Packed with fresh ingredients and tons of flavor, my Greek Pasta Salad is ready in just 20 minutes. Bonus: The leftovers taste even better the next day!
Popping in on this sunny Saturday to share with you my new favorite dinner: Greek Pasta Salad!
If you’ve been following my blog for a while now, you already know I have nothing but love for pasta salad. More specifically, super quick and super delicious pasta salads.
There’s the extremely popular BLT Pasta Salad, the bright and beautiful Rainbow Veggie Pasta Salad, and – my personal favorite – the 15-Minute Italian Pasta Salad. Heck, I’ve even made antipasto skewers… ← hello, pasta salad on a stick!
I hope you love pasta salad too… because I see no end in sight 😉
Today this vibrant 20-Minute Greek Pasta Salad joins the party, and you guys, this one is a keeper. When fresh pasta, crunchy veggies, tangy feta, and creamy tzatziki join forces… you just know it’s going to be good.
Tips and Tricks for Recipe Success:
- This meal can be made in exactly 20 minutes (promise… I timed myself making it 3 times!) but you’ll need to work quickly and efficiently. When you set your water on the stove to boil, get busy chopping those veggies and making the dressing! That way when the pasta is cooked and drained, all you need to do is add everything together and toss!
- Be sure you don’t over cook your pasta. It should still have a toothy bite to it!
- To ensure the romaine lettuce doesn’t get too soggy, I recommend choosing the crispiest leaves you can find. Or, just use the bottom half of the leaves; they’re always the crispiest.
- This pasta salad will be OK sitting out in a cool environment for about 2 hours, however, due to the deliciously creamy nature of tzatziki, it shouldn’t be left out in extremely warm conditions for long amounts of time, and should always be refrigerated when not being served.
- If you’re looking to bulk this pasta salad up a little, it goes great with grilled chicken or shrimp!
Perfect for lunch or dinner, I know we’ll be making this Greek pasta salad all Summer long! Hope you do too 😉
Enjoy your weekend! I’m off for a long hike with friends, then dinner at a little bistro I’ve been dying to try. What are you up to?!
If you try this recipe, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your creations makes my day ♥
Packed with fresh ingredients and tons of flavor, my Greek Pasta Salad is ready in just 20 minutes!
- 1 pound farfalle pasta
- 1 cucumber
- 2 cups cherry tomatoes
- 2 cups (about 8 leaves) romaine lettuce, chopped
- 3/4 cup fresh parsley
- 1/2 cup kalamata olives, pitted
- (1) 8 ounce container crumbled feta
- 2 cloves garlic, minced
- 1/3 cup olive oil
- 3 tablespoons red wine vinegar
- 2 teaspoons granulated sugar
- 1/2 teaspoon salt (more or less to taste)
- 1/2 teaspoon ground black pepper (more or less to taste)
- 1 cup tzatziki sauce
- Place a large pot of salted water over high heat; bring to a rolling boil. Add pasta and cook until al dente, 8 to 10 minutes.
- While the water comes to a boil and the pasta cooks, prepare the vegetables and dressing. Halve the cucumbers lengthwise and remove the seeds with small spoon; slice into half-moons and set aside. Slice the cherry tomatoes in half; roughly chop the romaine lettuce; finely chop the parsley; and slice the olives in half; set aside. In a small bowl combine the minced garlic, olive oil, vinegar, sugar, salt, and pepper; whisk well to combine. Add in the tzatziki sauce and mix well; season to taste.
- When the pasta has finished cooking, drain it at once and quickly rinse it under cold water until cool, about 1 minute. Place cooled pasta in a large mixing bowl. Add dressing to pasta and toss well to coat.
- Add the chopped cucumbers, tomatoes, lettuce, parsley, olives, and feta and toss to combine. Serve at once, or chill until needed.
Pasta salad will keep, covered and stored in the fridge, for 3 days.