Fresh, colourful, and bursting with Mediterranean flavours, this Greek Pasta Salad is tossed in a delicious olive tapenade dressing made with premium extra virgin olive oil. Packed with crisp vegetables, juicy cherry tomatoes, olives, and fusilli pasta, it's the perfect light lunch, summer side dish, or meal for picnics and barbecues.
Featured Products
- 2 tbsp Extra Virgin Olive Oil 🫒
- 2 tsp Black Olive Tapenade 🫒
- 50g Black Olives 🫒
Ingredients
For the Olive Dressing
- 2 tsp Black Olive Tapenade
- 2 tbsp Extra Virgin Olive Oil
- 1 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tsp dried oregano
For the Salad
- 200g cooked pasta (such as fusilli)
- 50g cherry tomatoes, halved
- 50g cucumber, diced
- ¼ red onion, thinly sliced
- ½ red pepper, diced
- 50g black olives, sliced
Method
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Prepare the dressing: In a small bowl, whisk together the olive tapenade, extra virgin olive oil, apple cider vinegar, maple syrup, and oregano until well combined.
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Assemble the salad: Place the cooked pasta, cherry tomatoes, cucumber, red onion, red pepper, and olives into a large mixing bowl.
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Pour the dressing over the salad and gently toss until everything is evenly coated.
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Serve immediately, or chill for 20–30 minutes before serving to allow the flavours to develop.
Serving Suggestions
- Serve as a light summer lunch.
- Pair with grilled chicken, fish, or halloumi.
- Perfect for picnics, BBQs, and meal prep.
- Finish with crumbled feta cheese and fresh parsley for an authentic Greek touch.
