Greek Pasta Salad is an easy side, perfect to prep ahead and a hit at every party or potluck! Tender pasta, ripe juicy tomatoes, crisp cucumbers, feta cheese and olives are tossed in a Greek dressing for the perfect make ahead side dish.
We often add grilled chicken to make it a complete meal marinated in our favorite Greek Dresssing for a full meal!
I’m a huge fan of Greek Salad, it’s easy and fresh and it’s one of those recipes where I always seem to have the ingredients on hand.
The very first time I had a Greek Salad, it was made by my friend Lisa way back in 1997 when she brought it to a barbecue at my house.
Once I’d had it that first time, we started having Greek salad every week or more! As much as I love a good Greek salad, I’m also kind of crazy for pasta salad (Dill Pickle Pasta Salad or Hawaiian Pasta Salad anyone?).
I started playing around with the my original Greek Salad recipe and made it into a pasta salad. The combination of ripe juicy tomatoes, crisp cucumbers, red onions, feta cheese, olives and pasta tossed with a delicious greek dressing is crazy good and makes the perfect meal or side dish!
How to Make Greek Pasta Salad
- Cook your pasta al dente and rinse under cold water to stop cooking.
- While the pasta is cooking, wash and chop your fresh veggies
- Combine everything in a large bowl and toss with dressing, chill before serving! So easy right?
What Veggies go into a Greek Pasta Salad?
- red onions
- bell peppers
Of course you can prepare a homemade dressing for this recipe but using a store bought Greek dressing makes it really quick to make and tastes delicious! This recipe is loaded with veggies and we often use a whole wheat pasta and a light Greek dressing to make a this a healthy Greek pasta salad.
More Pasta Salad Recipes You’ll Love
- Italian Pasta Salad (easy!)
- Caesar Pasta Salad – Full meal in one dish
- Avocado Pasta Salad
- Dill Pickle Pasta Salad – Popular for potlucks!
- Summer Pasta Salad – Garden fresh
More Greek Inspired Recipes
- Greek Tortellini Salad
- Greek Tzatziki (Yogurt Cucumber Dip)
- Greek Spaghetti Squash
- Baklava Cheesecake
If your family finds the red onion has a little bit too much bite you can soak it in ice water with a pinch of salt as you’re preparing the rest of the ingredients. Shake for 10 seconds, drain and repeat if needed.
This salad will hold up in the fridge for about 5 days so it’s the perfect school or work lunch and is a great make ahead dish for a barbecue or potluc!
Easy Greek Pasta Salad
- 16 ounces short pasta rotini, bow ties, penne
- ¾ long english cucumber diced
- 1 pint grape tomatoes halved
- 1 bell pepper red or orange, diced
- ½ cup sliced pitted olives
- ½ cup feta cheese cubed
- ⅓ cup red onion diced
- 1 cup bottled greek vinaigrette dressing
- ¼ cup red wine vinegar
- ⅓ cup olive oil
- ½ teaspoon garlic powder
- 1 teaspoon oregano
- salt & pepper to taste
- Whisk together dressing ingredients.
- Cook pasta al dente according to package directions. Rinse under cold water.
- Combine all ingredients in a large bowl. Add dressing and toss.
- Refrigerate at least 2 hours before serving.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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To the t… thank you for providing the planning for an incredible dish. I cook mediterranean chicken to top with warm pita bread. cheers!
I was wondering if it would work with diced tomatoes instead of cherry..I have several BEAUTIFUL deep red beefsteak tomatoes leftover from my garden and I really want to use them!!
That should work just fine Katy! They might not hold their shape quite as well as cherry tomatoes, but will still be delicious!
When I make this I like to use the creamy Renee’s Greek Salad dressing. Sometimes I will also mix in some sliced up chicken breast to give it some protein
Loved this!! Made extra dressing so I could marinate chicken which I grilled. Pasta salad and chicken went great together.
What is the serving size you are using for 12 servings?
Serving size can vary a bit based on the type of pasta and the size of your veggies. The servings are an estimate for 1/12th of the recipe.
Wow, so easy to make and had leftovers. Very good.
Wow, so easy to make and had leftovers.
I don’t have a red onion, could I substitute a yellow cooking onion or green onions?
I would suggest green onions. A yellow onion might be a bit too strong in flavor.
I don’t have rotini can I substitute fusilli?
Yes, fusilli works well in this recipe.
Followed the recipe including the homemade dressing – we loved it! I think this is my new go to for an easy lunch to take to work, good balance of flavors and tastes very fresh – thanks!
Glad you enjoyed it, Peggy!
Can this be made the night before?
Hi Kelly, this recipe should work well being made the night before.
This recipe is definitely a keeper. I doubled the recipe since I am bringing it to a birthday party today. I did rinse out the pasta as recipe directed. I found it had no effect, the salad was still amazing. The next time I make it I will trying adding artichoke hearts and maybe lemon and capers as someone previously recommended.
Those sound like great additions Arlene!
Super quick recipe with pantry staples!! I added a tbsp of balsamic vinegar too!!
Thank you for the amazing recipe. Just now did a trial run with a half recipe in anticipation of taking it to a Cookout this weekend. I did not rinse the pasta as another reviewer suggested. It was delicious warm. Used a prepared Greek dressing I had on had. Added fresh garlic and lemon juice… because we’re Greek!! :) The half recipe is almost all gone!!! Kids are loving it too.
So happy to hear that your kids love it too! You’re welcome :)
Don’t rinse your pasta under cold water. Yes, this will cool the pasta and stop it from over cooking, but it will also wash off the starch from the pasta. You want the starches to remain on the pasta to help it bind with the other ingredients. Rinsing it will result in a salad that doesn’t quite ‘hold together’, the noodles will not hold the dressing etc. etc. Never do it.
If you need to cool the pasta quickly after cooking, just strain it, drizzle with olive oil, and dump in a single layer on a baking sheet.
Made this tonight, so easy and delicious!!! Will definitely be making this again!
Love the recipes
Yes!!! This is so yummy! I’m not a fan of olives so I left those out and added capers and marinated artichokes…..you NEED to do this. It’s amazing. Thank me later!
Great idea Patience!
Absolutely delicious as a side for Easter brunch! We added fresh Italian Parsley for added color and a little more lemony flavor.