An easy and fresh Greek Pasta Salad perfect for hot summer days. This crowd-pleasing side dish is so good for your next BBQ or backyard party.
I really adore this recipe during the hot summer days and if you are a lover of Greek flavors, you will want to try this recipe. It has that zesty Greek flavor served with pasta and of course, let’s not forget the big chunks of feta cheese.
My Everglade cherry tomatoes were just busting at the seams this year and this salad is perfect for those sweet little round balls of flavor.
If you are looking for a sweet cherry tomato plant which will produce with no worries about disease, try the Everglade Cherry Tomato variety. They grow from seed very, very easily and will produce more than you will probably want. My neighbor always looks forward to when I bring him a bag full of those little red jewels. We had one plant growing inside an azalea plant and I’m pretty sure a squirrel carried one tomato over there the year before and dropped it. That plant grew so large, it just draped over the bush for several months before we pulled it up but not before we picked bowls full of tomatoes.
The dressing is really easy to make and you can either use Greek Seasoning or you can follow my easy recipe below to make your own. This salad will last several days in the fridge and always makes a quick lunch. Be sure to let it chill in the fridge for at least 8 hours and keep cool if you are planning on serving outdoors. Try this Chill Bowl when serving salads outdoors to keep them cool
- 1 16-oz box Penne pasta
- 2/3 cup olive oil
- 1/4 cup lemon juice
- 1/2 cup mayonnaise
- 3 Tbsp Greek seasoning or your own
- 3/4 cup grape tomatoes
- 1-1/2 cups crumbled feta cheese
- 1/4 cup chopped fresh basil
- Cook pasta according to package directions. Drain and cool.
Whisk together oil, juice, mayonnaise and Greek seasoning in a large bowl. Add cooked pasta, cut into halves.
- Cover and refrigerate 8 hours before serving.
Here is the recipe I make for Greek Seasoning which can also be used on grilled chicken. I store the seasoning in small jars in a cool dry place.
- 2 tsp salt
- 2 tsp garlic powder
- 2 tsp dried basil
- 2 tsp dried Greek oregano
- 1 tsp ground cinnamon
- 1 tsp ground black pepper
- 1 tsp dried parsley
- 1 tsp dried rosemary
- 1 tsp dried dill weed
- 1 tsp dried marjoram
- 1 tsp cornstarch
- 1/2 tsp ground thyme
- 1/2 tsp ground nutmeg
Mix all ingredients in a small bowl. Store in tight container.
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I’m just a country girl loving my geeky life with my wonderful husband, always taking pictures, getting my hands dirty in the garden, being crafty, exploring with travels and enjoying all this on a budget. But above all, living my faith as a child of God!