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Grecian-Inspired Macaroni Salad

I love all Grecian flavors and tried adding them to a macaroni salad. Toss in whatever olives you can find; I personally love kalamata olives. —Brigette Schroeder, Yorkville, Illinois
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    9 servings


  • 2 cups uncooked elbow macaroni
  • 1 cup mayonnaise
  • 2 teaspoons sugar
  • 2 teaspoons dried oregano
  • 2 teaspoons grated lemon zest
  • 3/4 teaspoon ground mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup crumbled feta cheese
  • 1/2 cup chopped peeled cucumber
  • 1/2 cup sliced red onion
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup Greek olives, chopped


  • Cook macaroni according to package directions; drain and rinse with cold water. Cool completely.
  • For dressing, in a small bowl, combine mayonnaise, sugar, oregano, zest, mustard, salt and pepper. In a large bowl, combine feta, cucumber, onion, tomatoes, olives and macaroni. Add dressing; gently toss to coat. Refrigerate until serving.
Nutrition Facts
3/4 cup: 257 calories, 20g fat (4g saturated fat), 5mg cholesterol, 313mg sodium, 15g carbohydrate (2g sugars, 1g fiber), 4g protein.

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