5 from 22 votes
Easy Greek Pasta Salad
Easy Greek Pasta Salad combines cooked small-shaped pasta like fusilli with cucumbers, cherry tomatoes, red onion, kalamata olives, and feta cheese in a red wine vinaigrette with garlic and oregano. The salad features a balance of flavors—tangy vinegar, fruity olive oil, briny olives, creamy feta, and fresh vegetables. It is chilled to meld flavors and served as a refreshing side or light meal.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
4
servings
Calories:
693 kcal
Course:
Side Dish, Main Course
Cuisine:
Mediterranean, Greek
Ingredients
- 8 oz fusilli bucati pasta or rotini, farfalle, penne
- 1 cup cherry tomato halved
- 1 English cucumber cut into half slices
- 1 red onion sliced
- 1 cup feta cheese cut into cubes or crumbled, use good quality cheese
- ½ cup kalamata olives pitted and halved
- ½ teaspoon salt
- ¼ teaspoon black pepper or to taste, freshly ground
For red wine vinaigrette
- ¼ cup red wine vinegar
- ⅔ cup extra virgin olive oil use good quality oil
- 1 clove garlic minced
- 2 tablespoons oregano or) 1 teaspoon dried oregano, fresh
- 1 tablespoon lemon juice
Instructions
Cook pasta –
- fill a large pot with water seasoned with little salt and bring it to boil over high heat. Once the water is boiling, stir in the penne, and return to the boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 9 ½ minutes (for bucati). Drain pasta and let it cool. (DO NOT OVER COOK PASTA)
Cup of Yum
Prep vegetables –
- while pasta cooks chop all vegetables.
- Whisk together the red wine vinegar, olive oil, lemon juice, garlic, oregano. Set aside.
- Combine pasta, onions, tomatoes, cucumber, olives and feta cheese in a large bowl. Pour vinaigrette over the pasta and mix together. Cover and chill for 3 hours before serving.
Notes
- Use small pasta shapes such as penne, farfalle, fusilli, tortellini, or orzo for ideal texture and flavor integration.
- Use fresh vegetables for optimal taste and texture in the salad.
- Purchase block feta and crumble or cube fresh to preserve flavor and texture rather than using pre-crumbled feta.
- The salad is best consumed within 4 days when refrigerated, as feta flavor may deteriorate over time.
Nutrition Information
Serving
0g
Calories
693kcal
(35%)
Carbohydrates
54g
(18%)
Protein
14g
(28%)
Fat
48g
(74%)
Saturated Fat
11g
(55%)
Cholesterol
33mg
(11%)
Sodium
985mg
(41%)
Potassium
413mg
(9%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
528IU
(11%)
Vitamin C
14mg
(16%)
Calcium
268mg
(27%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 693
% Daily Value*
| Serving | 0g | |
| Calories | 693kcal | 35% |
| Carbohydrates | 54g | 18% |
| Protein | 14g | 28% |
| Fat | 48g | 74% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 33mg | 11% |
| Sodium | 985mg | 41% |
| Potassium | 413mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 528IU | 11% |
| Vitamin C | 14mg | 16% |
| Calcium | 268mg | 27% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.