Greek Pasta Salad

Greek Pasta Salad


  • Greek Pasta Salad
  • This salad gets even better if you make it the day before.
  • Serves 8-10
  • 1 pound rotelli or bow tie pasta
  • salt
  • 1/2 cup olive oil
  • salt and pepper
  • 1/4 cup red wine vinegar
  • 2 tablespoons Balsamic vinegar
  • 3 garlic cloves, minced
  • 2 teaspoons dried oregano
  • 2 tablespoons fresh oregano chopped or 2 teaspoons dried oregano
  • 2 tablespoons fresh parsley, chopped
  • 1 onion, thinly sliced
  • 2 cups cherry tomatoes, cut in half
  • 1 English cucumber, cut lengthwise in half, and cut in half lengthwise again, diced in 1/4-inch slices
  • 1 1/2 cups black olives, pitted, cut in half
  • 4 ounces feta cheese, crumbled


Bring a large pot of salted water to a boil and cook pasta according to directions until al dente. Rinse under cold water to stop cooking and allow to drain.

Meanwhile, in a large bowl add olive oil, salt, pepper, red wine vinegar, Balsamic vinegar, dried oregano, fresh oregano, parsley and mix to combine. Add remaining ingredients and gently toss. Add cooked pasta and gently toss. Taste for seasoning and adjust.

Can be made the day before and refrigerated.

One Response to Greek Pasta Salad

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