My Mixed Cultures Pasta Salad Made For A Crowd
Prep time
Total time
A little greek and a little italian dressing makes this an easy and fast crowd pleaser this summer!
Recipe type: Salad
Serves: 25 servings
  • 1 box bowtie pasta (16 oz.), cook according to package directions, drain
  • 1 box mini bowtie pasta (16 oz.) cook according to package directions, drain
  • 16 ounce bottle Italian dressing (your favorite)
  • 16 ounce bottle Greek dressing (your favorite)
  • 1 cup chopped cucumber
  • 2 cups chopped peppers - can mix up green, red, yellow, orange
  • 1 cup diced tomatoes
  • ½ cup sliced or diced black olives
  • ½ cup minced sweet onion, or ½ cup chopped green onion
  • ½ to 1 cup feta cheese*
  1. Cook pasta according to package directions being careful not to OVER cook. It is better to under cook slightly than overcook. Drain and place in a large mixing or serving bowl.
  2. Chop cucumbers, peppers, tomatoes, black olives and onions. Gently mix into pasta.
  3. Pour ½ bottle of greek dressing and ½ bottle of italian dressing over pasta mixture. Toss to coat all pasta. If pasta seems dry and not coated add more dressing (about ½ of each remaining bottle.) Cover and refrigerate from 2 hours to 24 hours before serving.
  4. Before serving check pasta for dryness. If salad seems dry add remaining salad dressings.
  5. Add feta cheese, toss and serve.
  6. Can be refrigerated up to a week in a sealed bowl.
* Use your favorite brand of feta cheese. ½ to 1 cup is usually enough but this can be adjusted more or less for your personal preference.
** Chopped diced chicken can be added to make this into a main dish meal.
Recipe by Pray Cook Blog at