Greek Pasta Salad

A refreshing and vibrant Greek Pasta Salad filled with fresh vegetables, short pasta, and a zesty dressing.

Prep Time 15

Cook Time 15

Total Time 30

Course Salad

Cuisine American

Servings 6 servings

Calories 380 kcal

0.25 cup extra virgin olive oil
3 tablespoons lemon juice
3 tablespoons red wine vinegar No alcoholic drinks allowed, please substitute with a non-alcoholic option.
2 tablespoons tahini or mayo
2 teaspoons dijon mustard
2 teaspoons honey
1 teaspoon kosher salt
1 teaspoon black pepper
2 units shallots thinly sliced
0.5 cup mixed fresh herbs (basil, oregano, dill)
2 tablespoons pine nuts
1 teaspoon chili flakes
1 pound short cut pasta
0.75 cup mixed Greek olives pitted
2 units bell peppers chopped
1 cup chopped cucumber
1 cup cherry tomatoes halved
1 cup canned chickpeas drained
0.25 cup sliced pepperoncini
8 ounces feta cheese crumbled

For the dressing, whisk together olive oil, lemon juice, red wine vinegar, tahini or mayo, dijon mustard, honey, salt, and pepper in a glass jar until smooth. Adjust seasoning to taste.
In a large bowl, combine shallots, pine nuts, herbs, and chili flakes. Heat olive oil in a skillet until sizzling, then pour over the shallot mixture.
Boil pasta in salted water until al dente. Drain and add to the bowl with the oil. Mix in olives, peppers, tomatoes, chickpeas, and pepperoncini. Pour the dressing over and toss. Add feta cheese.
Serve the salad warm or cold. Enjoy!

This salad is versatile; feel free to add grilled chicken or shrimp for extra protein.

Keyword Greek Pasta Salad Recipe