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Delicious Greek Pasta Salad ready to serve, a vibrant and colorful dish.

Best Greek Pasta Salad Recipe with Smoky Bell Pepper

Discover a vibrant Greek Pasta Salad featuring a unique smoky twist from grilled bell pepper. This easy-to-make, crowd-pleasing dish is perfect for potlucks, meal prep, or a delicious quick lunch, offering fresh Mediterranean flavors.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8
Course: Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups mini bowtie pasta
  • 1/2 cup kalamata olives
  • 1/3 cup red onion (diced, see note 1)
  • 2 cups Persian cucumbers (or English cucumber, cut into half moons, see note 2)
  • 2 cups cherry tomatoes (halved; 1 pint)
  • 1 green bell pepper (diced)
  • 1/4 cup finely chopped flat-leaf parsley
  • 1/2 cup feta cheese (crumbled or cubed)
  • 6 tablespoons olive oil
  • 1-1/2 tablespoons lemon juice
  • 1-1/2 tablespoons honey
  • 1-1/2 tablespoons Dijon-style mustard
  • 1 teaspoon minced garlic
  • 1-1/2 teaspoon dried oregano
  • 3 tablespoons red wine vinegar
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper

Equipment

  • Large pot
  • Mason jar
  • Grill
  • Mixing Bowl

Method
 

Cook the Pasta
  1. Bring a large pot with 12 cups of water to a rolling boil.
  2. Add 1 tablespoon of salt to the water to flavor the pasta.
  3. Add the mini bowtie pasta and cook al dente according to package directions (usually 8-10 minutes).
  4. Drain the pasta and rinse thoroughly in cold water for about 20 seconds.
  5. Shake off excess water and set aside to cool completely, preventing vegetables from wilting and dressing dilution.
Make the Dressing
  1. Combine all dressing ingredients (olive oil, lemon juice, honey, Dijon mustard, minced garlic, dried oregano, red wine vinegar, salt, and pepper) in a mason jar.
  2. Ensure you juice the lemon to get precisely 1-1/2 tablespoons of fresh lemon juice.
  3. Seal the jar tightly and shake thoroughly to combine, ensuring no honey remains at the bottom.
  4. Refrigerate the dressing until ready to use, allowing flavors to meld.
Prepare the Bell Pepper
  1. Grill the green bell pepper whole until its skin is nicely charred and blistered, enhancing its natural sweetness and adding smoky depth.
  2. Let the grilled bell pepper cool slightly for easier handling.
  3. Remove the charred skin and dice the pepper.
Prep the Veggies
  1. While the pasta is cooling and dressing is chilling, dice the red onion.
  2. Cut the Persian cucumbers into half-moons (or dice them).
  3. Halve the cherry tomatoes.
Assemble the Salad
  1. Once the pasta is completely cooled, transfer it to a large mixing bowl.
  2. Add the grilled bell pepper, all prepped raw veggies, and finely chopped flat-leaf parsley.
  3. Give the dressing another good shake to re-emulsify it, then drizzle gradually over the salad, adding to taste.
  4. Add the crumbled or cubed feta cheese on top.
  5. Taste the entire salad and adjust seasonings, adding more salt, pepper, or lemon juice if needed.

Notes

This Greek Pasta Salad is an excellent make-ahead dish, perfect for meal prep or entertaining. Store leftovers in an airtight container in the refrigerator for up to 3 days. For best presentation, add feta cheese just before serving. Remember to soak red onion in ice water to mellow its flavor if desired.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.