Go Back
Natalie Robinson

Greek Pasta Salad

This simple Greek Pasta Salad is just the thing for potlucks and summer cookouts! The textures of crunchy veggies, al dente pasta, and flavors of a savory Greek dressing and feta cheese make this one of the best summer salads around!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 8
Course: Salad
Cuisine: Greek
Ingredients Equipment Method

Ingredients
  

  • Salad
  • 8 ounces bowtie pasta
  • 1 1/2 cups grape tomatoes sliced in half
  • 1 seedless cucumber sliced into half-circles or quarters
  • 1 bell pepper diced
  • 1/2 small red onion diced
  • 1/2 cup Kalamata olives drained
  • 2/3 cup feta cheese crumbed or cubed
  • 1/4 cup chopped fresh parsley
  • Dressing
  • 1/2 cup olive oil
  • 1/4 cup water
  • 3 tablespoons red wine vinegar
  • 2 tablespoons lemon juice
  • 2 tablespoons honey
  • 1 teaspoon dijon mustard
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried dill
  • 1 teaspoon dried mint
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper

Equipment

  • Mixing Bowls
  • Measuring Cups
  • measuring spoons
  • Garlic press

Method
 

  1. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions for al dente pasta. Drain well and rinse with cold water.
  2. While the pasta cooks, chop the vegetables and add them to a large bowl.
  3. Combine all of the dressing ingredients in a jar with a lid and shake well.
  4. Add the rinsed and drained pasta to the bowl with the vegetables, olives, feta cheese, and parsley. Pour the dressing over the salad, tossing to coat everything evenly.