4.5 from 399 votes
Greek Pasta Salad with Cucumbers and Artichoke Hearts
Greek Pasta Salad with Cucumbers and Artichoke Hearts is a vibrant combination of cooked pasta, fresh vegetables, olives, and feta cheese tossed in a homemade oregano and garlic dressing. The salad features textures from crisp cucumber slices, tender artichoke hearts, and briny kalamata olives, balanced with creamy feta and a bright, herbaceous vinaigrette. It’s a flexible dish that can be made with various pasta types and benefits from sitting to meld flavors before serving.
Prep Time
30 mins
Total Time
30 mins
Servings:
10
-12
Calories:
41543 kcal
Course:
Salad
Cuisine:
Mediterranean
Ingredients
- ½ cup olive oil fruity
- ¼ cup white balsamic vinegar
- 4 cloves garlic , minced or pressed
- 2 tablespoons oregano dry
- 1 teaspoon kosher salt
- 1 teaspoon black pepper freshly ground
- 1 pound pasta cooked, drained and cooled, noodles
- 2 15- ounce artichoke hearts drained, quartered, in brine, canned
- 1 12- ounce roasted red bell peppers slivered or chopped, jarred
- 1 8- ounce kalamata olive halved, jarred
- 1 cucumber cut into ⅜" slices, hot house variety
- ¼ red onion , thinly sliced
- 1 cup feta cheese crumbled
- ⅓ cup basil leaves fresh, slivered or chopped
Instructions
- To make the dressing, in a small bowl or a jar fitted with a lid, add the olive oil, vinegar, garlic, oregano, salt, and pepper and whisk well to combine. Let sit at room temperature for flavors to blend.
- Add the cooked pasta, artichoke hearts, roasted bell peppers, olives, cucumber, onion, and half of the feta cheese to a large bowl. Pour the dressing over the salad ingredients and toss gently to mix. Taste for seasoning and add more salt and pepper or more olive oil if needed. Add the rest of the feta cheese to the top of the pasta salad and top with more fresh basil if desired. Let the flavors sit for ½ hour before serving or overnight.
Cup of Yum
Notes
- Use any type of pasta according to your preference, including whole wheat or gluten-free options.
- Allow the salad to rest for 30 minutes or overnight to let flavors meld thoroughly.
- Adjust seasoning after mixing to suit your taste, adding more salt, pepper, or olive oil if needed.
- Add the remaining feta and fresh basil just before serving for best texture and presentation.
Nutrition Information
Calories
415.43kcal
(21%)
Carbohydrates
42.54g
(14%)
Protein
9.54g
(19%)
Fat
23.15g
(36%)
Saturated Fat
4.9g
(25%)
Cholesterol
13.35mg
(4%)
Sodium
1490.27mg
(62%)
Potassium
244.34mg
(5%)
Fiber
4.46g
(18%)
Sugar
3.99g
(8%)
Vitamin A
917.97IU
(18%)
Vitamin C
28.94mg
(32%)
Calcium
146.97mg
(15%)
Iron
2.06mg
(11%)
Nutrition Facts
Serving: 10 -12
Amount Per Serving
Calories 41543
% Daily Value*
| Calories | 415.43kcal | 21% |
| Carbohydrates | 42.54g | 14% |
| Protein | 9.54g | 19% |
| Fat | 23.15g | 36% |
| Saturated Fat | 4.9g | 25% |
| Cholesterol | 13.35mg | 4% |
| Sodium | 1490.27mg | 62% |
| Potassium | 244.34mg | 5% |
| Fiber | 4.46g | 18% |
| Sugar | 3.99g | 8% |
| Vitamin A | 917.97IU | 18% |
| Vitamin C | 28.94mg | 32% |
| Calcium | 146.97mg | 15% |
| Iron | 2.06mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.