Greek Pasta Salad Recipe

Introduction

Greek Pasta Salad is a vibrant and refreshing dish perfect for warm days or as a colorful side at any gathering. With crisp vegetables, tangy feta, and a zesty Greek dressing, this salad offers a delightful blend of flavors and textures that everyone will enjoy.

Ingredients

• 1 lb. rotini pasta
• 1 tablespoon olive oil
• ¾ English cucumber, diced (about 2 cups)
• 1 pint cherry tomatoes, sliced (about 2 cups)
• 1 green bell pepper, diced
• ½ cup red onion, finely diced
• ½ cup pitted kalamata olives (or black olives)
• ¾ cup feta cheese, crumbled
• ¼ cup parsley, roughly chopped
• 1 cup Greek salad dressing (see notes for homemade version)

Instructions

1. Step 1: Boil the rotini pasta until al dente, or about 30 seconds less than package instructions. Drain well, then spread the pasta out on a tray or parchment paper. Drizzle with 1-2 tablespoons of olive oil and let it cool completely.
2. Step 2: While the pasta cools, prepare the vegetables by dicing the cucumber, slicing the cherry tomatoes, dicing the green bell pepper, and finely chopping the red onion. Also crumble the feta cheese and roughly chop the parsley.
3. Step 3: In a large bowl, combine the cooled pasta, prepared vegetables, olives, feta, and parsley. Toss everything together with the Greek salad dressing until evenly coated.
4. Step 4: For best flavor, chill the salad for at least 2 hours before serving to allow the flavors to meld. If preparing 8-12 hours in advance, toss with about ½ cup additional dressing before serving, as the pasta will absorb some of the dressing during storage.

Tips & Variations

• Use whole wheat or gluten-free pasta to suit dietary preferences without compromising flavor.
• For a homemade Greek dressing, mix olive oil, red wine vinegar, lemon juice, garlic, oregano, salt, and pepper.
• Add grilled chicken or chickpeas to turn this salad into a complete meal.
• Swap kalamata olives with green olives for a milder taste.
• Make sure to cool the pasta completely to prevent the salad from becoming soggy.

Storage

Store the Greek pasta salad in an airtight container in the refrigerator for up to 3 days. Before serving, stir well and add extra dressing if the pasta has absorbed too much. This salad is best served chilled but can be brought to room temperature for about 15 minutes if preferred.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

Yes, you can prepare it 8 to 12 hours ahead. Just be sure to add extra dressing before serving to keep the pasta moist and flavorful.

What can I substitute for feta cheese?

If you don’t have feta or prefer a dairy-free option, try using crumbled goat cheese, ricotta salata, or a vegan cheese alternative for a similar texture and tang.

Greek Pasta Salad Recipe

---

★★★★★

4.4 from 52 reviews

• Author: Ben
• Total Time: 2 hours 25 minutes (including chilling time)
• Yield: 6–8 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

A refreshing and vibrant Greek Pasta Salad featuring al dente rotini pasta tossed with crisp cucumbers, juicy cherry tomatoes, green bell peppers, red onions, kalamata olives, creamy feta cheese, and fresh parsley, all coated in a tangy Greek salad dressing. Perfect as a light lunch or a delightful side dish for any occasion.

---

Ingredients

Scale 1x2x3x

Pasta

• 1 lb. rotini pasta
• 1–2 tablespoons olive oil

Vegetables & Herbs

• ¾ English cucumber, diced (about 2 cups)
• 1 pint cherry tomatoes, sliced (about 2 cups)
• 1 green bell pepper, diced
• ½ cup red onion, finely diced
• ¼ cup parsley, roughly chopped

Other Ingredients

• ½ cup pitted kalamata olives (or black olives)
• ¾ cup feta cheese, crumbled
• 1 cup Greek salad dressing (store-bought or homemade)

---

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook until al dente, or about 30 seconds less than package instructions recommend. Drain the pasta thoroughly and spread it out on a tray or parchment paper. Drizzle with 1 to 2 tablespoons of olive oil to prevent sticking, then allow it to cool completely.
2. Prepare the Vegetables and Dressing: While the pasta cooks and cools, wash and dice the cucumber, slice the cherry tomatoes, dice the green bell pepper, finely dice the red onion, roughly chop the parsley, and crumble the feta cheese. If making homemade Greek dressing, prepare it now.
3. Combine the Salad Ingredients: In a large mixing bowl, combine the cooled pasta, prepared vegetables, kalamata olives, feta cheese, and parsley. Pour in the Greek salad dressing and toss everything gently but thoroughly to ensure even coating.
4. Chill Before Serving: For best flavor, cover and refrigerate the salad for at least 2 hours before serving to allow the flavors to meld together.
5. Adjust Dressing if Prepared in Advance: If preparing the salad 8 to 12 hours ahead, toss it again with an additional ½ cup of dressing just before serving, as the pasta will absorb some of the dressing during storage.

Notes

• To make a homemade Greek dressing, whisk together olive oil, red wine vinegar, lemon juice, garlic, dried oregano, salt, pepper, and a touch of mustard for emulsification.
• Use rotini pasta as it holds dressing well, but fusilli or penne also work great.
• Chilling the salad helps enhance the flavor, but it can also be served immediately if needed.
• This salad is great for picnics and meal prep as it stores well in the refrigerator.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Boiling
• Cuisine: Greek

Keywords: Greek pasta salad, Mediterranean salad, rotini pasta salad, feta cheese salad, healthy pasta salad, picnic recipes, summer salad