Go Back
Gravel & Dine

Greek Pasta Salad

A great summer pasta salad full of fresh veggies and tossed in a Greek vinaigrette that can sit out at your next summer potluck. Amounts of everything are guestimates and can be customized to your preferences. Servings are also estimates based on whether it’s a main course or a side dish.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 -15
Course: Sides
Cuisine: Greek
Ingredients Method

Ingredients
  

  • Dressing:
  • ¼ c red wine vinegar
  • ½ c olive oil
  • 2 t Dijon mustard
  • 1 ½ t Turkish oregano
  • 2 cloves garlic grated
  • 1 lemon juice of
  • Salt and pepper to taste
  • Pasta Salad:
  • 1 lb Gemelli or other pasta
  • 2 c cooked and chopped or shredded chicken optional
  • ¾ c sundried tomatoes in oil julienne cut (don’t use the excess oil but don’t pat dry)
  • 1/3 c pepperoncini sliced
  • ¾ c cucumber diced
  • 1 orange bell pepper diced
  • ½ red onion diced
  • 2.5 oz container feta crumbled

Method
 

  1. Cook pasta according to package directions, making sure to salt the water. Drain and rinse with cold water.
  2. In a large bowl add pasta, chicken, tomatoes, pepperoncini, cucumber, bell pepper, and red onion. Pour the dressing over the top and stir until the ingredients are well mixed and the dressing is absorbed by the pasta. Stir in the feta, reserve a little to sprinkle over the top (if you remember).
  3. Serve immediately but keeps well in the fridge for at least 5 days (as long as it lasted before we ate it all).