Greek Pasta Salad

5 from 6 votes

Greek pasta salad with cherry tomatoes, cucumbers, Kalamata olives, bell pepper, and onions tossed with penne pasta, feta, and dill in a garlicky Greek-style vinaigrette.

Prep Time10

Cook Time15

Total Time25

Course: Salad

Cuisine: Greek

Servings:

Author: James Delmage and Tara

Ingredients

1 pound penne pasta cooked al dente and rinsed until cold
8 ounces feta cheese crumbled
12 ounces cherry tomatoes halved
1/2 cup Kalamata olives pitted and sliced
1 large English cucumber diced
1 large yellow bell pepper diced
1 medium red onion diced
salt and pepper to taste
1/2 cup fresh dill chopped

For the Greek dressing

1/4 cup red wine vinegar
1/4 cup fresh lemon juice
3/4 cup extra virgin olive oil
2 teaspoons Dijon mustard
3 teaspoons dried oregano
2 cloves garlic paste
salt and pepper to taste

Instructions

For the dressing

Combine together all of the dressing ingredients and whisk until emulsified. Alternatively, use a food processor or blender. Taste test the dressing and season with salt and pepper if required.

For the Greek pasta salad

Cook pasta in salted water until al dente, then drain and rinse until cold.
In a large bowl, mix together the pasta, tomatoes, onion, olives, cucumber, pepper, and fresh dill.
Pour half of the dressing on top of the pasta salad and mix well. If you need more dressing, add a bit at a time to get the consistency just right. The remaining dressing can be served on the side or saved in the fridge for a green salad during the week.
The Greek pasta salad flavor will taste much better if chilled for at least an hour before serving. Add all of the feta and mix well right before serving. Enjoy!

Video

Notes

Chilling for a few hours before serving will really amplify the flavor.
Leftovers can be saved for up to 3 days.

Nutrition