Greek pasta salad is one of my favorite dishes to make when I need something fresh, colorful, and crowd-pleasing. Tender pasta, crisp cucumbers, juicy tomatoes, briny olives, and salty feta come together in a tangy Greek dressing for a refreshing side dish. I often make it ahead of time for barbecues, potlucks, or even just to keep in the fridge for quick lunches. Sometimes, I even add grilled chicken to turn it into a hearty meal.

Why You’ll Love This Recipe

I love this recipe because it’s quick, versatile, and loaded with fresh Mediterranean flavors. It takes less than 20 minutes to prepare and can easily be customized with what I have on hand. I find it’s always a hit at gatherings since it holds up well, even when made in advance. Plus, the combination of pasta and vegetables makes it both filling and refreshing at the same time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 16 ounces rotini or another medium pasta

• ¾ English cucumber, diced

• 1 pint grape tomatoes, halved

• 1 red or orange bell pepper, diced

• ½ cup sliced pitted olives

• ½ cup crumbled feta cheese

• ⅓ cup diced red onion

For the dressing:

• 1 cup Greek dressing
  OR

• ¼ cup red wine vinegar

• ⅓ cup olive oil

• ½ teaspoon garlic powder

• 1 teaspoon dried oregano

• salt and pepper to taste

Directions

1. I start by whisking together the dressing ingredients if I’m making it from scratch.

2. I cook the pasta al dente according to the package instructions, then rinse it under cold water to stop the cooking process.

3. While the pasta cools, I chop all the vegetables.

4. I combine the pasta, veggies, feta, and olives in a large bowl.

5. I pour the dressing over everything and toss until coated.

6. I chill the salad in the refrigerator for at least 2 hours before serving so the flavors meld together.

Servings and Timing

This recipe makes about 12 servings. It takes around 8 minutes of prep time, 8 minutes of cook time, and about 2 hours of chilling, for a total of 16 minutes of active cooking and 2 hours and 16 minutes overall.

Variations

I like to switch things up depending on the occasion:

• Add grilled chicken or shrimp to make it a full meal.

• Swap the rotini with whole wheat pasta or even orzo for a lighter twist.

• Toss in pepperoncini, artichoke hearts, or sun-dried tomatoes for extra flavor.

• For a creamy variation, I mix in a couple of tablespoons of Greek yogurt or tzatziki.

Storage/Reheating

I keep this salad in an airtight container in the refrigerator for up to 5 days. Since it’s best served cold, I don’t reheat it, but if it seems a little dry after sitting, I add a splash of extra dressing or olive oil before serving.

FAQs

Can I make this pasta salad ahead of time?

Yes, I find it tastes even better the next day since the flavors have time to blend together.

Can I use a store-bought dressing?

Absolutely. I often use a bottled Greek dressing when I’m short on time, and it still tastes delicious.

What kind of pasta works best?

I like rotini because it holds the dressing well, but penne, bow-tie, or even orzo also work great.

How can I make this recipe healthier?

I often use whole wheat pasta and a light Greek dressing. Adding more vegetables is another easy way to lighten it up.

Can I freeze pasta salad?

No, I don’t recommend freezing it. The fresh vegetables and dressing won’t hold up well after thawing.

Conclusion

This easy Greek pasta salad is one of those recipes I come back to again and again. It’s colorful, fresh, and versatile, making it perfect for parties, meal prep, or quick weeknight sides. With its Mediterranean flavors and simple preparation, I find it’s always a dish that disappears fast wherever I take it.