Greek Pasta Salad

4.8 from 13 reviews


  • 6 ounces (2 cups dry) rotini pasta
  • 1 cup fresh or frozen green beans, cut to 1″ lengths
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 small clove garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup cherry tomatoes, halved
  • 1 cup diced yellow bell pepper
  • 1/2 cup sliced black or kalamata olives
  • 1 tablespoon chopped parsley
  • 2 ounces feta cheese, crumbled (optional)


  1. Bring a medium pot of water to boil with about a teaspoon of salt added. Add pasta and set timer for 2 minutes shy of the minimum recommended cook time.
  2. When the timer goes off, add the green beans and set timer for 2 more minutes. Drain and rinse briefly with cold water. Leave to drain in sink.
  3. In a large bowl, whisk together oil, vinegar, garlic, oregano, salt and pepper.
  4. Add pasta and green beans and toss to coat in the dressing.
  5. Gently stir in remaining ingredients, adding cheese last. Chill until ready to serve. This keeps well in the fridge up to 48 hours.


Pin It on Pinterest

Scroll To Top