Greek Pasta Salad

Our Greek Pasta Salad recipe is loaded with cucumbers, tomatoes, red onion, kalamata olives, Feta cheese, and fresh mint all tossed with a tasty Greek Vinaigrette. It’s easy to make and its always a hit at potlucks and summer barbecues.

This Greek Pasta Salad is fresh and flavorful and its a great salad to serve with grilled chicken or fish. 

We pull this easy Greek pasta salad together with just a handful of ingredients. To start things off we cook the pasta, and while the noodles are cooking we make the vinaigrette. Then all that’s left to do is chop a few ingredients, toss them all together in your favorite salad bowl and toss with the dressing. Be sure to serve this AMAZING Greek Pasta salad at your next summer barbecue and watch it disappear!

Greek Pasta Salad Recipe Ingredients

• Pasta. Use Rotini, Fusilli, or Penne noodles.
• Cucumber.  Use Persian Cucumbers or English cucumber for this recipe. They’re both light tasting and crispy and they have thin skins with few seeds. If you use garden cucumbers, you’ll need to peel them and scrape the seeds out with a spoon. 
• Tomatoes. We use both Roma tomatoes (cut in quarters) and cherry tomatoes (sliced in half) for this recipe. But you can use one or the other.
• Onions.  We use red onions for this salad which adds a lot of flavor to the mix. To mellow the onion flavor, just soak the slices of onion in a small bowl filled with water for about 20 minutes. Be sure to pat the onion sliced dry before adding them to the salad.
• Olives. We love kalamata olives and add them whenever we get the chance! They always add a lot of flavor to any dish. 
• Cheese. We sprinkle in crumbled Feta cheese to the mix.
• Mint.  Fresh mint is so good in this salad! You can also use a mix of fresh basil and parsley if you like, but we really love the flavor of fresh mint in this salad! If you love mint, then add more of it!
• Dressing.  We use a Greek vinaigrette to toss this salad with. 

Find printable recipe with the measurements below.

How To Make Greek Pasta Salad

1. Cook Noodles.  Cook the noodles in a pot of salted water according to the directions on the package. 
2. Make Dressing.  Whisk together the ingredients for the dressing.
3. Prep Ingredients.  Slice and chop the vegetables and cut the tough ends of the marinated artichokes off.
4. Toss Ingredients.  After the noodles cooled, toss all of the ingredients in a large bowl. 
5. Serve.  Drizzle the salad with just enough of dressing to lightly coat the ingredients.  Sprinkle in the cheese and fresh mint and toss again. Season with salt and freshly ground pepper to taste.

Why We Love This Greek Pasta Salad

More Salad Recipes

• Italian Pasta Salad
• Kale Pasta Salad
• Strawberry Quinoa Salad
• Summer Corn Salad
• Red White and Blue Fruit Salad
• 4th of July Fruit Salad
• Berry Arugula Salad with Goat Cheese
• Greek Cucumber Salad
• Mediterranean Bean Salad
• Tuna Pasta Salad
• Summer Melon Salad

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Yield: 8 servings

Greek Pasta Salad

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Our Greek Pasta Salad recipe is filled with cucumbers, tomatoes, red onion, kalamata olives, Feta cheese, fresh mint and tossed with a tasty Greek Vinaigrette. It's easy to make and its always a hit at potlucks and summer barbecues.

Ingredients

• 16 ounces cooked Rotini noodles
• 1-1/2 cups English or Persian cucumber, sliced
• 1 cup Cherry tomatoes, sliced in half
• 2 Roma tomatoes, cut into 8 pieces each
• 1 cup Kalamata olives
• 1/2 red onion, peeled and sliced
• 1/4 cup Feta cheese
• 1/4 cup Fresh mint, chopped
• 1 teaspoon dried oregano

For The Greek Salad Dressing

• 1/4 cup red wine vinegar
• 2-3 teaspoons Dijon mustard
• 2 cloves garlic, peeled and grated or minced
• 2-1/2 teaspoons dried oregano
• 1/2 cup Parmesan cheese or Feta cheese
• 1-1/4 cup extra-virgin olive oil
• 1/4 teaspoon red pepper flakes
• Salt and freshly ground black pepper to taste

Instructions

1. Bring a pot of water to a boil and add the pasta. Cook until noodles are al dente according to the directions on the package. Strain the noodles and run under cold water until the noodles are cooled. Transfer to a bowl to cool.
2. In a large bowl combine the ingredients for the salad except the noodles and stir to combine. Add noodles to the bowl and toss.
3. Drizzle the salad with dressing to coat the ingredients.  Sprinkle in the cheese and toss again.  Season with salt and freshly ground pepper to taste.

For The Dressing

1. Add all of the ingredients except the oil to a blender and pulse a few times to blend. Gradually add the oil in a stream to blend. Or add the ingredients to a wide mouth mason jar and blend using an immersion blender (stick blender).
2. Store the dressing in a mason jar or an airtight container in the refrigerator. If properly stored, the dressing should last up to 5 days.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 1146Total Fat: 116gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 95gCholesterol: 13mgSodium: 386mgCarbohydrates: 23gFiber: 2gSugar: 2gProtein: 7g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.