Greek pasta salad is our go-to recipe for summer backyard BBQ or picnic potluck salad. It's light, fresh, easy to make, and a healthy summer salad. With simple Greek salad dressing drizzled on it to lift the flavors.
fill a large pot with water seasoned with little salt and bring it to boil over high heat. Once the water is boiling, stir in the penne, and return to the boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 9 ½ minutes (for bucati). Drain pasta and let it cool. (DO NOT OVER COOK PASTA)
Prep vegetables –
while pasta cooks chop all vegetables.
Whisk together the red wine vinegar, olive oil, lemon juice, garlic, oregano. Set aside.
Combine pasta, onions, tomatoes, cucumber, olives and feta cheese in a large bowl. Pour vinaigrette over the pasta and mix together. Cover and chill for 3 hours before serving.
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Notes
Pastas small in shapes works best, like penne, farfalle, fusilli, tortellini or Orzo. Orzo Greek pasta salad is another delicious that you'll love.
Use fresh vegetables for the best taste.
Do not use pre-crumbled feta. Buy good quality block feta and crumble or cut it just when you want to use it.
If you want to make the salad ahead and store it, make sure to finish this pasta salad within 4 days. Feta cheese will begin to taste weird when stored for longer even refrigerator.
 Nutritional Info – Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.