Greek Pasta Salad

Greek Pasta Salad

I threw a small fourth of July party at my house yesterday. We had numerous dishes, including this Greek Pasta Salad. I originally found the recipe on My Baking Addiction. Of course I had to make a few tweaks to it, including using a bottled Greek Vinaigrette dressing, (my mother nor I could find the za’atar spice for the homemade dressing in the grocery stores that we shop at). Not to fear, this recipe still turned out fantastically. I was told by three different family members that this was the best pasta salad they had ever eaten. (I would happen to agree). Now I can’t wait to make it again this summer using our fresh homegrown vegetables.

Greek Pasta Salad
Prep time
Total time
Serves: 12-16
  • 1 lb. box rotini noodles, cooked and cooled (*do not rinse)
  • 1 large cucumber, seeded and chopped
  • 2 cups cherry tomatoes
  • 1 large green pepper, chopped
  • 1 large yellow pepper, chopped
  • 7 oz. package Hormel mini pepperoni
  • 1 cup sliced black olives
  • 2 cups crumbled feta cheese
  • 1 16 oz. bottle Kraft Greek Vinaigrette dressing
  1. In a very large bowl, stir together the noodles, cucumber, tomatoes, peppers, pepperoni, and olives.
  2. Add the feta cheese and stir to combine.
  3. Add the Greek dressing and toss until incorporated.
  4. Let set in fridge overnight to let flavors marry.

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