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Greek Pasta Salad


Pasta salad that's gone Greek! Feta cheese, red onions, cucumbers, olives and tomatoes are added to pasta with a Greek dressing to make this Greek Pasta Salad.

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Rate this recipe 4.5/5 (34 Votes)


  • 5 oz dry Lasagnettes pasta, uncooked, about 1 1/2 cups
  • 1/2 pint cherry tomatoes, sliced in half
  • 1 cup cucumber, diced, seeded, peeled or unpeeled
  • 1 cup pitted Kalamata olives, drained
  • 1/2 cup red onion, diced
  • 3 ounce good quality feta cheese, crumbled
  • 1/4 cup Greek salad dressing (recipe follows)
  • Coarse ground black pepper
  • Oregano to taste
  • 1 teaspoon chili stone ground mustard*
  • 1/4 cup white wine vinegar
  • 1/2 cup olive oil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon dried basil


Servings 4
Adapted from


Step 1

Cook pasta according to package directions. Drain in a colander, rinse with cold water, and drain again.

Transfer to a large bowl, add tomatoes, cucumber, olives, onions, and feta cheese. Toss together.

Make the Greek salad dressing. Place all ingredients in a jar with lid, and shake well to mix. Store in the refrigerator.

Cook’s Note: This is a vinaigrette. For a creamy dressing, puree all ingredients but the oil in a blender or food processor. Then, while the blender is running, carefully add the oil. Mix until creamy. Fresh herbs are best, but I didn’t have any, so I used dried.

Drizzle dressing over pasta; toss to coat. Cover and chill in refrigerator for 2 hours to 24 hours. Sprinkle black pepper and oregano. Makes 4-6 servings.

Cook’s Note: Play with the ingredients and adjust according to preference. There will be more dressing than you need for the salad. Save in the refrigerator for another day/salad.

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