Xavier Makes Easy Greek Pasta Salad Perfect for Summer Cookouts

The Fourth of July is coming up and any of us plan to celebrate at cookouts.

I know for me, cookouts mean I have to bring a dish to pass. That’s where this Greek Pasta Salad comes in!

It is so easy, can be made the morning of (or even the evening before), and is usually a pretty good crowd-pleaser.

Xavier’s Greek Pasta Salad


  • 3 tbsp red wine vinegar*
  • 2 tbsp fresh lemon juice*
  • 1/3 cup olive oil*
  • 1/2 tsp garlic powder*
  • 1 tsp oregano*
  • 1/2 tsp kosher salt
  • 16 oz pasta (rotini, cavatappi or bow ties)wheat or gluten-free
  • 1/3 cup red onion, diced
  • 3 cups (from 1 large) English cucumber, diced
  • 1 pint cherry tomatoes, halved
  • 1 orange bell pepper, diced
  • 1/2 cup feta cheese, cubed
  • fresh oreganooptional garnish

*Or you can skip all these ingredients and just use Italian or Greek dressing like I did. I like to keep it simple!


  • Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions for al dente, adding an extra minute.
  • Drain and rinse under cold water, drain.
  • Meanwhile, In a large bowl, combine the dressing ingredients or the bottle of dressing.
  • Stir in the pasta with the cucumber, red onion, tomatoes and bell pepper and toss well. Add the cheese just before ready to serve.
Categories: Recipes, the four