Greek Pasta Salad Recipe
If you’re searching for the ultimate crowd-pleaser, look no further than Greek Pasta Salad. This Mediterranean-inspired dish is colorful, zesty, and irresistibly fresh, expertly blending classic Greek flavors like feta, olives, juicy tomatoes, and cool cucumber with perfectly al dente rotini. It’s just the thing to kick off a picnic, dazzle at a cookout, or compliment a breezy weeknight dinner — and it only takes about half an hour from start to finish!
Ingredients You’ll Need
What makes Greek Pasta Salad so special is its simple and honest ingredients, each delivering a punch of flavor, a pop of color, or a satisfying texture to every bite. Here’s what you’ll need to make this salad shine:
- Rotini pasta (12 ounces): The spiral shape holds onto all that delicious dressing and the mix-ins for a fantastic bite every time.
- Cherry tomatoes (1 ½ cups, halved): Sweet, juicy, and loaded with summery flavor.
- Cucumber (1, diced): Adds crunch and coolness, making every forkful refreshing.
- Red onion (1/2, thinly sliced): Brings a gentle bite and beautiful color contrast, without overpowering the salad.
- Kalamata olives (1/2 cup, halved): Salty, briny, and unmistakably Greek — they really round out the flavor profile.
- Feta cheese (3/4 cup, crumbled): Creamy and tangy, feta is the soul of this dish.
- Fresh parsley (1/4 cup, chopped): Adds herby brightness and an appealing touch of green.
- Olive oil (1/3 cup): Gives the dressing its signature rich texture.
- Red wine vinegar (3 tablespoons): Boosts tanginess and balances the richness of the oil and cheese.
- Garlic (1 clove, minced): Just enough to add depth without overpowering.
- Dried oregano (1 teaspoon): A quintessential Greek herb, giving every bite a fragrant lift.
- Salt (1/2 teaspoon): Essential for elevating all the flavors.
- Black pepper (1/4 teaspoon): A finishing touch of gentle heat.
How to Make Greek Pasta Salad
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil, then add the rotini pasta. Cook it according to the package instructions until just al dente — you want it firm enough to hold up in the salad, yet tender enough to soak in the zesty dressing. Once cooked, drain immediately and rinse under cold water. This step halts the cooking process and cools the pasta fast, setting you up for a refreshing Greek Pasta Salad.
Step 2: Prep the Veggies and Mix-ins
While the pasta cooks and cools, you’ll want to slice the cherry tomatoes, dice the cucumber, thinly slice the red onion, halve the Kalamata olives, and chop the parsely. Having all the ingredients prepped and ready means the final assembly comes together in no time — and ensures every bite has a little bit of everything!
Step 3: Make the Tangy Dressing
In a small bowl or a jar with a tight lid, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper. This punchy vinaigrette is absolutely essential for that signature Greek flavor: it’s herby, vibrant, and ties all the ingredients together beautifully.
Step 4: Toss Everything Together
In a large mixing bowl, combine the cooled rotini pasta, tomatoes, cucumber, red onion, Kalamata olives, crumbled feta, and parsley. Pour on the homemade Greek dressing and toss everything gently but thoroughly until the salad is evenly coated. The aroma at this stage alone is enough to make anyone hungry!
Step 5: Chill and Serve
For the best Greek Pasta Salad experience, cover the bowl and let it chill in the refrigerator for at least 30 minutes before serving. This quick rest gives the salad time to marinate, drawing out even more flavor. Give it one last gentle toss right before plating it up, and you’re ready to enjoy.
How to Serve Greek Pasta Salad
Garnishes
Add a final flourish by sprinkling the Greek Pasta Salad with extra feta crumbles, a dusting of chopped fresh parsley, or even a little cracked black pepper. Lemon wedges on the side offer a citrusy boost that brightens up each portion and makes the whole dish pop visually.
Side Dishes
This salad positively loves company! Pair Greek Pasta Salad with warm pita bread, grilled chicken or salmon, or a tray of crispy roasted vegetables to create a vibrant Mediterranean spread. It’s also a fantastic companion to burgers or sandwiches at barbecues, thanks to its cool, tangy nature.
