Yummy, cheesy, and easy! Those exact three words best describe this incredible Greek pasta salad! A big thanks to my dear friend, Jan for giving me the recipe because I never would have tasted how awesome this dish is! If I were you, I would go to the grocery store right now, buy all the ingredients, and start preparing. Enjoy!


  • 2 cups penne pasta
  • ¼ cup red wine vinegar
  • 1-tablespoon lemon juice
  • 2-cloves garlic, crushed
  • 2-teaspoons dried oregano
  • salt and pepper to taste
  • ⅔ cup extra-virgin olive oil
  • 10-eaches cherry tomatoes halved
  • 1-small red onion, chopped
  • 1-green bell pepper, chopped
  • 1-red bell pepper, chopped
  • ½ cucumber, sliced
  • ½ cup sliced black olives
  • ½ cup crumbled feta cheese


Step 1: Place a large pot on the stove.

Step 2: Pour in salted water and turn the heat to high. Allow it to boil.

Step 3: Add in the penne pasta and cook for about 11 minutes or until al dente’. Drain the water and rinse with running cold water to stop the cooking process.

Step 4: In a medium bowl, add in the lemon juice, garlic, vinegar, olive oil, oregano, salt, and pepper. Whisk until well mixed then set aside.

Step 5: In a large mixing bowl, add in the cooked pasta, cucumber, red and green bell peppers, tomatoes, onion, feta cheese, and olives. Mix until well combined.

Step 6: Pour in the vinaigrette over the pasta and toss until all the ingredients are covered with the sauce.

Step 7: Cover with plastic wrap and let it sit in the fridge for at least 3 hours to chill.

Step 8: Serve and enjoy!

Nutrition Facts:

Per Serving: 306.6 calories; protein 5.4g 11% DV; carbohydrates 19.3g 6% DV; fat 23.6g 36% DV; cholesterol 14mg 5% DV; sodium 258.1mg 10% DV.