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Greek Pasta Salad recipe

Greek Pasta Salad recipe


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  • Recipes
  • Dish type
  • Salad
  • Greek salad

Penne pasta is tossed with tomatoes, cucumbers, green peppers and black olives, then dressed in lemon juice and olive oil.

131 people made this

IngredientsServes: 8

  • 1 (500g) pack penne pasta
  • 4 tablespoons olive oil
  • 1 teaspoon lemon juice
  • 1 teaspoon dried basil
  • 1 teaspoon ground black pepper
  • 2 tomatoes, chopped
  • 1 green pepper, chopped
  • 1 red onion, chopped
  • 1 cucumber, coarsely chopped
  • handful black olives, pitted and chopped

MethodPrep:15min ›Cook:15min ›Ready in:30min

  1. Cook pasta in a large pot of boiling water until al dente. Drain, and rinse in cold water.
  2. In a small bowl, mix together oil, lemon juice, basil and black pepper.
  3. In a large bowl, combine pasta, tomatoes, green pepper, onion, cucumber and black olives. Add dressing, and toss to coat. Chill in the refrigerator for 30 minutes.

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Reviews & ratingsAverage global rating:(97)

Reviews in English (74)

by HIICI

Used different ingredients.I love this recipe...although I've made a few slight changes to it. I add feta cheese. It's best to get the block kind of feta and break it up into big chunks b/c when you mix the whole salad, it'll break up the feta. Already crumbled or cubed feta breaks down too much. Also, try 1 tablespoon red wine vinegar instead of lemon juice or half the lemon juice and a little red wine vinegar. I sometimes sprinkle with a little oregano.-24 Jul 2008

Something else.I used only half a pack of pasta and it made 3 big servings. I also used half a red onion only. Then I added about 100g cubed feta cheese-01 Oct 2009

by COOKYKAMP2

Used different ingredients.Very nice salad, however I did add more seasonings than called for. To make it a little more Greek, I also added feta cheese. Thanks!-24 Jul 2008


Recipe Summary

  • 1 (16 ounce) package rotini pasta
  • 1 (10 ounce) package frozen chopped spinach
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 7 ounces crumbled feta cheese
  • 1 tablespoon dried dill weed
  • salt and pepper to taste

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente drain and reserve. Meanwhile, in a medium saucepan over medium heat, bring water to a boil. Add spinach and cook for 5 minutes or until spinach is tender drain and reserve.

In a large pot over medium heat, warm olive oil and saute garlic until golden add pasta and spinach and mix.

Remove from heat and let cool for ten minutes. Add feta and dill mix well and serve.


Recipe Summary

  • Salad:
  • 3 cups uncooked farfalle (bow tie pasta)
  • Cooking spray
  • 1 (8-ounce) tuna steak (about 3/4 inch thick)
  • ⅛ teaspoon salt
  • 1 ½ cups sliced peeled cucumber
  • ¾ cup (3 ounces) crumbled feta cheese with peppercorns
  • ¼ cup coarsely chopped red onion
  • ¼ cup sliced kalamata olives
  • ¼ teaspoon freshly ground black pepper
  • 12 cherry tomatoes, halved
  • Dressing:
  • ¼ cup fresh lemon juice
  • 2 teaspoons extravirgin olive oil
  • 1 teaspoon dried oregano
  • ¼ teaspoon freshly ground black pepper
  • ⅛ teaspoon salt

To prepare salad, cook pasta according to package directions, omitting salt and fat. Drain and rinse under cold water. Drain place in a large bowl.

Heat a large grill pan coated with cooking spray over high heat. Sprinkle tuna with 1/8 teaspoon salt. Add tuna cook 5 minutes on each side or until desired degree of doneness. Remove from pan cool slightly. Cut tuna into 1-inch pieces. Add tuna, cucumber, and next 5 ingredients (cucumber through tomatoes) to pasta.

