This Greek pasta salad with feta is a perfect side dish for picnics and barbecues and makes a great tasting lunch, too!
I’m going salad crazy lately. I eat a salad almost every day for lunch and I love to mix it up. I’m not too picky about what I call a “salad” either. If it has veggies in it, hey, I say it’s a salad.
I made this salad for a BBQ we attended Memorial Day weekend. It was at Ben’s good friend’s house – he recently got married and is expecting a baby. Lots to celebrate! His wife’s name is Rachel so clearly he chose well.
Of course, I couldn’t show up empty handed. Well, I’m a mom, so I’m never really empty handed, but you know what I mean. I asked what I could bring and I was secretly hoping he would say a salad so I could create this pasta salad that I’ve been dreaming up in my mind. And sure enough, he said a salad sounded perfect – hooray!
About This Pasta Salad
This Greek pasta salad with feta is a spin off from my Greek chopped salad, another favorite of mine. (Both of these salads would benefit from kalamata olives – I’m just personally not a fan.)
The dressing is a simple vinaigrette that is good on almost any type of salad. It’s really easy – red wine vinegar, olive oil (use good stuff!) and lots of oregano. Of course, add salt and pepper to taste, keeping in mind that feta adds saltiness as well.
Canned garbanzo beans (aka chickpeas) contribute protein and a chewy textural element.
Another great thing about this Greek pasta salad with feta is that it isn’t mayo-based. You don’t have to worry quite as much about it spoiling if it sets out at room temperature. And that’s always a plus at picnics.
Enjoy!
According to Wikipedia, a traditional Greek salad (horiatiki) consists of tomatoes, cucumbers, onion, a slice of feta cheese, and kalamata olives, with a simple dressing of olive oil, oregano, salt and pepper. Red wine vinegar is commonly used in Greek cuisine as well.
It all depends on how the salad is prepared. The pasta in this recipe adds carbs but other than that, it’s a healthy salad with only 308 calories per serving. For a lower carb salad, try my Greek chopped salad. It’s pretty much the same salad, without pasta.
more pasta salads
Craving pasta salads? I’ve got you covered! Here’s a few for you to try:
- Caprese Pasta Salad — with fresh mozzarella, tomatoes, and basil
- Grilled Ratatouille Pasta Salad
- Mexican Street Corn Pasta Salad
- Orzo Salad Recipe with Yogurt Dill Dressing
- Creamy Southwestern Orzo Salad (always a hit at potlucks)
- Bruschetta Orzo Pasta Salad (with video!)
- Tortellini Pasta Salad
- Herbed Israeli Couscous Salad with Tomatoes and Mozzarella
- Summer Pasta Salad
- Asparagus and Arugula Pasta Salad from Gimme Some Oven
Greek Pasta Salad
Ingredients
FOR THE SALAD
- 1 pkg. (16 oz.) rotini pasta, uncooked
- 1 cup diced red onion (½ large onion)
- 2 cups diced English cucumber (1 cucumber)
- 2 cups halved grape tomatoes (about 10 oz.)
- 6 ounces crumbled feta cheese
- ½ cup halved kalamata olives (see note)
- 1 can (16 oz.) garbanzo beans, rinsed and drained (chickpeas)
FOR THE DRESSING
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 tablespoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon coarse ground black pepper
- ½ teaspoon garlic powder
Instructions
- Bring a large pot of salted water to boil. Cook pasta according to package instructions. Drain in a large colander, rinse with cold water until cooled, and drain very well.1 pkg. (16 oz.) rotini pasta, uncooked
- In a large bowl, combine pasta, red onion (see note), cucumber, tomatoes, feta, olives, and garbanzo beans.1 cup diced red onion, 2 cups diced English cucumber, 2 cups halved grape tomatoes, 6 ounces crumbled feta cheese, ½ cup halved kalamata olives, 1 can (16 oz.) garbanzo beans, rinsed and drained
- In a small bowl, whisk together olive oil, vinegar, oregano, salt, pepper, and garlic powder until well combined.½ cup extra virgin olive oil, ¼ cup red wine vinegar, 1 tablespoon dried oregano, 1 teaspoon kosher salt, ½ teaspoon coarse ground black pepper, ½ teaspoon garlic powder
- Pour dressing over salad and stir until everything is well combined. Serve immediately or refrigerate until ready to serve, up to 24 hours. Stir again just prior to serving. Pasta will continue to absorb the dressing as the salad sits. Add more dressing if desired.
Notes
- To lessen the sharp flavor of red onions, soak the cut onions in ice water for at least 10 minutes, drain well and pat dry.
- If you prefer, the salad can be made without olives, or you can use black or green olives instead.
- Shortcut: Use ¾ cup of your favorite Greek dressing instead of making your own. Flavor and nutrition will vary depending on what type of dressing you use.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
I added a bit of fresh squeezed lemon since I had it on hand. Really yummy; enjoyed it as well.
Yum! Fresh squeezed lemon is almost always a great addition! Thanks for taking the time to come back and leave a comment!
I could go for this now
I swear I eat salads everyday too! This salad looks great & perfect for my BBQ this upcoming weekend. :)
I make a really similar Greek salad, but without the chickpeas. LOVE that addition. You win.