Super easy to make with Homemade Greek Salad dressing that takes it to another level. It’s the perfect salad to feed a crowd, too. It can be made the night before but just be sure to save about 1/3 of the dressing. The pasta will soak up some of the dressing and make it slightly dry. When ready to serve, pour the reserved dressing over and mix to coat. If you’re looking for a more low carb salad options, try our Tomato Cucumber Feta Salad recipe!
Greek Pasta Salad
Prepare the vinaigrette while the pasta is cooking. Combine the extra virgin olive oil, red wine vinegar, lemon juice, garlic cloves, dried oregano, kosher salt, and pepper in a jar with a tight-fitting lid and shake. Or in a small bowl and whisk.
You want the vinaigrette to have time for the flavors to come together.
Cook the pasta al dente in a large pot of salted water according to the package instructions.
Drain, rinse in cold water. This stops the cooking process and also keeps the pasta from becoming gummy and clumping together.
Toss the cooled pasta with 2 teaspoons of sun-dried tomato oil (from the jar of sun-dried tomatoes).
In a large bowl, combine the pasta, artichoke hearts, green bell pepper, red onion, kalamata olives, sun-dried tomatoes, and feta cheese.
I use plain canned artichoke but you can certainly use marinated artichoke hearts if you prefer.
Pour 2/3 – 3/4 of the vinaigrette over and toss to coat evenly.
You can serve this greek pasta salad cold from the refrigerator or room temperature.
A quick and easy side dish but you can also make it the main meal. Just add a fresh salad and loaf of crusty french bread and viola! You could even add some grilled chicken for added protein. Dinner or lunch is done.
Our Homemade Five Bean Salad recipe is always a hit!
