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This pasta salad is my version of the greek pasta salad. There are so many veggies, AND there is an excellent homemade dressing to top the salad with.
For this recipe, I used a sheep milk feta. But, of course, you can use plant-based feta or classic cow milk feta too.
I also used brown rice pasta for this recipe. You can use any pasta of your choice. My suggestion is that if you are planning to eat your pasta salad throughout the week, you may have to top it with extra dressing the day of consumption (sometimes gluten-free pasta will get tougher/harder when they sit in the fridge).
My tip is to make a double batch of the salad dressing to use throughout the week (which goes well with your other salads because it is so delicious!).
You will love this greek pasta salad recipe! Feel free to sub any veggies or cheese that youโd like!
Greek Pasta Salad with Homemade Avocado Oil Dressing
This Greek pasta salad is packed with crunchy cucumbers, juicy tomatoes, kalamata olives, and creamy feta, all tossed in a bright homemade avocado oil and lemon dressing. It's perfect for meal prep, potlucks, or a quick weeknight side that actually gets better as it sits.
Equipment
- Large pot for boiling pasta
- Blender or immersion blender
- Large mixing bowl
- Colander
- Sharp Chefโs Knife
- Cutting board
Ingredients
- 12 oz short pasta such as rotini, penne, or fusilli 340g, cooked according to package directions and cooled
- ยฝ medium English cucumber about 150g, diced
- ยผ medium red onion about 40g, finely diced
- 2 medium carrots about 150g, peeled and thinly sliced or cut into half-moons
- 1 cup grape tomatoes 150g, halved
- ยฝ cup kalamata olives 70g, pitted and halved
- ยฝ cup crumbled feta cheese 75g
- 1 pinch salt to taste (and use generously salted water when cooking the pasta)
For The Dressing
- ยพ cup avocado oil 6 fl oz / 180ml
- ยผ teaspoon garlic powder
- 1 medium lemon juiced, about 3 tablespoons / 45ml
- 1 pinch black pepper to taste
- ยผ teaspoon dried oregano
- 2 tablespoons fresh parsley finely chopped (or 1/4 teaspoon dried parsley)
- 2 teaspoons agave nectar
- 1 tablespoon white balsamic vinegar
Instructions
- Add the avocado oil, lemon juice, white balsamic vinegar, garlic powder, oregano, parsley, agave nectar, and a pinch of salt and black pepper to a blender. Blend on high for 15-20 seconds until the dressing is fully emulsified and smooth. Taste and adjust seasoning as needed.3/4 cup avocado oil, 1/4 teaspoon garlic powder, 1 medium lemon, 1 pinch black pepper, 1/4 teaspoon dried oregano, 2 tablespoons fresh parsley, 2 teaspoons agave nectar, 1 tablespoon white balsamic vinegar, 1 pinch salt
- In a large mixing bowl, combine the completely cooled pasta with the diced cucumber, red onion, sliced carrots, halved grape tomatoes, kalamata olives, and crumbled feta cheese. Toss gently to distribute the ingredients evenly.12 oz short pasta such as rotini, penne, or fusilli, 1/2 medium English cucumber, 1/4 medium red onion, 2 medium carrots, 1 cup grape tomatoes, 1/2 cup kalamata olives, 1/2 cup crumbled feta cheese
- Drizzle about half the dressing over the salad and toss gently to coat. Add more dressing to taste โ you may not need all of it. Reserve any remaining dressing in a sealed jar in the fridge for up to 1 week. Season with additional salt and pepper if needed, then serve immediately or refrigerate until ready to eat.1 pinch salt, 1 pinch black pepper
Notes
Storage: Refrigerate in an airtight container for up to 4 days. The pasta will absorb dressing as it sits, so toss with an extra tablespoon or two of dressing before serving leftovers. Make-Ahead: Prepare the dressing and chop all vegetables up to 2 days ahead. Cook and cool the pasta separately. Combine everything just before serving for the best texture. Freezing: Not recommended โ the cucumbers and tomatoes will turn mushy after thawing. Substitutions: Swap feta for goat cheese or vegan feta. Use any short pasta shape (penne, fusilli, or farfalle work best). Add chickpeas or white beans for extra protein. This recipe is gluten-free only if made with certified gluten-free pasta such as brown rice pasta. Pro Tip: Rinse cooked pasta under cold water immediately after draining to stop the cooking and remove excess starch โ this prevents clumping and keeps the salad from becoming gummy.
Nutrition
Serving: 1servingCalories: 807kcalCarbohydrates: 79gProtein: 15gFat: 49gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 32gCholesterol: 17mgSodium: 519mgPotassium: 517mgFiber: 6gSugar: 10gVitamin A: 5767IUVitamin C: 26mgCalcium: 154mgIron: 2mg
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