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+ servings

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



  • 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


  • 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



  • 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.


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