Greek Pasta Salad

"This salad is easy to make and tastes fantastic. Great for family barbecues!"
 
Download
photo by May I Have That Rec photo by May I Have That Rec
photo by May I Have That Rec
photo by Anonymous photo by Anonymous
photo by Billie M. photo by Billie M.
photo by Anonymous photo by Anonymous
photo by TeaParty photo by TeaParty
Ready In:
33mins
Ingredients:
17
Serves:
8
Advertisement

ingredients

Advertisement

directions

  • Boil pasta according to directions, drain.
  • In a small bowl prepare dressing and set aside.
  • In a large bowl mix pasta with prepared vegetables, toss and then add crumbled feta cheese.
  • Add the dressing and stir.
  • Best if allowed to refidgerate for an hour before serving.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Absolutly heavenly! I love the feta!
     
  2. Excellent recipe and one of the BEST pasta salads I have ever had. I used fresh greek oregano, a small jar of "marinated" artichokes, drained, along with both black & manzanilla olives; and then topped w/ greek peppers. I thought it was best after being refrigerated at least 24 hours to allow the flavors marry.
     
  3. Very easy and tasty. I would probably leave out the garbanzos next time even though I usually like them -to let the feta shine through with the veggies. I also doubled the dressing and poured half on, saved the other half for tomorrow. Overall a great fast salad that would be perfect for picnics!
     
  4. Took this to a baby shower today and it was a big hit. I did have to double the dressing after letting it rest overnight as the pasta soaked up the dressing and became too dry. But the flavors were great. Have already emailed it to other guests who loved it!!
     
  5. Wonderful salad. I used Kalamata olives in addition to the black olives. I think next time I will make extra dressing because I found the salad was a little dry the next day. Thanks!
     
Advertisement

Tweaks

  1. This was a good-for-you recipe that was pretty easy and made a lot. To lower the pasta amount I only used 12 ounces of whole wheat rotini. Instead of half a red pepper and half a green pepper I used a whole yellow pepper so there were no leftovers. I did cut down a bit on the olive oil and instead of feta I used "tree" cheese (made out of nuts) since we are vegans. I used green olives but kalamata olives would have been good too. Had I read the reviews before I made the recipe, I probably would have increased the dressing. I will add more to the leftovers.
     
  2. I made this with multi-colored sprial pasta and I switched out half an orange pepper for the half a red pepper. Next time I will leave the garbanzo beans out but other than that it was enjoyed by all.
     
  3. This Greek pasta salad is fantastic! DH and I made the full amount for lunch and are looking forward to taking leftovers to work for lunch this week. Very fresh tasting and the dressing is delicious. I followed all directions as posted except that I used kalamata olives in place of black olives, to taste. I am already imagining all of the summer BBQs I will bring this salad to. This is definitely a keeper. Thanks for posting!
     

RECIPE SUBMITTED BY

Hi there. :) What a great site! I am 36 and have been married 15 years. I'm a stay at home mom with two busy children who are like night and day. One eats everything and the other is extremely picky. Just about everything I've learned about cooking and baking has been tought to me by my sister Gayle who is a fantastic cook. :) I have a couple favorite cookbooks I use, the "Joy of Cooking" and Betty Crocker's "New Cookbook-Everything you need to know to cook." They've both been very helpful.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes