Greek Pasta Salad

pasta salad recipe with fresh cucumbers, tomatoes, and onions in glass bowl

This Greek pasta salad recipe is packed with fresh veggies, kalamatta olives, and feta cheese. The homemade dressing is so simple and adds loads of fresh flavor thanks to the lemon juice.

Course Salad

Cuisine Greek

Prep Time 20

Cook Time 6

Chill Time 2

Total Time 2 26

Servings

Calories 332kcal

Author Karly Campbell

Ingredients

For the salad:

16 ounces gemeli or rotini pasta
1 English cucumber sliced
1 red bell pepper diced
1 pint cherry tomatoes halved
½ red onion thinly sliced
½ cup pitted kalamata olives
6 ounces feta cheese cubed

For the dressing:

½ cup olive oil
3 cloves garlic minced
1 lemon juiced
2 tablespoons red wine vinegar
1 teaspoon dijon mustard
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon cracked pepper

Instructions

Cook the pasta according to package directions. Drain the pasta water and place pasta in a large mixing bowl.
Add all of the remaining pasta salad ingredients to the mixing bowl and toss to combine.
To make the dressing, whisk together the olive oil, garlic, lemon, vinegar, dijon, oregano, salt, and pepper until smooth.
Pour dressing over the pasta salad and toss to combine.
Refrigerate for 2 hours. Taste and add additional salt, pepper, or lemon juice if needed before serving.

Video

Notes

Depending on the size and flavor of the lemons we have, we sometimes squeeze an extra half of lemon over the pasta salad before serving if we think it needs it.

Nutrition