When you need a really quick and healthy lunch to feed a crowd, make this easy Greek pasta salad. The lemon vinaigrette is an easy marinade too!
GREEK PASTA SALAD WITH LEMON VINAIGRETTE
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!
WHY WE LOVE GREEK PASTA SALAD
This Greek Pasta Salad is so easy. My favorite kinds of recipes are the ones that require very little preparation and thought. I also love that it can feed a large group of people without any extra effort. This is the perfect recipe to bring to cookouts or family parties.
I took all the ingredients from a Greek salad and added some pasta. I also omitted Kalamata olives, I don't like how they taste with the pasta. Add some back in if you are a fan of olives.
If you want to make this a gluten-free salad, you can just replace the pasta with your favorite chopped lettuce. Add in some red and green peppers for extra color and crunch.
HOW TO MAKE THE GREEK PASTA SALAD
Just about every step in this recipe can be modified. I'll share the ingredients and how to make it, but you'll catch on pretty quickly.
Pasta - Use any type of pasta that you like. Rotini, macaroni, or farfalle are all popular for pasta salads.
Cucumber - Any type of cucumber works in this salad.
Tomato - I used grape tomatoes and cut them in half. Cherry tomatoes or even large tomatoes can work. Just make sure and cut out the seeds.
Onions - I used purple pearl onions for the salad because it tastes less bold.
Feta Cheese - Feta cheese is used in Greek dishes. Ricotta or goat cheese are excellent substitutes.
Fresh Parsley - Don't use dried parsley. The fresh parsley has a better flavor.
LEMON VINAIGRETTE INGREDIENTS
Save this recipe. You can use this as a marinade for chicken and pork.
Lemon - Use fresh lemon. It has a bolder and almost sweeter flavor.
Olive Oil - Olive oil is more authentic for Greek dishes, but you can use avocado oil too.
Dijon Mustard - If you don't have dijon mustard, spicy brown mustard can work too.
Oregano - I used dried oregano, but fresh oregano would taste amazing.
Garlic - Use fresh garlic. If you use garlic powder, use a bit less.
Prepare the pasta as directed. Do not overcook it. Cut the vegetables however you like, there is no right or wrong in that regard. 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!
HOW TO STORE GREEK SALAD
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.
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.
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OTHER SALAD RECIPES
- Southwest Shrimp Quinoa Salad
- Turkish Bulgur Salad(Opens in a new browser tab)
- Creamy Avocado Pasta Salad
- Shrimp Fajita Pasta Salad
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.
- You can use this as a marinade for chicken and pork.
- Prepare the pasta as directed. Do not overcook the pasta as it will become too tough.
- Stick with dried pasta instead of fresh. It can be served chilled or at room temperature, and holds up well when tossed with dressing and other ingredients.
- Use pasta shapes, with plenty of nooks and crannies — like fusilli, farfalle, rotini, and penne.
- Toss the pasta with about two-thirds of the dressing while it’s still warm, and add the remainder before serving. The warm pasta will absorb the dressing a lot easier.