In this post, we’ll show you how to make a delicious Greek Pasta Salad recipe. Penne pasta is cooked until al dente and tossed with fresh, vegetables like cucumber, tomato, Kalamata olives, feta cheese, and homemade Greek Dressing.
This recipe is the best potluck, BBQ, or small party dish because it can be made ahead of time, and keeps well chilled over ice. Your friends and family will love the bold, vibrant flavors of this colorful pasta salad with feta cheese.
Ingredients
Before starting this recipe, you’ll want to verify that you have the following ingredients:
Pasta Salad
- penne pasta – We used this shape because it holds flavor really well. We also love the version our local food store sells in the deli that is this same shape.
- feta cheese – You can find this cheese in 6-ounce cups, or blocks. Either variety can be used in this salad. The briny, salty cheese gives this pasta a delicious kick.
- cucumber – This fresh veggie is inexpensive, and provides a cool, refreshing element to this pasta salad.
- tomato – cherry tomatoes cut into quarters were my choice for this salad. Tomatoes are a must with a Greek salad so I wanted these for the flavor and pop of color.
- Kalamata olives – Kalamata olives are the best olive for a Greek salad or pasta salad. They are tangy, salty, and fleshy tasting, but delish! Make sure you only use the pitted variety because they naturally have seeds.
- red onion – I love this onion in all of my Mediterranean dishes. It provides so much flavor without being over powering. It is also so pretty to see the pop of purple in this salad.
- parsley – Fresh parsley really adds the nice flavor notch to this salad. You could skip it, but I love the taste.
- green pepper – Sweet, green peppers provide the best complementary flavors to this pasta salad. They give that nice snap you crave in a salad as well as a scrumptious taste.
- salt & pepper – To taste or amp up your salad (optional). However, it is recommended to add 1 tablespoon of salt to your pasta water (add 16 cups of water per pound). Since this recipe uses one pound of pasta that is the customary amount of water to salt. However, if you are on a lower sodium diet, you can skip that or lessen the amount.
Dressing
- fresh garlic – We used 2 small cloves since we love fresh garlic for its taste and health benefits.
- extra virgin olive oil – a quality brand will really make a difference.
- red wine vinegar – this acid provide flavor and cuts the oil.
- fresh lemon juice – Adds flavor and additional acid.
- Dijon mustard – provides flavor and a nice spice kick.
- oregano – this dried spice adds the iconic taste this dressing boasts.
- salt & pepper – because every good dressing needs these classic spices.
Equipment and Supplies Needed
We used the following equipment and supplies to make this recipe. Items that are optional or can be substituted will be noted.
- 6 quart stock pot – to boil pasta
- large mixing bowl – for mixing your salad
- small bowl – for mixing your dressing
- fork/whisk – to mix your dressing
- garlic press – for your garlic (dressing)
- cutting board – for chopping/dicing any veggies
- vegetable peeler – for peeling your cucumber
- chef’s knife – for cutting your vegetables
- colander – for rinsing vegetables
- airtight container – for any leftovers
Recipe Tips
This recipe is easy to make if you know the right tips and tricks! Here are my tips for ensuring your Greek Pasta Salad comes out perfectly.
Pasta
You can use pretty much any pasta shape you prefer! I chose penne because it holds the dressing flavor well. It is also the shape of my the kind my local deli sells which is fantastic.
Make sure to only boil the pasta until al dente though. You do not want it to be gummy or over boiled. Add one tablespoon of salt per 16 cups of water.
Vegetables
If you cannot find standard cucumbers, you can use mini cucumbers, or English cucumbers. Black olives can also be used in lieu of the Kalamata variety. For the tomatoes, you can use almost any variety although I do recommended removing the excess juices & seeds that some varieties contain.
To remove excess tomato seeds and juice, simply slice the tomato in half, and scoop out the inner “guts”. You can compost this so set them aside. The makes them less watery and focuses on the fleshy portion of your tomato which can then be diced more easily.
Storage
If you want to store your Greek Pasta Salad, just follow these easy steps.
Store any leftovers in an airtight container in the refrigerator for up to 5 days for best flavor. We love to use this salad for meal prepping since it lasts the entire workweek.
This pasta salad cannot be frozen.
Recipe
Follow the recipe below to make Greek Pasta Salad! This recipe makes hearty 12 servings, but you can adjust the recipe card for other serving sizes.
Greek Pasta Salad Recipe
Equipment
- glass jar with a lid – to store the dressing
- measuring cups/spoons – to measure ingredients
- small mixing bowl – to mix the ingredients
- spoon/fork to mix the flavors
- garlic press – this is optional, but a garlic press really captures all the flavors from fresh garlic. Only use one if you have good grip strength.
- 6 quart stock pot – to boil pasta
- large mixing bowl – for mixing your salad
- cutting board – for chopping/dicing any veggies
- vegetable peeler – for peeling your cucumber
- chef’s knife – for cutting your vegetables
- colander – for rinsing vegetables
- airtight container – for any leftovers
Ingredients
Greek Pasta Salad Ingredients
- 16 ounces penne pasta 16 cups of water & 1 tablespoon of salt to boil until a dente.
- 6 ounces feta cheese
- 1 large cucumber peeled, and diced
- 1½ cup cherry tomatoes quartered
- 1 large green bell pepper cored, diced
- ½ cup red onion diced
- ½ cup Kalamata olives sliced
- 2 tablespoons fresh parsley minced
- salt & pepper to taste
Dressing Ingredients
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1½ tablespoons lemon juice
- 1 clove garlic pressed
- 1 teaspoon Dijon mustard
- ¾ teaspoon dried oregano
- ¼ teaspoon sea salt
- ⅛ teaspoon fresh-cracked black pepper
Instructions
Salad
- Bring a large pot of salted water (add 1 tablespoon of salt to 16 cups of water) to a boil. Add pasta and cook until al dente. Drain, rinse with cold water, and set aside.
- Chop all veggies, and add them to a large mixing bowl. Add in the pasta, and cheese; toss until combined.
Dressing
- Add oil, vinegar, lemon juice, garlic, mustard, and spices to a small bowl, and whisk to combine. Toss dressing with pasta salad.
- Cover pasta and chill until serving. Store in an airtight container in the refrigerator for up to 5 days for best taste.
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