Greek Pasta Salad is loaded with fresh vegetables, feta cheese, and a homemade Greek dressing to create the best pasta salad you’ll ever eat. Make it for lunch or serve it as a side with dinner.
Prep Time 25 minutesminutes
Total Time 25 minutesminutes
Servings 10servings
Ingredients
For the Dressing
1cupolive oil
¾cupred wine vinegar
2teaspoonsgarlic powder
2teaspoonsdried basil
2teaspoonsdried oregano
2teaspoonsZa’atar
1-1/2teaspoonsfreshly ground black pepper
2teaspoonsgranulated sugar
For the Salad
1poundrotini pastacooked according to package directions
1pintcherry tomatoescut in half (you can sub in grape tomatoes)
1large cucumberseeded and chopped
1red bell pepperchopped
1green bell pepperchopped
4green onionsthinly sliced
¾cupKalamata olives
1-1/2cupscrumbled feta cheese
1 7-ouncepepperoni sticksliced
Instructions
In a large Mason jar or other airtight container, combine olive oil, vinegar, garlic powder, basil, oregano, Za’atar black pepper, and sugar. Close tightly and shake well to combine.
In a large bowl, combine cooked pasta, tomatoes, cucumber, bell peppers, green onions, olives, feta cheese and pepperoni.
Separate and reserve ½ cup of dressing in the refrigerator.
Toss the pasta salad with the rest of the dressing until evenly coated. Cover, and chill overnight.
Right before serving, freshen the salad with the reserved dressing, tossing to coat.
Notes
Pasta salad is best made the night before it is served. Reserve about ½ cup of dressing in the refrigerator and freshen the salad before serving.
This Greek Pasta Salad recipe is totally customizable. If you aren’t a fan of something on the ingredient list, substitute it with another vegetable. I have added mushrooms, artichoke hearts, and banana peppers to this recipe with great results.
I highly recommend finding Za’atar. It’s such a great spice (a blend of sumac, sesame seeds and herbs) to have on hand.