Greek Pasta Salad
This Greek Pasta Salad is fresh, vibrant, and packed with Mediterranean flavor. Featuring bowtie pasta, crisp vegetables, briny olives, creamy feta, and a zesty oregano vinaigrette, it’s perfect for potlucks, meal prep, or light summer dinners.
Ingredients
For the Salad:
- 8 oz bowtie pasta or rotini/fusilli
- ½ English cucumber diced (2 cups)
- 10 oz cherry tomatoes halved (1½ cups)
- 1 bell pepper chopped
- ⅓ cup red onion chopped
- 1 cup crumbled feta 4 oz
- ½ cup Kalamata olives halved or chopped
- 1 Tbsp olive juice optional
- ¼ cup fresh parsley chopped
For the Dressing:
- ⅓ cup red wine vinegar
- 1 tsp dried oregano
- 3 garlic cloves minced
- 1 tsp sea salt
- ½ tsp black pepper
- ½ to ⅔ cup extra virgin olive oil
Instructions
- Cook pasta until al dente. Drain and rinse with cold water.
- In a jar or bowl, whisk together dressing ingredients.
- In a large bowl, combine pasta, vegetables, feta, olives, and parsley.
- Pour dressing over the salad and toss well.
- Chill for at least 30 minutes. Adjust seasoning before serving.
- See full steps with tips & photos → https://mischacrossing.com/greek-pasta-salad-fresh/
Notes
- Make Ahead: This salad gets better as it sits—great for prepping a day ahead.
- Cheese Tip: Use block feta for best flavor and crumble it yourself.
- Add Protein: Top with grilled chicken, chickpeas, or shrimp for a heartier meal.
- Storage: Keeps well in the fridge for 3–4 days.