This Greek pasta salad is made with crunchy veggies, feta cheese and olives and topped with a flavor packed vinaigrette. It’s filling and delicious and makes a perfect side.
A good Greek salad is hard to beat. We are super fans of Greek salad and have a wonderful recipe for it on this blog.
But when you want something a bit more substantial, then a Greek pasta salad is the way forward. It has all the flavor and deliciousness of a Greek salad but with added pasta!
And if you love a good pasta salad then check out our delicious macaroni salad too!
How To Make Greek Pasta Salad
Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Cook your pasta according to package directions. Drain and rinse. While the pasta is cooking chop up your veggies.
- Add cooked pasta to a bowl, top with the chopped veggies, olives and crumbled feta. Pour over a vinaigrette and toss.
- Refrigerate to chill before serving.
Veggies For This Salad
- Bell Peppers (Red and Yellow)
- Cherry Tomatoes
- Cucumber
- Red Onion
- Kalamata Olives
The Dressing
We used a double batch of our homemade simple vinaigrette recipe for this salad. It’s a simple mix of extra virgin olive oil, red wine vinegar, lemon juice, crushed garlic, dried oregano, salt and ground black pepper. It’s really easy to make.
But of course if you want to save time for this recipe, you can absolutely use a store bought Greek vinaigrette dressing.
Make Ahead and Storing
This salad works great as a make ahead option as it’s ideal for it to chill in the fridge for 1-2 hours anyway for the flavors to blend beautifully. It’s also just fine if you leave it longer. So if you need to make it the night before then this works great.
Leftovers will keep very well in the fridge (covered) for around 5 days.
More Delicious Salad Recipes
Greek Pasta Salad
Ingredients
- 18 ounces Short Pasta Rotini, Penne, Bow Tie (500g/One Full Pack Uncooked)
- 1 Medium Red Bell Pepper Chopped
- 1 Medium Yellow Bell Pepper Chopped
- 1 cup Cherry Tomatoes Sliced
- 2 cups Cucumber Chopped
- ½ Small Red Onion Sliced
- 1 cup Kalamata Olives Pitted
- 1 cup Feta Cheese Crumbled
For the Vinaigrette:
- ½ cup Olive Oil Extra Virgin
- 4 Tbsp Red Wine Vinegar
- 4 Tbsp Lemon Juice
- 4 tsp Crushed Garlic
- 4 tsp Dried Oregano
- ¼ tsp Salt
- ⅛ tsp Ground Black Pepper
For Serving (Optional):
- Ground Black Pepper
- Dried Oregano
- Feta Cheese
Instructions
- Cook your pasta according to package directions. Drain and rinse. While the pasta is cooking chop up your veggies.
- Add the cooked pasta to a bowl, top with the chopped bell peppers and sliced cherry tomatoes and cucumbers. Add the sliced red onion and olives and top with crumbled feta.
- Add all the ingredients for the dressing to a measuring jug and whisk together. Pour over the salad and toss.
- Cover the salad and refrigerate for 1-2 hours before serving.
- Serve with a sprinkle of ground black pepper, dried oregano and a little extra feta on top (optional).
Video
Notes
- You can make up your own vinaigrette dressing as described here, or you can just use 1 cup of a store-bought Greek vinaigrette dressing.
- This salad is ideal to make ahead. It tastes best after a couple of hours (or longer) chilling in the fridge, so it’s ideal to make it the day before.
- Leftovers keep very well (covered) in the fridge for around 5 days.
Great mix of veggies in this salad! It’s packed full of flavor and the vinaigrette makes it taste oh so good! 👌
Thanks Nadine!
I love to eat salad… thanks for sharing this!!
Awesome! Hope you’ll enjoy this one! 🙂