Greek Pasta Salad Recipe

This Greek pasta salad will be your go-to summer salad with tangy feta cheese, kalamata olives and a homemade dressing that tops crunchy cucumbers, red peppers and artichoke hearts.

Course Salad

Cuisine Mediterranean

Keyword Greek Pasta Salad

Prep Time 30

Total Time 30

Servings -12

Calories 415.43kcal

Ingredients

Balsamic Dressing

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

Pasta Salad

1 pound pasta , 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 slivered or chopped fresh basil leaves

Instructions

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.
½ cup fruity olive oil, ¼ cup white balsamic vinegar, 4 cloves garlic, 2 tablespoons dry oregano, 1 teaspoon kosher salt, 1 teaspoon freshly ground pepper
Assemble. 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.
1 pound pasta , 2 (15-ounce) cans quartered artichoke hearts in brine, 1 (12-ounce) jar roasted red bell peppers slivered or chopped, 1 (8-ounce) jar kalamata olives, 1 hot house cucumber, ¼ red onion, 1 cup crumbled feta cheese, ⅓ cup slivered or chopped fresh basil leaves
Rest. Let the flavors sit for ½ hour before serving or overnight.

Notes

*You can make this recipe with just about any type of pasta or noodle. Use egg noodles, long pasta, short or shell pasta, whole wheat, gluten-free, or whatever happens to be in the pantry.

Storage: This pasta salad will keep in a Tupperware container in the fridge for about 3 days.

Nutrition