An easy Greek Pasta Salad you can make ahead of time this summer for an easy dinner or a flavorful party side dish.
I’m finally able to start getting back into blogging.
I took nearly a month off while we worked on getting our house ready to put on the market (I only took 1-2 weeks off after I had baby RoRo!).
Our projects ranged from finishing our laundry room (you can see part 1 here), creating a beautiful outdoor fire pit (check back next week!), to creating an extra-large coffee table for our living room (for staging purposes).
And while our house is officially on the market (click here for more details), I’m honestly a bit nervous to create new recipes in case we get a last-minute showing request while I’m in the midst of recipe development.
I made this Greek Pasta Salad at Easter and got so busy I never got around to posting it!
After some mini flavor adjustments, I am finally able to share this super yummy, flavorful, and colorful pasta recipe!
Greek Pasta Salad
An easy Greek Pasta Salad you can make ahead of time this summer for an easy dinner or a flavorful party side dish.
- Total Time: 35 minutes
- Yield: Serves 8–10 people 1x
Ingredients
Pasta Ingredients
- Rotini Pasta, 16 oz
- Grape Tomatoes, 16 oz
- English Cucumber
- Marinated Artichoke Hearts, 12 oz
- Kalamata Olives, 6.35 oz
- Garbanzo Chickpeas, 15.5 oz
- Feta Cheese, 6 oz
Dressing Ingredients
- 1/2 Cup Lemon Juice
- 1/2 Cup Red Wine Vinegar
- 3/4 Cup Extra Virgin Olive Oil
- 2 Teaspoons Dried Oregano
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Black Pepper
- 4 Tablespoons Fresh Parsley
Instructions
- First, cook the rotini according to the packaging instructions until al dente. Then drain and rinse the pasta in cold water. *(1)
- While the pasta is cooking, combine the 1/2 cup lemon juice, 1/2 cup red wine vinegar, 3/4 cup extra virgin olive oil, 2 teaspoons dried oregano, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 4 tablespoons fresh parsley in a glass jar. Secure the lid and shake. Set the dressing to the side (or chill in the fridge).
- Next, chop the grape tomatoes, dice the cucumber, and chop the artichoke hearts.
- Combine the chilled pasta, grape tomatoes, cucumber, artichoke hearts, kalamata olives, garbanzo chickpeas, and feta cheese (saving some to add on top) in a large serving dish.
- Shake (or stir) the dressing and pour it over the pasta and veggies.
- Stir the pasta salad and add salt to taste.
- Top with the extra feta, serve, and enjoy! *(1)
Notes
- To make ahead, create the dressing and prep all of the ingredients. Keep the ingredients in separate containers in your fridge until ready to mix and serve.
Looking for more recipes? You can find many more Greek recipes by clicking here.
If you make this recipe, be sure to share a picture and tag @DomesticallyBlissful on Instagram so that we can all see your pasta and so that I can share your image on my stories!
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What is your favorite type of pasta salad?
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With love, Giusti
My dear brothers and sisters, take note of this: Everyone should be quick to listen, slow to speak and slow to become angry,
James 1:19 NIV
