Dilly Pasta Salad Recipe

A beautiful pasta salad with great flavor to add to your table.
4.33333333333333 star
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  • Prep time: 15 minutes
  • Chill/Cook time: 4 hours, 10 minutes
  • By:
  • Servings: 10

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  • ⅔ cup olive oil
  • ¼ cup white wine vinegar
  • 1 teaspoon freshly ground black pepper
  • 16 ounces pasta, prepared
  • 1 medium yellow pepper, chopped
  • 1 medium red pepper, chopped
  • 1 cucumber, diced into ½-inch pieces
  • 1 cup Kalamata olives, drained and chopped
  • ½ cup finely chopped red onion
  • 1½ cups crumbled feta cheese

cooking methods

  • Simmer


  1. In large bowl, combine first 5 ingredients; whisk until well blended.
  2. Add remaining ingredients. Toss to coat. Refrigerate 4 hours or up to 2 days.

Makes 10 servings.

Tip: To make this a main course salad add 3 cups of cooked chicken, turkey or shrimp.

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Rated 4 out of 5 by from Super tasty!! But waaaay too much oil Delicious flavor! However, you can use half, or even 1/4 of the oil/vinegar combo. It's swimming in oil. I added sliced black olives instead of the Kalamata. Also, if the flavor of the feta is too strong for you, try cubed fresh mozzarella. Perfect for spring/summer, especially good if you're spending a while at soccer practices and want a cold packed lunch with a little variety.
Date published: 2016-03-29
Rated 5 out of 5 by from Great recipe to take to a party! Made this to take this friends house for a party! Used Colby Jack cheese instead of Feta. Love how we can adjust the cheeses, veggies, and proteins to what our family enjoys! I think I'm making this as a hot dish and adding steamed green beans instead of cucumbers with some chicken! Yum!
Date published: 2016-02-13
Rated 4 out of 5 by from Very tasty This is a very tasty pasta salad. My only suggestion would be much less oil and vinegar....at the bottom of the bowl, when the salad was gone, there was almost a full cup of oil left.
Date published: 2015-09-27
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