It’s time to up your cookout game with a stellar homemade pasta salad. Leave the mayonnaise jar in the fridge and opt for a light, refreshing lemon vinaigrette. It’s the perfect homemade dressing to top this veggie-loaded greek pasta salad.
This pasta salad has it all. Tender, al dente elbow noodles. Crispy, crunchy fresh cucumbers, tomatoes and red onion. Briny kalamata olives. Salty, crumbled feta cheese. A little extra protein from garbanzo beans. And then there’s the bright, tart, refreshing lemon vinaigrette that’s so simple, you’ll never want to use mayo again.
Up close, you can really see all the wonderful, complimentary ingredients of this Greek Pasta Salad. Just like the greek salad you know and love, but with pasta instead of lettuce. I wish I could do that to every salad. Because I’m obsessed with pasta. Sigh…
This Greek Pasta Salad makes a great side dish for a barbecue or cookout. I’m thinking next to some chicken kebabs? Or a lamb burger? Or heck…I like it by itself. Confession…I ate this for lunch almost every day for a month when I was “too busy” to make sandwiches. I’m so glad that time in my life has passed…but I would still eat this every day anyway!
This Greek Pasta Salad is packed with crisp vegetables, briny kalamata olives, and salty feta, and topped with a bright, refreshing homemade lemon oregano dressing.
- 16 ounces dried elbow pasta
- 2 persian (or 1 english) cucumbers , chopped
- 1 cup grape or cherry tomatoes , halved
- 1/2 red onion , chopped and rinsed with cold water
- 6 ounces feta cheese , crumbled
- 1/3 cup kalamata olives , chopped
- 15 ounce canned garbanzo beans , drained and rinsed
- 3/4 cup olive oil
- juice of two lemons
- 1/4 cup white wine vinegar
- 1 teaspoon sugar
- 1/2 teaspoon garlic powder
- 2 teaspoons dried oregano
- salt and pepper to taste
Cook the pasta according to the package instructions. Rinse under water while draining to stop cooking and transfer to a large bowl.
While pasta is cooking, prepare your vegetables and make the lemon vinaigrette. In a bowl or jar, combine all dressing ingredients (oil, lemon juice, vinegar, sugar, garlic powder, oregano, salt and pepper) and whisk or shake vigorously until combined.
Add cucumbers, tomatoes, red onion, olives, feta, and garbanzo beans to the large bowl with the cooked pasta. Pour in the dressing and stir to combine. Refrigerate for at least 15 minutes or until ready to serve!