Greek Pasta Salad Recipe

Greek Pasta Salad - A light, fresh, flavor-packed salad perfect for summer or any time of the year! Great to feed a crowd.

Greek pasta salad is a light, fresh, flavor-packed pasta salad perfect for summer or any time of the year!

Super easy to make with Homemade Greek Salad dressing that takes it to another level.

It’s the perfect salad to feed a crowd, too.

It can be made the night before but just be sure to save about 1/3 of the dressing. The pasta will soak up some of the dressing and make it slightly dry. When ready to serve, pour the reserved dressing over and mix to coat.

Greek Pasta Salad

Prepare the vinaigrette while the pasta is cooking. Combine the extra virgin olive oil, red wine vinegar, lemon juice, garlic cloves, dried oregano, kosher salt, and pepper in a jar with a tight-fitting lid and shake. Or in a small bowl and whisk.

You want the vinaigrette to have time for the flavors to come together.

Cook the pasta al dente according to the package instructions. Drain, rinse in cold water. This stops the cooking process and also keeps the pasta from becoming gummy and clumping together.

Toss the cooled pasta with 2 teaspoons of sun-dried tomato oil (from the jar of sun-dried tomatoes).

Greek Pasta Salad - A light, fresh, flavor-packed salad perfect for summer or any time of the year! Great to feed a crowd.

In a large bowl, combine the pasta, artichoke hearts, green bell pepper, red onion, kalamata olives, sun-dried tomatoes, and feta cheese.

I use plain canned artichoke but you can certainly use marinated artichoke hearts if you prefer.

Pour 2/3 – 3/4 of the vinaigrette over and toss to coat evenly.

Greek Pasta Salad - A light, fresh, flavor-packed salad perfect for summer or any time of the year! Great to feed a crowd.

You can serve this greek pasta salad cold from the refrigerator or room temperature.

A quick and easy side dish but you can also make it the main meal. Just add a fresh salad and loaf of crusty french bread and viola! You could even add some grilled chicken for added protein. Dinner or lunch is done.

Greek Pasta Salad Recipe

Greek Pasta Salad

Greek Pasta Salad – A light, fresh, flavor-packed salad perfect for summer or any time of the year! Great to feed a crowd.
Prep Time10 hrs
Cook Time10 hrs
Course: Main, pasta, Salad, Side Dish
Cuisine: American, Greek
Keyword: carrot salad, Greek, pasta
Servings: 8
Calories: 337kcal

Ingredients

Salad

  • 12 ounces mini penne pasta
  • 14 ounces artichoke hearts, chopped 1 can
  • 1/2 large bell pepper, chopped
  • 1/2 small red onion, thinly sliced
  • 3/4 cup kalamata olives, chopped
  • 6 ounces feta cheese, crumbled
  • 1/3 cup sun-dried tomatoes, chopped

Vinaigrette

  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 lemon, juiced
  • 2 cloves garlic, smashed/cracked
  • 2 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper, fresh ground

Instructions

Vinaigrette

  • Combine olive oil, red wine vinegar, lemon juice, garlic cloves, dried oregano, salt, and pepper in a jar with a tight-fitting lid and shake vigorously to combine.

Pasta Salad

  • Cook the pasta according to the package instructions. Drain, rinse in cold water. This stops the cooking process and also keeps the pasta from becoming gummy and clumping together.
  • Toss the cooled pasta with 2 teaspoons of sun-dried tomato oil (from the jar of sun-dried tomatoes).
  • In a large mixing bowl, combine the pasta, artichoke hearts, green bell pepper, red onion, kalamata olives, sun-dried tomatoes, and feta cheese.
  • If serving immediately use all of the vinaigrette. If making ahead pour 2/3 – 3/4 of the vinaigrette over and toss to coat evenly.

Nutrition

Calories: 337kcal | Carbohydrates: 21g | Protein: 7g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 19mg | Sodium: 783mg | Potassium: 151mg | Fiber: 3g | Sugar: 2g | Vitamin A: 722IU | Vitamin C: 29mg | Calcium: 137mg | Iron: 2mg

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