Greek Pasta Salad with Cucumbers and Artichoke Hearts

This Greek pasta salad will be your go-to summer salad with tangy feta cheese, kalamata olives and a homemade dressing that tops crunchy cucumbers, red peppers and artichoke hearts.

Course Salad

Cuisine Mediterranean

Keyword Greek Pasta Salad

Prep Time 30

Total Time 30

Servings -12

Calories 415.43kcal

Ingredients

½ cup fruity olive oil
¼ cup white balsamic vinegar
4 cloves garlic , minced or pressed
2 tablespoons dry oregano
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
1 pound pasta noodles , cooked, drained and cooled*
2 15- ounce cans quartered artichoke hearts in brine , drained
1 12- ounce jar roasted red bell peppers slivered or chopped
1 8- ounce jar kalamata olives , halved
1 hot house cucumber , cut into ⅜" slices
¼ red onion , thinly sliced
1 cup crumbled feta cheese
⅓ cup fresh slivered or chopped basil leaves

Instructions

To make the dressing, in a small bowl or a jar fitted with a lid, add the olive oil, vinegar, garlic, oregano, salt, and pepper and whisk well to combine. Let sit at room temperature for flavors to blend.
Add the cooked pasta, artichoke hearts, roasted bell peppers, olives, cucumber, onion, and half of the feta cheese to a large bowl. Pour the dressing over the salad ingredients and toss gently to mix. Taste for seasoning and add more salt and pepper or more olive oil if needed. Add the rest of the feta cheese to the top of the pasta salad and top with more fresh basil if desired. Let the flavors sit for ½ hour before serving or overnight.

Notes

*You can make Greek pasta salad with just about any type of pasta noodle. Use egg noodles, long pasta, short or shell pasta, whole wheat, gluten-free, or whatever happens to be in the pantry.

After making the pasta salad, let the flavors sit for ½ hour before serving or overnight so they have a proper chance to meld together.

Nutrition