This Greek inspired pasta salad recipe is a very versatile dish. If you don’t have or like some of the ingredients you can leave them out. The main thing is getting the dressing right. A good rule of thumb when making any salad dressing is to use half the amount of vinegar to oil. So if you use one cup oil, just use half a cup of vinegar and you can add a bit of sugar to cut the sharpness of the vinegar.

Just a note of caution, when making any dressing, if fresh ingredients are used in the making of the dressing then just store it in the fridge for 3-5 days, otherwise there is a risk of botulism. Besides, dressing is so easy to whip together and tastes better when it’s made fresh anyways.

I have a weakness… its pasta; I eat pasta way too often, and I love every bite 

Greek Pasta Salad

Course: Salad


Greek Salad Dressing:

  • 1 cup olive oil
  • ¼ cup lemon juice
  • ¼ cup red wine vinegar
  • ¾ teaspoon salt
  • 2 teaspoons sugar or to taste
  • 2 teaspoons dried oregano leaves
  • 2 cloves garlic minced

Pasta salad ingredients:

  • 4 cups cooked pasta your choice of type
  • 1 long cucumber
  • 2 fresh tomatoes
  • 3 pickled artichokes
  • 1 fresh green or red or yellow pepper chopped
  • 1 teaspoon roasted red pepper from a jar
  • ½ red onion thinly slice
  • ½ cup Kalamata Olives
  • ½ cup Feta Cheese


  • Put all dressing ingredients in a jar with a tight fitting lid and shake well. Leftover dressing can be refrigerated 3-5 days.
  • Cook pasta according to directions on package, let pasta cool. Add vegetables of your choice, toss with dressing and top with olives and cheese.

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