Greek Pasta Salad

5 from 2 votes

This Greek pasta salad is loaded with bow tie pasta, feta, Kalamata olives, pepperoni, sweet cherry peppers, tomatoes, and Greek vinaigrette. An easy make-ahead pasta salad that makes a big batch for parties and potlucks.

Prep Time30

Total Time30

Course: Side Dish

Cuisine: American

Yield: servings

Calories: 379cal

Author: Melissa

Cost: $15

Equipment

large pot
Colander
large mixing bowl
cutting board
sharp knife
large spoon

Materials

32 oz. Bow Tie pasta farfalle
2 cups Greek vinaigrette
2 cups cherry tomatoes halved
1 medium red onion chopped fine
1 9 oz. Kalamata Olives sliced
16 oz. sweet cherry peppers
1 cup fresh parsley
1 cup Parmesan cheese grated
6 oz. Feta Cheese Crumbled
3 oz. sliced pepperoni

Instructions

1. Cook the pasta
Cook bow tie pasta according to package directions until al dente. Drain and rinse under cold water to cool.
2. Prep the ingredients
Halve the tomatoes, finely chop the red onion, and slice the olives and sweet cherry peppers. Chop the parsley.
3. Combine
Add the cooled pasta, tomatoes, onion, olives, cherry peppers, parsley, Parmesan, feta, and pepperoni to a large bowl.
4. Add the dressing
Pour the Greek vinaigrette over the salad and toss until everything is evenly coated.
5. Chill
Cover and refrigerate until ready to serve. Toss again before serving.

Notes

nutrition facts are only an estimate

Make ahead: This pasta salad can be prepared ahead and refrigerated until serving. Toss well before serving and add a little extra Greek vinaigrette if the pasta has absorbed the dressing.

Pasta: Bow tie pasta is my favorite, but rotini, cavatappi, or penne can also be used.

Meatless option: Omit the pepperoni for a meatless Greek pasta salad.

Storage: Store leftovers covered in the refrigerator for up to 3 days.

Nutrition