I love a salad like this one that I can make ahead and serve with all my summertime meals. It’s a refreshingly light but hearty side dish that’s packed with scrumptious flavor. This pasta salad has it all; sweet vine ripened tomatoes, zesty red onions, crisp bell peppers, crunchy cucumbers and the mild nutty flavor from the artichoke hearts all dressed in a tangy Italian dressing and topped with rich, crumbled Feta cheese and freshly chopped parsley. Make this pasta salad once, and you will be making it on repeat all summer long. It’s DELICIOUS!
How To Make A Greek Pasta Salad:
Bring a large pot of salted water to a boil over high heat. Cook pasta according to package directions until al dente, about 9 minutes. Drain and allow pasta to cool.
Chop red onion and green bell pepper and place them in a large mixing bowl.
Add chopped, drained artichoke hearts, cherry tomatoes cut in half, and diced cucumber to the bowl.
Add the cooked pasta and half a bottle of salad dressing to the bowl. I love Olive Garden’s bottled Italian salad dressing for this pasta salad, but feel free to use your favorite Italian salad dressing.
Stir to combine.
Cover bowl and refrigerate overnight to allow the pasta to absorb all the wonderful flavor from the salad dressing. When ready to serve toss with the remaining salad dressing. Taste and season with salt and pepper.
Serve salad chilled, topped with freshly chopped parsley, and crumbled feta cheese.
One taste and I was hooked! This pasta salad is da bomb! The warm pasta absorbs the Italian dressing while it’s chilling out in the fridge overnight. Pouring on the remaining dressing right before serving moistens the pasta so it’s not dry and topping it with crumbled Feta and fresh parsley gives it an additional lovely boost of flavor. This pasta salad will be making an appearance at all our outdoor meals, barbecues and picnics all summer long. Oh and did I mention…the leftovers are AMAZING!!! The longer it hangs out in your fridge, the better it tastes! Be sure to give this easy to make pasta salad side dish a try. You won’t be disappointed. Thanks Jenn for this wonderful recipe! It’s a keeper!
Would you just look at that tasty bite on the end of my fork…YUM!
This pasta salad is the perfect side to serve with Greek Garlic Chicken. Kiss boring, dry as sawdust, flavorless grilled chicken goodbye. This garlic infused version with creamy garlic sauce for dipping is the best!
This pasta salad is also delicious served with the Best Juicy & Tender, BBQ Hoisin Chicken. The secret to gilling some of the the juiciest chicken is to use bone in, skin on, chicken thighs. Make your own easy to prepare BBQ sauce for a big punch of flavor, and cook the chicken low and slow, with indirect heat. You will be rewarded with some of the tastiest, juiciest chicken for your effort and patience!
Or how about one of my guy’s favorites, Juicy, Flavorful, Garlic-Cilantro Marinated Grilled Steaks. Marinate some steaks in the easy to make fresh garlic and cilantro marinade and toss it in the fridge alongside the pasta salad. You’ll have dinner on the table in no time. The marinade ramps up the flavor of your favorite steaks and keeps them nice and juicy on the grill. These are soooooo good!
Greek Pasta Salad
Equipment
- large mixing bowl
Ingredients
- 1 lb tri-color corkscrew pasta
- 1 cup red onion, chopped
- 1 large green bell pepper, seeded and diced
- 1 can artichokes packed in water, drained and roughly chopped
- ½ large cucumber, chopped
- 2 cups cherry tomatoes, halved
- 24 oz bottle Italian salad dressing
- ½ cup feta cheese, crumbled
- 2 tbsp fresh parsley, chopped
Instructions
- Bring a large pot of salted water to a boil over high heat. Cook pasta according to package directions until al dente, about 9 minutes. Drain and allow pasta to cool.
- Chop red onion and green bell pepper and place them in a large mixing bowl.
- Add chopped, drained artichoke hearts, cherry tomatoes and diced cucumber to the bowl.
- Add the pasta and half the bottle of salad dressing to the bowl.
- Stir to combine. Taste and season with salt and pepper.
- Cover bowl and refrigerate overnight to allow the pasta to absorb the salad dressing.
- When ready to serve toss with remaining salad dressing and season with salt and pepper. Top with freshly chopped parsley and crumbled feta cheese. Serve chilled.
Did You Make This?
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