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A green bowl filled with pasta salad containing cherry tomatoes, cucumbers, red peppers, black olives, feta cheese, and chopped herbs. Small bowls of salt and chopped herbs, lemon wedges, and a napkin are nearby.
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Greek Pasta Salad

This Greek Pasta Salad is the side dish I reach for the second the weather turns warm. Tender pasta, crisp cucumber, sweet cherry tomatoes, briny olives, and salty feta all get tossed together in a simple olive oil and red wine vinegar dressing. There is no mayo and no cream in this recipe, just bright, Mediterranean flavor that actually gets better as it sits. From boiling the pasta to pulling it out of the fridge, you are looking at about 30 minutes of hands on time.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Lunch, Side Dish
Cuisine: American, Greek
Keyword: "creamy avocado cauliflower salad, Bell peppers, black olives, cherry tomato, cucumber, feta cheese, greek bowl, greek salad, red onions
Servings: 6 people
Author: Olivia Ribas

Ingredients

Salad Ingredients:

  • 16 ounces pasta I suggest a small shape, such as ditalini, cavatelli, or small shells
  • ¾ English cucumber diced
  • 1 pint cherry tomatoes halved
  • 1 bell pepper red or orange diced
  • ½ cup sliced pitted black olives
  • ½ cup crumbled feta cheese
  • ⅓ cup diced red onion
  • Chopped fresh parsley for garnish

Salad Dressing:

Instructions

  • Make the dressing: In a small bowl or jar, whisk together the red wine vinegar, olive oil, garlic powder, and dried oregano. Season with salt and pepper to taste. Set aside.
    A hand holding a whisk is mixing a yellow-brown liquid with herbs in a small glass bowl on a light gray surface.
  • Cook the pasta: Cook the pasta in a large pot of well-salted boiling water according to package instructions until al dente. Drain and rinse under cold water to stop the cooking and cool it down completely.
    A colander filled with cooked rigatoni pasta sits atop a pot with brown handles on a light gray surface.
  • Prep the vegetables: While the pasta cooks, dice the cucumber, halve the cherry tomatoes, dice the bell pepper, and dice the red onion.
    A hand slices cherry tomatoes on a wooden cutting board, surrounded by chopped cucumber, red bell pepper, diced red onion, and a bowl of whole and halved cherry tomatoes.
  • Combine: In a large bowl, add the cooled pasta, cucumber, cherry tomatoes, bell pepper, black olives, feta, and red onion. Pour the dressing over top and toss everything together until well coated.
    A hand pours dressing from a small white pitcher onto a bowl filled with chopped cucumbers, red bell peppers, cherry tomatoes, black olives, red onions, pasta, and crumbled feta cheese.
  • Chill: Cover the bowl and refrigerate for at least 30 minutes before serving. Give the salad a good toss before serving. Taste and adjust seasoning if needed. Garnish with fresh chopped parsley and serve cold.
    A person uses wooden utensils to mix a bowl filled with pasta, chopped red bell pepper, cucumber, cherry tomatoes, red onion, black olives, and feta cheese.

Notes

To store: You can tightly wrap the pasta salad, once cooled, and store it in an airtight container in the fridge for up to 3 days.
To reheat: This salad is meant to be served cold, so reheating is not necessary. If you prefer it closer to room temperature, let it sit out for about 15 minutes before serving.
To freeze: Tightly wrap and freeze for up to 3 months.

Nutrition

Serving: 1/6 | Calories: 403kcal | Carbohydrates: 29g | Protein: 7g | Fat: 29g | Cholesterol: 11mg | Sodium: 742mg | Potassium: 258mg | Fiber: 3g | Sugar: 4g