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Greek Pasta Salad Recipe

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3.9 from 84 reviews

A refreshing and vibrant Greek Pasta Salad featuring al dente mini bowtie pasta tossed with crisp cucumbers, juicy cherry tomatoes, kalamata olives, red onion, green bell pepper, fresh parsley, and a zesty homemade lemon-honey Dijon dressing, topped with crumbled feta cheese. Perfect for a light lunch, picnic, or side dish.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Pasta

  • 3 cups mini bowtie pasta

Vegetables & Herbs

  • 1/2 cup kalamata olives
  • 1/3 cup red onion, diced
  • 2 cups Persian cucumbers or English cucumbers, cut into half moons
  • 2 cups cherry tomatoes, halved (about 1 pint)
  • 1 green bell pepper, diced
  • 1/4 cup finely chopped flat-leaf parsley

Cheese

  • 1/2 cup feta cheese, crumbled or cubed

Dressing

  • 1/4 cup + 2 tablespoons olive oil
  • 1 1/2 tablespoons lemon juice (freshly squeezed)
  • 1 1/2 tablespoons honey
  • 1 1/2 tablespoons Dijon-style mustard
  • 1 teaspoon minced garlic
  • 1 1/2 teaspoons dried oregano
  • 3 tablespoons red wine vinegar
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

  1. Cook Pasta: Bring 12 cups of water to a rolling boil in a large pot. Add 1 tablespoon of salt, then stir in the mini bowtie pasta. Cook according to package instructions until al dente. Drain the pasta and rinse it briefly under cold water for about 20 seconds to stop the cooking and cool it down. Shake off any excess water and set the pasta aside to cool completely.
  2. Make Dressing: In a mason jar or small bowl, combine the olive oil, freshly squeezed lemon juice (about 1 1/2 tablespoons), honey, Dijon-style mustard, minced garlic, dried oregano, red wine vinegar, salt, and pepper. Seal the jar and shake thoroughly until all ingredients are well combined and the honey is fully incorporated. Refrigerate the dressing until you’re ready to toss the salad.
  3. Prep Veggies: While the pasta cooks, dice the red onion, slice the cucumbers into half moons, halve the cherry tomatoes, dice the green bell pepper, and finely chop the flat-leaf parsley. Set the veggies aside.
  4. Assemble Salad: In a large mixing bowl, add the fully cooled pasta. Top with all the prepared vegetables and olives. Give the dressing another good shake and drizzle it evenly over the salad. Gently toss to combine so the dressing coats all the ingredients well. Sprinkle the crumbled or cubed feta cheese on top.
  5. Adjust & Serve: Taste the salad and adjust seasoning if needed by adding a bit more salt, pepper, or lemon juice to your preference. Serve immediately or chill in the refrigerator for 15-30 minutes to allow the flavors to meld before serving.

Notes

  • Note 1: Dicing the red onion finely helps distribute its flavor evenly without overwhelming bites.
  • Note 2: Persian cucumbers are preferred for their thin skins and fewer seeds, but English cucumbers work well as a substitute.
  • Note 3: Cooking the pasta al dente ensures a firm texture that holds up in the salad and prevents it from becoming mushy when mixed with the dressing.
  • Note 4: Make sure the pasta is completely cooled before adding the dressing to avoid wilting the veggies and melting the feta prematurely.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Greek
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/greek-pasta-salad-recipe/