Okay, friends, let me tell you about the *ultimate* crowd-pleaser. This Greek Pasta Salad Recipe is seriously my go-to for potlucks, BBQs, or honestly, just a super satisfying lunch. It’s got that perfect balance of tangy, fresh, and hearty, and it’s ridiculously easy to whip up – even easier than making a simple potato salad, and ten times more exciting, in my opinion! Every time I make this, it disappears in minutes. The combination of the salty feta, juicy tomatoes, and bright lemon dressing? Forget about it! It’s a total flavor explosion in every bite.
What is Greek Pasta Salad?
Think of it as a Mediterranean vacation in a bowl! Seriously. It’s essentially cooked pasta (I always use rotini or penne, but any short pasta works!), tossed with classic Greek ingredients like Kalamata olives, cucumber, red onion, bell peppers, and of course, creamy feta cheese. The star of the show is the lemon-herb vinaigrette – it’s what brings everything together and gives it that signature zing. It’s not like your average creamy Pasta Salad; it’s much lighter and brighter, making it perfect for warmer weather. It’s a step above your usual pasta sides.
Why you’ll love this recipe?
Where do I even begin? What I love most about this **Greek Pasta Salad Recipe** is how incredibly flavorful it is. The combination of the salty olives, the tangy feta, and the fresh veggies is just divine. Plus, it’s so easy to customize! Don’t like olives? No problem, leave them out. Want to add some grilled chicken or shrimp? Go for it!
Beyond the taste, this is seriously one of the easiest recipes in my arsenal. I’m talking throw-everything-in-a-bowl-and-mix easy. It’s a lifesaver on busy weeknights when I don’t have a lot of time to cook but still want something healthy and delicious.
And let’s talk about cost-effectiveness! The ingredients are all pretty budget-friendly, especially if you buy them in season. You can feed a crowd without breaking the bank. This salad also lasts well in the fridge, making it perfect for meal prepping or packing lunches.
This recipe reminds me of my aunt Maria’s famous spanakopita – that same irresistible Mediterranean vibe but in a totally different form. It’s just as comforting and satisfying, but way quicker to prepare. I’ve even convinced my kids to eat their veggies with this – that’s how good it is!
How do I make Greek Pasta Salad?
Quick Overview
What is a Greek Pasta Salad? What is the best way to cook pasta, chop the veggies, whisk together the dressing, and toss. Everything together. How do I cook pasta al dente? What is the flavor of dressing? I promise you, this is one of those recipes that you’ll make again and again.
Ingredients
For the Salad:
* 1 pound rotini pasta (or penne, farfalle, or your favorite short pasta)
* 1 cup Kalamata olives, pitted and halved
* 1 red bell pepper, chopped
* 1 yellow bell pepper, chopped
* 1 cucumber, seeded and chopped
* 1 red onion, thinly sliced
* 8 ounces feta cheese, crumbled (I prefer the block feta packed in brine – it’s creamier!)
* 1 pint cherry tomatoes, halved
For the Dressing:
* 1/2 cup extra virgin olive oil
* 1/4 cup Red Wine vinegar
* 1/4 cup lemon juice (freshly squeezed is always best!)
* 2 cloves garlic, minced
* 1 tablespoon dried oregano
* 1 teaspoon dried basil
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
What are the steps for
Step 1: Cook the Pasta
Cook pasta according to package directions until al dente. I always add a pinch of salt to the boiling water – it really enhances the flavor of the fish. Once it’s cooked, drain it well and rinse it with cold water to stop the cooking process. How do you prevent pasta from sticking together?
Step 2: Prep the Veggies
While pasta is cooking, chop all the veggies. I like to make sure everything is roughly the same size so it’s easy to eat. What is the key here is fresh, high-quality ingredients. If you can find local, in-season produce, it will make a huge difference in the flavor of the salad.
Step 3: Make the Dressing
In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, garlic, oregano, and salt. Set aside. What are basil, salt, and pepper? I like to let the dressing sit for a few minutes to allow the flavors to meld together. Can you make dressing ahead of time and store it in the refrigerator for up to a week?
Step 4: Assemble the Salad
In a large bowl, combine the cooked pasta, olives, bell pepper, cucumber, red onion, feta cheese, and salt. Serve immediately. What is the difference between cherry tomatoes and What is the best dressing for salad? Make sure everything is evenly coated with the dressing. I always taste the salad at this point and adjust the seasoning as needed. Sometimes it needs a little extra salt or pepper.
