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Greek pasta salad
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5 from 1 vote

Greek Pasta Salad

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.
Prep Time15 mins
Cook Time10 mins
Course: Salad, Side Dish
Cuisine: Mediterranean
Diet: Vegetarian
Servings: 12
Calories: 303kcal
Author: Alison Hope


  • 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:

For Serving (Optional):


  • 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).



  1. 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. 
  2. 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. 
  3. Leftovers keep very well (covered) in the fridge for around 5 days. 


Serving: 1Serve | Calories: 303kcal | Carbohydrates: 36g | Protein: 8g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 369mg | Potassium: 226mg | Fiber: 2g | Sugar: 3g | Vitamin A: 510IU | Vitamin C: 37mg | Calcium: 90mg | Iron: 1mg