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Big Greek Pasta Salad

Big Greek Pasta Salad - Vegetarian Perfect for Potlucks!

Fresh and vibrant Big Greek Pasta Salad! A vegetarian, protein-packed dish perfect for potlucks, BBQs, and meal prep. Easy, flavorful, and customizable.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main, Main Course, Salad, Side Dish
Cuisine American, Fusion, Greek
Servings 10 side servings

Ingredients
  

Salad:

  • 2 19oz cans chickpeas, rinsed and drained (about 4 cups total)
  • 3 cups 3 cups dry pasta (fusilli, penne, or bow ties — yields about 6 cups cooked)
  • 2 cups cherry tomatoes, diced (about 16–18 total)
  • 1 large cucumber diced
  • ½ cup Kalamata olives, diced (about 12–15 olives)
  • ½ cup crumbled feta cheese (or more, to taste)
  • ¼ of a medium red onion, finely diced
  • ¼ cup fresh oregano and/or parsley (or substitute basil)

Greek Dressing (for big batch):

  • ½ cup extra virgin olive oil
  • ⅓ cup red wine vinegar (or apple cider or white vinegar)
  • ½ tsp Dijon mustard
  • 1 tsp dried oregano
  • 1 small clove garlic, minced (optional)
  • salt & pepper to taste

Instructions
 

Cook the Pasta:

  • Bring a large pot of salted water to a boil. Cook 3 cups dry pasta according to package instructions until al dente. Drain and rinse under cold water to cool completely.

Make the Dressing (While Pasta Cooks):

  • In a tall jar or bowl, combine the olive oil, vinegar, Dijon mustard, dried oregano, garlic (if using), and a pinch of salt and pepper.
    Use an immersion blender to blend until the dressing is completely smooth and emulsified (creamy-looking and slightly thick).

Combine the Salad:

  • In a large mixing bowl, add the cooled pasta, chickpeas, cherry tomatoes, cucumber, olives, feta, and red onion.
    Pour over the dressing (see notes if serving the next day) and toss gently until evenly coated.

Add Herbs & Chill:

  • Stir in fresh oregano or parsley just before serving, or add them after chilling so they stay bright and fresh.

Serve Cold:

  • Refrigerate for at least 30 minutes before serving to let the flavors meld. This is perfect for potlucks, picnics or BBQs or even just for family meal prep. Enjoy!

Notes

Notes

  • If serving the salad the next day, toss with only half of the dressing at first, then add the remaining dressing right before serving to avoid sogginess.
  • Keeps for up to 3 days in the fridge, but pasta will absorb dressing as it sits.
  • For a lighter version, reduce pasta to 2½ cups dry (about 5 cups cooked) and increase the veggies slightly.
  • Double the dressing if you prefer a more generously dressed salad or are serving over multiple days.
  • To make this vegan simply remove the feta or use a vegan feta cheese instead.
Note: Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.

Nutrition

Serving: 200g | Calories: 320kcal | Carbohydrates: 40g | Protein: 11g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 10mg | Sodium: 280mg | Potassium: 320mg | Fiber: 7g | Sugar: 4g | Vitamin A: 450IU | Vitamin C: 12mg | Calcium: 120mg | Iron: 2.2mg
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