Go Back
+ servings
greek pasta salad in bowl
Print

Greek Pasta Salad

Course Salad
Cuisine American
Keyword greek pasta salad
Prep Time 10 minutes
Cook Time 10 minutes
Servings 8 people

Ingredients

For the Vinaigrette:

  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1/4 cup lemon juice
  • ½ teaspoon dried Italian seasoning
  • cup olive oil

For the Salad:

  • 1 box pasta (I used rotini but you can use any kind)
  • 1 cup cherry tomatoes halved
  • 1 8-ounce (225-gram) package feta cheese, crumbled
  • 1 5-ounce (140-gram) jar sliced olives, drained
  • salt and pepper to taste

Instructions

  • Bring water to a boil and add salt just before you add the pasta. Cook it according to the directions, drain and transfer to a large bowl. You don’t want mushy pasta nor do you want it perfectly al dente because the pasta will harden slightly as it cools. I recommend cooking it a tad past al dente to get the best texture.
  • While the pasta is cooking, mix together the vinaigrette in a small bowl and set aside.
  • Let the pasta cool a bit before you add the vinaigrette and other ingredients, this will keep the veggies crisp and fresh, and won’t melt the feta.
  • Once the pasta has cooled, add the vinaigrette and toss with the pasta.
  • Then, add the halved cherry tomatoes, feta cheese and sliced olives. Gently toss so you don’t break up the feta too much.
  • Season with salt and pepper to taste. And chill! It can also be served at room temp.
  • When you’re ready to serve, garnish with freshly diced parsley or basil if desired.
  • Refrigerate leftovers in an airtight container for up to 3 days.