Creative Ways to Present
Want to wow your friends? Scoop individual servings into mason jars or small glasses for no-fuss picnic portions. For a more dramatic look, mound the Greek Pasta Salad on a big platter, dot the top with extra olives and feta, and add a cascade of fresh herbs running across the top. It’s a show-stopping centerpiece for any summer table!
Make Ahead and Storage
Storing Leftovers
Leftover Greek Pasta Salad holds up like a champ for up to three days in the refrigerator. Store it in a tightly sealed container, and give it a quick toss before serving. If the pasta has soaked up too much dressing, add a splash of olive oil or vinegar to refresh the flavors.
Freezing
While freezing generally isn’t recommended for Greek Pasta Salad — the veggies lose their crispness and the cheese can get crumbly — you can freeze the cooked, plain pasta in a pinch. For best results, always assemble the salad fresh before serving.
Reheating
This dish is best enjoyed cold or at room temperature. There’s no need to reheat, but if you prefer a lightly warmed salad, let it sit at room temperature for about 20 minutes before serving, which will bring out the flavors without sacrificing texture.
FAQs
Can I use a different type Side Dish
Absolutely! While rotini holds onto that delicious dressing beautifully, you can also use penne, farfalle, or even fusilli. Just aim for a pasta shape with plenty of nooks and crannies to scoop up all the tasty bits.
Is Greek Pasta Salad gluten-free?
If you need to skip the gluten, simply swap in your favorite gluten-free pasta. The dressing and rest of the ingredients are naturally gluten-free, so you won’t miss a thing.
How can I make this a meal instead of a side?
To turn Greek Pasta Salad into a hearty main, toss in some grilled chicken, chickpeas, or cooked shrimp. These additions add protein and make the salad even more satisfying without taking away from its fresh flavor profile.
What other veggies can I add?
This recipe is super versatile! Try adding roasted red peppers, artichoke hearts, or baby spinach for extra color and flavor. It’s an easy way to use up whatever’s in your fridge and make the salad your own.
Can I make Greek Pasta Salad ahead of time?
Definitely! It’s actually even better when made a few hours in advance, as the flavors meld beautifully. Just keep it refrigerated until ready to serve, and consider reserving some of the feta and parsley to toss in right before serving for the freshest look and taste.
Final Thoughts
Greek Pasta Salad is simply one of those dishes everyone should have in their recipe collection — quick, stunning, and endlessly adaptable. Whether you’re hosting friends or meal-prepping for the week, give this salad a try and watch it disappear. You’re going to love how easy it is to pull off a truly delicious Mediterranean classic at home!
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Greek Pasta Salad Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Greek Pasta Salad is a refreshing and flavorful dish perfect for summer gatherings or as a light meal. With a medley of fresh vegetables, tangy feta cheese, and a zesty dressing, it’s a crowd-pleaser that can be made ahead of time for convenience.
Ingredients
Pasta:
- 12 ounces rotini pasta
Veggies:
- 1 ½ cups cherry tomatoes (halved)
- 1 cucumber (diced)
- 1/2 red onion (thinly sliced)
- 1/2 cup Kalamata olives (halved)
- 1/4 cup fresh parsley (chopped)
Dressing:
- 1/3 cup olive oil
- 3 tablespoons red wine vinegar
- 1 clove garlic (minced)
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the Pasta: Boil the pasta until al dente, then rinse under cold water.
- Prepare the Salad: Combine pasta, tomatoes, cucumber, onion, olives, feta, and parsley in a bowl.
- Make the Dressing: Whisk together olive oil, vinegar, garlic, oregano, salt, and pepper.
- Toss and Chill: Pour dressing over salad, toss to coat, and chill for 30 minutes.
- Serve: Toss again before serving.
Notes
- This salad tastes even better when made ahead.
- Enhance with grilled chicken or chickpeas for added protein.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-Cook (after boiling pasta)
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 410mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg
