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Greek Pasta Salad

A vibrant and delicious Greek Pasta Salad filled with colorful veggies, tangy feta, and a zesty dressing, making it perfect for barbecues, potlucks, or a refreshing lunch at home.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Greek
Calories: 250
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 2 cups pasta (penne or rotini) Cook according to package instructions.
  • 1 cup cherry tomatoes, halved
  • 1 cucumber diced
  • 1 bell pepper diced
  • 1/2 cup Kalamata olives, pitted and sliced Can substitute with green olives.
  • 1/2 red onion diced
  • 1 cup feta cheese, crumbled Can be omitted for a vegan option.
Dressing and Seasoning
  • 1/4 cup Greek dressing Store-bought can be used for convenience.
  • to taste Salt and pepper Add nearer to serving to prevent soggy veggies.
  • as needed Fresh parsley for garnish

Method
 

Preparation
  1. Cook the pasta according to package instructions. Drain and let it cool.
  2. In a large bowl, combine the cooled pasta, cucumber, bell pepper, cherry tomatoes, red onion, olives, and feta cheese.
  3. Drizzle with Greek dressing and toss to combine.
  4. Season with salt and pepper to taste.
  5. Chill in the refrigerator for at least 30 minutes before serving.
  6. Garnish with fresh parsley before serving.

Notes

For best flavor, let the salad chill for a few hours or overnight. It keeps well in an airtight container for 3-4 days in the fridge. For extra crunch, toss in some roasted chickpeas or experiment with adding grilled zucchini or artichoke hearts.