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Greek-Style Pasta Salad

We keep on trying different pasta salad recipes. If you like Feta cheese and Kalamata olives, this version is worth making.

Greek-Style Pasta Salad

The Basics:

  • 12 ounces tri-color penne
  • ½ cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon salt
  • 1 cup chopped ripe tomatoes
  • Generous amount freshly ground black pepper
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon dried oregano
  • ½ cup fresh chopped parsley, thick stems discarded
  • 1 teaspoon dried onion
  • ¼ teaspoon garlic powder
  • 15 pitted Kalamata olives
  • ½ cup crumbled Feta cheese
If you like Feta cheese and Kalamata olives, try this pasta salad.

If you like Feta cheese and Kalamata olives, try this pasta salad.

Cook the penne according to the directions on the box and drain.

Add the olive oil. Toss. Add vinegar. Toss.

Mix in the rest of the ingredients except for the cheese.

Add cheese, toss lightly.

Cover and refrigerate for four hours.

Adjust seasonings for taste.

Add additional olive oil if needed, one tablespoon at a time.

Allow salad to sit at room temperature for about 30 minutes until chill is off.

One Response to “Greek-Style Pasta Salad”

  1. Kathy says:

    I’d like to provide an update on this recipe. Quite by accident, I used cilantro instead of parsley the last time I made it. That proved to be a delicious variation. One caveat – cilantro has a strong flavor that is not as universally well-received as parsley.

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