A flavor-packed Greek Pasta Salad made with fresh produce and pantry staples. The perfect quick and easy meal.
Quick and easy recipes are a big deal for busy families and highly productive people. Having simple go-to meal that doesn’t require a lot of time or effort is invaluable. This easy Greek Pasta Salad is just that. Not only is it tasty and satisfying, it’s quick and easy to make with options for future meals.
What you need to make Greek Pasta Salad
Bow tie pasta
Greek seasoning- Try my Easy Greek Seasoning Blend instead of store-bought!
I used canned garlic and herb diced tomatoes because, being preserved, they will keep longer in the pasta salad. Also, they add flavor to the salad. You can use fresh tomato if you prefer. In addition to the canned tomatoes, I used canned whole black olives and sliced them. You can buy them already sliced. I store the leftovers in the canning liquid in a jar with a lid.
How to store feta cheese
Leftover feta cheese can be store safely under refrigeration using 3/4 cup of warm water mixed with 2 teaspoons of kosher salt. Whisk the salt into the water to dissolve. In a 2 cup capacity bowl, place the feta and cover it with the water. Cover it with a snuggly fit lid to store in the fridge.
Make great Greek pasta salad
To a bowl add the pasta, cucumber, tomato, red onion, black olives, and parsley.
In a separate bowl whisk together the olive oil, vinegar, mustard, honey, and Greek seasoning.
Coat the pasta well with the dressing and top with the crumbled feta.
Tips & Notes: You can choose to make individual serving sizes or a full bowl of Greek pasta salad. Simply prepare the salad ingredients and store them in separate containers. It’s a great option for particular eaters to choose what goes into their individual salad.
More quick and easy salad recipes!
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Greek Pasta Salad
- 2 tsp Greek seasoning
- 3 c bow tie pasta cooked
- 3 oz feta crumbled
- 1/3 c cucumber diced seeds removed
- 1/3 c diced tomato garlic and herb
- 1/4 c red onion diced
- 1/4 c black olives sliced
- 1/4 c parsley leaves chopped
- 1/4 c olive oil
- 2 tbsp red wine vinegar
- 1 tbsp dijon mustard
- 1 tbsp honey
- Make the dressing by whisking together the olive oil, vinegar, mustard, honey, and Greek seasoning in a bowl; set aside.
- In a large bowl, toss together the pasta, cucumber, tomato, red onion, black olives, and parsley. Coat well with the dressing and top with the feta. Enjoy immediately or refrigerate for a couple of hours.