My Easy Greek Pasta Salad is flavored with sweet tomatoes, crunchy cucumber, black olives, onion, bell pepper and fresh parsley. This quick and delicious pasta salad is then dressed with a simple honey and mustard salad dressing and finished with some crumbly Feta cheese, making this a salad everyone will enjoy.
Easy Greek Pasta Salad with Tomato & Cucumber
Tomato Cucumber Greek Pasta Salad is very quick and easy to prepare, the only cooking required is to boil some pasta, the rest is more of an assembly job.
This Classic Green Pasta Salad is ideal for a weeknight dinner or to take to potluck dinners, parties, cookouts, etc.
I love picking up the required ingredients for this Greek Pasta Salad with Feta from our local farmer’s market, so they are at their very freshest.
This Quick and Easy Pasta Salad is also easy to adapt, so if there’s other veggies you enjoy eating then add them in.
My Healthy Greek Pasta Salad has been a hit with all who have tried it, and I hope it’ll be one of your favorites too.
How to make Easy Greek Pasta Salad:
Cook the pasta:
- Fill a medium stock pot 3/4 full with hot water, add a tablespoon each of butter and salt.
- Bring to a boil and add the pasta. Then turn the heat down to medium low, and cook the pasta for about 11 minutes, just until the Pasta is tender, but still a little firm.
- Remove the pot from the heat, drain the pasta and set aside to cool for about 10 minutes.
- Stir again and place the pasta in a bowl to in the refrigerator to cool completely.
Prepare the salad veggies:
- While the pasta is cooling, wash the cucumber, cherry tomatoes, red bell pepper and parsley. Then dry the vegetables on some kitchen towel.
- Chop cucumber, cherry tomatoes, red pepper and parsley, and set aside.
- Peel and chop onion and drain the sliced black olives.
- Remove the pasta from the refrigerator, add the prepared veggies and stir until well combined.
- Place the pasta salad back into refrigerator.
Made the salad dressing:
- Place the red wine vinegar, extra virgin olive oil, lemon juice, minced garlic, Dijon mustard, Italian seasoning, Greek yogurt, honey, salt and pepper into a blender.
- Blend on low until well mixed and all ingredients are completely blended.
Finish the pasta salad:
- Remove the pasta salad from refrigerator and pour dressing over pasta salad.
- Using two large spoons, toss the salad to coat pasta and vegetables in the dressing.
- Place the pasta salad into a large serving bowl, or platter, and sprinkle the crumbled Feta cheese over the top.
- Serve immediately.
Tomato Cucumber Greek Pasta Salad Ingredients:
- PASTA: I use 1 pound of Bow Tie pasta, but you can use any other shape of dried pasta that you have in your store.
- OLIVES: I use a large 6-8 ounce can of sliced black olives, just drain them first. You could also use green olives or a combination of both.
- VEGGIES: I use a combination of cucumber, cherry tomatoes, white onion and red bell pepper in this salad. You can use any veggies, swap out any that you don’t like for others you do.
- FRESH HERBS: I use Italian parsley in this salad as it has the best flavor. You can use regular parsley if you can’t find Italian.
- CHEESE: I crumble Feta cheese over the salad just before serving as it has a lovely salty flavor. You could use any other crumbly cheese, or even try some goats cheese.
- VINEGAR: I use 1/4 cup of red wine vinegar, you could also use white wine vinegar.
- OIL: I recommend extra virgin olive oil as it has a lovely fruity flavor that works really well in a salad dressing.
- LEMON: I always use freshly squeezed lemons for the juice.
- GARLIC: always use freshly minced garlic, rather than garlic powder. It will make a big difference to the finished dressing.
- MUSTARD: I use Dijon mustard to flavor the dressing. You could also use a wholegrain mustard but avoid yellow mustard as it is too strong and would overpower the other flavors.
- YOGURT: Greek yogurt has the best texture for the salad dressing but you can use regular yogurt, just ensure it is natural and not flavored.
- HONEY: a tablespoon of runny honey adds sweetness to balance the sour and salty flavors in this dressing.
- SEASONING: I season this dressing with 1 teaspoon of Italian seasoning, salt and pepper.
Can Greek Pasta Salad be made ahead?
If you’re making the pasta salad ahead, wait until you’re ready to serve the salad before combining the pasta and vegetables together. Also only pour over the salad dressing and top with the feta cheese just before serving.
To get ahead, I like to make the pasta, and prepare all vegetables earlier in the day. I then store everything in separate covered containers in the refrigerator until it’s time to serve the salad. I make the salad dressing fresh and pour over the salad just before serving.
What to serve with Greek Pasta Salad?
This tasty and versatile salad can be served on it’s own as a great tasting lunch or light dinner main.
Try topping with some fresh or canned tuna steaks if you want a more substantial meal. Or how about serving it as a side with your favorite beef, lamb and chicken dishes?
It makes a great BBQ side, I often make a bowl of this salad when I have the grill on as it’s perfect alongside your favorite burgers, hotdogs or BBQ chicken dishes.
