Greek Pasta Salad Recipe
This easy Greek pasta salad with feta, olives, basil, and more, is perfect for making during the warm summer months. It’s light, fresh, and easy to make.
Servings: 12 people
Calories: 262kcal
Ingredients
- 1 pound penne pasta
- 1 medium English cucumber diced into 1/2" pieces
- 1 cup cherry tomatoes cut in half
- 1/2 cup artichoke hearts diced
- 1/2 cup red onion diced
- 2 tablespoons fresh basil chopped
- 1/2 cup feta cheese crumbled
Greek Vinaigrette
- 1/2 cup olive oil
- 3 tablespoons red wine vinegar
- 1½ tablespoons sugar
- 1 tablespoon garlic minced
- 1 tablespoon dijon mustard
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Prepare the penne pasta according to package directions, cooking until al dente. Run cold water over the cooked pasta to cool, then drain and transfer to a large mixing bowl.
- Add the cucumbers, cherry tomatoes, artichoke hearts, red onion, and sliced fresh basil to the bowl with the cooked pasta.
- In a separate bowl, whisk together the olive oil, red wine vinegar, sugar, minced garlic, mustard, oregano, parsley, thyme, salt, and pepper.
- Pour the dressing over the pasta and vegetables and mix until everything is evenly coated. Taste and season with additional salt and pepper as needed.
- Refrigerate for at least 2 hours before serving. Enjoy!
Notes
Storing instructions: store in an airtight container in the fridge for up to 3 days.
Dress the salad generously because the pasta will soak up the dressing.
Nutrition
Calories: 262kcal | Carbohydrates: 33g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 6mg | Sodium: 267mg | Potassium: 170mg | Fiber: 2g | Sugar: 4g | Vitamin A: 220IU | Vitamin C: 6mg | Calcium: 54mg | Iron: 1mg