Greek Pasta Salad Recipe



  • 1 pound fusilli pasta (or pasta shape of your choosing)
  • 1-2 tablespoons salt
  • ⅓ cup red wine vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon garlic powder
  • 1 teaspoon sugar
  • ½ teaspoon dried oregano
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ cup olive oil
  • 1 tablespoon oil from sun-dried tomatoes (optional)
  • ½ red onion, finely diced
  • 1 pint cherry or grape tomatoes
  • ¾ cup kalamata olives
  • ½ large cucumber, diced
  • 2 tablespoons chopped sun-dried tomatoes packed in oil
  • 1 cup crumbled feta cheese
  • 2 tablespoons chopped fresh dill
  • pepperoncini (optional)


  1. Bring 1 gallon of water to boil in a large pot.
  2. Make vinaigrette while water is coming to a boil. In a medium bowl combine red wine vinegar, lemon juice, garlic powder, sugar, oregano, and salt and pepper. Slowly whisk in olive oil and sun-dried tomato oil.
  3. When water comes to a boil add 1-2 tablespoons of salt and pasta. Cook until al dented. Drain, rinse in warm water, and drain again.
  4. Place pasta in a large bowl and toss with ½ of vinaigrette. Chill in refrigerator.
  5. Once pasta has chilled for about 30 minutes, add remaining ingredients EXCEPT remaining vinaigrette. Chill in refrigerator for at least 1 hour.
  6. Just before serving, add remaining dressing and toss to coat.

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