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Greek Pasta Salad in a glass bowl with dressing, veggies, and Feta cheese.
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Greek Pasta Salad

This Greek Pasta Salad has perfectly cooked pasta tossed with the BEST homemade Greek salad dressing, fresh vegetables, feta cheese, olives, and parsley.
Prep Time15 minutes
Cook Time8 minutes
Total Time23 minutes
Course: Pasta, Side Dish
Cuisine: Greek, Mediterranean
Servings: 12 people
Calories: 235kcal
Author: Stephanie

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
  • 3/4 cup feta cheese crumbled
  • ¼ cup parsley roughly chopped
  • 1 cup Greek salad dressing see notes for homemade version
US Customary - Metric

Instructions

  • Boil the pasta to al dente (or 30 seconds shy, set a timer to ensure you don’t overcook it). Drain and spread it out on a tray or parchment paper and drizzle with 1-2 tablespoons olive oil. Let it cool.
  • Meanwhile, prepare your veggies, cheese, parsley, and homemade Greek dressing, (if using).
  • Combine the salad ingredients in a large bowl and toss with dressing. If possible, chill for 2 hours prior to serving.
  • If preparing 8-12 hours ahead of time: Toss with about 1/2 cup additional dressing prior to serving, as the pasta continues to absorb the dressing during storage.

Notes

Homemade Greek Salad Dressing- Makes 1 cup
  • ½ cup extra-virgin olive oil
  • ¼ cup red wine vinegar
  • 2 tablespoons lemon juice
  • 2 teaspoons honey
  • 1 ½ teaspoons dried oregano
  • 1 ½ teaspoons minced garlic
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried basil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
See detailed instructions for salad dressing prep here.
Pro Tips
  • Be sure to use a timer when you boil your pasta to ensure that you don't overcook it. I like to cook it for 30 seconds less than al dente, as it cools gradually, during which time it finishes cooking. 
  • Salt the pasta water well to ensure that the pasta itself has plenty of flavor. I use 2 tbsp. kosher salt.
  • Try my traditional Greek Salad Recipe next! And for a similar recipe that features roasted red peppers, artichokes, and chickpeas, try my Orzo Salad!
  • 📘 Find this recipe on page 72 of my 2nd cookbook, Let’s Eat!
Storage
  • Store in an airtight container and refrigerate for up to 3 days. 
The Nutritional information shared is an estimate and is per serving. There are 12 servings in this recipe.

Nutrition

Calories: 235kcal | Carbohydrates: 35g | Protein: 7g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 397mg | Potassium: 250mg | Fiber: 2g | Sugar: 5g | Vitamin A: 320IU | Vitamin C: 18mg | Calcium: 70mg | Iron: 1mg