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close-up of Greek pasta salad
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5 from 9 votes

Easy Greek Pasta Salad

This Greek pasta salad recipe is the perfect pasta salad for summer gatherings, BBQs, or potlucks. It's flavorful and healthy!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Greek
Keyword: Greek Pasta Salad
Servings: 6
Author: Natasha Bull

Ingredients

  • 3 cups uncooked pasta
  • 1 red pepper chopped
  • 1 green pepper chopped
  • 1 small red onion chopped
  • 1/2 cup Kalamata olives
  • 3 mini cucumbers (or 3/4 English cucumber) chopped
  • 1 cup little tomatoes (grape, cherry, etc.) halved
  • 5 ounces crumbled feta
  • Salt & pepper to taste

Dressing:

  • 2 tablespoons red wine vinegar
  • 3 tablespoons olive oil
  • 1/2 teaspoon Dijon mustard
  • 1 clove garlic minced
  • 1 teaspoon fresh parsley chopped
  • 1/2 teaspoon dried oregano
  • 1 teaspoon (packed) brown sugar

Instructions

  • Boil a large, salted pot of water and cook pasta al dente according to package directions. Once it's cooked, drain it and run it under cool water. Let it drain thoroughly.
  • Meanwhile, while the pasta is cooking, get all your other ingredients ready. Add the dressing ingredients to a jar and shake vigorously. You may need to add more oil or vinegar depending on your tastes.
  • Assemble the pasta salad in a large bowl. Toss with the dressing and season with salt & pepper as needed (I added a fair bit of salt because there's a lot of pasta). Either serve  the pasta salad right away or refrigerate until the flavors meld a bit. 

Notes

  • Feeds 6+, especially if it's a side rather than a main dish.
  • I pitted the Kalamata olives after measuring a 1/2 cup out. You can leave them whole if you wish.
  • All quantities here aren't set in stone... feel free to use ballpark figures and add more/less of anything that you like. 
  • I only put 10 minutes prep time because the rest is included in the time it takes to cook the pasta.