May 20, 2008
Greek Pasta Salad with Feta and Olives
I made this pasta salad this weekend (doubled the recipe) as a dish to bring to party for my sister’s birthday. What I liked about it was the dressing, which is a concoction of green onions, basil, vinegar and parmesan cheese, all turned into a thick liquid in the food processor.
Of course, the black olives, crunchy red peppers, chunks of feta and juicy tomato in the salad didn’t hurt either.
I thought this was a very simple salad, but bursting with fresh flavours. I found it extremely salty when I first mixed it all together, but it mellowed out perfectly after a few hours in the fridge. I wouldn’t recommend preparing this and then serving it right away; leaving it overnight is best! It’s a really easy dish to bring to potlucks or even picnics; the fact that there’s no mayonnaise or eggs in it makes it quite simple to transport, and you don’t have to spend hours in the kitchen preparing it.
Greek Pasta Salad
10 – 12 servings
adapted from Taste of Home
SALAD
3 cups uncooked tricolor spiral pasta
2 medium tomatoes, cut into wedges
2 small sweet red peppers, chopped
2 small green pepper, chopped
4 ounces crumbled feta cheese
1/2 cup sliced ripe olives
DRESSING:
1 tablespoon olive oil
1/4 cup fresh basil
3 tablespoons white vinegar
2 tablespoons chopped green onions
2 tablespoons grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano
SALAD
Cook the pasta according to package direction’s rinse in cold water and drain. Place in a large serving bowl; add the tomato, peppers, feta cheese and olives.
DRESSING
In a blender, combine the dressing ingredients; cover and process until smooth.
Pour over salad; toss to coat. Cover and refrigerate for 2 hours or overnight. Toss before serving.
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Dana McCauley said,
May 20, 2008 @ 6:41 PM
what’s that they say about great minds? I made a Greek saald this weekend, too. I served mine with lamb burgers slathered with tzatiki. THere’s just something so satisfying about combining Greek Salad ingredients, isn’t there?
grace said,
May 21, 2008 @ 5:07 AM
look at all the purdy colors! i love the texture created by the parmesan cheese, all those greek flavors, and the simplicity of it all! nicely done!
noble pig said,
May 21, 2008 @ 7:06 PM
This just pops off the page. Give me a fork, I just want a lovely bite!
My Sweet & Saucy said,
May 22, 2008 @ 2:38 AM
I love a great pasta salad! This one looks like a winner!
Kevin said,
May 22, 2008 @ 10:46 PM
That Greek pasta salad looks really good. Greek salads are one of my favorites. Now I will have to try it as a pasta salad.
amy said,
November 11, 2008 @ 9:24 PM
Thanks for sharing the recipe, just made it for lunch today, it was delicious!
Rebecca H. said,
April 4, 2011 @ 7:54 PM
So tasty! thank you for sharing!
Sharleen said,
May 5, 2011 @ 10:36 PM
I was looking for a Greek pasta salad recipe and typed it in the Google bar and voila, up popped one on your amazing food site. I should have realized that I didn’t need to look very far, that all I needed to do was check first at Montcarte and I’d find the best recipe. I must not ever take your wonderful cooking and baking for granted!
Your Mom, who is in awe of you
Jan said,
May 28, 2011 @ 12:31 AM
This dressing is awesome. Actually the whole salad is awesome.
I had no Parmesan so I substituted feta and it was great.
I added cucumber, sweet onion and cubed chicken to the salad along with the peppers, tomatoes and olives. Served with a bun, this makes a meal.