Whether you’re looking for a quick lunch for work or a dish to impress your guests at your next summer BBQ, this Greek Pasta Salad is the perfect choice. This salad is a fresh, flavorful twist on traditional pasta salad, and it’s guaranteed to be a hit at any gathering. With Mediterranean flavors like feta, black olives, and greek pepperoncinis, I paired it with an easy and flavor-packed sun-dried tomato vinaigrette that comes together in seconds. So, grab your apron and let’s get cooking!

Greek Pasta Salad Ingredients:
12 oz tri-color short pasta (Radiatore, Fusilli, or Rotini)
1 – 9.9 oz jar of baby marinated artichokes, drained & cut in half (I used Virgo)
1/2 an English cucumber, diced
1/2 a pint of cherry tomatoes, cut in half
1 – 2.25 can of sliced black olives, drained
1/4 cup of sliced pepperoncinis, drained
1/4 cup of sun-dried tomatoes
1/2 of a red pepper, diced
6 oz of feta cheese, drained and cut into cubes

Blender Tomato Vinaigrette Ingredients:
1 garlic clove
1/2 a medium shallot, diced
2 tablespoons sun-dried tomatoes
1 teaspoon dijon mustard
1 tablespoon honey
1/4 cup of red wine vinegar
1/3 cup of olive oil
1/4 teaspoon of sea salt & black pepper (to taste)

Tools needed: Immersion blender or traditional blender

Greek Pasta Salad with Sun-Dried Tomato Vinaigrette Recipe

Step 1:
Cook pasta according to package instructions. Drain and rinse with cold water until it cools to room temperature.

Step 2:
Add all ingredients for the blender tomato vinaigrette into a blender or blender cup. Using a traditional blender or an immersion blender, blend until smooth.

Step 3:
In a large bowl, add cooled pasta, all pasta salad ingredients and the blender tomato vinaigrette. Toss to coat evenly in the dressing and cover with plastic wrap. Place in the fridge for at least 30 minutes to chill before serving.

ProTip: To freshen up pasta salad leftovers, I like to add a few shakes of red wine vinegar from the bottle and re-toss the salad. Enjoy!