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Greek Pasta Salad

overhead close up shot of greek salad in a bowl
Plenty of fresh veggies mixed with salty feta cheese and perfectly tender rotini pasta make this the perfect Greek pasta salad.
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Table of Contents
  1. GREEK PASTA SALAD INGREDIENTS
  2. HOW TO MAKE THIS GREEK PASTA SALAD RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. FAQ
  6. MORE RECIPES YOU'LL LOVE
  7. JUMP TO RECIPE

A rainbow of fresh vegetables combined with creamy feta cheese, tender rotini and a bold oil and vinegar homemade dressing are the stars of this easy Greek pasta salad. All the best traditional Mediterranean flavors ensure that this salad is sure to please.

Summer is approaching fast, and cold pasta salads are all the rage when the weather is hot. We can help you out with plenty of options. A few of our all-time favorites include our Italian Pasta Salad and our BLT Pasta Salad.

overhead close up shot of greek salad in a bowl

MORE SALAD RECIPES:
Broccoli Cauliflower Salad | Ambrosia Salad


GREEK PASTA SALAD INGREDIENTS

greek salad raw ingredients that are labeled

You will need:

  • 3 tablespoons plus 2 teaspoons red wine vinegar
  • ½ cup olive oil
  • 3 tablespoons fresh lemon juice
  • 4 or 5 fresh garlic cloves, minced
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 16-ounce box rotini pasta
  • ½ English cucumber cut lengthwise and then sliced across (half-moons)
  • ½ cup yellow bell pepper, seeded and cut into bite-size pieces
  • ½ cup red bell pepper, seeded and cut into bite-size pieces
  • 1 cup sliced red onion (soaked in 1 cup of cold salt water to reduce the “bite”)
  • 1 cup sliced and pitted kalamata olives
  • 2 cups grape tomatoes, halved
  • 5 ounces crumbled Feta cheese

SUBSTITUTIONS AND ADDITIONS

PASTA: You could change up the kind of pasta in this salad. Any pasta with lots of nooks and crannies to hold the dressing, including fusilli, bow ties or penne pasta, would be perfect. Or how about the ever-versatile orzo pasta? Cheese or meat-filled tortellini would also work to create a filling salad. If you prefer to use whole wheat pasta, you are more than welcome to use that as well.

OLIVES: While Kalamata olives are the best and most authentic choice for this Mediterranean pasta salad recipe, you could substitute black olives. Or, if you are not a fan of olives, you can leave them out of the recipe entirely.

ADD MEAT You could add extra protein with chopped-up pieces of grilled or rotisserie chicken.

AVOCADO: You could add the buttery creaminess of avocado, just make sure to add it to the individual plates just before serving since it won’t hold up well in the fridge.

TOMATOES: If you would prefer or are only able to find cherry tomatoes in place of the grape tomatoes, you can use those instead. Just make sure you add juicy tomatoes of some sort to this yummy salad.

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HOW TO MAKE THIS GREEK PASTA SALAD RECIPE

STEP ONE: In a small jar or bowl, make the salad dressing by combining the red wine vinegar, olive oil, lemon juice, oregano, salt, black pepper and garlic cloves. Set aside.

greek salad process shot of ingredients in a mason jar

STEP TWO: Boil the pasta in a large pot until al dente, approximately 7 minutes (be very careful not to overcook the pasta). Drain and immediately rinse cooked pasta with cold water to prevent further cooking. 

PRO TIP: Al dente is the ideal consistency for pasta. The pasta will be tender and will still have a slightly firm texture when you bite into it.

STEP THREE: Chop all of your vegetables. Then in a large bowl combine your vegetables with the feta cheese and dressing. 

PRO TIP: Before adding the dressing, make sure to shake or stir it well.

greek salad process shot of salad dressing being poured onto vegetables in a bowl

STEP FOUR: Mix in your pasta and stir until everything is well combined and coated.

greek salad process shot of ingredients mixed in a bowl

STEP FIVE: Cover and store in the refrigerator for at least 2 hours or even overnight.

