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 mins
Cook Time 8 minutes mins
Total Time 16 minutes mins
Course Salad
Cuisine American
Servings 12 people
Calories 328 kcal
Large pot
Colander
Cutting board
Chef’s knife
Whisk
Small mixing bowl
- 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
- ⅓ cup diced red onion
- ½ cup crumbled feta cheese
- ¾ English cucumber diced
- 1 cup Greek dressing
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.
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Add freshly chopped herbs like dill or parsley for extra flavor and color.
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Use a short pasta like rotini, penne, or farfalle to help hold the dressing and mix-ins.
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For a protein boost, mix in chickpeas, grilled chicken, or tofu.