A versatile pasta salad with fresh veggies and a delicious homemade Greek dressing. Feel free to eyeball ingredients and add as little or as much as you like!
8 ounces pasta (your choice)
1 medium cucumber, peeled, seeded, and sliced or chopped
1/2 medium red onion, sliced or minced
1 red bell pepper, seeded and sliced or chopped
1 15-ounce can black olives, drained (you can use Kalamata olives if you prefer)
1 cup grape tomatoes, rinsed
2/3 cup crumbled feta cheese
chopped fresh oregano or basil
1 recipe Greek Salad dressing
Optional: 3/4-1 pound raw chicken breasts, romaine lettuce
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, rinse with cool water, and set aside.
In a large bowl, combine the cucumber, onion, bell pepper, olives, tomatoes, and feta cheese and any other ingredients you’re including. Add the chicken if using, and toss to combine. Add the cooked pasta and about 1 cup of the Greek salad dressing and toss to distribute evenly, add more dressing if needed. Chill for at least 4 hours before serving. Serves 6-8 main dish servings and more if you’re using it as a side dish.
Keywords: Greek Pasta Salad