Easy Greek Pasta Salad

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This Greek Pasta Salad with cherry tomatoes, cucumbers, bell peppers, castelvetrano olives, red onions, and feta is exactly what we all need as we keep inching our way towards summer!

Castelvetrano Greek Pasta Salad from www.whatsgabycooking.com (@whatsgabycookin)


 

Listen, I have absolutely NOTHING against mayo, but pasta salads (in my world) are meant to sit out and should be easily prepped ahead. For me, that means it’s not mayo based. Instead, I tend to do a vinaigrette based recipe so it doesn’t get goopy or anything like that. 

For the Greek Pasta Salad recipe below, all there really is to it is an easy Greek vinaigrette and from there, you just need pasta, cherry tomatoes, cucumbers, bell peppers, castelvetrano olives, red onions and feta for good measure. It’s colorful and refreshing and comes together in a pinch. And best of all I can keep this Greek Pasta Salad stocked in my fridge at all times so I have lunch and dinner handled without any real effort! 

Castelvetrano Greek Pasta Salad from www.whatsgabycooking.com (@whatsgabycookin)

Ingredients

For the Pasta Salad

  • Cherry Tomatoes
  • Persian Cucumbers 
  • Red Bell Pepper 
  • Yellow Bell Pepper
  • Castelvetrano Olives
  • Red Onion
  • Feta Cheese
  • Salt & Pepper
  • Casarecce Pasta - or any other short pasta shape

For the Greek Vinaigrette

  • Garlic Cloves
  • Olive Oil
  • Red Wine Vinegar
  • Dried Oregano
  • Salt & Pepper

How to Make Greek Pasta Salad

This Greek Pasta Salad only take 20 minutes to whip up. The Greek Vin was inspired by a leftover vinaigrette I made on Greek Easter a few years back! Add all the vinaigrette ingredients to a bowl, whisk, and set aside. The pasta salad components include cherry tomatoes, cucumbers, bell peppers, castelvetrano olives, red onions and really good feta!! Once you mix the veggies, you’re just going to need some pasta to add in! Mix it all together and call it a day. 

Castelvetrano Greek Pasta Salad from www.whatsgabycooking.com (@whatsgabycookin)

Variations and Substitutions

Bell Peppers - If you'd like to substitute the fresh bell peppers you can swap them for jarred roasted bell peppers or even add some sun dried tomatoes.

Castelvetrano Olives - If you can't find castelvetrano olives feel free to substitute them for any kind of green olives or kalamata olives.

Feta Cheese - For more of an Italian spin you could substitute mozzarella pearls or ciliegine balls of mozzarella.

Casarecce Pasta - Any other kind of pasta would be great!

Tips & Tricks

You can serve this Greek Pasta Salad at room temp, warm, cold, you name it!

It's great as the main course and also wonderful as a side dish! Serve Greek Pasta Salad with some chicken, steak or fish for the main.

To make this Pasta Salad recipe ahead dress the pasta and chop the veggies ahead of time and when you're ready to serve add the feta and combine.

FAQ's

What is Greek pasta salad made of?

The pasta salad components include cherry tomatoes, cucumbers, bell peppers, castelvetrano olives, red onions, really good feta, and a Greek vinaigrette.

Castelvetrano Greek Pasta Salad from www.whatsgabycooking.com (@whatsgabycookin)

More Pasta Salad Recipes

If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today!

Castelvetrano Greek Pasta Salad from www.whatsgabycooking.com (@whatsgabycookin)

Castelvetrano Greek Pasta Salad

Author: Gaby Dalkin
4.9 from 17 votes
This Greek inspired Castelvetrano pasta salad is exactly what we all need as we keep inching our way towards summer
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course, Side Dish
Cuisine Mediterranean
Servings 6 people

Ingredients
  

For the Greek Vinaigrette

  • 2 cloves garlic, chopped
  • 3 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • kosher salt and freshly cracked black pepper to taste

For the Pasta Salad

  • 1 cup halved cherry tomatoes
  • 1 cup halved and sliced Persian cucumbers
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • ½ cup Castelvetrano olives, halved
  • ½ red onion, thinly sliced
  • 8 ounces feta, drained and crumbled
  • Kosher salt and freshly cracked black pepper to taste
  • 10 ounces Pasta any sort variety will do

Instructions
 

  • In a small bowl, whisk together all the ingredients for the vinaigrette. Season the vinaigrette with salt and pepper and set it aside
  • In a large bowl. combine all of the pasta salad ingredients together and gently toss to combine. Pour the Greek vinaigrette over the vegetables, and again, gently toss to coat them. Crumble the feta over the salad and then very gently toss the cheese into the vegetables.
  • Taste and adjust for more freshly ground black pepper if desired. Serve immediately at room temperature, or chill before serving.

Notes

You can eat this at room temp, warm, cold, you name it! It’s great as the main course and also wonderful as a side dish! If you want to serve some chicken, steak or fish for the main.

Nutrition Information

Calories: 362kcal | Carbohydrates: 42g | Protein: 12g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 34mg | Sodium: 465mg | Potassium: 317mg | Fiber: 3g | Sugar: 3g | Vitamin A: 966IU | Vitamin C: 69mg | Calcium: 215mg | Iron: 1mg
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Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking

26 Comments

  1. This looks great! I am planning to make this for a BBQ. The serving size of 6 would you say that is the serving size as a main dish or is that the serving size as a side dish?

  2. 5 stars
    Cannot stop eating this. I add a can of chickpeas and serve over a bed of arugula. (I don't like olives, so I skip those).

  3. 5 stars
    I made a few modifications for my family because we are not fond of raw veggies. I used grilled roasted veggies instead and this salad was the perfect side to our salmon dinner. The vinaigrette is light and bright and perfect for summer and the feta is great with it. Next time I will use a little bit of the dressing to marinate the veggies before grilling. Yum!

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