Description
This Greek Pasta Salad is an easy summer dish with delicious Mediterranean flavors! Lots of fresh veggies, kalamata olives, feta cheese, and fresh dill make for a flavor-packed pasta salad. Quick, easy, and can be made ahead!
Ingredients
Scale
For the Dressing:
- 3 tablespoons plain Greek yogurt
- 1 garlic clove, finely minced or grated
- 2 tablespoons fresh lemon juice
- 2 tablespoons red wine vinegar
- 2 tablespoons extra-virgin olive oil
- 1/4 cup fresh dill, chopped
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
For the Pasta Salad:
- 1 lb bowtie pasta, cooked and drained (or any other short pasta shape you like)
- 1 1/2 cups diced cucumbers
-
1 1/2 cups diced bell pepper (any color)
-
1 1/2 cups halved or quartered cherry tomatoes
- 1/2 cup diced red onion
- 1/2 cup pitted kalamata olives
- 1/2 cup crumbled feta
- Additional chopped fresh dill, optional
- Salt and pepper, to taste
Instructions
Cook the Pasta:
- Cook your pasta in salted boiling water until el dente, according to the package directions (this is my favorite for extra protein and fiber). Drain well and rinse under cool water.
- Prep the dressing and other components while the pasta is cooking.
For the Dressing:
- Whisk together all the ingredients in a large bowl until smooth and creamy.
- Season, to taste, with salt and pepper.
For the Pasta Salad:
- Add the cooked pasta, veggies, olives, and feta to the bowl with the dressing.
- Toss to combine. Season, to taste, with additional salt and pepper.
- Garnish with additional fresh dill.
- Cover and refrigerate for at least 1 hour before serving (longer is even better). I like to occasionally stir the pasta salad around in the bowl to ensure everything is still well mixed. Serve chilled or at room temperature.
Notes
This pasta salad will keep well in the fridge for up to 5 days. I recommend stirring it every now and then to ensure it doesn’t dry out.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: pasta salad