Easy Greek Pasta Salad

5 from 10 votes

This Greek pasta salad recipe is the perfect salad for summer gatherings, BBQs, or potlucks. Mediterranean-inspired ingredients make it fresh, flavorful, and healthy!

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: Greek

Keyword: Greek Pasta Salad

Servings:

Author: Natasha Bull

Ingredients

3 cups uncooked pasta
1 red bell pepper chopped
1 green bell pepper chopped
1 small red onion chopped
1/2 cup Kalamata olives
3 mini cucumbers (or 3/4 English cucumber) chopped
1 cup little tomatoes (grape, cherry, etc.) halved
5 ounces crumbled feta
Salt & pepper to taste

Dressing:

2 tablespoons red wine vinegar
3 tablespoons olive oil
1/2 teaspoon Dijon mustard
1 clove garlic minced
1 teaspoon fresh parsley chopped
1/2 teaspoon dried oregano
1 teaspoon (packed) brown sugar

Instructions

Boil a large, salted pot of water and cook pasta al dente according to package directions. Once it's cooked, drain it and run it under cool water. Let it drain thoroughly.
Meanwhile, while the pasta is cooking, get all your other ingredients ready. Add the dressing ingredients to a jar and shake vigorously. You may need to add more oil or vinegar depending on your tastes.
Assemble the pasta salad in a large bowl. Toss with the dressing and season with salt & pepper as needed (I added a fair bit of salt because there's a lot of pasta). Either serve the pasta salad right away or refrigerate until the flavors meld a bit.

Notes

Feeds 6+, especially if it's a side rather than a main dish.
I pitted the Kalamata olives after measuring a 1/2 cup out. You can leave them whole if you wish.
All quantities here aren't set in stone... feel free to use ballpark figures and add more/less of anything that you like.
I only put 10 minutes prep time because the rest is included in the time it takes to cook the pasta.

Nutrition