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20-Minute Greek Pasta Salad
5 from 24 votes

20-Minute Greek Pasta Salad

This 20-Minute Greek Pasta Salad combines farfalle pasta with fresh cucumbers, cherry tomatoes, kalamata olives, chickpeas, red onion, and crumbled feta cheese. A zesty dressing made from garlic, olive oil, red wine vinegar, sugar, salt, and pepper is enhanced with creamy tzatziki sauce, giving the salad a rich yet tangy flavor. The chilled pasta and crisp vegetables offer a refreshing texture perfect for a quick side dish or light meal.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 8 servings
Course: Side Dish, Main Course, Salad, Dinner
Cuisine: Mediterranean, Greek

Ingredients

  • 1 pound farfalle pasta
  • 1 large English cucumber
  • 2 cups cherry tomato
  • 1/4 cup parsley fresh
  • 3/4 cup kalamata olives pitted and cut in half
  • 3/4 cup chickpeas drained and patted dry
  • 1/2 cup red onion diced
  • 1 ounce feta cheese crumbled
  • 2 cloves garlic minced
  • 1/3 cup olive oil
  • 3 tablespoons red wine vinegar
  • 2 teaspoons granulated sugar
  • 1/2 teaspoon salt more or less to taste
  • 1/2 teaspoon black pepper ground, more or less to taste
  • 1 cup tzatziki sauce

Instructions

    Cup of Yum
  1. Place a large pot of salted water over high heat; bring to a rolling boil. Add pasta and cook until al dente, 8 to 10 minutes.
  2. While the water comes to a boil and the pasta cooks, prepare the vegetables and dressing. Halve the cucumbers lengthwise and remove the seeds with small spoon; slice into half-moons and set aside. Slice the cherry tomatoes in half; finely chop the parsley; slice the olives in half; dice the onion; set aside.
  3. In a small bowl combine the minced garlic, olive oil, vinegar, sugar, salt, and pepper; whisk well to combine. Add in the tzatziki sauce and mix well; season to taste.
  4. When the pasta has finished cooking, drain it at once and quickly rinse it under cold water until cool, about 1 minute. Place cooled pasta in a large mixing bowl. Add dressing to pasta and toss well to coat.
  5. Add the chopped cucumbers, tomatoes, parsley, olives, onion, chickpeas, and feta and toss to combine. Serve at once, or chill until needed.

Notes

  • Store the pasta salad covered in the refrigerator for up to three days to maintain freshness.