This amazing recipe for Greek pasta salad is the gold standard of easy-to-make potluck salads. It’s colorful, crunchy, a little salty, and a whole lot of refreshing. When was the last time you had a pasta salad that was actually refreshing?
This isn’t your everyday opaque, goopy, mayonnaise-based pasta salad, not by a long shot. Not only do you make the red wine vinaigrette yourself, but you can add as many vegetables to the mix as you see fit.
Purple kalamata olives, ripe red tomatoes, green Persian cucumbers, and cubes of feta cheese–one bite leads to two, then three–before you know it, you’ll be serving up seconds.
Need Greek pasta salad for a block party? Click and slide the number next to “servings” on the recipe card below to adjust the ingredients to match how many you’re feeding—the recipe does the math for you, it’s that easy.
What is Greek Pasta Salad?
Only the best thing to hit your table since sliced bread! No, but really, it’s a lightening-fast pasta salad that is doused in a red wine vinaigrette you make yourself.
It’s packed with summer’s last juicy tomatoes, crunchy cucumbers, olives, and cubes of feta cheese.
How do you make Greek Pasta Salad?
After you cook the pasta and let it cool, you make a vinaigrette with olive oil, red wine vinegar, a little garlic, and dried oregano.
Once the drained pasta is cool, add chopped cucumbers, tomatoes, red onion slices, cubed feta cheese, and pitted kalamata olives. Drizzle on the dressing and toss to combine.
Can you make Greek Pasta Salad with Italian dressing?
This recipe walks you through an easy, breezy red wine dressing which is perfect for the fresh vegetables and pasta. Thankfully, no store-bought bottle of Italian dressing is required, unless you insist on using it.
I’m happy I get to make my own, because I don’t think my refrigerator could fit another condiment bottle in the door.
What kind of pasta do you use to make Greek Pasta Salad?
Because some shapes of pasta hold the dressing better than others, I prefer using rotini or fusilli, something curly and cute and bite-sized. Of course, this is up to you. Feel free to use orecchiette, orzo, farfalle, penne, or anything that looks like it has flavor-grabbing potential.
Can you make Greek Pasta Salad without olives?
If olives aren’t your thing, you can serve them on the side or keep them out and substitute whatever else you like: capers, sun dried tomatoes, chopped hearts of palm, or just extra cucumbers. Make it delicious!
Can you make a creamy Greek Pasta Salad?
If you’re looking for a creamy version of this recipe, you can use unsweetened Greek yogurt in the recipe. Add 1 1/4 cups Greek yogurt to the recipe, but cut down to 3 tablespoons olive oil and 2 tablespoons red wine vinegar. Keep everything else the same! Creamy pasta salads should be refrigerated until ready to serve.
Can you make gluten free Greek Pasta Salad?
You can certainly use your favorite gluten free pasta in place of regular pasta in this recipe, without a problem.
What can you add to Greek Pasta Salad?
I love this salad because it’s so versatile. Make it a main course by adding chicken, shrimp, or tuna. Spice it up with chopped pepperoni, salami, or roasted red peppers. Or throw in some mint from the garden, or maybe some zucchini zoodles, too. Have goat cheese, but no feta? That will work!
Can you make Greek Pasta Salad in advance?
Making this for the weekend? Go ahead and make the dressing and boil the pasta and keep it in the fridge a couple days ahead of time. Pull everything out the day you need it and add the vegetables and toss. I like doing it this way to keep things crisp.
Can Greek Pasta Salad be frozen?
I wish it could, but it probably won’t keep very well because of the fresh vegetables.
How long does Greek Pasta Salad last?
Properly stored, Greek pasta salad will last for 3 to 5 days in the refrigerator.
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Greek Pasta Salad
- 1 pound rotini or other small pasta
- Salt and freshly ground black pepper
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 clove garlic minced
- 1/2 teaspoon dried oregano
- 8 ounces (about 3) Persian cucumbers diced
- 1/4 cup red onion sliced
- 1 pint grape tomatoes halved lengthwise
- 1 (8 ounce) chunk feta cheese cubed
- 1/2 cup pitted kalamata olives
- To cook the pasta, bring 4 quarts water and 1 tablespoon salt to a boil.
- Add pasta and cook according to package instructions, about 7 to 10 minutes.
- Drain well and rinse with cold water.
- Meanwhile, to make the dressing, in a small bowl whisk oil, vinegar, garlic, oregano, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
- In a large bowl, combine cooked pasta, cucumbers, onion, tomatoes, feta, and olives.
- Drizzle with dressing.
- Toss gently until uniformly combined and serve.
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