5.0 from 24 votes
20-Minute Greek Pasta Salad
This 20-Minute Greek Pasta Salad is loaded with fresh veggies, Kalamata olives, and tangy feta cheese, but you can add grilled chicken or shrimp to make it a heartier meal. A crowd-pleasing side dish perfect for summer parties, potlucks, and picnics.
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 tomatoes
- 1/4 cup fresh parsley
- 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 container crumbled feta
- 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 ground black pepper (more or less to taste)
- 1 cup Tzatziki sauce
Instructions
- 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.
- 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.
- 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.
- 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.
- Add the chopped cucumbers, tomatoes, parsley, olives, onion, chickpeas, and feta and toss to combine. Serve at once, or chill until needed.
Cup of Yum
Notes
- Pasta salad will keep, covered and stored in the fridge, for 3 days.