Recipe hints & tips:
- Italian parsley is also known as Italian flat leaf parsley. It differs from the curly parsley that’s used as a garnish. Most produce departments carry Italian parsley. It does have a slightly different flavor than regular parsley.
- When squeezing lemons, the amount of lemon juice can vary slightly. You typically end up with 1/4 to 1/3 cups of lemon juice from two lemons. If you have a little more or less, that’s okay, the dressing will still have the flavor from the fresh squeezed juice.
- Always take time to taste the salad dressing before you dress the salad. Check for seasoning as salt and pepper does make a difference to the finished salad. Is there enough lemon juice? If not add a little more for balance. Get the flavors right then dress the salad.
Why not try some of my favorite Pasta Salad recipes here at When is Dinner:
- Creamy Bacon Parmesan Pasta Salad
- Lemon Basil Orzo Pasta Salad
- Simple Pasta Salad
- Asian Pasta Salad
- Bacon Ranch Pasta Salad
- For the SALAD:
- 1 pound of Bow Tie Pasta
- 1 six - eight ounce can of sliced black olives - drained
- 1 large cucumber - washed and chopped
- 1 cup of cherry tomatoes - washed and chopped
- 1 white onion - chopped
- 1/2 of a red bell pepper - washed and chopped
- 1/4 cup Italian Parsley - washed and chopped
- 1 12 - 14 ounce container of crumbled Feta cheese
- FOR THE DRESSING:
- 1/4 cup of red wine vinegar
- 1/2 cup of extra virgin olive oil
- 2 lemons - squeezed for the juice
- 2 teaspoons of minced garlic
- 1 1/2 teaspoons of honey Dijon mustard
- 1 teaspoon of Italian seasoning
- 2 heaping Tablespoons of Greek Yogurt
- 1 Tablespoon of honey
- pinch of salt (about 1/8 of a teaspoon)
- pinch of pepper (about 1/8 of a teaspoon)
In a medium stock pot: fill the pot about 3/4 full with hot water, add about a Tablespoon of butter, and a teaspoon of salt, and bring to a boil, then add the Bow Tie pasta.
Turn the heat down to medium low, and cook for about 11 minutes, just until the Pasta is tender, but still a little firm.
Remove from heat, and carefully pour Pasta into a Colander in the sink.
Drain all water off the pasta, and return pasta to stock pot.
Allow to cool for about 10 minutes, stir, and place stock pot in the refrigerator to completely cool the pasta.
While Pasta is cooling, wash the cucumber, cherry tomatoes, red bell pepper, and Parsley, and dry vegetables on a kitchen towel.
Chop cucumber, cherry tomatoes, red pepper, and parsley, and set aside.
Peel and chop onion.
Drain the sliced black olives.
Remove pasta from refrigerator, stir, and add chopped cucumber, cherry tomatoes, red pepper, parsley, onion and black olives, and stir until well mixed.
Place pasta salad back in refrigerator.
In the blender, blend on low; red wine vinegar, extra virgin olive oil, lemon juice, minced garlic, honey Dijon mustard, Italian seasoning, Greek yogurt, honey, salt and pepper, until well mixed and all ingredients are completely blended.
Remove Pasta salad from refrigerator, and pour dressing over pasta salad, and using two large spoons, toss salad to coat pasta and vegetables in dressing.
Place pasta salad in a bowl, or serving platter, and sprinkle crumbled Feta cheese over the top.
NOTE: Italian parsley, also called Italian flat parsley is different from parsley that's used as a garnish. Most Produce departments carry Italian parsley. It does have a different flavor than regular parsley. The lemon juice squeezed from the lemons may vary slightly, but you'll typically end up with 1/4 to 1/3 cups of lemon juice from two lemons. If you have a little more or less, that's okay, the dressing will still have the flavor from the fresh squeezed juice.
If you're making the pasta salad ahead, wait until you're ready to serve salad to mix pasta and vegetables together, and pour dressing over salad and top with cheese. You can make the pasta, and prepare all vegetables ahead, and keep in separate covered containers in the refrigerator until time to serve the salad. Make the dressing fresh before you serve the salad.
Amount Per Serving: Calories: 1352Total Fat: 106gSaturated Fat: 62gTrans Fat: 0gUnsaturated Fat: 38gCholesterol: 353mgSodium: 4517mgCarbohydrates: 43gFiber: 5gSugar: 22gProtein: 60g
These are a few items I use when preparing Tomato Cucumber Greek Pasta Salad in my own kitchen:
Calphalon Classic Stainless Steel 8 quart Stock Pot with Steamer and Pasta InsertGorilla Grip Original Reversible Cutting Board (3-Piece) BPA Free, Dishwasher Safe, Juice Grooves, Larger Thicker Boards, Easy Grip Handle, Non Porous, Extra Large, Kitchen (Set of Three: Black)J.A. HENCKELS INTERNATIONAL 31161-201 CLASSIC Chef’s Knife, 8 Inch, BlackKooK Double Wall Serving Bowl – 11 Inch Hammered Style – Stainless Steel (Soup, Cooked Food, Salads, Fruit)