This fresh and brightly-flavored simple Greek pasta salad makes an excellent spring time side dish or a simple main course with the addition of grilled shrimp or chicken.
I just don’t think you can beat this zesty Greek flavor combination.
Inspiration for this salad is taken directly from my mom, who makes a similar delicious lettuce-less side salad for my Greek dad. Our Greek ties run deep and I just can’t resist anything with Kalamata olives and feta. The best thing about this salad is that it can easily be modified to fit your preferences.
Bulk up the nutrition by adding more veggies.
Veggies for Greek salad:
- red onions
- chopped baby spinach
- bell peppers
- green onions
You can also switch out the pasta for Israeli couscous, quinoa, chickpeas or fresh zoodles.
This salad is brightened up by fresh lemon juice and oregano and is always a hit with my family and friends. It’s a weekly staple in our home, meaning it is kid-friendly and simple to throw together. I hope you enjoy this delicious and zesty Greek pasta salad as much as we do!
This fresh and brightly-flavored Greek salad makes an excellent spring time side dish or a simple main course with the addition of grilled shrimp or chicken.
- For the Salad
- 8 oz pasta of choice (I used bowtie), cooked and cooled
- 1 Tbsp olive oil
- 1 large cucumber, diced
- 1 pint grape tomatoes, diced
- 1/4 small red onion, thinly sliced
- 1 cup pitted Kalamata olives, halved
- 6 ounces crumbled feta cheese
- For the Dressing
- 1/2 cup olive oil
- 1/4 cup freshly squeezed lemon juice
- 1/4 tsp ground pepper
- 1/2 tsp kosher salt
- 2 tsp dried oregano
- Cook pasta according to directions on the package. Drain and rinse with cool water to stop cooking. Drizzle with 1 Tbsp on olive oil and toss to coat to prevent pasta from sticking.
- While pasta cooks, wash and prep salad ingredients.
- In a small bowl, add all dressing ingredients and whisk to mix thoroughly.
- Combine all the ingredients in a large bowl and mix well. Serve room temperature or chilled.