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Greek Pasta Salad with Creamy Feta Dressing Recipe

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4.1 from 63 reviews

A refreshing and vibrant Greek Pasta Salad featuring short pasta tossed with fresh vegetables, kalamata olives, marinated peppers, and a creamy feta dressing. This easy and flavorful salad is perfect for a light lunch or as a side dish, combining Mediterranean ingredients with a tangy, smooth feta-based dressing.

  • Total Time: 18 minutes
  • Yield: 8 servings

Ingredients

Pasta and Vegetables

  • 1 lb (450g) short pasta (casarecce preferred)
  • 7 oz (200g) grape or cherry tomatoes
  • 2 Persian or Lebanese cucumbers
  • 1 small red onion
  • 3.5 oz (100g) marinated jarred peppers
  • 3.5 oz (100g) kalamata olives
  • 1 can chickpeas (optional)
  • 1 bunch fresh parsley leaves

Cheese and Dressing

  • 2 oz (55g) feta cheese (for salad)
  • 5 oz (140g) feta cheese (for dressing)
  • ⅓ cup extra virgin olive oil (for dressing)
  • 3 tablespoons red wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon dried oregano
  • 2 tablespoons cold water
  • 2 tablespoons extra virgin olive oil (for tossing pasta)
  • Salt and black pepper to taste

Instructions

  1. Cook pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain the pasta, reserving some of the cooking water. Let the pasta cool slightly but remain warm.
  2. Prepare vegetables: While the pasta cooks, halve or quarter the tomatoes depending on size. Slice the cucumbers into half-moons. Finely chop the parsley and red onion. Halve the olives and cut the marinated peppers into thin strips. Optionally, soak the sliced onion in water for 10 minutes to mellow its flavor.
  3. Toss pasta: In a large bowl, combine the warm pasta with parsley, 2 tablespoons of olive oil, and a few spoonfuls of the reserved pasta water. Stir gently to prevent sticking.
  4. Make dressing: In a blender or using an immersion blender, combine the dressing ingredients: 5 oz feta cheese, ⅓ cup extra virgin olive oil, red wine vinegar, Dijon mustard, dried oregano, and cold water. Blend until smooth and creamy.
  5. Add chickpeas and dressing: Once the pasta has cooled completely, add the chickpeas if using, then pour the creamy feta dressing over the pasta mixture. Stir well to coat thoroughly.
  6. Add remaining vegetables: Fold in the tomatoes, cucumbers, red onion, peppers, and most of the olives. Toss everything gently but thoroughly to combine all flavors.
  7. Garnish and serve: Top the salad with the remaining olives and crumble 2 oz of feta cheese over the top. Serve fresh as a delightful and healthy meal or side dish.

Notes

  • Soaking sliced red onion in water helps reduce sharpness for a milder flavor.
  • Reserve some pasta water to help loosen the pasta coating and prevent clumping.
  • Chickpeas are optional but add protein and texture.
  • This salad can be made ahead and stored in the fridge for up to 2 days; add fresh herbs before serving.
  • Use fresh, high-quality feta and olive oil for the best flavor.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Category: Salad
  • Method: Blending
  • Cuisine: Mediterranean, Greek
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/greek-pasta-salad-with-creamy-feta-dressing-recipe/