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Greek Pasta Salad

Prepare the salad in the morning before you set off. If you had pasta for dinner last night, make some extra, toss with a little olive oil and save for today's lunch.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Lunch
Servings: 4 people


  • 300 grams pasta, fusilli or penne
  • 0.5 each cucumber diced
  • 0.25 each red onion finely diced
  • 250 grams cherry tomatoes halved
  • 1 each green bell pepper diced
  • 100 ml black olives, kalamata
  • 150 grams feta cheese crumbled
  • 6 tblsp olive oil
  • 1 tblsp basil paste, or fresh basil
  • 2 tblsp red wine vinegar (free of charge section)
  • 1 each lemon 1 tblsp juice
  • 1 tsp dijon mustard
  • 0.5 tsp dried oregano (free of charge section)
  • 0.25 tsp garlic powder (free of charge section)
  • salt and pepper (free of charge section)


  • Boil pasta. Toss with a little olive oil and let cool.
  • Place the cucumbers, tomatoes, pepper, red onion, olives, parsley and feta cheese in a bowl.
  • In a small bowl, whisk together the olive oil, vinegar, lemon juice, Dijon mustard, oregano, garlic powder, salt and pepper.
  • Add the pasta to the bowl with the vegetables. Pour the dressing over the top and toss to coat thoroughly.