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Greek Pasta Salad

By: Author Erin

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Greek Pasta Salad is a colourful pasta salad recipe loaded with cucumbers, red bell peppers, grape tomatoes, red onions, Kalamata olives and feta cheese all tossed in a homemade dressing.

Greek Pasta Salad is a colourful pasta salad recipe loaded with cucumbers, red bell peppers, grape tomatoes, red onions, Kalamata olives and feta cheese all tossed in a homemade dressing.

Greek Pasta Salad is the perfect side dish for summer parties and potlucks.

Greek Pasta Salad is a colourful pasta salad recipe loaded with cucumbers, red bell peppers, grape tomatoes, red onions, Kalamata olives and feta cheese all tossed in a homemade dressing.

This flavourful cold pasta dish could also be served as a light and refreshing main dish.

Greek Pasta Salad is a colourful pasta salad recipe loaded with cucumbers, red bell peppers, grape tomatoes, red onions, Kalamata olives and feta cheese all tossed in a homemade dressing.

This pasta salad recipe takes about twenty minutes to prepare and then requires at least thirty minutes to chill before serving.

Greek Pasta Salad is a colourful pasta salad recipe loaded with cucumbers, red bell peppers, grape tomatoes, red onions, Kalamata olives and feta cheese all tossed in a homemade dressing.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To make this pasta salad, I started by cooking some rotini pasta according to the package directions.

I drained the pasta and rinsed it with cold water to cool it down.

While the pasta was cooking I chopped some red onions, red bell peppers, cucumbers, Kalamata olives, grape tomatoes and fresh parsley.

chopped red onions, red bell pepper, cucumber, Kalamata olives and pas

I poured some extra virgin olive oil, red wine vinegar, Dijon mustard, oregano, salt, and pepper in a small jar with a tight-fitting lid.

geek salad dressing ingredients in a jar

I secured the lid and vigorously shook the jar until the dressing emulsified.

greek salad dressing in a jar

I transferred the cooled rotini noodles to a large mixing bowl.

I added the red onions, red bell peppers, cucumbers, Kalamata olives, grape tomatoes, fresh parsley and some crumbled feta to the bowl with the rotini.

chopped veggies for greek salad in a mixing bowl

I poured the prepared dressing over top and tossed the salad well to combine all of the ingredients.

Greek Pasta Salad is a colourful pasta salad recipe loaded with cucumbers, red bell peppers, grape tomatoes, red onions, Kalamata olives and feta cheese all tossed in a homemade dressing.

Then I covered the bowl with plastic wrap and placed it in the refrigerator to chill.

After about thirty minutes the pasta salad was ready to serve.

Greek Pasta Salad is a colourful pasta salad recipe loaded with cucumbers, red bell peppers, grape tomatoes, red onions, Kalamata olives and feta cheese all tossed in a homemade dressing.

I tossed the salad one more time right before serving.

Greek Pasta Salad is a colourful pasta salad recipe loaded with cucumbers, red bell peppers, grape tomatoes, red onions, Kalamata olives and feta cheese all tossed in a homemade dressing.

This tasty pasta salad with olives and feta is sure to be a family favourite.

Greek Pasta Salad is a colourful pasta salad recipe loaded with cucumbers, red bell peppers, grape tomatoes, red onions, Kalamata olives and feta cheese all tossed in a homemade dressing.

This easy rotini pasta salad can be made ahead of your event and stored in the refrigerator.

Greek Pasta Salad is a colourful pasta salad recipe loaded with cucumbers, red bell peppers, grape tomatoes, red onions, Kalamata olives and feta cheese all tossed in a homemade dressing.

If you are looking for a delicious cold side dish recipe, then you need to try this Greek Pasta Salad!

Greek Pasta Salad is a colourful pasta salad recipe loaded with cucumbers, red bell peppers, grape tomatoes, red onions, Kalamata olives and feta cheese all tossed in a homemade dressing.

