Tender pasta shells are bursting with flavor thanks to bottled Greek dressing, feta, kalamata olives, tomato, and cucumbers. This crowd-pleasing salad will save you time in the kitchen but not the flavor department.
Pasta salad is a quintessential summertime side dish that we all have come to love. If you’re looking for a quick, short-cut recipe this is it! Made with bottled Greek Dressing, this easy pasta salad doesn’t skimp of flavor, and is exactly the simple recipe you need in your life this summer.
My kids love the boxed pasta salad brand called Suddenly Salad, but I don’t like the acidic flavor of the dressing, price, or small portions. I also think pasta salad should contain some fresh produce and lots of cheese. That’s why I came up with this happy medium salad which saves me time in the kitchen and tastes fairly close to my Housemade Greek Dressing.
Why We Love this Easy Greek Pasta Salad
Easy – Quick to make thanks to the Ken’s Greek Dressing which makes this super easy to assemble and saves a few recipe steps.
Economical – Feeds many because this makes around 12 servings.
Storage -This salad lasts for up to 5 days in the refrigerator when covered tighty.
Ingredients
Dressing – We used Ken’s Steakhouse Greek Salad Dressing which is just under $3 at Walmart.
Pasta – I used small shells I had on hand from Sfoglini Pasta (affiliate) which is so delicious! This is some of the best Non-GMO pasta you can find that is certified organic. Save 10% with code: SFOGLINI10.
Veggies – I used one standard cucumber, and two plum tomatoes diced up into small pieces. Kalamata olives were also incorporated becauseI had them in my pantry. These can be pricy, but Aldi has the best deal on them that I have found.
Cheese – Feta is what we used for the most authentic flavor. I love this salty, creamy cheese in my pasta salads.
Spices – I have a Mediterranean spice blend in my pantry which was perfect. If you do not have this, you can use your favorite blend or a simple salt and pepper.
How to Make Easy Greek Pasta Salad
Cook pasta according to package directions. Drain and rinse with cold water.
While pasta cooks, chop veggies and open the dressing bottle.
In a large bowl, toss pasta, veggies, feta, and dressing.
Chill at least 3 hours or overnight for best flavor.
Stir pasta salad before serving chilled. Enjoy!
Recipe FAQS
Can I use a different type of pasta?
Absolutely! Any short pasta like rotini, penne, gemelli, or fusilli will work well in this recipe. Sfoglini makes all different shapes!
Do I have to chill the salad?
Chilling isn’t mandatory, but it allows the flavors to meld and the pasta to soak up the dressing for a more developed taste. You can serve it right away if you’re short on time as long as you rinse the pasta until cool.
How long will this salad keep?
Stored in an airtight container in the refrigerator, this salad will stay fresh for up to 5 days.
Can I make this salad ahead of time?
Yes! This salad is actually perfect for making ahead because the flavors get even better as they sit. Just make sure to chill it for at least 3 hours before serving, or overnight.
What can I add to this salad for more protein?
Cooked chicken breast, shrimp, or chickpeas are all great options to boost the protein content of this salad.
More Tasty Pasta Salad Recipes to Try Today
- Pepperoni Pizza Pasta Salad
- Grilled Summer Vegetable Pasta Salad
- Creamy Ham & Cheese Pasta Salad
- Cucumber Tomato Salad
- Tuna Pasta Salad with Shrimp
Easy Pasta Salad with Greek Dressing
Equipment
- 6-quart stock pot
- stove top
- Strainer
- large bowl
- Measuring cups and spoons
- cutting board & knife
- refrigerator
Ingredients
- 16 ounces uncooked shells pasta
- 2 plum tomatoes remove seeds and dice*
- 1 cucumber diced
- 6 ounces feta cheese
- ¼ teaspoon Mediterranean spice
- ¾ cup kalamata olives
- 16 ounces Ken's Steak House Greek Dressing
Instructions
- Bring a large pot of salted water to a boil. Add your favorite pasta and cook according to package instructions. While the pasta cooks, you can prep the other ingredients.
- Chop your veggies into bite-sized pieces.
- Drain the cooked pasta (rinse it with cold water if you plan to serve it right away) and toss it in a large bowl with the chopped vegetables, crumbled feta cheese, and the dressing.
- Gently toss everything together until combined.
- Cover the bowl and refrigerate the salad for at least 3 hours (or overnight for the best flavor). This allows the flavors to meld and the pasta to soak up the dressing.
- Serve chilled and enjoy!
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