Greek Pasta Salad Recipe

Name: Greek Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dressing; 1/2 cup Greek Yogurt; 1/3 cup Extra Virgin Olive Oil; 1 Lemon Juiced; 2 tablespoons Balsalmic Vinegar; 2 Cloves of Garlic Finely Diced; 1 bunch Fresh Oregano Finely Diced; 1 Shallot Finely Diced; Salt to Taste; Pasta and Vegetables; 1 pound Dried Short Pasta (I like using Gemelli or Fusilli); 1 Red Onion Finely Diced; 1 pound Cherry Tomatoes Halved or Quartered Depending on Size; 1 Green Pepper Thinly Julienned; 1 Large Field Cucumber Fined Chopped; 1/2 cup Crumbled Feta; 1/3 cup Kalamata Olives Diced

Servings: persons

Dressing
1/2 cup Greek Yogurt
1/3 cup Extra Virgin Olive Oil
1 Lemon Juiced
2 tablespoons Balsalmic Vinegar
2 Cloves of Garlic Finely Diced
1 bunch Fresh Oregano Finely Diced
1 Shallot Finely Diced
Salt to Taste
Pasta and Vegetables
1 pound Dried Short Pasta (I like using Gemelli or Fusilli)
1 Red Onion Finely Diced
1 pound Cherry Tomatoes Halved or Quartered Depending on Size
1 Green Pepper Thinly Julienned
1 Large Field Cucumber Fined Chopped
1/2 cup Crumbled Feta
1/3 cup Kalamata Olives Diced

1
Combine all of your prepared dressing ingredients in a mixing bowl. Whisk everything together and taste for seasoning. Be careful about adding too much salt, because you will get a lot of salty flavour from the feta. The dressing can definitely sit overnight to bring out the garlicky goodness!
2
Cook your pasta in salted water. Make sure it is al dente, because the dressing will soften the pasta once it is absorbed. Once your pasta is cooked, leave in a large bowl to cool. If you are short on time, rinse under cold water.
3
Add all of your prepared vegetables and feta to the bowl of pasta. Pour on your dressing and toss. I like to let the salad sit for an hour before serving, to giving the dressing a chance to be absorbed, but it is not necessary.
4
Enjoy!

825

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Dressing, 1/2 cup Greek Yogurt, 1/3 cup Extra Virgin Olive Oil, 1 Lemon Juiced, and more.

Yes, Greek Pasta Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Greek Pasta Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions