Go Back
Greek Pasta Salad
  • 450 g pasta , like rigatoni
  • 375 ml can black olives , sliced
  • 2 cups tiny tomatoes , cut in half
  • 1 cucumber , quartered and sliced
  • 1 small red onion , diced
  • 1 red pepper , diced
  • 8 oz feta cheese , crumbled or diced small
  • ½ cup olive oil
  • ¼ cup red wine vinegar
  • 1 teaspoon fresh garlic , minced
  • 2 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1 shallot , minced or 1 teaspoon garlic powder
  • 1 tablespoon Dijon mustard , preferable whole grain
  • ½ teaspoon pepper
  • 1 tablespoon honey
  1. Combine all the ingredients for the dressing together in a mason jar. Shake together well and set aside.
  2. In a large pot of boiling water, cook the pasta to al dente as per the directions on the package. Drain the pasta well and transfer to a large bowl. Drizzle about half of the dressing into the pasta while it’s still hot to prevent it from sticking. Stir well to coat. Set the pasta aside for about half an hour to cool before adding the rest of the ingredients.
  3. The quantities of the remaining salad ingredients can be modified to your personal preference. The above measurements are the approximate quantity I use.
  4. Drain the juice from the can of black olives. Pitied kalamata olives can also be used.
  5. Cut the tiny tomatoes in half.
  6. Quarter the cucumber then slice into bite sizes.
  7. Dice the red onion; I prefer it be finely diced.
  8. Dice the red pepper to your preferred size.
  9. The feta cheese can either be diced or crumbled.
  10. Add all the prepared ingredients into the bowl of pasta once it has cooled and add the remaining dressing. Toss gently to combine.
  11. Cool completely before serving. Makes for great make ahead lunches.