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Greek Pasta Salad
5 from 39 votes

Greek Pasta Salad

Greek Pasta Salad features short pasta tossed with fresh cucumber, cherry tomatoes, red onion, kalamata olives, feta cheese, and chopped parsley. A dressing of olive oil, red wine vinegar, lemon juice, garlic, oregano, and crushed red pepper adds a tangy, herby flavor. The salad combines crisp vegetables and briny olives with creamy feta, offering a refreshing and textured dish suitable for light meals or side servings. The dressing is partially absorbed by the pasta for balanced taste at serving.

Prep Time
25 mins
Servings: 6 people
Course: Side Dish
Cuisine: Mediterranean

Ingredients

  • 8 ounces short pasta (I used ditalini but you can use orzo, elbow, or farfalle)
  • 1 cup English cucumber I like to slightly peel mine and leave some skin on for color, halved and sliced
  • 1 cup cherry tomato halved
  • 1/2 /2 cup red onion sliced
  • 1/2 /2 cup kalamata olives sliced
  • 4 ounces feta cheese more for serving, crumbled
  • 1/4 /4 cup Italian parsley finely chopped
DRESSING:
  • 1/4 /4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons lemon juice fresh
  • 2 cloves garlic minced
  • 1/2 /2 teaspoon oregano dried
  • 1/2 /2 teaspoon crushed red pepper
  • black pepper I use about 1 teaspoon kosher salt and 1/2 teaspoon pepper, to taste
  • salt I use about 1 teaspoon kosher salt and 1/2 teaspoon pepper, to taste

Instructions

    Cup of Yum
  1. Cook pasta according to package directions in salted water. Drain and cool.
  2. In a large bowl, add the cooled pasta, cucumbers, tomatoes, onion, olives, feta, and parsley. Stir together.
  3. For the dressing: whisk together all ingredients. Pour over pasta salad. I like to pour about 1/2 over and chill for 30 minutes or until serving. Then I pour the remaining dressing right before serving. The pasta soaks up the dressing. Add more feta when serving if desired.