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Greek Pasta Salad Recipe

    Greek Pasta Salad Recipe

    This easy recipe for Greek Pasta Salad, which is served with a homemade dressing, is revitalizing, energizing, and satisfying. It is the ideal dish to bring to the next potluck you attend or to put on the dinner table on a hectic weekday at home.

    Recipe for a Simple Greek Pasta Salad

    I can not wait to pass on this recipe to you! This is a compilation of a few of the items that are at the top of my list. Greek salad and pasta? Sign me up! One thing is certain, no matter who you offer this dish to, whether it be your family or your guests. You won’t have nearly as much to worry about in terms of leftovers!

    Simply chopping up all of your vegetables is going to be the most difficult portion of this dish. Put the pasta on to boil while you chop the vegetables, and once that’s done, all that’s left to do is combine the ingredients! It’s not hard at all. Because I enjoy pasta salads so much, I’m always seeking for new and interesting ways to prepare them and to mix things up. This one is without a doubt going to take the prize!

    The Components That You Will Require

    I kept this salad straightforward and simple. The Greek salad is fairly consistent in terms of the vegetables that are commonly utilized, and these vegetables combine exceptionally well with one another.

    Penne –

    After you have strained the pasta, you should give it a thorough rinsing in chilly water. This will bring the temperature down to where it should be for the salad and will also keep the noodles from sticking together once they have been separated.

    The cucumbers –

    I used English cucumbers, but miniature cucumbers should work just as well.

    Tomatoes cut into cherry-sized pieces –

    I was able to find these gorgeous little heirloom tomatoes, which added a splash of color to the salad. You could use regular cherry tomatoes or grape tomatoes in their place.

    Bell pepper –

    For this dish, I used a green bell pepper, but you can use any variety of bell pepper you choose.

    Kalamata olives —

    I was able to find a jar of olives that had already been divided and pitted, which made the preparation process considerably simpler. Olives from France, Gaeta, and California both produce satisfactory results when used here.

    Onion crimson –

    If you’d like, you can use a milder yellow or white onion for the red one. Blanching onions is an option for those who find the texture of raw onions unpleasant. To blanch onions, place sliced onions in a colander and pour boiling water over them. If you rinse them with cold water, they will have a much more subdued flavor.


    Vinegar made from red wine –

    If you don’t already have it, you absolutely need to stock your cupboard with this ingredient. It imparts a flavor that is quite delightful to salads. It’s one of my favorite things to use in making basic vinaigrettes.

    Olive oil is the

    You might also use oils with a light flavor, such as grape-seed oil, walnut oil, or safflower oil.

    Powdered garlic —

    If you want, you can substitute some fresh garlic that has been minced in its place.

    Oregano –

    Since the oregano went so well with the vegetables, I made sure to use the fresh variety. If you happen to have some dried oregano lying around, you may use that instead.

    Salt & pepper –

    Adjust seasonings according to taste. As a finishing touch, I like to sprinkle freshly cracked pepper over the top of my salad.

    Lemon Juice –

    Just a couple of tablespoons of lemon juice that has been freshly squeezed.

    How To Make Greek Pasta Salad

    Start preparing the pasta.

    Prepare the pasta by boiling it in accordance with the directions on the package. After you have strained the pasta, you should thoroughly rinse it with cold running water from the faucet until it has ceased to be hot throughout. Place it to the side in a sizable bowl.

    Prepare the fresh vegetables.

    Cut each of the vegetables into pieces that are suitable for snacking. The olives should be cut in half for me, but you can certainly eat them whole if you like. I have used both cubed and crumbled feta in the salad so that each bite will contain some sort of cheesy component. Put all of the ingredients, including the pasta once it has cooled, in the big bowl.

    Prepare the dressing for the Greek salad.

    Put all of the ingredients for the dressing into a mason jar, and give it a good shake until everything is evenly combined. After pouring it over the salad, thoroughly combine all of the ingredients.

    Complete eating the salad.

    Oregano, crumbled feta cheese, and freshly cracked black pepper should be sprinkled on top before serving.

    Which Kind Of Pasta Am I Able To Use?

    For the sake of this recipe, any little form will do. Experiment with rotini, rigatoni, shells, farfalle, orzo, and even the tortellini variety that is your personal preference. If you come across some interesting shapes, such as scoobi doo (yes, that is a real thing) or gimelli, feel free to give those a go! This salad would be even more nutritious if you made it with quinoa or bulgur instead of rice.

    In this recipe, can I use anything more but these ingredients?

    Do you want to make this recipe into a full course meal? Cut up some cooked ground meat of your choice, such as chicken, steak, or even ground beef that has been cooked and crumbled. If you want to keep it vegetarian but yet add some protein, you can try adding cubed firm tofu or rinsed canned beans. Both of these options are good. Any of these beans, whether black beans, chickpeas, or kidney beans, would be delicious!

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