This easy Greek Pasta Salad has all your favorite Mediterranean flavors tossed with tender pasta and a fresh red wine vinaigrette. It’s a party and potluck staple!

Greek pasta salad in a white bowl.
Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Greek Pasta Salad Recipe

Recipe ingredients

Ingredients for Greek Pasta Salad.

Ingredient notes

  • Cucumbers: If you use thin-skinned cucumbers, peeling and seeding is optional.
  • Red onions: Substitute sweet onions if desired. 1 cup of onions may sound like a lot, but you temper the harsh raw flavor after a few minutes of marinade time in the vinaigrette.
  • Grape tomatoes: 1 ½ cups diced tomatoes may be substituted for the grape tomatoes. Seed your tomatoes if desired.
  • Kalamata olives: Substitute black olives or your favorite green olives if desired. I prefer to leave them whole, but you can cut them in half or slice them.

Step-by-step instructions

  1. In a large bowl, whisk together olive oil, red wine vinegar, Dijon mustard, oregano, and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper). Add the diced cucumbers and the sliced red onion, toss to combine, and marinate at least 5 minutes or up to 30 minutes.
Onions and cucumbers marinating in red wine vinaigrette.
  1. In a large pot, bring 4 quarts of water and 1 tablespoon salt to a boil. Add pasta and cook until tender, about 8 to 10 minutes. Drain well, rinse with cold water, and drain again. To the bowl with the dressing, add the cooled pasta, tomatoes, and Kalamata olives. Toss to combine and sprinkle with feta cheese.
Greek pasta salad in a white bowl.

Recipe tips and variations

  • Yield: This recipe makes enough for at least 8 generous servings.
  • Storage: Store leftovers covered in the refrigerator for up to 4 days.
  • Make ahead: The red wine vinaigrette can be made up to 3 days in advance. Store covered in the refrigerator. The pasta can be cooked, drained, rinsed, and cooled up to 1 day in advance. The vegetables can be prepped the day before and stored separately in the refrigerator.
  • More mix-ins: Get creative with diced green bell peppers, cubed avocado, whole pepperoncini, a can of chickpeas, capers, or your favorite fresh herbs.
  • Make the vinaigrette your own: Try adding 1 tablespoon fresh lemon juice, a teaspoon of honey, a minced clove of garlic, or a pinch of red pepper flakes.

More party favorites

Greek pasta salad in a white bowl.

Greek Pasta Salad

This easy Greek Pasta Salad has all your favorite Mediterranean flavors tossed with tender pasta and a fresh red wine vinaigrette. It's a party and potluck staple!
5 from 6 votes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Servings 8 Servings
Course Salad
Cuisine American, Greek
Calories 394

Ingredients 

For the red wine vinaigrette:

  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper

For the pasta salad:

  • 1 cucumber peeled, halved lengthwise, seeded, and diced (see note 1)
  • 1/2 red onion thinly sliced (1 cup or 4 ounces, see note 2)
  • 1 pound rotini or other small pasta
  • 1 1/2 cups grape tomatoes halved (10 ounces, see note 3)
  • 1/2 cup pitted kalamata olives (see note 4)
  • 4 ounces feta cheese cubed or crumbled

Instructions 

  • To make the dressing, in a large bowl whisk together olive oil, red wine vinegar, Dijon mustard, oregano, and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper).
  • To the bowl with the dressing, add the diced cucumber and sliced red onion and marinate at least 5 minutes or up to 30 minutes.
  • In a large pot, bring 4 quarts of water and 1 tablespoon salt to a boil. Add pasta and cook until tender, about 8 to 10 minutes. Drain well, rinse with cold water, and drain again.
  • To the bowl with the dressing, and the cooled pasta, tomatoes, and Kalamata olives. Toss to combine and sprinkle with feta cheese.

Notes

  1. Cucumbers: If you use thin-skinned cucumbers, peeling and seeding is optional.
  2. Red onions: Substitute sweet onions if desired. 1 cup of onions may sound like a lot, but you temper the harsh raw flavor after a few minutes of marinade time in the vinaigrette.
  3. Grape tomatoes: 1 ½ cups diced tomatoes may be substituted for the grape tomatoes. Seed your tomatoes if desired.
  4. Kalamata olives: Substitute black olives or your favorite green olives if desired. I prefer to leave them whole, but you can cut them in half or slice them.
  5. Yield: This recipe makes enough for at least 8 generous servings.
  6. Storage: Store leftovers covered in the refrigerator for up to 4 days.
  7. Make ahead: The red wine vinaigrette can be made up to 3 days in advance. Store covered in the refrigerator. The pasta can be cooked, drained, rinsed, and cooled up to 1 day in advance. The vegetables can be prepped the day before and stored separately in the refrigerator.
  8. More mix-ins: Get creative with diced green bell peppers, cubed avocado, whole pepperoncini, a can of chickpeas, capers, or your favorite fresh herbs.
  9. Make the vinaigrette your own: Try adding 1 tablespoon fresh lemon juice, a teaspoon of honey, a minced clove of garlic, or a pinch of red pepper flakes.

Nutrition

Calories: 394kcalCarbohydrates: 46gProtein: 10gFat: 19gSaturated Fat: 4gCholesterol: 13mgSodium: 303mgPotassium: 273mgFiber: 3gSugar: 4gVitamin A: 358IUVitamin C: 6mgCalcium: 101mgIron: 1mg
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Comments

  1. Accidentally hit 3 stars,
    This is without a doubt 5 star recipe.
    The salad dressing is amazing as well. I added the optional honey to the dressing and was delicious.5 stars

  2. This stunning formula for Greek pasta serving of mixed greens is the highest quality level of simple to-make potluck plates of mixed greens. It is useful for all so I truly much obliged for sharing this so i am giving five star.5 stars