Step 5: Chill (Optional)
What’s the best way to serve salad immediately? Is it safe to store in the refrigerator for at least 30 minutes before serving? How do flavors meld together? I make it the day before and let it sit in the fridge overnight – it’s perfect for potlucks!
Step 6: Serve and Enjoy!
Serve Greek Pasta Salad cold or at room temperature. I like to garnish it with a few extra crumbles of feta cheese and fresh oregano. This salad is great with grilled chicken, fish, or lamb.
What should I serve it with?
What are some of the best Greek Pasta Salad recipes? What are some good side dishes to serve with grilled meats, fish, or even veggie burgers? Is it good for a potluck? What are some of my favorite ways to serve it: a bowl of water.
For a BBQ:Serve it with grilled chicken skewers, burgers or hot dogs. The bright, tangy flavor of the salad is a perfect complement to the smoky flavors of grill.
For a Potluck:What is a good salad to serve at potlucks? Is it easy to transport, feeds a crowd, and everyone loves it? Just make sure to keep it chilled until serving.
For a light lunch: What are some good waysAdd grilled chicken or shrimp to the salad for a protein boost. What is a healthy lunch that will keep you full all afternoon?
Growing up, my mom always made a similar salad for our summer picnics. When did the first thing disappear? I make this Greek Pasta Salad for my own family, and it brings back all those wonderful flavors. Is it a recipe?
How do I make a perfect Greek Pasta Salad?
How do I make a good Greek Pasta Salad? What are some of my top tips?
Don’t overcook pasta. Don’tWhat are some tips for overcooked pasta? Cook pasta until al dente – it should be firm to the bite. I always set a timer and check the pasta at least 30 minutes before the recommended cooking time.
What are some of the best high quality The better the ingredients, the better the salad. I always splurge on good-quality feta cheese and Kalamata olives. And don’t skimp on the olive oil! Use a good extra virgin olive oil for the best flavor.
Chop the Veggies Uniformly: This makes the salad easier to eat and also looks more appealing. I like to make sure all the veggies are roughly the same size.
Don’t Be Afraid to Experiment: This recipe is super versatile, so feel free to experiment with different ingredients. You can add artichoke hearts, roasted red peppers, sun-dried tomatoes, or even chickpeas. Just make sure to adjust the seasoning as needed.
Make It Ahead of Time: This salad is even better the next day! The flavors have time to meld together, and the pasta absorbs the dressing. Just make sure to store it in the refrigerator in an airtight container.
I once accidentally used balsamic vinegar instead of red wine vinegar in the dressing. It was still delicious, but it had a slightly sweeter flavor. Now, I sometimes add a splash of balsamic vinegar to the dressing for a little extra complexity.
Storing and Reheating Tips
This Greek Pasta Salad is great for meal prepping because it stores so well! Here are my tips for keeping it fresh:
Room Temperature: I wouldn’t recommend leaving it at room temperature for more than 2 hours, especially if it’s warm out. Cover it loosely to keep bugs away.
Refrigerator Storage: Store the salad in an airtight container in the refrigerator for up to 3-4 days. The pasta may absorb some of the dressing over time, so you may want to add a little extra olive oil or lemon juice before serving.
Freezer Instructions: I don’t recommend freezing this salad. The pasta and veggies will become mushy when thawed.
Dressing Advice: If you’re making the salad ahead of time, you can store the dressing separately and add it just before serving. This will help to prevent the pasta from becoming soggy.
Frequently Asked Questions
Final Thoughts
So, there you have it – my all-time favorite Greek Pasta Salad Recipe! It’s easy, delicious, and always a crowd-pleaser. I truly believe that everyone should have this recipe in their back pocket. It’s a real winner. If you’re looking for other light and refreshing salad recipes, be sure to check out my Watermelon Feta Salad or my Cucumber Tomato Salad. They’re both perfect for summer!
I can’t wait to hear how yours turns out! Leave a comment below and let me know what you think. And if you make any fun variations, I’d love to hear about them. Happy cooking, friends!
Greek Pasta Salad Recipe
Ingredients
Main Ingredients
- 8 oz penne pasta cooked and cooled
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 0.5 cup red onion thinly sliced
- 0.5 cup kalamata olives pitted and halved
- 0.5 cup feta cheese crumbled
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Preparation Steps
- In a large pot of salted boiling water, cook pasta according to package instructions until al dente. Drain and let cool.
- In a large bowl, combine cooked pasta, cherry tomatoes, cucumber, red onion, kalamata olives, and feta cheese.
- In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and black pepper.
- Pour dressing over salad and toss to combine. Serve chilled or at room temperature.