HOW TO SERVE

This Greek feta salad would be a great recipe to pair with grilled chicken, hamburgers or grilled tilapia; really, any main dish would work with this refreshing salad as the perfect side dish. This pasta salad is also hearty enough to be eaten as a main course for a delicious lunch on its own as well.

Round out your meal with a cold drink such as our iced tea, raspberry iced tea, sweet peach iced tea, or our southern strawberry sweet tea.

STORAGE

IN THE FRIDGE: The lemon juice in this delicious pasta salad is subtle and wonderful. It helps keep the veggies bright and flavorful even a day or two later. So if there is still any left after your meal, you can keep it refrigerated in an airtight container for up to 2 to 3 days.

MAKE-AHEAD: If you are making this simple Greek pasta salad recipe for a potluck, you can easily make it the day before. It gives the veggies and pasta time to mingle and soak up all the dressing’s tanginess before serving.

overhead close up shot of greek salad on a plate

Satisfying and filling, this hearty Greek pasta salad will be a hit time and time again. Tender pasta, ripe, sweet tomatoes, crisp crunchy cucumbers, tangy feta cheese and olives combine with a Greek-inspired vinaigrette that will leave you satisfied and refreshed.

FAQ

Can I use store-bought dressing for this pasta salad?

There are plenty of tasty store-bought Greek salad dressings that you could choose from and use in place of homemade dressing.

Should you rinse pasta when making pasta salad?

You should rinse pasta when using it for pasta salad. It stops the pasta from cooking and prevents it from sticking together.

Could I add meat to this salad?

Adding meat such as cooked chicken would be delicious in this salad and would take it from a side dish to a complete meal.

MORE RECIPES YOU’LL LOVE

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overhead close up shot of greek salad in a bowl

Greek Pasta Salad

5 from 1 vote
Plenty of fresh veggies mixed with salty feta cheese and perfectly tender rotini pasta make this the perfect Greek pasta salad.
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 2 hours 17 minutes
Servings 12

Ingredients
  

  • 3 tablespoons red wine vinegar plus 2 teaspoons
  • 1/2 cup olive oil
  • 3 tablespoons fresh lemon juice
  • 4 to 5 fresh garlic cloves minced
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 16 ounces rotini pasta
  • 1/2 English cucumber cut lengthwise and then sliced across (half-moons)
  • 1/2 cup yellow bell pepper seeded and cut into bite-size pieces
  • 1/2 cup red bell pepper seeded and cut into bite-size pieces
  • 1 cup red onion sliced (soaked in 1 cup cold salt water to reduce the “bite”)
  • 1 cup kalamata olives sliced and pitted
  • 2 cups grape tomatoes halved
  • 5 ounces Feta cheese crumbled

Instructions
 

  • In a small jar or bowl make the dressing by combining the red wine vinegar, olive oil, lemon juice, oregano, salt, black pepper, and garlic cloves. Set aside.
  • Boil the pasta until al dente, approximately 7 minutes (be very careful not to overcook the pasta). Drain and immediately rinse with cold water to prevent further cooking.
  • Chop all of your vegetables.
  • In a large bowl combine the vegetables, feta cheese, and dressing. Before adding the dressing, shake or stir it well.
  • Add the rotini pasta and stir until well combined.
  • Cover and store in the refrigerator for at least 2 hours or even overnight.

Notes

TIP: Al dente pasta is the ideal consistency for this salad. The pasta will be tender and will still have a slightly firm texture when you bite into it.
TIP: Before adding the dressing, make sure to shake or stir it well.

Nutrition

Calories: 286kcal | Carbohydrates: 33g | Protein: 7g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 506mg | Potassium: 233mg | Fiber: 3g | Sugar: 3g | Vitamin A: 525IU | Vitamin C: 26mg | Calcium: 87mg | Iron: 1mg
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Proudly Prepared by the Spaceships Kitchen

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