Greek Pasta Salad with Sun-Dried Tomato Feta Pesto
Servings Prep Time
12servings 20minutes
Servings Prep Time
12servings 20minutes
Easy, make ahead, Greek Pasta Salad Sun-Dried Tomato Feta Pesto will be the BEST Greek pasta salad you ever make! The perfect crowd pleasing side for all your holidays, potlucks and parties!
Greek Pasta Salad
  • 16oz. rotini
  • 2tablespoons olive oil
  • 1 cucumber, sliced and quartered
  • 1pint cherry tomatoes, halved
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1/2 medium red onion, thinly sliced
  • 3/4cup pitted Kalamata olivesdrained and sliced
Sun-Dried Tomato Feta Pesto
  • 1 8.5 oz. jar sun-dried tomatoes in oil
  • 1cup fresh basil leaves, packed
  • 1/4cup almonds
  • 1/4cup feta
  • 3 peeled garlic cloves
  • 1/4cup red wine vinegar
  • 1tablespoon lemon juice
  • 1teaspoon dried oregano
  • 1teaspoon salt
  • 1/4teaspoon pepper
  • 1/4teaspoon red pepper flakes
Garnish (optional)
  • 1/4 cup feta
  • 3tablespoons freshly chopped parsley
  1. Cook pasta in generously salted water according to package directions. Drain, rinse with cool water and toss with 2 tablespoons olive oil in a large bowl.
  2. Add cucumbers, tomatoes, bell peppers, red onions and olives.
  3. Add all of the Sun-Dried Tomato Feta Pesto ingredients to a food processor and process until finely chopped.
  4. Add Sun-Dried Tomato Feta Pesto to pasta and toss until evenly coated. Cover and refrigerate at least 2 hours before serving, best if overnight.
  5. Toss salad with additional olive oil, feta and fresh parsley before serving if desired.
Recipe Notes

*As the amount of oil in sun-dried tomato jars can vary, you may want to add additional olive oil to taste if the pasta doesn’t seem moist enough before serving.