Name: Traditional Greek Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 2 h 5 min
Cuisine: Greek
Ingredients: 16 oz rotini; 1 cucumber, peeled and sliced into 1/2-inch half-moons; 1 pint tomatoes, halved lengthwise; 1 bell pepper, diced; 2/3 cup olives; 1/2 cup feta cheese, crumbled; 1/3 cup red onion, minced; 1/4 cup fresh parsley, chopped; 1 cup Greek dressing; 1/4 cup red wine vinegar; 1/3 cup olive oil; 3/4 tsp garlic powder; 1 1/2 tsp oregano; Salt and pepper to taste

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Why Make This Recipe

Traditional Greek Pasta Salad is a delightful dish that brings the flavors of Greece right to your table. It’s perfect for gatherings, picnics, or as a light meal on warm days. The combination of fresh vegetables, olives, feta cheese, and a zesty dressing makes each bite refreshing and satisfying. Plus, it’s easy to prepare, can be made ahead of time, and works well as a side or main dish. This recipe is a great way to enjoy a healthy meal packed with Mediterranean goodness.

How to Make Traditional Greek Pasta Salad

Ingredients

16 oz rotini (I always use Barilla for the perfect al dente bite)
1 cucumber (peeled and sliced into 1/2-inch half-moons)
1 pint tomatoes (halved lengthwise for easier eating)
1 bell pepper
2/3 cup olives
1/2 cup feta
1/3 cup red onion
1/4 cup fresh parsley, chopped
1 cup Greek dressing (I prefer Ken’s Steak House brand for its zest)
1/4 cup red wine vinegar
1/3 cup olive oil (I like Bertolli Extra Virgin for a smoother finish)
3/4 tsp garlic powder
1 1/2 tsp oregano
Salt, pepper to taste

Directions

While waiting for water to boil, prepare all vegetables: peel and slice the cucumber into 1/2-inch half-moons, halve the tomatoes lengthwise, dice the bell pepper into bite-sized pieces, and mince the red onion. Chop the fresh parsley and crumble the feta cheese. Having everything prepped and ready ensures the salad comes together quickly once the pasta is cooled.
Bring a large pot of salted water to a boil and cook the rotini according to package directions until al dente—this is crucial for the right texture in a cold salad. Drain the pasta and rinse thoroughly with cold water until completely cooled, stirring occasionally to prevent clumping. I always use Barilla because it holds its texture perfectly even after chilling with the dressing.
While the pasta cools, whisk together the red wine vinegar, olive oil, garlic powder, and oregano in a small bowl. Season with salt and pepper to taste. You can also add the store-bought Greek dressing to this mixture for extra flavor depth. I prefer Ken’s Steak House brand for its zest, but combining homemade and store-bought gives you the best of both worlds.
In a large bowl, combine the cooled pasta from Step 2 with all the prepared vegetables and feta from Step 1. Pour the dressing from Step 3 over everything and toss gently but thoroughly to coat all ingredients evenly. Cover and refrigerate for at least 2 hours before serving—this allows the flavors to meld and the pasta to absorb the dressing for maximum taste.

How to Serve Traditional Greek Pasta Salad

Serve the pasta salad chilled or at room temperature. It makes a great side dish for grilled meats or can be enjoyed on its own as a light lunch. Garnish with extra parsley or feta if desired for an added touch.

How to Store Traditional Greek Pasta Salad

Store any leftovers in an airtight container in the refrigerator. The pasta salad will stay fresh for about 3 to 5 days. You may need to add a bit more dressing before serving if it seems dry, as the pasta can absorb the dressing over time.

Tips to Make Traditional Greek Pasta Salad

Use vegetables that are fresh and in season for the best flavor.
Feel free to add other ingredients like artichokes, sun-dried tomatoes, or different cheeses based on your preferences.
For a protein boost, add shredded chicken or chickpeas.
Make the salad ahead of time to allow the flavors to meld together beautifully.

Variation

You can easily switch up the vegetables used or adjust the dressing to your taste. For a spicier version, add a pinch of red pepper flakes or diced jalapeños.

FAQs

1. Can I use a different type of pasta for this recipe?
Yes, you can use any pasta shape you like, but rotini works well because it holds onto the dressing.

2. Is this pasta salad okay to make ahead of time?
Absolutely! This pasta salad is even better when made a day in advance as the flavors have time to develop.

3. Can I make this dish gluten-free?
Yes, simply substitute the rotini with a gluten-free pasta option, and the rest of the ingredients are naturally gluten-free.