Go Back
–+ servings
greek inspired pasta salad

Greek Style Macaroni Salad

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 1 hour
Course Salad
Cuisine Greek
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 colander
  • 1 large mixing bowl
  • 1 Medium bowl
  • 1 Whisk
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Wooden spoon or spatula

Ingredients
  

  • 12 ounce elbow macaroni uncooked
  • 1 tablespoon salt for boiling water
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1/2 cup red onion finely diced
  • 1 cup bell pepper any color; diced
  • 1/2 cup Kalamata olives pitted and sliced
  • 3/4 cup feta cheese crumbled
  • 2 tablespoon fresh parsley chopped
  • 1 tablespoon fresh dill chopped
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt plus more to taste
  • 1/4 teaspoon black pepper freshly ground
  • 1/4 teaspoon sugar optional

Instructions
 

  • Bring a large pot of water to a boil, add the tablespoon of salt, and cook the elbow macaroni according to package directions until al dente.
  • Drain the pasta in a colander and rinse under cold water until completely cool, then let it drain well.
  • In a large mixing bowl, combine the cooled macaroni, cherry tomatoes, cucumber, red onion, bell pepper, Kalamata olives, feta cheese, parsley, and dill.
  • In a medium bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, pepper, and sugar until emulsified.
  • Pour the dressing over the macaroni mixture and toss gently with a wooden spoon or spatula until everything is evenly coated.
  • Taste and adjust seasoning with additional salt and pepper if needed.
  • Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
  • Toss the salad again just before serving and add a little extra olive oil or vinegar if it seems dry.

Notes

For best flavor, use high-quality extra-virgin olive oil and a tangy red wine vinegar, and don’t skip cooling the pasta fully or the salad can become gummy and absorb too much dressing. Dice vegetables in similar, small pieces so they distribute evenly, and if you’re sensitive to raw onion, soak the diced onion in cold water for 10 minutes, then drain before adding. This salad holds well in the fridge for a day; if making ahead, reserve a bit of dressing or olive oil to refresh it before serving. Customize by adding grilled chicken, chickpeas, or extra veggies, but keep the feta and olives for that distinct Greek character.
Tried this recipe?Let us know how it was!