Salads are good year round. Our family has one pretty much every day for lunch (and sometimes breakfast ;). Yep! My husband loves salad for breakfast. This Greek pasta salad with Feta cheese is what we reach for as spring and summer veggies make their way into our garden.
How To Make Greek Pasta Salad With Feta Cheese
Roland Kalamata Olves, Pitted, 5LB (2.27kg) We like to prep it in advance, so we can make the salad in literally just minutes. We cook the pasta and chill it for up to 2 days.
Then, when we’re ready to eat, we just add our favorite veggies straight from the garden (or from the farmer’s market). The best vegetables to use for Greek pasta salad are tomatoes (we love heirloom tomatoes that come in lots of different colors, but you can use any tomato you have access to), cucumbers, onions (red onions give an added visual appeal), green and red bell peppers, etc.
You can add your favorite olives. We prefer Kalamata olives: YUM!
The dressing for this salad is AMAZING! Making a dressing with feta in it gives it a twist you need to try to believe 😉
Sour cream mixed with dill, oregano, garlic, lemon zest and juice, a pinch of salt, and some vinegar is creamy and full of flavor.
Greek Pasta Salad With Feta Cheese
Crunchy and flavorful, this Greek pasta salad with feta cheese is equally great for a family dinner or a church potluck.
- 1 box Rotini or Gemelli pasta
- 1 cup feta finely crumbled (or you can cube it if you prefer)
- 1/4 cup sour cream
- 1/4 cup fresh dill chopped
- 1 tsp dried oregano
- 1 clove garlic
- 1 lemon zest and juice
- 1 tsp balsamic vinegar
- 1/4 cup olive oil extra virgin
- 1 English cucumber cut into ½-inch cubes
- 15 cherry tomatoes halved
- 1 red onion thinly sliced
- 1/4 pound Kalamata olives pitted
In a large pot of salted boiling water, cook the pasta according to the package directions. Drain and set aside.
Combine ½ cup of the feta with the sour cream, dill, oregano, garlic, lemon zest and juice, a pinch of salt, and the vinegar in a food processor and pulse a few times. With the processor running, slowly add the olive oil until combined and smooth.
Combine the pasta, cucumbers, tomatoes, and onion in a large bowl. Add the dressing and toss to coat well. Top with the remaining ½ cup feta and the olives. Drizzle lightly with additional olive oil andbalsamic vinegar just before serving chilled or at room temperature.
DRESS IT UP “Fancy and Fresh Greek Pasta Salad”
If you want to serve this for a special occasion, use a fancy flat pasta like Rombi by Bionaturae.
Instead of the chopped cucumbers, use a vegetable peeler to make cucumber ribbons, and replace the tomatoes with 1 pint halved multicolored heirloom cherry tomatoes. Instant fancy dinner salad 😉