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Greek Pasta Salad

Ingredients

  • 8 oz. uncooked rotini pasta
  • 1/2 cup extra virgin olive oil
  • 1/4 cup mayonnaise
  • 3 tablespoons Cavender's All-Purpose Greek Seasoning (, or less to taste (I would not add more))
  • 1/4 cup lemon juice
  • 8 oz. cherry tomatoes (, halved)
  • 1 small cucumber (, partially peeled and cubed)
  • 2.25 oz. can sliced black olives (, drained)
  • 3 stalks green onion (, chopped)
  • 4 oz. block Feta cheese (, crumbled)
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Summary

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Greek Pasta Salad

Publisher of: penniesonaplatter.com
 

Recipe Summary & Steps

Jump to Recipe Print Recipe Greek Pasta Salad is the perfect side dish for any picnic food. This easy pasta salad is a mix of tender pasta, cucumbers, olives, tomatoes and cheese with a simple Greek dressing. Click here to SAVE this Greek Pasta Salad recipe! Pasta salad is one of my favorite side dishes at a picnic or potluck. Add cubed or shredded chicken and it turns into a meal. My Greek Pasta Salad recipe is super easy to mix up ahead of time to feast on during the week. Toss it in a large bowl, cover and bring to any gathering. No one usually turns down pasta salad — especially one that tastes this good! As an Amazon affiliate, I earn from qualifying purchases. Greek Pasta Salad Recipe This pasta salad is served cold and is tossed with a delicious homemade Greek dressing. Gather these ingredients: Grocery List for Greek Pasta Salad and Dressing Lemons (1/4 cup juice) Cherry tomatoes (8 oz.) Cucumber (1 small) Green onions (3 stalks) Feta (4 oz. block) Rotini (8 oz. uncooked) Olive oil (1/2 cup) Mayonnaise (1/4 cup) Greek seasoning (such as Cavender’s) Sliced black olives (2.25 oz can) You can add more or less of any of these ingredients to suit your tastes. Don’t like black olives? Substitute with kalamata olives or artichoke hearts. Add slices of red onions to pep it up even more and leave out the green onions. How to Make Greek Pasta Salad Cook pasta according to package directions; drain and rinse. Whisk olive oil, mayonnaise, Greek seasoning and lemon juice in small bowl. Pour dressing over pasta. Add rest of ingredients. Toss until evenly coated. Refrigerate 30 minutes before serving. Click here for the full Greek Pasta Salad recipe ingredients and instructions. This pasta salad will stay good in the fridge for optimally 5 days, but in reality I’ve kept it up to 1 week.  It goes well with any grilled meats, sandwiches, soups, and bread rolls! I really don’t have much more to say about this pasta salad recipe since it’s so easy.  If you have any questions, leave a comment and I’ll get back to you! Other Pasta Salad Recipes Classic Macaroni Salad Pasta Caprese Salad Portillo’s Chopped Salad Print this Greek Pasta Salad recipe to save for later. Made this recipe? Leave a star rating and tag me on social media @seededtable so I can see.  I love hearing from you! Print Recipe0 from 0 votes Greek Pasta Salad Greek Pasta Salad is the perfect side dish for any picnic food. This easy pasta salad is a mix of tender pasta, cucumbers, olives, tomatoes and cheese with a simple Greek dressing. Prep Time 20 mins Chill Time 30 mins Total Time 50 mins Course: Lunch, Pasta, Salad, Side Dish Cuisine: American, Greek, Mediterranean Keyword: cold pasta salad, easy pasta salad, greek dressing, Greek Pasta Salad, pasta salad, picnic food Servings: 10 servings Calories: 272 kcal Author: Nikki Gladd Ingredients 8 oz. uncooked rotini pasta 1/2 cup extra virgin olive oil 1/4 cup mayonnaise 3 tablespoons Cavender's All-Purpose Greek Seasoning , or less to taste (I would not add more) 1/4 cup lemon juice 8 oz. cherry tomatoes , halved 1 small cucumber , partially peeled and cubed 2.25 oz. can sliced black olives , drained 3 stalks green onion , chopped 4 oz. block Feta cheese , crumbled Instructions Cook pasta to al dente according to package directions. Drain and rinse with cold water. Transfer to large mixing bowl; set aside to cool. In a small bowl, whisk together the olive oil, mayonnaise, Greek seasoning, and lemon juice. Pour over the pasta and mix until coated. Add the rest of the ingredients and toss until evenly coated. Serve immediately at room temperature, or cover and refrigerate for at least one hour for flavors to blend. Remove from refrigerator about 30 minutes before serving. Nutrition Calories: 272 kcal | Carbohydrates: 21 g | Protein: 5 g | Fat: 19 g | Saturated Fat: 4 g | Cholesterol: 12 mg | Sodium: 267 mg | Potassium: 157 mg | Fiber: 2 g | Sugar: 2 g | Vitamin A: 231 IU | Vitamin C: 9 mg | Calcium: 84 mg | Iron: 1 mg Tried this recipe?Take a pic and tag @seededtable or #SeededAtTheTable to be featured! Pin this image to save for later. Hungry for more? Sign up to receive an email each time I have a new recipe or follow me on Instagram or Facebook for behind the scenes! Related Posts Favorite Classic Macaroni Salad Greek Village Salad + Cookbook Giveaway Pasta Caprese Salad Cauliflower Tabbouleh Salad Pin Share Tweet Share
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