Greek Style Pasta Salad
Recipe type: Side Dish
Cuisine: Greek
Prep time: 
Cook time: 
Total time: 
Serves: 10
  • 1 lb orecchiette pasta, or other small pasta
  • ½ large red onion, diced
  • 1 pint grape tomatoes, halved
  • 1 large yellow bell pepper, diced
  • 1 English cucumber, diced
  • 1 cup feta cheese, crumbled
  • 1 cup kalamata olives, roughly chopped
  • ¼ c fresh oregano, roughly chopped
  • ¾ cup fresh parsley, roughly chopped
  • 1 tsp salt and pepper
  • ½-3/4 c Greek Salad dressing (I love Gazebo Room brand)
  1. Cook pasta according to package directions. Drain and set aside in a large mixing bowl. You may want to add a few drizzles of the salad dressing to keep the pasta from sticking together.
  2. Assemble all the vegetables and herbs - saving the crumbled feta cheese for last. Mix in all the veggies and herbs with the pasta.
  3. Slowly drizzle in the salad dressing - you may need more or less than what's called for depending on your preference and how much pasta salad there is. Toss to combine.
  4. Lastly, gently fold in the crumbled feta cheese trying to keep the cheese in somewhat larger chunks - you don't want it to disintegrate into the salad.
  5. Refrigerate until ready to use. Set out at room temp about 30 minutes before ready to serve to allow the pasta salad to come to room temperature. If refrigerating, you may need to add a small drizzle of the dressing before serving as the pasta will absorb some of it while sitting.
Recipe by Bean A Foodie at