Greek Pasta Salad
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A Greek style pasta salad with feta, cherry tomatoes, olives, and a homemade vinaigrette dressing.
If you are a fan of greek salads–or of feta cheese in general–you are going to love this easy pasta salad recipe.
It is packed with Mediterranean flavor and makes a tasty side dish or a light summer lunch or dinner. The cold pasta salad is also perfect for serving up at summer at cookouts and BBQs where it is always a huge hit.
For more easy pasta salad ideas try my pesto tortellini pasta salad, tri-color Italian pasta salad with salami, and caprese pasta salad recipes.
Ingredients
Here is what you will need…
For the Vinaigrette
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 lemon, juiced
- ½ teaspoon dried Italian seasoning
- ⅓ cup olive oil
For the Pasta Salad
- 1 pound pasta (we used rotini)
- 1 cup cherry tomatoes, halved
- 8 oz. feta cheese, crumbled
- 1 (5 oz.) jar sliced olives, drained
- Salt and pepper, to taste
- fresh parsley or basil for garnish, if desired
Additions and substitutions
- Feel free to use any short pasta for the recipe: rotini, penne, elbow macaroni, bow ties, etc…
- For a shortcut, skip making the dressing from scratch and substitute with 1 cup of Greek salad dressing.
- Add anything you like to this pasta salad! Sliced cucumbers, sliced red onions, chopped green pepper, and chickpeas would all be delicious additions.
Instructions
- In a small bowl, combine the vinaigrette ingredients and whisk to combine.
- In a large pot of boiling water, cook the pasta according to the instructions on the package. Drain well and transfer to a large bowl.
- Add the vinaigrette to the bowl with the pasta and toss to combine. Add the cherry tomatoes, feta, and olives; toss gently to combine. Season with salt and pepper to taste.
- Serve immediately or refrigerate for later and serve cold. Garnish with freshly sliced parsley or basil before serving, if desired.
Storage
Store in an airtight container in the fridge for up to 3 days.
More tasty summer side dishes:
- Italian Sub Pasta Salad
- Old Fashioned Potato Salad
- 27 Summer Pasta Salad Recipes
- Creamy No Mayo Coleslaw
- Baked Beans with Bacon and Molasses
Greek Pasta Salad
Ingredients
For the Vinaigrette:
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon Dijon mustard
- 1 lemon juiced
- ½ teaspoon dried Italian seasoning
- ⅓ cup olive oil
For the Pasta Salad:
- 1 16 oz. box pasta*
- 1 cup cherry tomatoes halved
- 8 ounce feta cheese crumbled
- 1 5 oz. jar sliced olives, drained
- Salt and pepper to taste
- fresh parsley or basil for garnish if desired
Instructions
- In a small bowl, combine the vinaigrette ingredients and whisk to combine.
- In a large pot of boiling water, cook the pasta al dente according to the instructions on the package. Drain well and transfer to a large bowl.
- Add the vinaigrette to the bowl with the pasta and toss to combine. Add the cherry tomatoes, feta, and olives; toss gently to combine. Season with salt and pepper to taste.
- Serve immediately or refrigerate for later. Enjoy chilled or at room temperature. Garnish with freshly sliced parsley or basil before serving, if desired.
Notes
Nutrition
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