Greek Pasta Salad is one of my go-to lunch recipes. It’s so easy to make a big batch ahead of time and keep it in the fridge for lunchtime.
This recipe is great because it’s different from traditional pasta salad. The feta cheese is tangy and yummy, especially paired with the olives and dressing.
Greek Pasta Salad
Adapted From: Three Many Cooks
Here’s what you need to make Greek Pasta Salad:
- 1 1/2 tablespoons salt
- 12 ounces bite-size pasta, your choice (I used Farfalle)
- 2 cups medium diced seedless cucumber, lightly sprinkled with salt
- 2 cups halved cherry tomatoes, lightly sprinkled with salt
- 1 cup crumbled feta cheese
- 1/2 cup pitted kalamata olives, sliced
- 1/2 medium red onion, sliced thin
- 1/2 cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- Ground black pepper to taste
Cook the pasta according to the package directions until it’s al dente. Strain and rise with cold water. Set aside.
Peel and dice the cucumbers.
Slice the onion.
Cut the tomatoes in half.
Slice the olives in half.
Mix all of the ingredients in a large bowl. Sprinkle with salt and pepper to taste and mix well.