Greek Pasta Salad

This Greek pasta salad recipe is fresh and crowd pleasing! It’s easy to whip up and great for picnics, cookouts, lunches, and more.

Here’s our go-to when it comes to pasta salad: this Greek Pasta Salad! This one pairs Mediterranean-style flavors with chewy bowtie pasta for a zingy, fresh combination that can’t be beat. Juicy cherry tomatoes contrast cool cucumber, salty olives, and savory feta cheese, with generous handfuls of parsley, dill, and a Greek-style vinaigrette dressing. It’s ultra satisfying and works for just about any occasion: picnics, cookouts, pitch-ins, barbecues, or even for healthy lunches throughout the week. Come experience the magic!

Keep in mind the serving size

This Greek pasta salad makes a big batch: 10 to 12 side dish servings or about 8 lunch-sized servings. It lasts for 5 days refrigerated. If you don’t think you’ll eat it all in 5 days, you may want to consider making a half batch. It’s easy to make half!

This Greek pasta salad recipe is…

Vegetarian and gluten-free. For vegan, plant-based and dairy-free, omit the feta and add more salt to taste.

Ingredients

• 1 pound bowtie pasta (farfalle)
• 1/2 English cucumber, thinly sliced into half moons (2 cups)
• 1 pint cherry tomatoes, sliced in half
• 1 red bell pepper, diced
• 1 large shallot, thinly sliced
• ¼ cup chopped fresh dill
• ¼ cup chopped fresh parsley
• 3 tablespoons lemon juice, plus zest of 1 lemon
• 2 tablespoons red wine vinegar
• 1 garlic clove, grated (or ½ teaspoon garlic powder)
• 1 teaspoon each dried oregano and dried dill
• 1 teaspoon kosher salt
• ¼ cup olive oil
• ¾ cup Kalamata olives, sliced in half (optional)
• 1 cup feta cheese crumbles
• Fresh ground black pepper, to taste

Instructions

1. Start a large pot of well-salted water to boil. Boil the pasta until al dente according to the package instructions. Drain the pasta and run cool water over it until it’s room temperature.
2. Meanwhile, slice the cucumber and tomatoes, dice the bell pepper and thinly slice the shallot. Chop the fresh herbs.
3. In a large bowl, whisk together the lemon zest, lemon juice, red wine vinegar, garlic, oregano, dill, and kosher salt. Then whisk in the olive oil.
4. Once the pasta is done, add it to the large bowl of dressing and toss with the chopped vegetables. Add the olives, feta cheese and fresh ground black pepper and stir to combine. Taste and add more salt to taste if necessary. Serve immediately. Stores up to 5 days refrigerated (leftovers taste great; allow to come to room temperature and add a swirl more olive oil or a bit more cheese or salt as necessary).