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–+ servings
Greek Pasta Salad

Vibrant Greek Pasta Salad That Makes Summer Shine

This Greek Pasta Salad is a colorful, flavorful dish perfect for summer gatherings and meal prep.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 25 minutes
Servings: 6 servings
Course: Lunch
Cuisine: Mediterranean
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Short Pasta (like farfalle or rotini) Whole wheat or gluten-free options can be substituted.
  • 1 cup Bell Peppers (red and green) Provides crunch and sweetness; any color works.
  • 1 medium English Cucumber Can be substituted with chopped celery.
  • 1 cup Cherry Tomatoes Grape tomatoes make a great alternative.
  • 1/2 medium Red Onion Soak in ice water to mellow flavor if preferred.
  • 1/2 cup Kalamata Olives Black olives can also be used.
  • 1 cup Crumbled Feta Cheese Goat cheese provides an alternative.
  • 1/4 cup Chopped Fresh Parsley Use fresh basil or cilantro for a twist.
For the Dressing
  • 1/4 cup Extra Virgin Olive Oil Opt for high-quality oil for the best flavor.
  • 3 tablespoons Red Wine Vinegar Apple cider vinegar is a suitable substitute.
  • 1 teaspoon Dried Oregano Fresh herbs can be used for a brighter taste.
  • 1 teaspoon Dried Basil Fresh herbs can be used for a brighter taste.
  • 1/2 teaspoon Garlic Powder Fresh minced garlic can be used, just use less.
  • 1 teaspoon Dijon Mustard Yellow mustard is a milder substitute.
  • to taste Salt Essential for seasoning.
  • to taste Black Pepper Essential for seasoning.

Equipment

  • Large pot
  • Mixing bowl
  • Whisk

Method
 

Instructions
  1. Boil a large pot of salted water over high heat. Once boiling, add the short pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Drain and rinse under cold water.
  2. In a medium bowl, whisk together extra virgin olive oil, red wine vinegar, dried oregano, dried basil, garlic powder, Dijon mustard, salt, and black pepper until well combined.
  3. In a large mixing bowl, combine the cooled pasta with bell peppers, cucumber, cherry tomatoes, red onion, kalamata olives, feta cheese, and parsley. Toss gently to combine.
  4. Pour the dressing over the pasta salad and toss gently to coat. Cover with plastic wrap and refrigerate for at least 2 hours before serving.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 25gProtein: 6gFat: 9gSaturated Fat: 2.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 10mgSodium: 350mgPotassium: 300mgFiber: 3gSugar: 4gVitamin A: 800IUVitamin C: 15mgCalcium: 150mgIron: 1.5mg

Notes

For the best flavor, use fresh seasonal ingredients, and chill the salad for at least 2 hours before serving. Add feta last to keep its texture intact.

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