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Greek Style Pasta Salad

Updated on August 17, 2012

Greek Style Pasta Salad

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Pasta Salad with Mediterranean Flair

This pasta salad combines cucumbers, tomatoes, black olives, and feta cheese. It is a delicious and hearty salad that can be eaten as a meal or can be a side item to accompany grilled or baked meats. This salad is served cold and can be refrigerated for up to a week. This makes a tasty picnic or party salad. It also makes a superb office lunch.

Cook Time

Prep time: 30 min
Cook time: 20 min
Ready in: 50 min
Yields: Several Servings


  • 1 16oz box penne pasta, uncooked (about 5 cups)
  • 1 1/2 cups English cucumber, peeled, seeded, & diced
  • 3 medium tomatoes, seeded & chopped
  • 1 cup feta cheese, crumbled
  • 1/2 cup red onions, chopped
  • 1/4 cup green onions, chopped
  • 1/4 cup black olives, pitted and chopped
  • 1 tbsp dried oregano
  • 1/2 cup chicken broth
  • 1/4 cup red wine vinegar
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp white sugar
  • 1 tsp garlic, minced jar kind
  • 1/4 tsp black pepper, course ground


  1. Pasta: Cook the pasta according to package directions. Cook until tender but no mushy.
  2. Drain pasta, rinse with cold water, & then drain again.
  3. In a large bowl combine: pasta, cucumbers, tomatoes, feta cheese, onions, olives, & oregano.
  4. In a small bowl with a tight lid or a cruet, combine the rest of the ingredients and shake to blend well. Pour over the pasta mixture and mix well.
  5. Can season with additional pepper. Cover & refrigerate for at least 1 hour prior to serving.


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