Greek Pasta Salad

A great summer salad! Using fresh ingredients from the garden, makes it even better. A great dish to serve at any summer picnic or barbecue.



  • 1/4 cup oil
  • 1 1/2 Tbsp. lemon juice
  • 2 Tbsp. fresh oregano leaves or 1 tsp dry
  • 1 garlic clove chopped
  • 1 1/2 cup cooked pasta
  • 1 cup crumbled feta cheese
  • 1 cup diced tomato
  • 1 cup seedless diced cucumber
  • 1/4 cup pitted olives
  • 1/2 cup green pepper
  • 2 Tbsp. parsley and green onion
  • salt to taste (optional)

*You can also add other vegetables to your taste.


Cook pasta, drain, and cool. Meanwhile, mix the oil, lemon juice, oregano and chopped garlic together. Set aside. Once noodles are cooled, mix pasta, feta cheese, tomatoes, cucumber, olives, green pepper, parsley, and green onion together in a big bowl. Toss with dressings and salt to taste (optional). Refrigerate for a couple of hours.

*Leftovers taste even better the next day.

Servings: 20
Time:30 Minutes Preparation Time
15 Minutes Cooking Time

Source: my mother, a wonderful cook and teacher


By morbetomommy from Topeka, KS

August 14, 20090 found this helpful

Sounds delicious! If this recipe serves 20, then I assume that you mean "1 1/2 cups pasta, cooked" (or 1 1/2 cups dry pasta) instead of 1 1/2 cups cooked pasta. Right? Thanks.

ReplyWas this helpful?Helpful? Yes
August 14, 20090 found this helpful

Yes. Is it 1 and 1/2 cups dry pasta then cooked, or 1 and 1/2 already cooked pasta?

ReplyWas this helpful?Helpful? Yes
August 16, 20090 found this helpful

I agree, what is the correct amount of pasta called for if this is intended to serve 20? I use 2 boxes of spiral pasta when making my pasta salad. So even 1 and 1/2 cups dry or cooked seems like a very small amount. What type of pasta are you using?

ReplyWas this helpful?Helpful? Yes

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