To prepare dressing, combine lemon juice and remaining ingredients, stirring with a whisk. Drizzle over salad, and toss gently to coat.


Greek Pasta Salad

This Greek Pasta Salad is one of my favorite pasta salad recipes of all time. I’ve been making it for years, and it’s a tried and true recipe that is always a hit at church potlucks and backyard barbecues.

I’m not sure what’s Greek about pepperoni, but it works in this recipe, so I’m not complaining. But you could always leave it out for a vegetarian version of this salad.

I’ve recently discovered that Hormel makes pepperoni minis. They’re the perfect size for this salad, and you don’t have to bother with slicing up the pepperoni. I’m all for anything that saves time in the kitchen!

During the summer, when I have some fresh herbs in the garden, I use those in place of the dried. And of course, you can always add more or less of anything to suit your tastes. Sometimes I add a diced cucumber if I have one handy.

I often serve this dish as a meal with some crusty bread on the side. It’s perfect for those hot summer days when you want to make something light that won’t heat up the kitchen.

My husband is a huge pasta salad fan, and this is one of his most requested recipes. Like most kids, mine are still acquiring a taste for pasta salad, but this one does have pepperoni, which is a step in the right direction as far as they’re concerned.

This salad can be made several days in advance, but I always like to taste and adjust the seasonings before serving. You may even want to add a bit of extra oil and vinegar, if the pasta has soaked up most of the dressing.

And since the dressing isn’t mayonnaise based, this pasta salad is perfect for picnics and other outdoor gatherings. Don’t be surprised if you get lots of requests for the recipe. Enjoy!


HOW TO MAKE GREEK PASTA SALAD

Greek Pasta Salad comes together just as easy as its predecessor, the classic Greek Salad. The only difference? Noodles are taking over the lettuce. Yes, please.

  1. Cook the pasta to al dente and rinse until cool.
  2. Prep the vegetables while the pasta is cooking.
  3. Combine all the ingredients in a large bowl, drizzle with Italian dressing and toss.
  4. Chill or serve right away.


Greek pasta salad

The world is big, and when our mom emigrated from Greece in search of a better life, she could have ended up in several places in particular, the United States and Australia already had a significant number of Greek immigrants that she could have joined. Circumstance however, had her dock in Nova Scotia. From there she travelled to Montreal, where she settled, worked, and raised enough money to travel back to Greece to marry our dad, and to then return back to Canada with him. In those early years, our parents sponsored several of their siblings and they too made their way across the ocean. It was in Montreal that most of their children were born and their families raised.

We love our city. It has a rich history (some of it controversial) and in fact, Montreal is currently in the midst of celebrating it’s 375th anniversary. It is an energetic place, with a European influence evident in the architecture, art, food, and people. Although it is officially a bilingual city, with French and English being the two official languages of our province of Quebec, that description is a little simplistic. In fact, Montreal is a great multicultural and multilingual metropolis, with waves of new immigrants from all corners of the world arriving and enriching our city. There are so many obvious reasons to love Montreal (you should come visit!) and yet, there is one great reason which is often overlooked, or cursed. The weather. That’s right…the weather! It can be horrible, but we wouldn’t trade it for the world.

As in most of Canada, we really feel the seasons in Montreal. There is no seamless continuation of great weather carrying you through summer, fall, winter and spring. Oh, no! In Canada, you know when it’s winter, and you embrace it. You ski, shovel, skate, shovel, slide down mountains, shovel, build snowmen, and shovel. This of course makes you truly appreciate the hot, humid, and sunny days of summer. For us, summer living begins with Victoria Day long weekend a national holiday held on the Monday preceding May 25, to commemorate the birthday of Queen Victoria. And that brings us, finally, to this salad. Warmer weather is equated with grilling season, and as barbecues around the city get fired up, we need delicious sides to round out our meals. This flavourful and super easy Greek orzo pasta salad is the perfect accompaniment to everything.

