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Greek Pasta Salad


  • 8 oz pasta, such as cavatappi or fusilli
  • 1 1/2 cups English cucumber, diced
  • 1 1/2 cups cherry tomatoes, halved
  • 1 cup canned artichokes, drained and chopped
  • 1/2 cup red onion, chopped
  • 1/3 cup pitted kalamata olives, roughly chopped
  • 3/4 cup feta cheese, crumbled
  • 1/4 cup fresh dill, chopped
  • 6 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • Juice from one lemon
  • 1/2 teaspoon dried oregano
  • 2 cloves garlic, minced
  • Kosher salt and freshly ground black pepper, to taste
  1. In a large pot of boiling salted water, prepare the pasta according to package directions. Drain well and set aside.
  2. To a large bowl, add the cucumber, tomatoes, artichokes, red onion, olives, feta cheese, and dill. Once pasta has cooled a bit, add to bowl.
  3. In a separate small bowl, whisk together the olive oil, vinegar, lemon juice, oregano, garlic, and salt and pepper.
  4. Pour over pasta and vegetables and toss to combine. Enjoy!