Greek Pasta Salad

Ann Lombardi


The original recipe calls for 8 ounces of vemicelli. I usually use a pound of macaroni and double the wet and dry ingredients. DO NOT ADD SALT when cooking the pasta. The Greek Seasoning is very salty!! Season to taste!


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15 Min
10 Min
Stove Top


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  • 8 oz
    bow-tie pasta, cooked and drained (no salt)
  • 1/2 c
    olive oil, extra virgin
  • 3 tsp
    lemon juice
  • 1 can(s)
    black olives
  • 1 jar(s)
    diced pimento
  • 3 tsp
  • 2 Tbsp
    cavender's all purpose greek seasoning

How to Make Greek Pasta Salad


  1. Boil the macaroni WITHOUT adding salt.
  2. In a large bowl whisk the olive oil, lemon juice, and mayonnaise together.
  3. Add chopped olives and the pimento to the mix and whisk together.
  4. Add 2 or more heaping tablespoons of Cavender's Greek Seasoning and whisk in with other ingredients.
  5. Add the cooked pasta and mix everything up.
  6. Chill overnight! Presto!

Printable Recipe Card

About Greek Pasta Salad

Course/Dish: Pasta Sides
Main Ingredient: Pasta
Regional Style: Greek
Other Tag: Quick & Easy

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