Greek Pasta Salad

Our Greek pasta salad is an excellent side dish for grilled meats and a tasty, satisfying dinner salad. Short-cut pasta, red peppers, pickled cucumber, and mustard dressing make it delicious, warm, or at room temperature.

Course Main Course, Salad

Prep Time 5

Cook Time 20

Servings

Calories 550kcal

Author by Jenny Skrapaliori Graves

Ingredients

16 oz short cut pasta like elbow macaroni, ditali
½ cup dill pickles strained and diced
2 celery sticks diced
3 roasted red peppers medium diced
1 tablespoon fresh dill chopped

For the dressing

1 cup mayonnaise
4 tablespoons mustard
3 tablespoons fresh lemon juice
1 teaspoon sugar
sea salt
freshly ground pepper

Instructions

Cook the pasta in salted water, according to the instructions on the package.
Add the mayo, mustard, lemon juice, sugar, a generous pinch of salt, and freshly ground pepper in a jar. Cover and shake the jar well to emulsify the dressing.
Place the cooked pasta, the pickles, celery, red peppers, and dill in a large salad bowl and toss.
Shake the dressing jar again, pour it over the salad, and toss. Garnish with more fresh dill and serve.
Our Greek pasta salad can be served warm or at room temperature.

Notes

- Store the pasta salad in an airtight container in the coldest part of your refrigerator to prevent drying out and maintain freshness.

- Freezing is not recommended; the mayonnaise dressing does not do well in the freezer.

The nutritional analysis is only an estimate based on available ingredients and the recipe’s preparation.

Nutrition