I have to say I am super excited to share this Greek Pasta Salad recipe with you. I am a huge fan of Greek Salads and I am also a huge pasta person, even though I try to cut back on the carbs. So to have a combination of both in one place, makes my tummy super happy 😀
This Greek Pasta Salad is so easy. You know I love making easy recipes. No one wants complicated recipes. The ingredients are just the same as a Greek Salad, but I don’t have the Kalamata olives in the recipe. I prefer to leave it out when I add in the pasta. But you can definitely add it in if you like. You can also use this same recipe to make a regular Greek Salad. Just add in some Kalamata Olives and if you like your Greek Salad with lettuce, you can sure add that in. You can also add some red or green bell peppers. It’s all a matter of your own preference.
HOW TO MAKE THE GREEK PASTA SALAD:
Prepare the pasta as directed. Do not over cook. Cut the vegetables how ever way you like, there is no right or wrong in that regards. I used purple pearl onions for the salad because it tastes less bold. My kids don’t like onions but they eat these pearl onions because they are a bit sweeter and not as bold as a regular purple onion. Apart from the veggies, I added some crumbled Feta Cheese.
Then prepare the dressing, which is a regular Greek Salad dressing. It’s just basic and it tastes super good. I don’t like adding too many extra ingredients in just to make it taste different or come up with something new. The ingredients are listed in the recipe below. After preparing the dressing, pour over the veggies and toss to coat everything really well.
The Greek Salad dressing goes very well with the pasta. You will love it. This salad so filling and tastes absolutely delish! If you decide to make this Greek Pasta Salad, I recommend you make enough for that day. I don’t like leaving cucumbers in salads for the next day because they get soggy and I am no fan of soggy cucumbers :D. If you want to take it to work the next day for example, you can prepare everything the night ahead and add the dressing when you are ready to eat it at work the next day. Same for meal prep, keep the dressing on the side until you are ready for it. This will make your salad ingredients last longer and stay fresh and crispy.
I hope you try and enjoy this recipe. Don’t forget to share with family and friends, as well as tag me on Instagram so I can see your delicious recreations.
ALSO CHECK OUT THESE RECIPES:
Greek Pasta Salad
- 2 cups pasta cooked
- 1 large English cucumber sliced
- 1 1/2 cup grape tomato sliced
- 1/4 purple pearl onions sliced
- 1/2 cup of feta cheese crumbled
- 1/4 cup fresh parsley chopped
- 3/4 tsp. salt
- 1 whole lemon squeezed
- 2 tbsps. olive oil
- 2 tbsps. Dijon mustard
- 2 tsp. dried oregano
- 1 tbsp. ground black pepper
- 1 tsp garlic minced
- Slice all your veggies and add in a bowl. Add the pasta and feta cheese as well.
- Prepare the marinade and add to the bowl with all your ingredients.
- Toss everything together until they are well coated.
- Serve and enjoy.