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.