  • Storage
  • Recipe Variations
  • Related Recipes
  • Recipe
  • Comments

Ingredients

  • 12-pound pasta (about 3 cups dry)
  • 1 cup grape tomatoes, halved
  • 1 cup cucumbers, diced
  • 6-ounce feta cheese, cubed or crumbled
  • 34-cup chopped bell peppers
  • 34-cup pitted kalamata olives
  • 13-cup diced red onion
  • 12 pound pasta
  • 12 lb. pasta (about 3 cups dry)
  • 1 cup split grape tomatoes
  • 1 cup chopped cucumbers
  • 6 ounces feta cheese, cubed or crumbled
  • 34 cup chopped bell peppers
  • 34 cup pitted kalamata olives
  • 13 cup diced red onion

Instructions

  1. Cook the noodles according to the directions on the package. Drain the water after rinsing with it. Cooked noodles should be combined with chopped veggies, olives, and cheese. Shake the dressing ingredients in a small container rapidly until well combined. Pour the dressing over the pasta salad and gently mix everything together.

Storing

Leftovers can be kept in the refrigerator for up to 5 days if they are placed in an airtight container.

Recipe variations

  • Add 1-2 cups of fresh spinach
  • 1 can chickpeas
  • And mix well. Mini peppers can be substituted for the bell peppers, and 1 can quartered artichoke hearts can be added. Use oregano instead of the Greek seasoning in this recipe. Pepperoncinis, cut, should be added.
  • Recipes include Greek Salad, Sheet Pan Chicken, Greek Veggie Pizza Squares, Skinny Greek Veggie Dip, Greek Picnic Salad, Caprese Artichoke Pasta Salad, Spinach, Pine Nut, and Parmesan Pasta Salad, and Greek Veggie Pizza Squares.

Recipe

  • 12-pound pasta (about 3 cups dry)
  • 1 cup grape tomatoes, halved
  • 1 cup cucumbers, diced
  • 6-ounce feta cheese, cubed or crumbled
  • 34-cup chopped bell peppers
  • 34-cup pitted kalamata olives
  • 13-cup diced red onion
  • 12 pound pasta (12 cups dry)

Dressing

  • Twelve-cup olive oil
  • Two tablespoons lemon juice
  • Two tablespoons white wine vinegar
  • One big garlic clove, chopped
  • Twelve teaspoon Greek seasoning
  • Twelve teaspoon kosher salt
  • Fourteen teaspoon pepper

Instructions

  1. Cook the noodles according to the directions on the package. Drain the water after rinsing with it. Cooked noodles should be combined with chopped veggies, olives, and cheese. Shake the dressing ingredients in a small container rapidly until well combined. Pour the dressing over the pasta salad and gently mix everything together.
Nutrition Information:

Yield:12Serving Size: 1Servings per container: Calories:137 11 g of total fat 2 g of saturated fat 0 g of Trans Fat 9 g of unsaturated fat Cholesterol:0mg Sodium:206mg Carbohydrates:9g Fiber:1g Sugar:1g Protein:2g

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