During the summer months, I make one variation or another of this Greek Pasta Salad at least twice a month, and because I have the basics down, it’s easy to pull together for get-togethers, potlucks and BBQs.
Just like a signature scent, song, and style, every home cook should have a defining mark that sets us apart from the pack. A signature dish. That one recipe to rely on, to go back to, time and time again. A recipe we know like the back of our hand, to pull out of our back pocket at a moment’s notice and feel 100% confident that THIS dish…this dish will deliver.
Friends, meet my signature pasta salad. My loaded Greek pasta salad.
It’s ultimately adaptable and flexible depending on the ingredients I have—or don’t have—in the pantry or refrigerator.
This is not baking. This is not science. It’s about having the basic ratio and flavor profiles down, and then cooking on the fly, so play with this recipe as much as you’d like.
There’s plenty of ways to make this pasta salad your own, such as:
- Make it with just about any type of pasta noodle. Use egg noodles, long pasta, short or shell pasta, whole what, gluten-free, or whatever happens to be in the pantry.
- Stick within the Greek flavor mode, and add more vegetables, or less. My husband LOVES the crunch of cucumber so that’s always his number one request but you could toss in zucchini here too. My number one request is artichoke hearts so they nearly always go in, unless I’m out. I usually use artichoke hearts in water rather than in oil, but if that’s all I have on hand, either one works. I used roasted red bell pepper here, but fresh diced bell pepper of any color is delicious too. And pretty much any flavor of olives will do. Other Mediterranean flavor ingredients to add might include avocado, capers, pepperoncini, chickpeas, and sun dried tomatoes instead of fresh cherry tomatoes.
- Play the herb game. I used fresh basil to garnish and flavor this salad but oregano, rosemary, marjoram, parsley, arugula, and thyme all work, too.
- Dress it up. I always use a fruity olive oil for this salad dressing but as long as you keep the same ratios in mind, use your choice of white balsamic, red wine vinegar or lemon juice for tang. If you use regular balsamic vinegar be aware that your dressing will be dark and so will your pasta salad.
Bookmark this recipe and if you make it, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.
- ½ cup fruity olive oil
- ¼ cup white balsamic vinegar
- 4 cloves garlic, minced or pressed
- 2 tablespoons dry oregano
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground pepper
- 1 pound pasta noodles, cooked, drained and cooled
- 2 15-ounce cans quartered artichoke hearts in brine, drained
- 1 12-ounce jar roasted red bell peppers slivered or chopped
- 1 8-ounce jar kalamata olives, halved
- 1 hot house cucumber, cut into ⅜" slices
- ¼ red onion, thinly sliced
- 1 cup crumbled feta cheese
- ⅓ cup fresh slivered or chopped basil leaves
- 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.
10 More Greek Recipes to Love
There’s plenty of ways to get thee to the Greek and here’s just 10 of them. Opa~!
Greek Kale Salad Recipe from Cookie and Kate
One Pan Low-Carb Greek Skillet Chicken from Kalyn’s Kitchen
Greek Tacos from Taste and Tell
Greek Stuffed Sweet Potatoes from Two Peas and Their Pod
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