July 14th, 2011

Greek Pasta Salad

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This is one of my favorite pasta salad recipes. I’m not sure what’s Greek about pepperoni, but I’m not complaining. I’ve recently discovered that Hormel makes pepperoni minis, so I don’t even bother with slicing up the pepperoni anymore. Of course, you could also omit the pepperoni for a vegetarian dish. During the summer, when I have some fresh herbs in the garden, I use those in place of the dried. I often serve this as a meal with some crusty bread on the side.


Greek Pasta Salad

Preparation 20 mins Cook Time 10 mins Total Time 30 mins


  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 1 teaspoon garlic salt
  • 1 1/2 teaspoons dried basil
  • 1 1/2 teaspoons dried oregano
  • 3/4 teaspoon ground black pepper
  • 3/4 teaspoon white sugar
  • 16 ounces rotini pasta
  • 1 cup cherry tomatoes, halved
  • 1 red bell pepper, chopped
  • 3/4 cup crumbled feta cheese
  • 2 green onions, sliced thin
  • 1 (4 oz.) can sliced black olives
  • 3/4 cup sliced pepperoni sausage, cut into strips


  1. Cook pasta according to package directions. Drain and rinse with cold water.
  2. Meanwhile, in a large bowl, whisk together olive oil, vinegar, garlic salt, basil, oregano, black pepper, and sugar.
  3. Add cooked pasta, tomatoes, red peppers, feta cheese, green onions, olives, and pepperoni. Toss until evenly coated.
  4. Cover and chill 2 hours or overnight.
Who Dished It Up First: Adapted from allrecipes.com



  1. What a refreshing salad.

  2. We’re trying this out tonight for dinner! It looks beautiful!

  3. Just made this for my family last night and everyone LOVED it! The combination of flavors is fantastic. Great recipe and I will definitely make this again!

  4. mmm that looks SO tasty!!!!

  5. I swapped out the oil, vinegar and spices for Kraft Greek Vinegrette and it is so good! And fast! Also the Hormel Mini Pepperonis are perfect!


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