Greek Pasta Salad Recipe

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Make this simple Greek pasta salad when you need to feed a large group of people quickly and healthfully. Delicious, tangy, and light! The lemon vinaigrette also makes a simple marinade.

I have to admit that I am very eager to share this recipe for Greek Pasta Salad with you. Even though I attempt to limit my intake of carbohydrates, I love both Greek salads and spaghetti. Therefore, having both in one spot makes my stomach very pleased.

Why this Greek Pasta Salad recipe is so good!

  • Ideal for feeding a large group. You can prepare a large quantity of this delectable pasta to satisfy everyone.Bring this recipe along to family gatherings or cookouts.
  • An excellent homemade vinaigrette. This dressing is tangy and light, and it also works well as a marinade.
  • Simple to make. The meals that involve the least amount of planning and preparation are my favorites. This can be prepared in under 15 minutes with just a few basic ingredients.

Greek Pasta Salad Recipe Ingredient 

  • 2 cups pasta cooked
  • 1 large English cucumber sliced
  • 1 1/2 cup grape tomato sliced
  • 1/4 purple pearl onions sliced
  • 1/2 cup of feta cheese crumbled
  • 1/4 cup fresh parsley chopped

Marinade

  • 3/4 tsp. salt
  • 1 whole lemon squeezed
  • 2 tbsps. olive oil
  • 2 tbsps. Dijon mustard
  • 2 tsp. dried oregano
  • 1 tbsp. ground black pepper
  • 1 tsp garlic minced

How to make this Greek Pasta Salad

  1. Add all of your sliced vegetables to a bowl. Add the feta cheese and macaroni as well.
  2. After making the marinade, add it to the bowl containing the other ingredients.
  3. Mix everything together until everything is thoroughly coated.
  4. Enjoy after serving.

Recipe notes and tips

  • This can be used as a marinade for pork and chicken. 
  • As specified, make the pasta. Pasta should not be overcooked because it will become too tough.
  • Avoid fresh pasta and stick to dry. When combined with dressing and other ingredients, it holds up well and can be served refrigerated or at room temperature.
  • Use pasta forms like fusilli, farfalle, rotini, and penne that have lots of nooks and crevices.
  • While the pasta is still warm, toss it with roughly two thirds of the dressing; add the remaining third just before serving. The dressing will be much more easily absorbed by the warm pasta.

How to store this Greek Pasta Salad

I advise making enough of this Greek pasta salad for that day if you decide to cook it. Since I dislike soggy cucumbers, I don't like to leave cucumbers in salads for the next day.

You may prepare everything the night before and then add the dressing when you're ready to eat it at work the following day if you want to bring it with you. Keep the dressing on the side until you are ready to eat it, just like when you prepare meals. This will prolong the freshness and crispness of the salad's elements.

Can I do this without gluten?

Simply swap out the spaghetti for your preferred chopped lettuce to make this a gluten-free salad. Red and green peppers can be included to add more color and crunch. 

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