Greek Olive Pasta Salad

    (115)
    2 hours 20 minutes

    This is a great pasta salad which is very flavourful and full of colour. You can serve it warm or cold.


    107 people made this

    Ingredients
    Serves: 10 

    • 250g spiral pasta
    • 1/2 cup (125ml) olive oil
    • 1/2 cup (125ml) red wine vinegar
    • 1 1/2 teaspoons garlic powder
    • 1 1/2 teaspoons dried basil leaves
    • 1 1/2 teaspoons dried oregano
    • 3 cups sliced mushrooms
    • 15 halved cherry tomatoes
    • 3/4 cup crumbled feta cheese
    • 1/2 cup chopped spring onions
    • 125g chopped black olives

    Directions
    Preparation:10min  ›  Cook:10min  ›  Extra time:2hours chilling  ›  Ready in:2hours20min 

    1. Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain.
    2. Mix together cooked pasta, olive oil, vinegar, garlic powder, basil, oregano, mushrooms, tomatoes, feta cheese, spring onions and olives. Cover and chill for at least 2 hours, serve cold.

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    Reviews and Ratings
    Global Ratings:
    (115)

    Reviews in English (78)

    by
    33

    Basic salad recipe. Not a keeper though...see Greek Pasta Salad I which is also on allrecipes. It is a more flavourful version of this recipe. Exactly the same except with more tasty stuff in it.  -  25 Mar 2008  (Review from Allrecipes USA and Canada)

    by
    30

    I really enjoyed this. I had a family member over for dinner who didn't like mushrooms, so I left them out and used diced cucumber instead. I also chopped kalamata olives. I tried cutting back on the oil, because it looked like a lot, but I would use the full amount next time I make it. It might also benefit from using a little lemon juice in place of some of the vinegar, but all around really good as is. Thanks Kelly.  -  27 Jun 2005  (Review from Allrecipes USA and Canada)

    by
    20

    Very good base recipe. I read some of the other reviews and followed what they did. I made this for a corporate luncheon for 40 people. I substituted a few things. I used cheese tortelini, red onions instead of green onions, added some green peppers and reduced the amount of mushrooms and used pitted kalamata olives instead of canned black olives. It got rave reviews. People were scooping it into paper cups to take home. Definitely one to make again and try more variations.  -  05 Jan 2008  (Review from Allrecipes USA and Canada)

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