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20-Minute Greek Pasta Salad Recipe

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★★★★

4 from 43 reviews

This 20-Minute Greek Pasta Salad is a refreshing and vibrant dish combining tender bow-tie pasta with fresh cucumbers, bell peppers, tomatoes, olives, and tangy feta cheese. Tossed in a zesty lemon-Dijon dressing infused with garlic and oregano, it’s perfect as a quick lunch or a light dinner, bursting with Mediterranean flavors that are both satisfying and easy to prepare.

Ingredients

Scale

Pasta

  • 12 oz bow-tie pasta (farfalle) or any other short-cut pasta

Dressing

  • 1/4 cup extra virgin olive oil
  • 3 tablespoons freshly squeezed lemon juice
  • 2 teaspoons Dijon mustard
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano (or Italian seasoning)
  • 1/4 teaspoon salt
  • Freshly ground black pepper, to taste

Salad

  • 12 oz cherry or grape tomatoes (red and yellow), sliced in half
  • 2 medium cucumbers, quartered
  • 1 medium red bell pepper, diced
  • 1/3 cup red onion, chopped
  • 1/3 cup pitted black olives, sliced
  • 1/3 cup pitted green olives, sliced
  • 4 oz crumbled feta cheese

Instructions

  1. Cook pasta: Bring a large pot of water to a boil. Add the pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta and immediately rinse it with cold water to stop the cooking process and keep it from sticking. Drain well again.
  2. Make dressing: While the pasta cooks, combine the olive oil, freshly squeezed lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and freshly ground black pepper in a large mixing bowl. Whisk with a fork until the dressing is well emulsified and smooth.
  3. Assemble the salad: Add the halved cherry tomatoes, quartered cucumbers, diced red bell pepper, chopped red onion, sliced black and green olives to the bowl with the dressing. Toss well to coat all the vegetables and let them marinate while the pasta finishes cooking, allowing the tomatoes to release their juices for added flavor.
  4. Add pasta and cheese: Add the drained and rinsed pasta to the bowl with the marinated vegetables and dressing. Add the crumbled feta cheese on top. Toss gently but thoroughly to combine everything evenly. Taste and adjust the seasoning with more salt, pepper, or lemon juice if desired.

Notes

  • Use short-cut pasta like farfalle or penne for the best texture and flavor integration.
  • Rinsing the pasta with cold water stops the cooking and prevents it from sticking, which is key for pasta salads served cold or at room temperature.
  • Letting the vegetables marinate in the dressing intensifies their flavor and allows the salad to be more vibrant and juicy.
  • For added protein, grilled chicken or chickpeas can be mixed in.
  • To make this recipe vegetarian or gluten-free, choose pasta options accordingly and check feta cheese labels for dietary certifications.
  • The salad can be made ahead and kept refrigerated for up to 24 hours; just toss before serving.

Keywords: Greek pasta salad, Mediterranean salad, quick pasta salad, vegetarian pasta salad, lemon dressing, feta cheese salad

Find it online: https://epicrecipebox.com/20-minute-greek-pasta-salad-recipe/