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Dave's Eats

Greek Penne Pasta Salad (x2 scale)

Recipe by user david

A fresh, filling Greek-inspired penne pasta salad with feta, olives, crisp vegetables, and a tangy honey-lemon dressing.

½ x1 x2
or click any ingredient amount to scale
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Makes 32 cups

This Greek penne pasta salad is a bright, veggie-packed medley tossed with feta, Kalamata olives, and fresh oregano, then finished with a zippy red-wine-vinegar dressing sweetened with honey. It’s an ideal make-ahead side for backyard BBQs, picnics, and potlucks because it improves after chilling and tastes great the next day. For best texture, rinse the cooked pasta under cold water to stop the cooking, then chill at least 1 hour so the flavors meld. If the salad dries out in the fridge, a splash of extra dressing quickly refreshes it; you can also swap dried oregano into the dressing when fresh isn’t available.

  • 750 g 750 g penne pasta
  • 750 g 750 g penne pasta

Cook penne according to package directions.

Drain, rinse with cold water (to stop the cooking action) and drain again. Transfer pasta to a very large bowl.

Drain, rinse with cold water (to stop the cooking action) and drain again. Transfer pasta to a very large bowl.

  • 3 cups 3 cups cherry tomatoes or grape tomatoes, halved
  • 3 cups 3 cups english cucumbers, diced
  • 2 cups 2 cups light or regular feta cheese, crumbled
  • 1 cup 1 cup red onion, thinly sliced
  • 1 cup 1 cup (130 g) pitted Kalamata olives, whole or sliced
  • 2⁄3 cup 2⁄3 cup green onion, chopped
  • 1⁄4 cup 1⁄4 cup fresh oregano, minced
  • 3 cups 3 cups cherry tomatoes or grape tomatoes, halved
  • 3 cups 3 cups english cucumbers, diced
  • 2 cups 2 cups light or regular feta cheese, crumbled
  • 1 cup 1 cup red onion, thinly sliced
  • 1 cup 1 cup (130 g) pitted Kalamata olives, whole or sliced
  • 2⁄3 cup 2⁄3 cup green onion, chopped
  • 1⁄4 cup 1⁄4 cup fresh oregano, minced

Add tomatoes, cucumbers, feta, red onions, olives, green onions and oregano. Mix well.

  • 1⁄2 cup 1⁄2 cup (110 g) olive oil
  • 1⁄2 cup 1⁄2 cup (120 g) red wine vinegar
  • 2 Tbsp 2 Tbsp (30 g) lemon juice, freshly squeezed
  • 2 Tbsp 2 Tbsp (42 g) honey
  • 2 tsp 2 tsp (10 g) dijon mustard
  • 2 tsp 2 tsp garlic, minced
  • 1 tsp 1 tsp (1 g) dried basil
  • 1⁄2 tsp 1⁄2 tsp (1 g) black pepper, freshly ground
  • 2 tsp 2 tsp (2 g) dried oregano (optional)
  • 1⁄2 cup 1⁄2 cup (110 g) olive oil
  • 1⁄2 cup 1⁄2 cup (120 g) red wine vinegar
  • 2 Tbsp 2 Tbsp (30 g) lemon juice, freshly squeezed
  • 2 Tbsp 2 Tbsp (42 g) honey
  • 2 tsp 2 tsp (10 g) dijon mustard
  • 2 tsp 2 tsp garlic, minced
  • 1 tsp 1 tsp (1 g) dried basil
  • 1⁄2 tsp 1⁄2 tsp (1 g) black pepper, freshly ground
  • 2 tsp 2 tsp (2 g) dried oregano (optional)

Make the dressing: Whisk together all dressing ingredients in small bowl or measuring cup. Alternatively, whirl dressing ingredients in a small blender or shake them up in a jar. Pour over salad and mix until penne and vegetables are well coated.

Cover and refrigerate for at least 1 hour before serving. Tastes great the next day, too!

Cover and refrigerate for at least 1 hour before serving. Tastes great the next day, too!

  • light or regular feta cheese, crumbled, for garnish
  • black pepper, for garnish
  • light or regular feta cheese, crumbled, for garnish
  • black pepper, for garnish

Garnish with some extra crumbled feta and a few grinds of black pepper.

Sources:

  • Every Salad Ever by Greta Podleski

Category:

Salads

Notes

You can multiply the dressing ingredients by 1.5 so you'll have extra dressing stored in the fridge. Small jars with lids are great for this purpose.

You can use a splash of extra dressing to freshen up leftover pasta salad that's become a bit dry. This way, you can enjoy some delicious salad before it's past the point of no return!

SWAP IT: Don't have fresh oregano? Add 1 tsp dried oregano to the dressing.

Nutrition Information

Nutrient Per Serving Total
Calories 0 2
Protein 0.0g 0.2g
Fat 0.0g 0.0g
Saturated Fat 0.0g 0.0g
Carbohydrates 0.0g 0.3g
Fiber 0.0g 0.3g
Sugar 0.0g 0.0g
Sodium 0mg 1mg
Cholesterol 0mg 0mg

Per serving values based on 16 servings at 2x scale.

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