Greek Pasta Salad
Published May 23, 2013•Updated Aug 06, 2024
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This Greek Pasta Salad is satisfying in all the best ways. Tomatoes and basil add fresh flavor and color. The salty olives and feta cheese are balanced with my Sweet Basil Vinaigrette.
How is it already Memorial Day weekend? By late May here we need very little excuse to have a barbecue, hang out by the pool, and sip cold drinks. We’re also several weeks in to seeking out meals that can be served chilled or at room temperature.
We’ve got lots of relaxing and hanging out to do this weekend, but we’ll also likely be eating what may be my favorite summer dish – the Greek pasta salad. I’ve got big plans for pasta salads this summer, like my classic Instant Pot Pasta Salad and so many others. I want to load them up with fresh things, good cheese, bright herbs, and in the case of this particular version, a Sweet Basil Vinaigrette that brings it all together.
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Pin It NowI was so sad to see this Greek pasta salad go last week that I’m planning to make more tomorrow. The salty feta and kalamata olives are a great balance to the sweetness of the dressing. I couldn’t get enough. Oh, and those pasta shapes are orecchiette. I highly recommend orecchiette for your next pasta salad. They form such perfect little bowls for all of that delicious pasta salad dressing. It’s delicious.
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Greek Pasta Salad with Feta, Tomato, Kalamata Olives and Sweet Basil Vinaigrette
Equipment
- Stockpot or Large Saucepan
- Large Mixing Bowl
Ingredients
- 1 pound Orecchiette Pasta (or other pasta of choice)
- 1 Tablespoon Olive Oil
- 1 pint Cherry Tomatoes, sliced
- 1 1/2 cups Crumbled Feta Cheese
- 1 cup pitted Kalamata Olives, sliced
- 10 leaves fresh Italian Sweet Basil, roughly chopped
- 1 recipe Sweet Basil Vinaigrette
Instructions
- Cook the pasta according to package directions. When cooked, drain and run under cool water. Transfer to a large mixing bowl and add the olive oil. Toss well to coat the pasta in oil.
- Add all remaining ingredients, except for Sweet Basil Vinaigrette. Toss gently to combine.
- Add half of the Sweet Basil Vinaigrette and toss to evenly coat the pasta in dressing. Refrigerate the pasta and the remaining vinaigrette for at least an hour and up to a day. Just before serving, add the remaining half of the vinaigrette and toss gently. Serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I added fresh cucumber from the garden and this salad took me away the Greek isles
I did put a little olive oil in my boiling water to keep my pasta from sticking
I’m so glad you liked it Cindy!
Delicious…loved the sweet basil vinaigrette.
So happy to hear that you enjoyed it!
I made this pasta salad a couple of years ago for the 4th of July and last year for a big women’s luncheon. Everyone absolutely loved it and ask for the recipe. One of the main reasons I grow basil is for the wonderful dressing that I have used on chicken and fish and other greens. In my book tbis dish is a winner!
I do not like pasta salad. Never have. With that said, I am a person who always tries everything. I was at cookout and had this Greek tomato and basil pasta salad that was absolutely delicious. Loved it. Now I gotta have more. This looks very much like the salad I had. I’ll be making this soon. Thank you for sharing this recipe.