My Big Fat Greek Pasta Salad Recipe

Name: My Big Fat Greek Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: PASTA; 1 (12 ounce) box tri-color spiral pasta (Barilla brand); SALAD; 1/2 cup red onion, cut into thin 1 1/2-inch strips; 4 green onions, sliced thin; 1 small green pepper, cut into thin 1 1/2-inch strips; 1 small red pepper, cut into thin 1 1/2-inch strips; 1 small yellow pepper, cut into thin 1 1/2-inch strips; 1 cup sweet grape tomatoes, halved lengthwise; 1 peeled cucumber, quartered lengthwise in 3/4 inch thick slices; 1/2 cup pitted kalamata olive, halved lengthwise; 3 tablespoons fresh basil leaves, cut into strips; 2 tablespoons fresh parsley, chopped; 1 1/2 teaspoons minced fresh mint leaves; 4 -6 ounces feta cheese (cut into small cubes or crumbled); DRESSING; 1/2 cup extra virgin olive oil; 1/2 teaspoon finely grated fresh lemon zest; 2 1/2 tablespoons fresh squeezed lemon juice; 1 1/2 tablespoons red wine vinegar; 1 pressed fresh garlic cloves or 1 teaspoon garlic powder; 1 teaspoon dried greek oregano; 1 teaspoon fresh ground black pepper; 1 teaspoon fine sea salt

Servings: persons

PASTA
1 (12 ounce) box tri-color spiral pasta (Barilla brand)
SALAD
1/2 cup red onion, cut into thin 1 1/2-inch strips
4 green onions, sliced thin
1 small green pepper, cut into thin 1 1/2-inch strips
1 small red pepper, cut into thin 1 1/2-inch strips
1 small yellow pepper, cut into thin 1 1/2-inch strips
1 cup sweet grape tomatoes, halved lengthwise
1 peeled cucumber, quartered lengthwise in 3/4 inch thick slices
1/2 cup pitted kalamata olive, halved lengthwise
3 tablespoons fresh basil leaves, cut into strips
2 tablespoons fresh parsley, chopped
1 1/2 teaspoons minced fresh mint leaves
4 -6 ounces feta cheese (cut into small cubes or crumbled)
DRESSING
1/2 cup extra virgin olive oil
1/2 teaspoon finely grated fresh lemon zest
2 1/2 tablespoons fresh squeezed lemon juice
1 1/2 tablespoons red wine vinegar
1 pressed fresh garlic cloves or 1 teaspoon garlic powder
1 teaspoon dried greek oregano
1 teaspoon fresh ground black pepper
1 teaspoon fine sea salt

1
PREPARE the DRESSING: Grate 1/2 teaspoon fresh lemon zest; KNEAD and cut lemons into halves to juice, yielding 2 1/2 tablespoons juice; WHISK together remaining ingredients well; SET aside.
2
BRING bring 6 quarts water to a boil in a large pot; ADD 1 1/2 tablespoons kosher salt and spiral pasta, returning to boiling; COOK pasta according to package directions (do not overcook -- pasta should be al dente).
3
DRAIN pasta well; RETURN pasta to pot and toss with a very small amount of olive oil to prevent sticking; LET stand to cool.
4
PREP all pasta salad vegetables and fresh herbs to specifications; PLACE prepped vegetables into a large bowl.
5
ADD the cooled pasta to vegetables in bowl, combining well.
6
ADD 4-6 ounces cubed or crumbled feta cheese, without tossing.
7
WHISK the DRESSING mixture again; POUR the DRESSING evenly over pasta salad; GENTLY fold pasta salad over from the bottom a few times to evenly distribute the dressing and combine feta cheese.
8
CHILL pasta salad at least 2 hours to overnight.
9
GARNISH pasta salad with parsley sprig, or fresh basil or mint leaves.
10
SERVE and ENJOY!

891

kcal

Calories

Fat

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

You need 24 ingredients. The key ingredients include: PASTA, 1 (12 ounce) box tri-color spiral pasta (Barilla brand), SALAD, 1/2 cup red onion, cut into thin 1 1/2-inch strips, and more.

Yes, My Big Fat 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!

My Big Fat Greek Pasta Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions