There’s something about a vibrant, colorful dish that immediately lifts your spirits and brightens your day. For me, this Greek Pasta Salad does just that. It takes me back to those college days when I first started experimenting in the kitchen, trying to find ways to make nutritious meals that didn’t skimp on flavor or fun. This recipe is a delightful fusion of fresh ingredients and bold tastes, and it’s a dish that reminds me of the joy I found in creating something both healthy and delicious. Every bite is like a mini celebration of flavor and nutrition, and I can’t wait to share it with you!
Why You’ll Absolutely Love This Recipe
- It’s a breeze to make, giving you that “I can totally do this!” moment in the kitchen.
- Packed with fresh, wholesome ingredients that make you feel amazing.
- Perfect for meal prepping or a quick lunch, making healthy eating easy and accessible.
- The flavors are so bold and vibrant, you’ll forget it’s good for you!
- It’s a beautiful addition to any summer gathering or picnic.
Simple Ingredients for a Delicious Treat
Let’s talk about these ingredients, shall we? Each one brings something special to the table. The farfalle pasta, with its charming bowtie shape, is the perfect base for this salad, holding onto the dressing and flavors like a pro. Then we have the grape tomatoes, bursting with sweetness, and the English cucumber, which adds a refreshing crunch. The green bell pepper brings a pop of color and a hint of sweetness, while the red onion adds a bit of zing.
Don’t forget the olives—both Kalamata and black—which bring a briny depth of flavor, and the feta cheese, crumbled on top, adds a creamy, tangy finish. Fresh parsley ties everything together with its aromatic freshness. And then there’s the homemade Greek salad dressing, which is the real star here, made with extra virgin olive oil, red wine vinegar, and a blend of herbs and spices that make this salad sing.
You’ll find the full ingredient list with exact measurements in the recipe card below!
Let’s Make Some Magic: Step-by-Step
Ready to get started? Let’s do this! First, cook your farfalle pasta in a large pot of boiling salted water. Remember, we’re going for al dente here, so keep an eye on it. Once it’s done, drain and rinse under cold water to stop the cooking process, then add it to a large serving bowl.
Next, wash and chop your veggies. Add the grape tomatoes, English cucumber, green bell pepper, red onion, Kalamata, and black olives to the bowl along with the parsley. It’s already looking like a rainbow in a bowl!
Now, let’s make that amazing dressing. Combine your extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, lemon juice, dried oregano, basil, salt, and black pepper in a mason jar. Seal it up and give it a good shake until everything is well mixed.
Pour your desired amount of dressing over the salad and toss everything together. Finally, sprinkle on the feta cheese and give it one last gentle toss. Chill in the fridge for 1-2 hours to let the flavors meld, and then stir gently before serving.
A Few of My Favorite Tips
Here’s a little secret: if you let the pasta soak in the dressing for a while before adding the veggies, it absorbs even more flavor. Also, if you’re a fan of spice, a pinch of red pepper flakes can add a nice kick. And if you’re looking for a gluten-free option, swap the farfalle with your favorite gluten-free pasta.
How I Like to Serve This
This salad is a fantastic standalone dish, but it also pairs beautifully with grilled chicken or shrimp for added protein. I love serving it at summer barbecues or as a light lunch on a warm day. It’s also a great side for a Mediterranean-inspired dinner.
Storing & Reheating (If There’s Any Left!)
Store any leftovers in an airtight container in the fridge for up to three days. The flavors actually get better as they sit, making it the perfect make-ahead dish. If you find the salad has absorbed too much dressing, just add a little more before serving to freshen it up.
For more salad inspiration, check out my other posts like Elevate Your Fruit Salad with This Tasty Dressing, The Refreshing Watermelon Feta Salad You’ll Crave This Summer, and This Asian Cucumber Salad Will Refresh Your Senses.
Greek Pasta Salad
Ingredients
Pasta Salad Ingredients
- 16 oz uncooked farfalle pasta (aka bowtie pasta)
- 2 cups grape tomatoes (sliced in half)
- 1.5 cups english cucumber (sliced thick into rounds, then quartered)
- 1 large green bell pepper (diced about 1.5 cups)
- 0.67 cup feta cheese (crumbed)
- 0.5 cup diced red onion
- 0.25 cup sliced kalamata olives (drained)
- 0.25 cup sliced black olives (drained)
- 0.25 cup chopped fresh parsley
- 1 cup greek salad dressing (see below)
- 0.67 cup extra virgin olive oil
- 0.25 cup red wine vinegar
- 0.5 tbsp dijon mustard
- 1 clove minced garlic
- 2 tsp lemon juice
- 1 tsp dried oregano
- 0.5 tsp dried basil
- 0.5 tsp salt
- 0.25 tsp ground black pepper
Instructions
- Cook 16 oz of farfalle pasta in boiling salted water until al dente. Rinse under cold water and add to a large bowl.
- Add grape tomatoes, cucumber, bell pepper, red onion, olives, and parsley to the bowl.
- Mix dressing ingredients in a jar, seal, and shake to combine.
- Toss salad and pour dressing over to taste.
- Sprinkle feta cheese and gently toss. Chill for 1-2 hours before serving.
