This Greek pasta salad recipe is delicious! It uses all of my favorite Mediterranean flavors, combined with a zesty Greek dressing. This recipe is easy to bring together and makes a perfect summer supper or side dish at a party.
Greek pasta salad recipe
I love Mediterranean food. The combination of salty feta cheese, olive oil, and savory salami is perfect. This recipe doesn’t require a whole lot of prep work, so you can make it in about half an hour without heating up the kitchen too much. In the summer, that’s pretty important to me. It can also be made ahead of time and chilled to serve at a weekend get-together.
My favorite thing about making a pasta salad is that if you can’t find one ingredient {or just don’t like it}, it’s easy to leave out. If your kids are not fans of kalamata olives, feel free to substitute regular black or green ones. You can also use different deli meat instead of the salami.
Ingredients:
- 1 16-ounce package pasta
- 6 ounces salami
- 8 green onions
- 4 ounces feta
- 1/2 cup cherry tomatoes
- 1/2 cup olives
- 1/4 of a cucumber
- For the dressing
- 2 tablespoons olive oil
- 2 tablespoons white vinegar
- 1/2 teaspoon oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dill
- 1/2 teaspoon salt
- a pinch of black pepper
Instructions:
Bring a pot of water to a boil on the stovetop and cook the pasta acording to the package directions. Drain and set aside.
While the pasta is cooking, mix the dressing ingredients in a canning jar. Just combine everything in a container with a lid, make sure the lid is on tight, and shake.
Chop the salami, green onion, and cucumber into small pieces. Cut the tomatoes and olives in half.
Toss the pasta with the dressing to coat. Add all the other ingredients and toss gently to combine.
Serve immediately or chill for a few hours. Serves 4-6 people.
Greek pasta salad
Ingredients
- 1 16-ounce package pasta
- 6 ounces salami
- 8 green onions
- 4 ounces feta
- 1/2 cup cherry tomatoes
- 1/2 cup olives
- 1/4 of a cucumber
For the dressing
- 2 tablespoons olive oil
- 2 tablespoons white vinegar
- 1/2 teaspoon oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dill
- 1/2 teaspoon salt
- a pinch of black pepper
Instructions
- Bring a pot of water to a boil on the stove top and cook the pasta according to the package directions. Drain and set aside.
- While the pasta is cooking, mix the dressing ingredients in a canning jar. Just combine everything in a container with a lid, make sure the lid is on tight, and shake.
- Chop the salami, green onion, and cucumber into small pieces. Cut the tomatoes and olives in half.
- Toss the pasta with the dressing to coat. Add all the other ingredients and toss gently to combine.
Carissa says
This is a gorgeous salad! I hope I can pull it off as a main dish for my carnivores — it’s already summer in Phoenix and the oven needs to stay off! Thanks for the recipe!
Keri says
This is definitely a dish for hot days! You could add extra deli meats or swap the salami with grilled chicken for meat-lovers.