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Greek Pasta Salad Recipe

This refreshing Greek Pasta Salad combines tender pasta with juicy tomatoes, crisp cucumbers, briny olives, tangy feta, and a zesty homemade dressing. It’s a vibrant, crowd-pleasing dish perfect for picnics or potlucks, bursting with Mediterranean flavors and ideal for make-ahead summer meals.
Prep Time 8 minutes
Cook Time 8 minutes
Total Time 16 minutes
Course Salad
Cuisine American
Servings 12 people
Calories 328 kcal

Equipment

  • Large pot
  • Colander
  • Cutting board
  • Chef’s knife
  • Whisk
  • Small mixing bowl

Ingredients
  

  • 1 pint pint grape tomatoes halved
  • 16 oz rotini or other medium pasta
  • ½ cup sliced pitted olives
  • 1 bell pepper red or orange, diced
  • cup diced red onion
  • ½ cup crumbled feta cheese
  • ¾ English cucumber diced
  • 1 cup Greek dressing

Instructions
 

  • Start by whisking together the dressing ingredients in a small mixing bowl until well combined.
  • Bring a large pot of water to a boil and cook the pasta according to package directions until al dente.
  • Drain and rinse the pasta under cold water to cool it quickly.
  • In a large mixing bowl, combine the cooled pasta with your chopped vegetables, olives, and crumbled feta.
  • Pour the dressing over the salad and toss thoroughly to coat all the ingredients.
  • Cover and refrigerate the salad for at least 2 hours before serving to allow the flavors to meld.

Notes

  • Add freshly chopped herbs like dill or parsley for extra flavor and color.
  • Use a short pasta like rotini, penne, or farfalle to help hold the dressing and mix-ins.
  • For a protein boost, mix in chickpeas, grilled chicken, or tofu.