Can I make this salad ahead of time?

Absolutely! In fact, making it ahead is encouraged. The flavors improve as everything sits together. Just be sure to give it a gentle toss before serving.

What type of pasta works best for Greek pasta salad?

Short shapes like rotini, penne, or shells work wonderfully because they hold onto the dressing and other ingredients. But honestly, use whatever is in your pantry—there are no wrong choices here!

Can I leave out or substitute any ingredients?

Totally! Swap in veggies you love or use what you have on hand. Not a fan of olives or red onion? Leave them out or try something else. This recipe loves creative spins.

How do I keep the salad from becoming soggy?

Make sure to cook the pasta just until al dente, drain ingredients like artichoke hearts and roasted peppers well, and add a bit of the dressing at first—reserve some to stir in right before serving if needed.

Greek Pasta Salad with Cucumbers and Artichoke Hearts Recipe

Name: Greek Pasta Salad with Cucumbers and Artichoke Hearts Recipe
Prep time: 30 min
Total time: 30 min
Cuisine: Greek
Ingredients: ½ cup fruity olive oil; ¼ cup white balsamic vinegar; 4 cloves garlic, minced or pressed; 2 tablespoons dry oregano; 1 teaspoon kosher salt; 1 teaspoon freshly ground pepper; 1 pound pasta noodles, cooked, drained and cooled (any shape or type); 2 (15-ounce) cans quartered artichoke hearts in brine, drained; 1 (12-ounce) jar roasted red bell peppers, slivered or chopped; 1 (8-ounce) jar kalamata olives, halved; 1 hot house cucumber, cut into ⅜” slices; ¼ red onion, thinly sliced; 1 cup crumbled feta cheese; ⅓ cup fresh slivered or chopped basil leaves, plus more for topping

Description

This Greek Pasta Salad with Cucumbers and Artichoke Hearts is a vibrant, Mediterranean-inspired dish packed with fresh and tangy flavors. Featuring tender pasta, savory artichoke hearts, roasted red peppers, briny kalamata olives, crisp cucumbers, red onions, creamy feta cheese, and aromatic basil, all tossed in a zesty homemade olive oil and balsamic vinaigrette. Perfect for potlucks, picnics, or a refreshing weeknight side.

Ingredients

Units Scale

Dressing

1/2 cup fruity olive oil
1/4 cup white balsamic vinegar
4 cloves garlic, minced or pressed
2 tablespoons dry oregano
1 teaspoon kosher salt
1 teaspoon freshly ground pepper

Salad

1 pound pasta noodles, cooked, drained and cooled (any shape or type)
2 (15-ounce) cans quartered artichoke hearts in brine, drained
1 (12-ounce) jar roasted red bell peppers, slivered or chopped
1 (8-ounce) jar kalamata olives, halved
1 hot house cucumber, cut into 3/8" slices
1/4 red onion, thinly sliced
1 cup crumbled feta cheese
1/3 cup fresh slivered or chopped basil leaves, plus more for topping

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Instructions

Prepare the Dressing: In a small bowl or a jar with a lid, combine the fruity olive oil, white balsamic vinegar, minced garlic, oregano, kosher salt, and freshly ground pepper. Whisk or shake well until emulsified. Let the dressing sit at room temperature to allow the flavors to blend.
Combine Salad Ingredients: In a large serving bowl, add the cooked and cooled pasta noodles, quartered artichoke hearts, slivered roasted red peppers, halved kalamata olives, sliced cucumber, thinly sliced red onion, half of the crumbled feta cheese, and the slivered basil leaves.
Add Dressing and Toss: Pour the prepared dressing evenly over the salad ingredients. Toss everything gently until the salad is well combined and evenly coated.
Season and Garnish: Taste the salad and adjust seasoning by adding more salt, pepper, or olive oil if desired. Sprinkle the remaining feta cheese and extra basil over the top as a garnish.
Let Flavors Meld: Allow the pasta salad to rest for at least 30 minutes at room temperature or refrigerate overnight to let the flavors meld together. Give it a light toss before serving.

Notes

You can use any pasta noodle: egg noodles, long, short, shell, whole wheat, or gluten-free.
Letting the salad sit for at least 30 minutes to overnight will enhance the flavors.
Adjust the quantity of dressing or seasonings to suit your personal taste.
This recipe is perfect for preparing ahead for parties or potlucks.

Nutrition

Serving Size: 1/10th to 1/12th of recipe
Calories: 415.43kcal
Sugar: 3.99g
Sodium: 1490.27mg
Fat: 23.15g
Saturated Fat: 4.9g
Unsaturated Fat: ~18.25g
Trans Fat: 0g
Carbohydrates: 42.54g
Fiber: 4.46g
Protein: 9.54g
Cholesterol: 13.35mg