This flavor-packed Greek Pasta Salad is always the talk of our summer BBQs and picnics, and it’s all thanks to a simple homemade Greek salad dressing. Rotini pasta is tossed with crisp cucumbers, juicy tomatoes, salty feta, and tangy olives, making it impossible for guests to resist going back for seconds! The best part? It’s incredibly easy to prep ahead of time, so you can enjoy the party stress-free.
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While Italian Pasta Salad, BLT Pasta Salad, and even Pesto Pasta Salad have been regulars at our BBQs and picnics for years now…
There was a little hesitation when it came to making a Greek pasta salad.
The sole reason? Olives.
But thanks to a recent trip to Turkey, my love of olives (particularly… very GOOD olives!) blossomed and this summer it was time to create this cold pasta salad recipe.
With its crisp tomatoes and cucumbers, tangy and salty blocks of feta cheese, and the dressing?!
You must… I repeat MUST whip up the Greek Salad Dressing from scratch. It literally MAKES the pasta salad stand out from all of the rest! And don’t miss this Greek Turkey Rice Bowl if you can’t get enough of that Greek flavor.
Other Tips to Make It Great
- If you’re in a pinch, run the pasta under cold water to speed up the cooling process.
- Chop all the veggies into small pieces so you get consistent tastes in every bite!
- I repeat, you MUST make the homemade Greek dressing! It’s the key to why this pasta salad is always a HIT at summer gatherings.
- Chill the pasta salad for at least 2-3 hours for the most flavor.
Ingredients You’ll Need
Notes about the ingredients needed for this Greek Pasta Salad recipe are below. Jump to recipe for the exact measurements.
- Pasta. Penne or rotini are best. They have the most surface area to soak up all the delicious sauce. You can use gluten-free if needed, just look for a quinoa or brown rice based option. Do NOT use a corn variety as they tend to fall apart.
- Feta Cheese. Get a block and cut it into smaller bite-sized pieces or use crumbled.
- Tomatoes. Grape or cherry are the perfect combination of sweet and flavorful while being firm enough to handle a pasta salad. Be sure to cut them in half.
- Cucumber. Opt for a seedless one, then dice. Take time to remove the seeds if it has some, or your salad will end up watery.
- Bell Pepper. Red is preferred for both flavor and appearance, but you can use yellow or green, as well.
- Olives. Go for Kalamata for the best taste. They need to be sliced, pitted, and drained.
- Onion. Red is the first choice. But yellow or sweet can be subbed. Make sure to thinly slice it so you don’t get too much pungency in one bite.
- Greek Salad Dressing. Typically a combination of olive oil, vinegar, lemon juice, garlic, oregano, and Dijon mustard. It is super simple to make your own! Or you can buy a bottle at the store.
How to Make Greek Pasta Salad
Please see the recipe card below for more detailed ingredient amounts. Jump to recipe for the printable instructions
1. Cook pasta according to package directions.
Cook pasta in a large pot with salted water according to package directions. You want an al dente finish.
Drain the noodles in a colander. Be sure to rinse under cold water. This removes the starchy outer coating from the pasta and will keep it from clumping together.
After you let the pasta cool to at least room temperature place it in a large bowl.
2. Make the homemade Greek dressing.
In the cup of a high-speed blender or a mason jar, combine olive oil, red wine vinegar, Dijon mustard, garlic, herbs, and honey. Pulse or shake for 10-20 seconds, or until emulsified. Add salt and pepper to taste.
Pour the Greek dressing over the noodles. Toss IMMEDIATELY until evenly coated. You want the dressing in all the nooks and crannies for the most flavor. The longer the pasta sits without any sauce, the more likely it is to stick together.
And don’t use all of the dressing. As you let the pasta chill, it will soak up much of the sauce so save a little bit to add at the end.
3. Toss together and refrigerate.
Once the noodles are cool and coated with dressing, add the Feta cheese, tomatoes, cucumber, bell pepper, olives, onion, and salt.
Toss until everything is just combined. For the most flavor, let it rest in the fridge for a few hours. Otherwise, serve immediately!
Meal Prep and Storage
- Prep-ahead: You can make this salad up to 12 hours ahead of time. Too much longer and the noodles will get hard. It is best served after chilling in the fridge for 2 to 3 hours.
- Storage: Place leftovers in airtight containers and place in the fridge for up to 3 to 4 days.
- Freezing: It is not recommended to freeze this pasta salad as the noodles will become soggy when thawed.
What to Serve with Greek Pasta Salad
Combine this delicious side dish with any of these summer favorites:
- Air Fryer Hamburger
- Salmon Burger
- Cucumber Avocado Crab Salad
- Sweet Potato Black Bean Burger
- Chicken Salad with Grapes
- Lamb Kofta
More Pasta Salad Recipes
If this recipe has you craving more pasta salad, try one of these versions next:
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Greek Pasta Salad Recipe
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Ingredients
- 10 oz. rotini pasta
- 8 oz. block Feta cheese cut into cubes
- 1 pint grape tomatoes halved
- 1 English cucumber diced
- 1 red bell pepper diced
- ½ cup Kalamata olives sliced and drained
- ½ red onion thinly sliced
Greek Salad Dressing
- ½ cup olive oil
- 3 Tbsp. red wine vinegar
- 2 tsp. honey optional
- 1 clove garlic finely minced
- 1 tsp. Dijon mustard
- ¼ tsp. EACH of dried oregano, parsley, and basil
- 1 tsp. salt plus more to taste
- ⅛ tsp. black pepper
Instructions
- Cook pasta according to package directions. Rinse under cool running water, drain well, and then add to a large bowl.10 oz. rotini pasta
- Combine all dressing ingredients in a mason jar or blender. Blend or shake for 10-20 seconds, or until emulsified. Pour salad dressing over the pasta and toss until pasta is well coated.½ cup olive oil, 3 Tbsp. red wine vinegar, 2 tsp. honey, 1 clove garlic, 1 tsp. Dijon mustard, ¼ tsp. EACH of dried oregano, parsley, and basil, 1 tsp. salt, ⅛ tsp. black pepper
- Add the Feta cheese, tomatoes, cucumber, bell pepper, olives, onion, and any additional salt, to taste. Toss until everything is just combined.8 oz. block Feta cheese, 1 pint grape tomatoes, 1 English cucumber, 1 red bell pepper, ½ cup Kalamata olives, ½ red onion
- Serve immediately or refrigerate for a few hours to enjoy chilled.
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Notes
- Pasta: A gluten-free pasta may be substituted. But do note, gluten-free pasta tends to harden more quickly, so do not refrigerate for more than 4 hours before serving.
- Salt: If you salted your pasta water, you may need to add less salt to the dressing.
- Prep-ahead: This pasta salad gets better with time. If you can, try to prep this at least 4 hours ahead of time so the flavors meld together and the pasta is chilled.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