More Pasta Salad Recipes You’ll Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make This Greek Pasta Salad:

  • 1 pound rotini pasta
  • 1 English cucumber, quartered and sliced
  • 1 red bell pepper, diced
  • 1 pint grape tomatoes, halved lengthwise
  • ½ red onion, thinly sliced
  • ⅔ cup pitted Kalamata olives, halved lengthwise
  • ½ cup feta cheese crumbles
  • ¼ cup flat-leaf parsley, finely chopped

Dressing

  • ½ cup extra virgin olive oil
  • ¼ cup red wine vinegar
  • ½ tablespoon dijon mustard
  • 2 cloves of garlic, finely minced
  • 1 teaspoon dried oregano
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper

How to Make Greek Pasta Salad:

  1. Cook the pasta in salted water until al dente according to the package directions.
  2. Run the cooked pasta under cold water for 2-3 minutes to cool it down and stop it from further cooking. Drain and set aside.
  3. While the pasta is cooking, add the oil, vinegar, mustard, oregano, salt, and pepper into a small jar with a tight-fitting lid. Secure the lid and vigorously shake the jar for 60-90 seconds or until the dressing has emulsified.
  4. In a large bowl, combine the cold pasta, cucumber, bell pepper, tomatoes, onion, olives, feta, and parsley.
  5. Pour the dressing over the top and toss to combine.
  6. Chill the salad for at least 30 minutes before serving.
  7. Stir one last time. Serve and enjoy!
Greek Pasta Salad is a colourful pasta salad recipe loaded with cucumbers, red bell peppers, grape tomatoes, red onions, Kalamata olives and feta cheese all tossed in a homemade dressing.

Greek Pasta Salad

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes

Greek Pasta Salad is a colourful pasta salad recipe loaded with cucumbers, red bell peppers, grape tomatoes, red onions, Kalamata olives and feta cheese all tossed in a homemade dressing.

Ingredients

  • 1 pound rotini pasta
  • 1 English cucumber, quartered and sliced
  • 1 red bell pepper, diced
  • 1 pint grape tomatoes, halved lengthwise
  • ½ red onion, thinly sliced
  • ⅔ cup pitted Kalamata olives, halved lengthwise
  • ½ cup feta cheese crumbles
  • ¼ cup flat-leaf parsley, finely chopped

Dressing

  • ½ cup extra virgin olive oil
  • ¼ cup red wine vinegar
  • ½ tablespoon dijon mustard
  • 2 cloves of garlic, finely minced
  • 1 teaspoon dried oregano
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper

Instructions

    1. Cook the pasta in salted water until al dente according to the package directions.
    2. Run the cooked pasta under cold water for 2-3 minutes to cool it down and stop it from further cooking. Drain and set aside.
    3. While the pasta is cooking, add the oil, vinegar, mustard, oregano, salt, and pepper into a small jar with a tight-fitting lid. Secure the lid and vigorously shake the jar for 60-90 seconds or until the dressing has emulsified.
    4. In a large bowl, combine the cold pasta, cucumber, bell pepper, tomatoes, onion, olives, feta, and parsley.
    5. Pour the dressing over the top and toss to combine.
    6. Chill the salad for at least 30 minutes before serving.
    7. Stir one last time. Serve and enjoy!

Notes

  • Store leftovers in the refrigerator for up to three days. After three days, the cucumbers may break down and get soggy. 
  • You can use store-bought dressing instead of homemade to make this even easier. 
  • Ensure you cook your pasta in salted water. The salad will taste underseasoned and bland if the pasta is cooked in plain water. 
  • Do not overcook the pasta! The pasta will become mushy once the dressing is added if it is overcooked. 
  • Rinsing the pasta in cold water stops the cooking process, so the pasta stays al dente and removes any excess starch. Removing the excess starch will help prevent the pasta from sticking together. 
  • Ensure the pasta is completely cooled before adding the vegetables. You can make the pasta up to 24 hours in advance. Toss the pasta in ½ a tablespoon of olive oil after rinsing in cold water and store in an airtight container in the refrigerator. 
  • Rotini pasta works great in this recipe as it has a lot of nooks and crannies the dressing can stick to. If you want to use a different pasta, I recommend something with a similar texture, such as fusilli or farfalle. 
  • I prefer red bell pepper, but any color bell pepper works well in this recipe. 
  • I prefer English cucumbers because they have fewer seeds and water and don’t break down as quickly as regular ones. 
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 279Total Fat: 19gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 8mgSodium: 227mgCarbohydrates: 23gFiber: 3gSugar: 3gProtein: 6g
© Erin
Cuisine: American / Category: Side Dish Recipes

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