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Easy Greek Pasta Salad

Easy Greek Pasta Salad

Using a box of Classic Suddenly Pasta Salad™, all you have to do is add vegetables and Mediterranean flavors for a stunning Greek pasta salad that packs a punch.MORE+LESS-

Updated December 10, 2019

1

box Betty Crocker™ Suddenly Pasta Salad™ classic pasta salad mix

1/4

cup Feta Cheese Crumbles

1

Red or Green Bell Pepper, chopped

1

Tomato, chopped (optional)

1/4

cup Olives, chopped (optional)

3

tablespoons Greek Vinaigrette

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  • 1

    Prepare Suddenly Pasta Salad™ mix per package directions.

  • 2

    While pasta is boiling, chop vegetables. Drain pasta and cool (to speed up cooling process, put pasta into a bowl ice cold water).

  • 3

    Toss pasta with seasoning mix, vegetables, cheese and vinegarette. If possible, let flavors blend overnight.

No nutrition information available for this recipe

More About This Recipe

  • Whatever preconceived notions you have about cold pasta medleys, one bite of this crunchy Greek pasta salad will change your perspective forever. Starting with a box of Suddenly Salad™, you can wow a crowd by simply adding some fresh veggies and a Greek vinaigrette. Bonus points if you have time to let the flavors meld overnight.

Easy Greek Pasta Salad

A super flavorful, colorful, and easy Greek pasta salad made with healthy, simple ingredients: creamy feta cheese, juicy tomatoes, crisp cucumber, crunchy green bell pepper, pungent red onion, and tangy Kalamata olives.

I love making pasta salads during the summer and this one is already a favorite! It&rsquos light yet filling with the perfect balance of flavors and textures. Great for picnics, barbecues, potlucks, or outdoor parties!

This Greek pasta salad is quick and easy to pull together. Cook the pasta 1 or 2 minutes less than the package instructions, drain and rinse it under cold water then toss it with half tablespoon of extra virgin olive oil to keep it from sticking. While the pasta is cooking, chop up your vegetables, and prepare the vinaigrette. Add all the ingredients together in a bowl with your cooked pasta, add the vinaigrette, toss and finish with a sprinkle of oregano.

I used wholewheat fusilli (corkscrews) but you can make this with just about any short shape pasta. I recommend penne, ziti, rotelle (wagon wheels), small shells, or farfalle (bow ties). Feel free to use gluten-free pasta or orzo if you prefer.

You can substitute the Kalamata olives with black olives. You could also add grilled chicken or shrimp to make this salad a complete meal.

I tossed the salad with a simple mixture of olive oil, red wine vinegar, garlic, and salt. Be careful not to add too much salt, as the feta cheese and olives are salty enough.

You can definitely make this easy Greek pasta salad in advance and leftovers taste even better the next day.

If you love pasta salads give this one a try and let me know what you think! Leave a comment and don&rsquot forget to take a picture and share it on my Facebook page or tag it #aseasyasapplepie on Instagram!


Ingredients

Here is what you will need&hellip

For the Vinaigrette

  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 lemon, juiced
  • ½ teaspoon dried Italian seasoning
  • ⅓ cup olive oil

For the Pasta Salad

  • 1 pound pasta (we used rotini)
  • 1 cup cherry tomatoes, halved
  • 8 oz. feta cheese, crumbled
  • 1 (5 oz.) jar sliced olives, drained
  • Salt and pepper, to taste
  • fresh parsley or basil for garnish, if desired

Recipe Ingredients

For this pasta salad, you’ll need pasta, Greek dressing, loads of veggies, and salty olives and cheese!

Get the full list, right here:

  • uncooked pasta – I like to use fusilli or rotini!
  • extra-virgin olive oil
  • red wine vinegar
  • lemon juice
  • homemade Greek seasoning
  • grape tomatoes
  • red onion
  • English cucumber
  • marinated artichoke hearts
  • Kalamata olives
  • crumbled feta cheese


Variations/ Substitutions

1: Substitute red wine vinegar for balsamic vinegar.

2: Add cooked or grilled chicken for a hearty, protein packed complete meal.

3. Add a can of chickpeas for more protein but keep it vegetarian.

4. Substitute any of your favorite pasta – fusilli, penne, or even orzo pastas would all be great!

  • Cook the pasta al dente (slightly undercooked) so it’s not mushy.
  • Add sliced fresh cucumbers to give it extra crunch. I love English cucumber best for pasta salads.
  • Sliced red onion are great for crispy crunch and flavor.
  • Add fresh baby spinach or green bell pepper if you’d like other fresh crunchy veggies.
  • Top with a fresh herbs like dill or parsley if you’d like.
  • Use gluten-free pasta if needed.
  • For a low-carb version, skip the pasta altogether and revert back to a classic Greek salad.
  • Salt the pasta water as you cook it. You might find you need less salt added in the end.

Keep Greek pasta salad in the fridge in an airtight container for up to 4 days. Enjoy leftovers and lunches for days!

The pasta in this dish works as a vessel to hold all of that delicious Greek dressing, so you’ll want something with grooves if possible, but there are definitely lots of options, depending on your style. Rotini, fusilli, orecchiette, bowtie, orzo, to name a few.

Absolutely. It keeps in the fridge for a few days all the while having the flavors continuing to meld. You can assemble it completely ahead of time and serve the next day, or prepare individual ingredients (cook the pasta, slice the olives, mix the dressing) and toss together just before serving.