Pasta salads are a staple at every summer gathering, party, cookout or BBQ! And, who doesn’t love a good pasta salad! My Greek Pasta Salad recipe is full of fresh and flavourful ingredients, comes together in under 30 minutes and couldn’t be simpler to make.
It’s bursting with flavour and is jam-packed with bright and simple ingredients, including Fusilli pasta, grape tomatoes, red onion, mini cucumbers, green and yellow peppers, Kalamata olives and Feta cheese. This pasta salad is topped with a Greek Salad Dressing, that comes together in a pinch and is simply the chef’s kiss! The ratio of olive oil, vinegar and lemon juice creates a perfectly balanced vinaigrette. The addition of lemon zest, garlic and oregano gives you the traditional Greek flavour that you would expect! This pasta salad is so delicious and will leave you feeling satisfied and your belly full!
This dish couldn’t be easier to make and it can be prepared a day in advance. Like a fine wine, this pasta salad gets better with age! So, let’s get to it! Grab a spoon and come and cook with me!
Prep Time: 15 minutes
Cook Time: 8 - 10 minutes
Total Time: 23 - 25 minutes
Serves: 6 - 8
Ingredients:
Greek Pasta Salad
1 lb (454g) Fusilli pasta (See Notes below)
1 pint mini grape tomatoes, halved (See Notes below)
1 small red onion, quartered and thinly sliced
2 cups mini cucumbers, halved and cut into 1/4 inch slices (See Notes below)
1 green pepper, finely chopped
1 yellow pepper, finely chopped
3/4 cup Kalamata olives, pitted
250g Feta cheese, crumbled
Greek Salad Dressing
1 cup olive oil plus 1 Tbsp
1/2 cup red wine vinegar
2 1/2 Tbsp fresh lemon juice (approx. 1 lemon)
1 tsp lemon zest
2 cloves of garlic, minced
2 tsp Dijon mustard
1 1/4 tsp dried oregano
1/2 tsp kosher salt
1/4 tsp ground pepper
Instructions:
Bring a large stock pot of salted water to a boil and add the Fusilli. Cook the pasta in accordance with package instructions or to your desired level of doneness. Once cooked, drain the pasta, rinse it under cold water and transfer it to a large mixing or salad bowl. Drizzle with 1 Tbsp olive oil and give it a good mix. Set aside and let it slightly cool.
To a measuring cup or mason jar, add 1 cup of olive oil, vinegar, lemon juice and zest, garlic, mustard, oregano, salt and pepper and whisk or shake until fully incorporated. Set aside.
To the pasta, add the tomatoes, onions, cucumbers, green and yellow peppers, olives and Feta cheese. Drizzle the dressing over top and gently toss until all the ingredients are well combined. Refrigerate until ready to be served. Enjoy!
Notes:
Choosing a Pasta: This recipe calls for Fusilli but you can substitute it with Farfalle (or bow-tie) pasta. I love using Fusilli pasta in this recipe. Not only does its shape make for a pretty presentation but the grooves trap the salad dressing, giving you more flavour with each and every bite.
The Tomato Change-Up: If you can’t find mini grape tomatoes, you can simply substitute them with cherry tomatoes on a 1:1 basis.
Mini cucumbers (also referred to as Persian cucumbers) versus an English Cucumber: This recipe calls for 3 mini cucumbers or 2 cups of sliced cucumber. I like using mini cucumbers given their thin skin, crisp consistency and limited seeds. But, you can substitute them with a sliced English cucumber on a 1:1 basis. English cucumbers tend to be more watery, which can dilute your dressing. I recommend cutting the English cucumber in half, scooping out the seeds with a spoon and discarding the seeds. The sliced English cucumber can then be tossed into the salad.
Make Ahead Meal: This Greek Pasta Salad can be made a day in advance. The pasta will absorb quite a bit of the dressing as it sits in the refrigerator. I recommend reserving approximately 1/4 of the Greek Salad Dressing. Just before serving, pour the remaining dressing over top and give the pasta salad a final mix. Serve and enjoy!