Helpful hints

This Greek orzo pasta salad can be eaten right after it’s made, but is actually more delicious if you let it sit for a few hours. You can have it cold, right out of the refrigerator, or at room temperature. Either is fine, and both are yummy.

This Greek orzo pasta salad recipe calls for pesto. If you happen to have homemade pesto…great. Use that! If you don’t, simply purchase a good quality bottled pesto. Keep your opened jar in the refrigerator, so that you can make this salad again and again and again.

It is not always easy to find pitted kalamata olives, so you may have to remove the pit yourself. It is pretty easy to do. Simply take a knife with a wide (but not too sharp) blade and press onto your olive, enough to split it open. Then, gently pry the pit out. Please, don’t substitute canned, pitted olives here. Those are typically gross, and taste like salty plastic.

If you don’t like orzo, you can easily make this salad with another type of small pasta. Try macaroni, or ditalini pasta.

Pin this recipe if you like it

If you want some extra calories flavour, try crumbling some Greek feta cheese on top of this salad. It is delicious (like everything topped with feta).


20 Min

This pasta salad recipe can be made in exactly 20 minutes! I promise… I’ve timed myself making it 3 times! But you’ll need to work quickly and efficiently. When you set your water on the stove to boil, get busy chopping those veggies and making the dressing! That way when the pasta is cooked and drained, all you need to do is add everything together and toss!


How to make Greek pasta salad

  1. Cook the pasta: Boil the pasta according to package instructions. After you strain the pasta, rinse it well with cold water from the tap until it has cooled completely. Set it aside in a large bowl.
  2. Prep the veggies: Slice all the veggies into bite-sized pieces. I like to have the olives halved but you can keep them whole. I have both cubed and crumbled feta in the salad to make sure every bite is a bit cheesy. Place all the ingredients in the large bowl with the cooled pasta.
  3. Make the Greek salad dressing: Add all the dressing ingredients to a mason jar and shake well until everything is mixed well. Pour over the salad, and mix everything together well.
  4. Finish the salad: Garnish with a sprinkle of oregano, crumbled feta, and some freshly cracked pepper.

Light Greek Pasta Salad

Something about summer always makes me and my family start to crave pasta salad. It’s just a great way to eat something cold and refreshing, but with a little more bulk than some green salads provide. Plus, who doesn’t love a good plate of pasta? Especially when it tastes as delicious as this one. You’ll love the blend of flavors in this. It’s so fresh and light. The tangy lemon and sweet honey in the dressing, the fresh mint and bitter olives, and the added crunch of the cucumbers and red onions combines to make every bite a delight! With so much flavor, you would never guess that this salad is a healthier version of a regular Light Greek Pasta Salad.


Greek Pasta Salad

We love pasta salad in the summer. Those hot summer nights just call for cold meals like pasta salad.

Last summer we were all addicted to this Mexican pasta salad with Cajun shrimp. It&rsquos amazing. Speaking of which, I need to make that again soon!

This summer though, Greek pasta salad is calling my name every time I want an easy, make ahead side dish. Or a quick main meal if you serve it with some grilled chicken or shrimp.

My whole family loves this Greek pasta salad. But then, they all love regular Greek salad too so that didn&rsquot really come as a surprise to me. I know not all kids love black olives and feta cheese, but mine are a little strange that way and have always loved both. They don&rsquot like kalamata olives so I always use black, but you could definitely use kalamata olives instead if you prefer. I do usually leave the red onion out and just serve it alongside so my husband and I can add it but the kids don&rsquot have to. They end up picking it out and it&rsquos just not worth it when they love everything else about this pasta salad!

And the best part about this Greek pasta salad? You can easily make it ahead of time so that you&rsquore not busy cooking during the nicest part of the afternoon. If you&rsquore bringing it somewhere you can mix it up ahead of time &ndash or you can leave the dressing separate and toss it together when you&rsquore ready to eat &ndash either is fine.

The worst part is that if your family is anything like mine, you probably won&rsquot have any leftovers.



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