This Greek inspired pasta salad recipe is a very versatile dish. If you don’t have or like some of the ingredients you can leave them out. The main thing is getting the dressing right. A good rule of thumb when making any salad dressing is to use half the amount of vinegar to oil. So if you use one cup oil, just use half a cup of vinegar and you can add a bit of sugar to cut the sharpness of the vinegar.

Just a note of caution, when making any dressing, if fresh ingredients are used in the making of the dressing then just store it in the fridge for 3-5 days, otherwise there is a risk of botulism. Besides, dressing is so easy to whip together and tastes better when it’s made fresh anyways.

I have a weakness… its pasta; I eat pasta way too often, and I love every bite 

Print Recipe

Greek Pasta Salad

Course: Salad

Ingredients

Greek Salad Dressing:

1 cup olive oil
¼ cup lemon juice
¼ cup red wine vinegar
¾ teaspoon salt
2 teaspoons sugar or to taste
2 teaspoons dried oregano leaves
2 cloves garlic minced

Pasta salad ingredients:

4 cups cooked pasta your choice of type
1 long cucumber
2 fresh tomatoes
3 pickled artichokes
1 fresh green or red or yellow pepper chopped
1 teaspoon roasted red pepper from a jar
½ red onion thinly slice
½ cup Kalamata Olives
½ cup Feta Cheese

Instructions

Put all dressing ingredients in a jar with a tight fitting lid and shake well. Leftover dressing can be refrigerated 3-5 days.
Cook pasta according to directions on package, let pasta cool. Add vegetables of your choice, toss with dressing and top with olives and cheese.