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Perfect Greek Pasta Salad Recipe

We are in the heart of the summer weather here in South Carolina. The scorching sun and humidity do not push me to want to be in the kitchen for very long. I have been utilizing my air fryer a lot to avoid going outside in the heat to grill or to have to turn on the oven. It seems to take forever for my house to cool down once the oven is on. I have been making a variety of lighter dishes, as well as salads. I came across a recipe for Greek pasta salad from Skinnytaste and decided to try it out. I did make a few adjustments because I felt like some of the fruit and vegetable quantities were way too much.

One thing that I love about pasta salad or potato salad is that you can make enough for leftovers for the next day or two. When I made this pasta salad, I was afraid it was too much for my family. It turned out to be so delicious, that it all got devoured over the course of a few days. The recipe is super simple and is definitely one you will want to hang on to. It makes a great side dish for family meals and cookouts.

Greek Pasta Salad

one 16-ounce box of pasta (Bow ties or rotini work well)
2 cups of diced English cucumber (skin on)
1 small orange bell pepper, diced
1 small red bell pepper, diced
1/2 of a small red onion finely chopped
1/2 pint of either cherry or grape tomatoes sliced in half
4 ounces crumbled or cubed Feta cheese
1/2 cup of kalamata olives sliced in half

1/3 cup olive oil
3 tbsp red wine vinegar
2 tbsp kalamata olive brine
2 tbsp fresh lemon juice
1/2 tsp garlic powder
1 tsp dried oregano
1 tsp Kosher salt
cracked black pepper (optional)

How to make it: 

  • Boil pasta in well-salted water according to package instructions. Test for desired doneness and drain. Rinse with cold water, and let it cool at least 10 minutes. 
  • Whisk together all of the dressing ingredients.
  • In an extra-large bowl, toss pasta, chopped fruit/veggies, and dressing together.
  • Add feta at the end. 
Refrigerate and enjoy! Be sure to Pin this recipe for later. 

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