This Greek pasta salad is refreshing, easy to make, and packed with veggies! Serve this salad recipe as a side or add a source of protein and serve it as a main dish!
Why you will love this recipe
- This Greek pasta salad is great for meal prep and a great summer party dish!
- It’s vegetarian, healthy, and packed with vegetables.
- It’s super versatile. Feel free to add other types of veggies to this dish or a source of protein to serve it as a main dish.
Ingredients for this recipe
Pasta: Use your favorite short pasta type.
Feta cheese: Use crumbled feta cheese or cubed.
Tomatoes: We’ve used cherry tomatoes.
Onion: Chopped.
Olives: Use pitted olives.
Cucumber: Chopped.
Parsley: Adds freshness.
Dressing: A combination of olive oil, vinegar, salt, and black pepper.
How to make this recipe
First of all, cook the pasta according to the package instructions. Once cooked, drain the water, rinse to stop the cooking process, and set aside to cool down.
Add the olive oil, vinegar, salt, black pepper, and mix all the ingredients into a small bowl.
Prep all the veggies and set them aside.
Add the pasta, cherry tomatoes, onion, olives, cucumber, chopped parsley, feta cheese, and salad dressing into a large bowl. Combine everything and serve!
Recipe variation and substitutions
- Add other types of short pasta like orzo or farfalle.
- Make this salad vegan by omitting the feta cheese and replacing the pasta with vegan pasta.
- Add other ingredients like sweet corn, avocado, papaya, or bell peppers.
- If you’re a fan of oregano, add one teaspoon of dried oregano to your salad dressing.
- Add a source of protein to serve this salad as a main dish. You can add chicken, salmon, tuna, or tofu.
Tips for making this recipe
- Cook pasta al dente: If you overcook pasta, it will end up being too soft and might break apart when combining all the greek salad ingredients.
- Add a bit of olive oil to the pasta: After draining and rinsing the pasta, add a little bit of olive oil and toss to prevent sticking.
- Cut the veggies into different shapes: Cutting the vegetables into different shapes adds texture to the dish.
- Make ahead: If you would like to meal prep this salad, store all the ingredients in different containers in the fridge and only combine everything when it’s time to serve.
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Greek Pasta Salad
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings as a side 1x
- Category: Side
- Method: Mix
- Cuisine: Greek
- Diet: Vegetarian
Description
This Greek pasta salad is healthy, easy to make, and makes a great side dish to any meal! Turn this salad into a main dish by adding a source of protein!
Ingredients
Pasta Ingredients
- 14.81 oz cooked fusilli pasta (420 g)
- 1 cup cherry tomatoes, sliced
- 1 small onion, chopped
- 1/4 cup pitted olives (40 g)
- 1 small cucumber, chopped
- 1/4 cup crumbled feta cheese
- 1 handful parsley, chopped
Dressing Ingredients
- 4 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tsp salt
- 1 pinch black pepper
Instructions
- First of all, cook the pasta according to package instructions. Once cooked, drain the water, rinse to stop the cooking process, and set aside to cool down.
- Add the olive oil, vinegar, salt, black pepper, and mix all the ingredients into a small bowl.
- Prep all the veggies and set them aside.
- Add the pasta, cherry tomatoes, onion, olives, cucumber, chopped parsley, feta cheese, and salad dressing into a large bowl. Combine everything and serve!
Notes
Cook pasta al dente: If you overcook pasta, it will end up being too soft and might break apart when combining all the greek salad ingredients.
Add a bit of olive oil to the pasta: After draining and rinsing the pasta, add a little bit of olive oil and toss to prevent sticking.
Cut the veggies into different shapes: Cutting the vegetables into different shapes adds texture to the dish.
Make ahead: If you would like to meal prep this salad, store all the ingredients in different containers in the fridge and only combine everything when it’s time to serve.
Keywords: greek pasta salad, vegetarian pasta salad
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