My Greek Pasta Salad

Marsha Gardner


Pasta salad has evolved over the years so much even the name. When I was a bride it was "Macaroni" salad and very limited.

My pasta salads too have evolved to include the flavors I and my family and friends enjoy most. This recipe is my most requested "Pasta" salad.


★★★★★ 2 votes



  • 1 lb
    farfalle or pasta of your choice
  • 1/2
    red bell pepper, chopped
  • 1/2
    yellow bell pepper, chopped
  • 1/2
    orange bell pepper, chopped
  • 1 medium
    onions, vidalia, peeled, chopped
  • 2 small
    cans black olive slices, drained
  • 1 can(s)
    marinated artichoke hearts, quartered
  • 1
    english cucumber, scored, quartered lengthwise and slice
  • 1 pt
    cherry tomatoes, halved or roma tomatoes, cut in cubes
  • 8 oz
    feta cheese, crumbled
  • 1 bottle
    ken's greek salad dressing with feta or zesty italian

How to Make My Greek Pasta Salad


  1. Boil pasta el dente. Drain, rinse with cold water, drain again and place into large bowl; set aside.
  2. Drain black olives and set aside.
  3. Cut up vegetables and add to the pasta; add black olives, artichokes (do not drain), feta cheese and Greek dressing. Mix well. Chill and serve.
  4. Green bell pepper may be substituted for either of the other bell peppers. I sometimes add sweet banana pepper rings. This is the kind of salad that I use what is on hand or an ingredient that is on my mind.

Printable Recipe Card

About My Greek Pasta Salad

Course/Dish: Pasta Salads
Dietary Needs: Vegetarian
Other Tags: Quick & Easy Healthy

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