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Greek Pasta Salad Recipe in a white bowl with a red spoon. There is a patterned napkin in the background.
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4.75 from 4 votes

Greek Pasta Salad Recipe

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.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Salad
Cuisine: American, Greek
Keyword: Greek Dressing, Greek pasta salad, Greek salad, Greek Salad Dressing, House Dressing, pasta salad
Servings: 12 servings
Calories: 280cal
Author: Amy Desrosiers
Cost: $8

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
  • 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
  • tablespoons lemon juice
  • 1 clove garlic pressed
  • 1 teaspoon Dijon mustard
  • ¾ teaspoon dried oregano
  • ¼ teaspoon sea salt
  • 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.

Notes

Nutritional values may vary and are meant to be a guide. 

Nutrition

Serving: 1serving | Calories: 280cal | Carbohydrates: 32g | Protein: 8g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 305mg | Potassium: 213mg | Fiber: 2g | Sugar: 3g | Vitamin A: 299IU | Vitamin C: 18mg | Calcium: 93mg | Iron: 1mg