Greek Pasta Salad
Greek Pasta Salad is loaded with fresh vegetables, feta cheese, and a homemade Greek dressing to create the best pasta salad you’ll ever eat. Make it for lunch or serve it as a side with dinner.
Servings 10 servings
Ingredients
For the Dressing
- 1 cup olive oil
- ¾ cup red wine vinegar
- 2 teaspoons garlic powder
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 2 teaspoons Za’atar
- 1-1/2 teaspoons freshly ground black pepper
- 2 teaspoons granulated sugar
For the Salad
- 1 pound rotini pasta cooked according to package directions
- 1 pint cherry tomatoes cut in half (you can sub in grape tomatoes)
- 1 large cucumber seeded and chopped
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 4 green onions thinly sliced
- ¾ cup Kalamata olives
- 1-1/2 cups crumbled feta cheese
- 1 7- ounce pepperoni stick sliced
Instructions
- In a large Mason jar or other airtight container, combine olive oil, vinegar, garlic powder, basil, oregano, Za’atar black pepper, and sugar. Close tightly and shake well to combine.
- In a large bowl, combine cooked pasta, tomatoes, cucumber, bell peppers, green onions, olives, feta cheese and pepperoni.
- Separate and reserve ½ cup of dressing in the refrigerator.
- Toss the pasta salad with the rest of the dressing until evenly coated. Cover, and chill overnight.
- Right before serving, freshen the salad with the reserved dressing, tossing to coat.
Notes
- Pasta salad is best made the night before it is served. Reserve about ½ cup of dressing in the refrigerator and freshen the salad before serving.
- This Greek Pasta Salad recipe is totally customizable. If you aren’t a fan of something on the ingredient list, substitute it with another vegetable. I have added mushrooms, artichoke hearts, and banana peppers to this recipe with great results.
- I highly recommend finding Za’atar. It’s such a great spice (a blend of sumac, sesame seeds and herbs) to have on hand.