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Castelvetrano Greek Pasta Salad from www.whatsgabycooking.com (@whatsgabycookin)
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5 from 5 votes

Castelvetrano Greek Pasta Salad

This Greek inspired Castelvetrano pasta salad is exactly what we all need as we keep inching our way towards summer
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course, Side Dish
Cuisine: Mediterranean
Keyword: Castelvetrano, olive pasta salad, greek pasta salad, olive greek pasta salad, easy pasta salad, summer pasta salad, pasta salad, pasta salad with olives
Servings: 4 people
Author: Gaby


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
  • 1/2 cup Delallo Castelvetrano olives, halved
  • 1/2 red onion, thinly sliced
  • 8 ounces feta, drained and crumbled
  • Kosher salt and freshly cracked black pepper to taste
  • 10 ounces Delallo Casarecce Pasta


  • 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.