Greek Pasta Salad
Bring this easy Greek Pasta Salad to your next gathering and I can guarantee it will not last long. Loaded with classic ingredients, like fresh tomatoes, crispy English cucumber, Delallo pitted calamata olives, red onion, fresh herbs and tender al dente pasta. All then tossed with a simple homemade vinaigrette, you’re going to love this simple classic recipe.
After returning from Greece recently, I have been craving the flavors of the Mediterranean. And this Greek Pasta Salad is the perfect copycat recipe. Let me know if you give it a try.
If you love this recipe, try my Italian Grinder Pasta Salad or my Chicken BLT Pasta Salad.
About Delallo Foods Calamata Olives
Known for their distinct almond shape and deep purple color, calamata olives are rich, meaty and delicious. Per usual, I grabbed Delallo Foods jarred pitted calamata olives because of their high quality. Delallo Foods always delivers on quality, taste, and texture. Their products have been in my pantry for as long as I can remember.
This post is sponsored by Delallo Foods. While I was compensated for my time, all opinions are my own.
Substitutions and Ingredients Needed for this Greek Pasta Salad
Pasta – This recipe calls for 8-ounces of uncooked Delallo shellbow pasta. Cook the pasta according to the package. Al dente is best. Use this handy clip-on colander or my favorite pasta pot with a built in colander.
Dressing – Combine Delallo extra virgin olive oil, red wine vinegar, honey, kosher salt, cracked black pepper and dried oregano. Whisk until well combined. Set aside.
Vegetables – This recipe calls for diced English cucumber, halved cherry or grape tomatoes, and thinly sliced red onion.
Olives – This recipe call for Delallo pitted calamata olives. Drain off the liquid and slice in half.
Cheese – This recipe calls for crumbled feta cheese. Make sure you use a high-quality brand.
Herbs – This recipe calls for freshly chopped Italian flat leaf parsley and freshly chopped dill.
Seasoning – Season with kosher salt and a few turns of cracked black pepper.
Frequently Asked Questions FAQ’s
Why do you cook the pasta al dente? Al dente pasta works best because it will slowly continue to soften as it soaks up the dressing.
Can I prep this ahead of time? Yes! Combine everything according to the instructions. Cover and refrigerate until ready to use. Only add the dressing right before you serve.
How to Make Greek Pasta Salad
Make the Dressing
Combine Delallo extra virgin olive oil, red wine vinegar, honey, kosher salt, cracked black pepper and dried oregano. Whisk until well combined. Set aside.
Boil the Pasta
Boil a pot of water. Lightly season the water with kosher salt and cook the pasta according to the package. Al dente is best. Drain off excess water, and drizzle with extra virgin olive oil to prevent sticking. Allow the pasta to cool.
Assemble
Combine the cooled pasta, halved cherry tomatoes, diced English cucumber, thinly sliced red onion, chopped fresh dill, chopped fresh parsley, pitted and halved calamata olives, and crumbled feta. Season accordingly with kosher salt and a few turns of cracked black pepper. Add the dressing and gently toss until well coated. Only add the dressing once you are ready to serve. Serve and enjoy!
How to Store
Dressed Greek Pasta Salad is best enjoyed immediately. Leftovers can be store in an airtight container and stored in the refrigerator for three to four days. Extra dressing can be stored in a separate airtight container in the refrigerator for three to four days.
If you love this recipe, try my Italian Grinder Pasta Salad or my Chicken BLT Pasta Salad.
Greek Pasta Salad
Ingredients
- 8 ounces shellbow pasta, Delallo brand, al dente
- extra virgin olive oil, Delallo brand, drizzle over cooked pasta to prevent sticking
- 1 cup English cucumber, diced
- 1 cup cherry tomatoes, sliced in half
- ½ cup pitted calamata olives, Delallo brand, drain liquid and slice in half
- ½ cup red onion, thinly sliced
- 2 tablespoons Italian parsley, freshly chopped
- 2 tablespoons dill, freshly chopped
- ½ cup feta cheese, crumbled
- pinch kosher salt, to taste
- few turns cracked black pepper, to taste
Dressing
- ¼ cup extra virgin olive oil, Delallo brand
- 2 tablespoon red wine vinegar, Delallo brand
- 1 tablespoon honey
- 1 teaspoon dried oregano
- pinch kosher salt, to taste
- few turns cracked black pepper, to taste
Equipment
- 1 pasta pot with colander or clip-on colander
- 1 small mixing bowl dressing
- 1 large mixing bowl pasta salad
Instructions
How to Make Greek Pasta Salad
Make the Dressing
- Combine Delallo extra virgin olive oil, red wine vinegar, honey, kosher salt, cracked black pepper and dried oregano. Whisk until well combined. Set aside.
Boil the Pasta
- Boil a pot of water. Lightly season the water with kosher salt and cook the pasta according to the package. Al dente is best. Drain off excess water, and drizzle with extra virgin olive oil to prevent sticking. Allow the pasta to cool.
Assemble
- Combine the cooled pasta, halved cherry tomatoes, diced English cucumber, thinly sliced red onion, chopped fresh dill, chopped fresh parsley, calamata olives, and crumbled feta. Season accordingly with kosher salt and a few turns of cracked black pepper. Add the dressing and gently toss until well coated. Only add the dressing once you are ready to serve. Serve and enjoy!
2 Comments on “Greek Pasta Salad”
Sarah, how much English cucumber? Thank you!
1 cup! sorry I missed this.. adding it now.