Description
This simple Greek Pasta Salad is just the thing for potlucks and summer cookouts! The textures of crunchy veggies, al dente pasta, and flavors of a savory Greek dressing and feta cheese make this one of the best summer salads around!
Ingredients
Salad:
- 8 ounces bowtie pasta
- 1 1/2 cups grape tomatoes, sliced in half
- 1 seedless cucumber, sliced into half-circles or quarters
- 1 bell pepper, diced
- 1/2 small red onion, diced
- 1/2 cup Kalamata olives, drained
- 2/3 cup feta cheese, crumbled or cubed
- 1/4 cup chopped fresh parsley
Dressing:
- 1/2 cup olive oil
- 1/4 cup water
- 2 tablespoons lemon juice
- 2 tablespoons honey
- 1 teaspoon dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried dill
- 1 teaspoon dried mint
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
1. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions for al dente pasta. Drain well and rinse with cold water.
2. While the pasta cooks, chop the vegetables and add them to a large bowl.
3. Combine all of the dressing ingredients in a jar with a lid and shake well.
4. Add the rinsed and drained pasta to the bowl with the vegetables, olives, feta cheese, and parsley. Pour the dressing over the salad, tossing to coat everything evenly.
5. Serve immediately or chill for 30–60 minutes before serving for enhanced flavor and texture.
Notes
This salad is perfect for preparing ahead of time—just keep the dressing separate until ready to serve for best texture.
You can substitute bowtie pasta with rotini, penne, or shells.
Add grilled chicken or chickpeas for added protein.
To make it vegan, omit feta cheese or use a plant-based alternative.
Best enjoyed fresh but keeps in the refrigerator for up to 3 days.