Greek Pasta Salad

This delectable Greek Pasta Salad is made with feta cheddar, olives, vegetables and pasta, all prepared in a basic Greek dressing. It’s ideal for potlucks or as a side dish for your preferred suppers.

Pasta salad is one of my record-breaking most loved side dishes, and this Greek pasta salad is my go-to pasta salad formula. It has so much flavor on account of feta cheddar, kalamata olives and a tart Greek dressing. Other most loved pasta salad plans incorporate my Italian pasta salad, pesto pasta salad and macaroni salad, a late spring grill great!

Making this Greek pasta salad formula is snappy and simple. It’s an extraordinary make ahead side dish in light of the fact that the flavors are far and away superior on the subsequent day.

Serve your pasta salad with turkey burgers, grilled chicken or baked chicken thighs. It’s a group satisfying dish that will have everybody returning for a considerable length of time!


To make this simple pasta salad, you’ll first need to get an enormous pot of water bubbling on the stove. Add somewhat salt to the water to enhance the pasta as it cooks.

While you trust that the water will bubble, make the dressing. Join the dressing fixings in a little bowl and whisk them together.

When the water is bubbling, include the pasta and cook it as per the bundle headings for still somewhat firm pasta. Be mindful so as to not overcook the pasta since you need it to hold its shape in your salad.

Channel the cooked pasta and wash it with cool water, at that point channel it well. Put the pasta in a huge blending bowl to cool.

While the pasta is cooling, cleave and set up the rest of the fixings. At that point add everything to the bowl with the cooled pasta and pour on the dressing. Mix until everything is consolidated. Chill the pasta salad in the cooler for at any rate 2 hours before serving.


You can make this pasta salad ahead for a gathering or to serve for your lunch or supper consistently. The pasta salad will keep going for as long as four days in the cooler, whenever put away in a water/air proof compartment.

For a gathering, I prescribe making it the day preceding or morning of. As the salad sits, the flavors will grow with the goal that it tastes far superior on the subsequent day.

At the point when you first remove the pasta salad from the fridge subsequent to chilling, it might appear to be somewhat dry. Let it sit at room temperature for around 10 minutes to permit the olive oil to liquefy again and afterward give it a mix. Taste the salad and include all the more flavoring varying before serving.


  • Take a stab at adding chickpeas or chicken to this formula to make it a feast.
  • On the off chance that you don’t have red wine vinegar, you could have a go at utilizing lemon squeeze.
  • Cut dark olives can be fill in for the kalamata olives.
  • You can utilize any short pasta shape in this formula. I utilized farfalle pasta. Rotini or winding pasta are other acceptable alternatives.
  • Entire wheat pasta is a decent method to add more fiber and nourishment to your pasta salad.


  • Be mindful so as to not overcook pasta for pasta salad. The pasta should in any case have a little nibble to it, so it doesn’t self-destruct in your pasta salad.
  • Let the pasta cool before including the vegetables, cheddar and different fixings.
  • This formula makes enough to take care of a group. You can divide the formula in the event that you are cooking for less individuals.

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