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Fresh vegetable pasta salad with cherry tomatoes, olives, feta, and herbs in a glass bowl.

Greek Pasta Salad

Paola Westbeek Profile PicturePaola Westbeek
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Prep Time 15 minutes
Cook Time 8 minutes
Chilling Time 30 minutes
Total Time 53 minutes
Course entree or side dish
Cuisine Greek
Servings 4
Calories 315 kcal

Ingredients
  

  • 8 ounces farfalle bowtie pasta
  • 1 lemon zested and juiced
  • 1 tablespoon red wine vinegar
  • 2 garlic cloves minced
  • 1 teaspoon dried oregano
  • Kosher salt to taste
  • Black pepper to taste
  • 1/4 cup extra-virgin olive oil
  • 1/2 English cucumber chopped
  • 1 green bell pepper chopped
  • 10 ounces cherry tomatoes halved
  • 1 to 2 shallots chopped
  • 1 cup chopped fresh parsley
  • 2 tablespoons capers drained and rinsed
  • 1/2 cup pitted kalamata olives
  • 1/3 cup feta cheese crumbled

Instructions
 

  • Boil the pasta in salted water as per package instructions until al dente, about 8 minutes. Drain and let cool slightly.
    Pasta cooking in a pot with frothy water.
  • In a large bowl, whisk together lemon juice and zest, red wine vinegar, minced garlic, oregano, and a pinch of salt and pepper. Gradually add the olive oil, whisking continuously.
    Minced garlic and herbs in a glass mixing bowl with a hand whisk.
  • Add the cooked pasta, cucumber, bell pepper, cherry tomatoes, shallots, parsley, capers, and olives to the dressing. Toss until well coated. Gently fold in the feta cheese.
  • Cover the salad and refrigerate to let flavors blend, at least 30 minutes, or up to 24 hours. Toss again before serving. Enjoy chilled or at room temperature.

Nutrition

Calories: 315kcalCarbohydrates: 55gProtein: 12gFat: 7gSaturated Fat: 2gSodium: 540mgFiber: 5g
Keyword greek pasta salad, pasta salad, picnic recipe
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