Greek Pasta Salad

My kids and I are gearing up for a trip out west (my husband is devastated that he’s saving his time off for later this summer and is therefore missing out on 6:00 am flights, seemingly endless hours on the road, and bonding with my parents’ dogchildren) and since the chances of my husband cooking raw chicken or using up my stash of fresh veggies that aren’t carrots or corn, I’m trying to empty out my fridge.

One of my favorite ways to use up a lot of fresh produce quickly is to chop it up and toss it with some pasta and my favorite salad dressings and the possibilities are kind of endless. This particular pasta salad, though, is one of my all-time favorites. You can use whatever kind of pasta you want–this time around, I used linguine, but you can always use something a little more pasta-salad-traditional like rotini or penne.

In addition to 8 ounces of pasta, you’ll need a batch of this Greek salad dressing, grape tomatoes, 1/2 of a red onion (sliced or minced, just depending on your preference), a can of olives (I use black because I have a hard enough time getting my husband to eat cold noodles and I’m pretty sure there would be revolt if I used something like Kalamata olives), a cucumber that’s been peeled and sliced or chopped, a sliced red bell pepper, and feta cheese. You can also add 1/4 cup chopped fresh basil and a few teaspoons of fresh chopped oregano if you feel the urge.

If you want to add chicken to your salad, marinate the chicken in about 1/2 cup dressing for at least 4 hours, preferably longer. When done marinating, grill the chicken over medium-high heat for 7 minutes on each side. Allow to stand 5-10 minutes before chopping into bite-sized pieces.

Bring a large pot of salted water to a boil. When boiling, add the pasta and cook al dente. Drain and set aside.

In a large bowl, combine the cucumber, onion, bell pepper, olives, tomatoes, and feta cheese.

Add the chicken and toss to combine.

Add the cooked pasta

and 1 cup of the Greek salad dressing and toss to distribute evenly. Chill for at least 4 hours before serving. Makes 8-10 main dish servings or LOTS of side dish servings.


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  1. This would also be really good with tuna. (Tuna steaks marinated in dressing, cooked, and flaked. Or good quality canned white tuna.)

  2. I once made a big bowl of really good macaroni salad for a family dinner. My hubby took a big heaping spoonful because he typically loves my cooking. But then when he took a bite he about started gagging and couldn’t eat the rest of it. Apparently cold pasta salads don’t suite him. It was a sad day when I figured that out! I now don’t make them as often and I miss them.

  3. I have a very similar salad which is one of my go-to summer salads. Mine calls for sun dried tomatoes instead of red bell pepper. Mine also has garlic (a must!), but I noticed your dressing has garlic in it. This salad is always a hit at summer get-togethers, and I invariably get asked for the recipe. I think the addition of kalamata olives would only add to the deliciousness!

  4. While this salad looks wonderful, and I’d love to try it, I am commenting on something completely unrelated!

    On Memorial Day I decided to bake a cherry pie using our cherries from our tree. I’ve never done that before. I used the Food Network’s cherry pie filling recipe, and on there they said, ‘use your favorite pie crust recipe’. The only pie crust recipe I have that I like is one that makes five pie crusts! I didn’t want to make five pie crusts, so where did I turn? To the ‘experts’…you guys! I made your pie crust, and I have to tell you, that it is hands down the best pie crust I’ve ever made! (and I am 57 years old!) It is so light and flaky, and well, just plain wonderful. Thank you so much for not only giving me a great go-to pie crust recipe now, but also for the way you taught how to make that pie crust.

    Thank you, thank you, thank you!

    P.S. I think I will actually write about it on my grateful blog – making good food is something to be grateful for!

  5. Brianna, what’s funny is that when I saw the small picture, I thought initially that the feta WAS artichoke hearts! Totally adding that to mine as well! Great suggestion and delicious looking summer salad.

  6. Made this tonight w/ kalamata olives but w/o chicken and I loved it! However, my husband thought it would be better as a side instead of an entree…and it was too spicy for the kids. I also used whole wheat linguine. I’m going to make this for a church picnic…and the husband can eat hamburgers. πŸ™‚ Thanks!

  7. We tried this recipe last week and it was amazing! I’ve made 3 batches of the dressing to marinate chicken, and even turn the Greek salad into wraps. Thank you!

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