4.7 from 63 votes
Greek Pasta Salad
This simple Greek Pasta Salad recipe paired with a homemade dressing is fresh, bright, and filling. It's a perfect contribution for your next potluck or for your dinner table on a busy weeknight.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 8
Calories: 295 kcal
Course:
Side Dish , Salad
Cuisine:
Greek
Ingredients
- 12 ounces penne uncooked, or any other pasta of your choice
- 2 cups cucumber chopped
- 2 cups grape tomatoes halved
- 1 green bell pepper chopped
- ½ cup olives such as Kalamata olives, pitted and halved
- ½ red onion chopped
- ½ cup feta cheese crumbled
Dressing
- ¼ cup red wine vinegar
- ⅓ cup olive oil
- 2 tablespoon lemon juice freshly squeezed
- ½ teaspoon garlic powder
- 1 tablespoon fresh oregano or 1 tsp dried
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
Instructions
- Cook the pasta: Boil the pasta according to package instructions. After you strain the pasta, rinse it well with cold water from the tap until it has cooled completely. Set it aside in a large bowl.
- Prep the veggies: Slice all the veggies into bite-sized pieces. I like to have the olives halved but you can keep them whole. I have both cubed and crumbled feta in the salad to make sure every bite is a bit cheesy. Place all the ingredients in the large bowl with the cooled pasta.
- Make the Greek salad dressing: Add all the dressing ingredients to a mason jar and shake well until everything is mixed well. Pour over the salad, and mix everything together well.
- Finish the salad: Garnish with a sprinkle of oregano, crumbled feta, and some freshly cracked pepper.
Cup of Yum
Notes
- You can also make this salad with quinoa or bulgur to add extra nutrition.
- This homemade Greek salad dressing is not only miles better than what you’ll find in a bottle, but it’s also very simple. However, you can also use store bought if you prefer or if that’s what you have on hand.
- Don’t be afraid to use different pasta shapes, and it will taste just as good.
- Freezing: I don't recommend freezing this salad as the veggies and pasta will get soggy and fall apart after thawing.
- Leftovers: To store leftovers in the refrigerator, place the salad in an airtight container and refrigerate up to 4 days.
Nutrition Information
Serving
1serving
Calories
295kcal
(15%)
Carbohydrates
37g
(12%)
Protein
8g
(16%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Cholesterol
8mg
(3%)
Sodium
388mg
(16%)
Potassium
278mg
(8%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
475IU
(10%)
Vitamin C
18.6mg
(21%)
Calcium
81mg
(8%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 295
% Daily Value*
| Serving | 1serving | |
| Calories | 295kcal | 15% |
| Carbohydrates | 37g | 12% |
| Protein | 8g | 16% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 8mg | 3% |
| Sodium | 388mg | 16% |
| Potassium | 278mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 475IU | 10% |
| Vitamin C | 18.6mg | 21% |
| Calcium | 81mg | 8% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.