Greek Pasta Salad
A versatile pasta salad with fresh veggies and a delicious homemade Greek dressing. Feel free to eyeball ingredients and add as little or as much as you like!
Servings servings (main dish size)
Equipment
Ingredients
Dressing
- ¼ cup lemon juice freshly squeezed
- ¼ cup white vinegar
- 2 teaspoons sugar
- ½ teaspoon kosher salt
- ½ teaspoon seasoning salt
- ½ teaspoon red pepper flakes this will not make the dressing spicy, just flavorful
- ¼ teaspoon black pepper freshly ground
- 4 cloves garlic, fresh smashed and peeled
- 1 cup oil I recommend a neutral oil
- ¾ teaspoon Greek or Italian seasoning
- ½ cup feta cheese crumbled
- ¼ teaspoon oregano, dry
Salad
- 8 ounces pasta your choice
- 1 cucumber, medium peeled, seeded, and sliced or chopped
- ½ red onion, medium sliced or minced
- 1 red bell pepper seeded and sliced or chopped
- 15 ounces kalamata olives
- 1 cup grape tomatoes rinsed
- ⅔ cup feta cheese crumbled
Optional Add-Ins
- pepperoncini
- salami chopped
- oregano or basil, fresh chopped
- romaine lettuce
- ¾ - 1 pound chicken breasts, marinated, grilled see post and/or recipe for more details
Instructions
Dressing
- In the jar of a blender, combine the lemon juice, vinegar, salt seasoning salt, sugar, pepper, red pepper, and garlic. Blend until smooth.
- While the blender is running, add the oil in a steady stream. Turn off the blender and add the feta and pulse the blender a few times (more if you want a creamier consistency).
- Whisk in the herbs. If possible, refrigerate for at least an hour before serving. Use as a marinade for chicken, lamb, or flank steak or drizzle over a Greek salad. Store finished dressing in an airtight container in the refrigerator and enjoy within 3-4 days for best results. Just give it a good shake before using.
Salad
- To add chicken: if you want to add chicken to your salad, marinate the chicken in about ½ cup dressing for at least 4 hours, preferably longer. When done marinating, grill the chicken over medium-high heat for 7 minutes on each side. Allow to stand 5-10 minutes before chopping into bite-sized pieces.
- To make the salad: Bring a large pot of salted water to a boil. When boiling, add the pasta and cook al dente. Drain, rinse with cool water, and set aside.
- In a large bowl, combine the cucumber, onion, bell pepper, olives, tomatoes, and feta cheese and any other ingredients you're including. Add the chicken if using, and toss to combine. Add the cooked pasta and about 1 cup of the Greek salad dressing and toss to distribute evenly, add more dressing if needed.
- Chill for at least 4 hours before serving.
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