Easy Greek Style Pasta Salad

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This easy Greek-style pasta salad is a vibrant and satisfying dish that comes together quickly with minimal fuss. Tender pasta forms the base, tossed with a colorful array of crisp bell peppers, briny olives, sweet mini tomatoes and creamy feta cheese creating a delightful mix of textures and flavors reminiscent of the Mediterranean.

The creamy dressing is what truly elevates this salad. It provides a luscious and tangy coating for all the fresh ingredients. Often made with a base of Greek yogurt or mayonnaise, it’s typically infused with classic Greek flavors. You can use red wine vinegar or lemon juice for the dressing. You can use any medium size pasta like rotini or penne pasta.

Perfect for a light lunch, a potluck contribution, or a simple side dish. This Greek pasta salad is a crowd-pleaser that’s easy to customize with additional ingredients like chickpeas or grilled chicken.

This salad keeps for five days in the fridge. If you like this recipe, you will also love my 1905 Salad or my Avocado Corn Couscous Salad.

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Easy Greek Style Pasta Salad

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Servings: 10

Prep Time: 15 minutes mins

Cook Time: 10 minutes mins

Total Time: 25 minutes mins

For effortless entertaining or easy meal prep, try this Greek Style Pasta Salad. Creamy feta cheese, tender pasta, sweet tomatoes, crisp bell pepper, and olives tossed in a flavorful creamy dressing make this a perfect make-ahead side that's always a party favorite!

Equipment

• large pot
• cutting board
• Large mixing bowl

Ingredients 

US CustomaryMetric

• 16 oz bow tie pasta or any medium pasta
• 10 oz mini tomatoes halved
• 1/2 small red onion, thin slice
• 1 green bell pepper, thin slice
• 1/2 cup Kalamata olives
• 7 oz feta cheese, crumbled
• 1/4 cup fresh dill, chopped

Dressing:

• 1/4 cup + 2 tbs olive oil
• 2 tbs red wine vinegar
• 1 clove garlic, minced
• 3 tbs mayo (or Greek yogurt)
• 2 tsp Dijon mustard
• 2 tsp honey
• 1/2 tsp dried oregano
• salt + pepper to taste

Instructions

• Cook pasta as per package instructions.
• Whisk together the salad dressing ingredients until smooth and uniform. Taste the dressing and make sure it is satisfactory to your preference and palate. Adjust salt, or vinegar or honey if needed.
• In a large bowl, add in the pasta, tomatoes, onion, pepper, olives, feta, dill, dressing and toss until all is coated.

Notes

You will also like this Italian Chopped Salad

1. Store leftovers in an airtight container in the fridge. Will last for 5 days in the fridge.
2. Add fresh lemon juice instead of red wine vinegar.
3. Instead of mayonnaise you can use Greek yogurt.
4. Use maple syrup in place of the honey.
5. Add in chickpeas or diced cooked shrimp or chicken breast to add protein and make this a complete meal.

Nutrition

Calories: 320kcal | Carbohydrates: 39g | Protein: 9g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 19mg | Sodium: 362mg | Potassium: 221mg | Fiber: 2g | Sugar: 4g | Vitamin A: 387IU | Vitamin C: 18mg | Calcium: 122mg | Iron: 1mg

Author: Stella Drivas