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Greek Pasta Salad

This pasta salad is so simple to make, is filled with fresh and delicious add-ins, topped with the perfect dressing combo and has been a hit at Summer BBQ’s!

You can make it a day ahead or the day of using a few simple ingredients and store it in the fridge.

This recipe is courtesy of Just a Taste.


2 ½ cups cooked pasta

½ pint of cherry tomatoes

1 cup of diced cucumbers

¾ cup diced green peppers

2/3 cup sliced red onion

2 tsp dry oregano

1 ½ tsp minced garlic

¾ cup sliced olives (I use Kalamata, rinsed, from jar)

1 cup crumbled feta


2 tsp freshly squeezed lemon juice

½ cup olive oil

1/3 cup red wine vinegar

Optional: 1 tsp sugar


Cook the pasta according to package instructions. Drain and rinse with cold water.

Mix the dressing together in a cup. Season with salt and pepper.

Add the onion, tomatoes, cucumbers, olives, green peppers and feta to the bowl with the pasta. Pour dressing over and toss.

Refrigerate for at least 3 hours or

overnight. Gently toss before serving.

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