Greek Pasta Salad

Greek Pasta Salad

Greek Pasta Salad
For a low-fat/calorie dressing, omit the olive oil and vinegar and substitute ¾ cup lemon flavored hummus thinned with about ½ cup water. We like Sabra brand hummus.
  • 1½ tablespoons salt
  • 12 ounces bite-size pasta, your choice
  • 2 cups medium diced seedless cucumber, lightly sprinkled with salt
  • 2 cups halved cherry tomatoes, lightly sprinkled with salt
  • 1 cup crumbled feta cheese
  • ½ cup pitted kalamata olives, chopped coarse
  • ½ medium red onion, sliced thin
  • 1½ teaspoon dried oregano
  • ½ cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • Ground black pepper
  1. Bring 3 quarts of water to boil in a large pot. Add salt and pasta to the boiling water. Using back-of-the-box times as a guide, cook pasta until just tender. Drain pasta (do not rinse), pour into a shallow baking pan, and cool to room temperature.
  2. When ready to serve, place pasta, cucumber, tomatoes, feta, olives, onion, and oregano in a large bowl, Add oil; toss to coat. Add vinegar and pepper to taste; toss to coat. Adjust seasonings and serve.

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  1. Pam says


    You are sooo not a moron! I picked up this pasta at Buon Italia in Chelsea Market in NY a few weeks ago precisely because I had never seen this shape before. It’s actually called cappelletti and you’re right, it’s adorable.

  2. Wendy says

    Wow! We just made this for dinner on a warm summer night and it is delicious! The flavors were all perfect together!

  3. says

    I made this last night for dinner, I’m not usually a fan of pasta salad but this has a great blend of flavors. My only change was to sub marjoram for 1/2 t. of oregano. This is a change I often make, I think it has a rounder flavor.

    Thank You!

  4. says

    Mmmmm, Greek salad is one of my favorites, but I’ve never applied the concept to pasta! YUM! I’m with you and Kara–that pasta is SO cute!

  5. RBGrl says

    We’ve been making this for years! The Greek salad ingredients work well in potato salad, too. I add basil leaves for garnish and hard boiled eggs, and my family loves it.

  6. Carol Rogers says

    Basket Case
    I have one of Pam’s cook books and everything I’ve tried has come out perfect. So when I found this site last Wednesday, I went looking for a recipe to try and found Sharon’s Greek Pasta Salad. It’s a keeper recipe! It is a pot luck dinner type of recipe.

  7. Marie C says

    I looked up this recipe after buying a similar one at the deli which I thought was really good. I made it without the Kalamata olives as they are not my favorite. Also substituted cider vinegar for the red wine vinegar. This came out sooo delicious. And for the price of what I would have paid for a little container from the deli I made a large bowl that fed several of us for a couple days. Yum!

  8. cassidy says

    I’ve made this twice & it’s delicious, easy, and inexpensive. the only thing I change is the amount of salt — with the salty olives & feta cheese, 1 1/2 tablespoons (plus more on the veggies) is just too much salt.

  9. Kari G says

    This is very tasty – next time I will try it without the pasta and with mixed greens. Perfect for a sultry summer evening!

  10. Teri Skoda says

    This salad is absolutely wonderful. My family requests it at least once a week. I usually use orzo pasta when I make it. Thanks for sharing!

  11. Bethany says

    I just made this to take to a friends Bar-B-Que. It is so good. I realized at the last minute that I didn’t have any vinegar, so I substituted lemon juice, and it still tastes fantastic!

  12. laura says

    I’ve been looking for a tasty pasta salad & this looks like one to try. Having been perusing lots of recipes that require rinsing the pasta, I’m curious. What’s the reason to not rinse the pasta? Flavor? Texture?
    Thanks for all the tasty recipes and wonderful stories. :)

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