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 House Dressing.
Cuisine: American, Greek
Keyword: Greek Dressing, Greek pasta salad, Greek salad, Greek Salad Dressing, House Dressing, pasta salad
Author: Amy Desrosiers
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
Greek Pasta Salad Ingredients
16ouncespenne pasta 16 cups of water & 1 tablespoon of salt to boil until a dente.
1large cucumber peeled, and diced
1½cupcherry tomatoes quartered
1largegreen bell pepper cored, diced
½cupred onion diced
2tablespoons fresh parsley minced
salt & pepper to taste
½cupextra virgin olive oil
¼cupred wine vinegar
1½tablespoons lemon juice
¼teaspoon sea salt
⅛teaspoon fresh-cracked black pepper
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.
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.
Nutritional values may vary and are meant to be a guide.