Enjoy this easy Greek couscous pasta salad with feta. Made in just 20 minutes, it's a quick and satisfying side dish perfect for any occasion. Packed with fresh Mediterranean vegetables, a zesty homemade dressing, and topped with crumbled feta cheese, this salad can be enjoyed warm or cold, making it a versatile and delicious addition to any meal.
Heather's Fresh Take
I am OBESSED with Isreali pearl couscous. like a rrreeeealllll obsession. It is one of my go-to side dishes I make during the week and my whole family devours it! I will make it the couscous with parmesan, serve it on top of a Greek chicken salad, or honestly just plain with salt and butter - YUMMMM!!!!!!
If you haven't had a need then drop everything you are doing right now and go get some at the grocery - you won't be sorry!
We are stepping up our pasta salad game today with a Greek flavor twist and using couscous instead of traditional pasta. As a Southern cook and blogger, I love caprese pasta salad or BLT pasta salad, but we are switching up this classic Southern BBQ side dish today!
We will be combining the essential veggie components of Greek salad (red onion, cucumber, cherry tomatoes, kalamata olives - and sorry not sorry - but omitting the green peppers because I just don't like them lol. But feel free to add if you do!) along with feta cheese (crumbled from a block - super important!), Israeli couscous and an easy zesty homemade dressing dressing to toss it all together. This comes together in 20 minutes and can be served warm or cold - making it super versatile for a weeknight side dish or a great bring-along to any BBQ or cookout!
Key Ingredient call-outs
- Israeli Couscous - this is easy to find in most grocery stores and is usually found in the pasta aisle.
- Feta Cheese - I personally think this is best after testing this recipe a lot and making it for my family numerous times that crumbling your feta from a block of feta is better tasting than using crumbled feta cheese. Of course, it can be used if that is all you have or can find but I think the flavor is far better from the block.
Assembly
PRO TIP - something to keep in mind when chopping your veggies and feta - try and dice them to where they are all similar in size. That way you get even bites of everything and not one big chunk of cucumber and a tiny bite of tomato for example.
If you choose to put this in the fridge to serve chilled, you will want to fluff gently with a. fork before serving. When the pearl couscous chills it tends to stick together in big chunks, so just gently break up with a fork to fluff back up before serving cold. This will yield enough for about 8-10 people to enjoy and the leftovers can keep up to 2-3 days in the fridge.
Recipe
Easy Greek Couscous Pasta Salad with Feta
- Total Time: 20 minutes
- Yield: 8-10 1x
Description
Enjoy this easy Greek couscous pasta salad with feta. Made in just 20 minutes, it's a quick and satisfying side dish perfect for any occasion. Packed with fresh Mediterranean vegetables, a zesty homemade dressing, and topped with crumbled feta cheese, this salad can be enjoyed warm or cold, making it a versatile and delicious addition to any meal.
Ingredients
- 8 Ounces Israeli Couscous
- 1 Cup Cucumber - thinly sliced and quartered
- 1 Cup Cherry Tomatoes - halved
- 1 Cup Pitted Kalamata Olives - halved
- ½ Cup Red Onion - thinly sliced and halved
- ½ C Feta - crumbled
Dressing
- ½ Cup Olive Oil
- Juice of 1 Lemon
- 1 Tablespoon Dijon Mustard
- 1 Tablespoon Fresh Chives
- 1 Teaspoon Fresh Oregano
- ½ Teaspoon Salt
- ½ Teaspoon Pepper
- ¼ Teaspoon Red Pepper Flakes
Instructions
- Make the Israeli couscous according to package directions (making sure to add salt to the water for flavor).
- While it is cooking, slice and prep your veggies.
- In a bowl, add all the ingredients for the dressing and whisk to combine.
- After the couscous is finished cooking, put it into a large bowl and fluff with a fork.
- Add in all the veggies, olives, feta, and dressing. Toss and stir with a rubber spatula until the couscous is all combined with the dressing.
- Enjoy right away or place in the fridge to chill for a couple of hours until needed.
Notes
- Keep leftovers in the fridge covered for 2-3 days.
- This can be eaten right away at warm/room temperature, or placed in the fridge to chill and then enjoy.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sides
- Method: Cooking
- Cuisine: Greek
Nutrition
- Serving Size: 1 scoop
- Calories: 189
- Sugar: 1.1 g
- Sodium: 272.1 mg
- Fat: 12 g
- Carbohydrates: 17.4 g
- Fiber: 1.7 g
- Protein: 3.7 g
- Cholesterol: 5.6 mg
DISCLOSURE. SOME OF THE LINKS BELOW ARE AFFILIATE LINKS, WHICH MEANS THAT IF YOU CLICK ON A PRODUCT LINK, I MAY RECEIVE COMPENSATION. THIS COMPENSATION COMES AT NO ADDITIONAL COST TO YOU, AND AS ALWAYS I ONLY RECOMMEND PRODUCTS I TRUST! HEATHER BILYEU IS A PARTICIPANT IN THE AMAZON SERVICES LLC ASSOCIATES PROGRAM, AN AFFILIATE ADVERTISING PROGRAM DESIGNED TO PROVIDE A MEANS FOR SITES TO EARN ADVERTISING FEES BY ADVERTISING AND LINKING TO AMAZON.COM.