Greek Pasta Salad

Loaded with fresh vegetables, feta cheese, and a homemade Greek dressing, this Greek pasta salad is the perfect summer side dish or quick and easy dinner!

Prep Time 25

Total Time 25

Servings

Ingredients

For the Dressing

1 cup olive oil
¾ cup red wine vinegar
2 teaspoons garlic powder
2 teaspoons dried basil
2 teaspoons dried oregano
2 teaspoons Za’atar
1 ½ teaspoons freshly ground black pepper
2 teaspoons granulated sugar

For the Salad

1 pound rotini pasta cooked to al dente according to package directions and drained
1 pint cherry tomatoes cut in half (you can sub in grape tomatoes)
1 large cucumber seeded and chopped
1 red bell pepper chopped
1 green bell pepper chopped
4 green onions thinly sliced
¾ cup pitted Kalamata olives halved or quartered if desired
1 ½ cups crumbled feta cheese
1 (7-ounce) pepperoni stick sliced

US Customary - Metric

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.
1 cup olive oil, 3/4 cup red wine vinegar, 2 teaspoons garlic powder, 2 teaspoons dried basil, 2 teaspoons dried oregano, 2 teaspoons Za’atar, 1 1/2 teaspoons freshly ground black pepper, 2 teaspoons granulated sugar
In a large bowl, combine cooked pasta, tomatoes, cucumber, bell peppers, green onions, olives, feta cheese and pepperoni.
1 pound rotini pasta, 1 pint cherry tomatoes, 1 large cucumber, 1 red bell pepper, 1 green bell pepper, 4 green onions, 3/4 cup pitted Kalamata olives, 1 1/2 cups crumbled feta cheese, 1 (7-ounce) pepperoni stick
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

Ingredients

You can use an English cucumber or Persian cucumber in this salad. If using an English cucumber, I recommend peeling the cucumber in addition to seeding and chopping it.
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.

Serving

This recipe is best made the night before it is served to allow the flavors to meld. Reserve about ½ cup of dressing in the refrigerator and freshen the salad before serving.