This Greek Olive Pasta Salad is a vibrant, flavour-packed dish that’s perfect for summer gatherings, picnics, or easy weeknight meals.
Featuring al dente pasta tossed with juicy cherry tomatoes, crisp cucumber, bell peppers, olives, chickpeas, and pepperoni, it’s a colourful and satisfying combination.
Serves six
A creamy honey Dijon dressing ties everything together, while toasted pine nuts and fresh herbs add crunch and aromatic freshness.
Finished with tangy feta, this salad can be enjoyed warm or cold, making it versatile and convenient.
Quick to prepare with minimal cooking, it’s a delicious way to enjoy Mediterranean-inspired flavours with very little effort.
Ingredients
Greek Dressing
• 4 Tablespoons Extra virgin olive oil
• 3 Tablespoons Lemon juice
• 3 Tablespoons Red wine vinegar
• 2 Tablespoons Mayo
• 2 Teaspoons Dijon mustard
• 2 Teaspoons Honey
• Salt and pepper to taste
Salad
• 2 Shallots, thinly sliced
• 30 g mixed fresh herbs
• 2 Tablespoons Pine nuts
• Chilli flakes to taste
• 4 Tablespoons Extra virgin olive oil
• 450g Short-cut pasta
• 100g Olives, pitted
• 2 Bell peppers, chopped
• 1 Cucumber, chopped
• 150g Cherry tomatoes, halved
• 165g Canned chickpeas, drained
• 30g Sliced pepperoni
• 200g Feta cheese
Instructions
1. To make the dressing. Combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the salt and pepper.
2. To make the salad. Combine the shallots, pine nuts, herbs, and chilli flakes in a large bowl. Heat the olive oil in a small skillet over medium heat until it begins to sizzle. Pour the hot oil over the shallots.
3. Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain. Add the pasta to the bowl with the oil. Add the olives, peppers, tomatoes, chickpeas, and pepperoncini. Pour over the dressing and toss well. Add the feta.
4. Serve the salad warm or cold and enjoy!
