My Greek Salad Dressing
I toss the veggies, olives, and feta cheese in an easy homemade Greek saladdressing. With just 5 ingredients + salt and pepper, it’s super simple towhisk together, and it gives this easy Greek salad recipe a bright, zingyflavor. It’s a simple mix of olive oil, red wine vinegar, Dijon mustard,garlic, and dried oregano.In addition to using them in the dressing, I like to sprinkle my salad withgenerous pinches of oregano and black pepper for a fresh, peppery garnish.
Directions on how to make the best greek pasta salad
* Cook the pasta according to package directions. * Drain and rinse with cold water * Meanwhile, in a large bowl, combine the dressing ingredients; olive oil, red wine vinegar, lemon juice, garlic powder, oregano, salt * Add the olives, red onion and brine from the olives and stir to combine. * Add in the pasta with the cucumber, tomatoes and bell pepper and toss well. * Add the cheese just before ready to serve.Enjoy!!xoxo,Leanna
If you love this Greek salad recipe…
Try my easy pasta salad, broccoli salad, potato salad, or watermelon saladnext, or see this post for more of my best summer salad recipes!
Absolutely Fabulous Greek/House Dressing
This is the ‘secret’ Greek dressing recipe from the pizzeria that I work at.The recipe makes almost a gallon but can be scaled down easily. It can be usedfor picnics and travels very well, since it doesn’t need to be refrigerated.This is the best dressing I have ever tasted, people offer to buy itconstantly, but if we sold it we wouldn’t be able to make enough to use in therestaurant!
Sandy’s Greek Pasta Salad
I invented this fresh and easy recipe when I found myself continually invitedto summer potlucks, and I needed a no-fuss dish to make. You can even makethis the day before. A quick, easy, and healthy pasta salad that is great forpotlucks and always a crowd-pleaser.
How long is Greek chicken pasta salad good for in the fridge?
Whether you’re making Greek pasta salad or Greek chicken pasta salad it’s goodfor about 3 to 4 days when stored in an airtight container in the fridge.After day 2, the noodles usually soak up the majority of the salad dressing,so it’s a good idea to have extra dressing handy to “freshen up” the pastasalad.We also like to keep the chicken breasts whole and only slice them whenthey’re ready to be eaten. This keeps them from drying out too quickly.
Maroulosalata (Greek Romaine Salad)
In Greece, maroulosalata is one of the most common salads. The simpleingredient list shouldn’t fool you–it’s such a light, crunchy, refreshingsalad that is full of flavor. I particularly love it alongside roast orgrilled meats. The key to authenticity is to almost shred the romaine lettuce(marouli), rather than tear it into large pieces as we normally do in theStates.”