This Greek Pasta Salad has perfectly cooked pasta tossed with the BEST homemade Greek salad dressing, fresh vegetables, feta cheese, olives, and parsley. It’s easy to make ahead of time and bottled dressing makes an easy shortcut!

Be sure to try my Italian Pasta Salad recipe next!

A glass bowl filled with Greek Pasta Salad.

Greek Pasta Salad

Nothing beats a refreshing pasta salad, I love the classic flavors in this recipe, and making it with homemade Greek Salad Dressing puts it over the top.

Not only is this a perfect side dish for a party, potluck, or BBQ, but it’s a great make ahead recipe.

(PS- Be sure to try my Chicken Caesar Pasta Salad recipe next, or take a browse through all of my pasta salad recipes!)

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Boil the pasta to al dente and drain. Spread it out on a tray or parchment paper and drizzle with 1-2 tablespoons olive oil. Let it cool. Meanwhile, prepare your veggies, cheese, parsley, and homemade Greek dressing, (if using). 

Combine the salad ingredients in a large bowl and toss with dressing. If possible, chill for 2 hours prior to serving. If preparing 8-12 hours ahead of time, toss with about 1/2 cup additional dressing prior to serving, as the pasta continues to absorb the dressing during storage.

A glass bowl filled with ingredients to make Greek Pasta Salad.

Make Ahead Method

  • This pasta salad can be assembled 8-12 hours ahead of time. Note: The pasta will absorb a lot of the dressing during storage, so you’ll need to add about 1/2 cup additional dressing prior to serving.

Pro Tips

  • Be sure to use a timer when you boil your pasta to ensure that you don’t overcook it. I like to cook it for 30 seconds less than al dente, as it cools gradually, during which time it finishes cooking. 
  • Salt the pasta water well to ensure that the pasta itself has plenty of flavor. I use 2 tbsp. kosher salt.
  • Don’t rinse your pasta with cool water after it’s drained. Drizzle it with a little olive oil and let it cool on parchment paper or a tray on the counter. The starch on the pasta helps it cling onto the dressing, feta, etc.
  • English cucumbers are ideal for this salad. They’re sweeter, smoother, and have thinner skin, which means you don’t have to peel them. They also have thinner seeds and less water content when compared to regular cucumbers.
  • Red Cherry tomatoes that are still on the vine add a ton of fresh flavor as well.
  • I love using Mezzetta Kalamata Olives in this recipe, but regular black olives can be used as well.
  • Veggies: I slice the tomatoes and put them middle-side-down on paper towels to absorb excess juice. I also lay the diced bell peppers on paper towels to remove excess moisture. (We don’t want a watery salad.)
  • 📘 Find this recipe on page 72 of my 2nd cookbook, Let’s Eat!

Storage

  • Store in an airtight container and refrigerate for up to 3 days. 

A glass bowl filled with Greek Pasta Salad with parsley and lemons in the background.

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Greek Pasta Salad

Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
5 from 15 ratings
Servings: 12 people
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This Greek Pasta Salad has perfectly cooked pasta tossed with the BEST homemade Greek salad dressing, fresh vegetables, feta cheese, olives, and parsley.

Ingredients

US Customary - Metric
  • 1 lb. rotini pasta
  • 1 tablespoon olive oil
  • ¾ English cucumber, diced (about 2 cups)
  • 1 pint cherry tomatoes, sliced (about 2 cups)
  • 1 green bell pepper, diced
  • ½ cup red onion, finely diced
  • ½ cup pitted kalamata olives, or black olives
  • 3/4 cup feta cheese, crumbled
  • ¼ cup parsley, roughly chopped
  • 1 cup Greek salad dressing, see notes for homemade version

Instructions

  • Boil the pasta to al dente (or 30 seconds shy, set a timer to ensure you don’t overcook it). Drain and spread it out on a tray or parchment paper and drizzle with 1-2 tablespoons olive oil. Let it cool.
  • Meanwhile, prepare your veggies, cheese, parsley, and homemade Greek dressing, (if using).
  • Combine the salad ingredients in a large bowl and toss with dressing. If possible, chill for 2 hours prior to serving.
  • If preparing 8-12 hours ahead of time: Toss with about 1/2 cup additional dressing prior to serving, as the pasta continues to absorb the dressing during storage.

Notes

Homemade Greek Salad Dressing- Makes 1 cup
  • ½ cup extra-virgin olive oil
  • ¼ cup red wine vinegar
  • 2 tablespoons lemon juice
  • 2 teaspoons honey
  • 1 ½ teaspoons dried oregano
  • 1 ½ teaspoons minced garlic
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried basil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
See detailed instructions for salad dressing prep here.
Pro Tips
  • Be sure to use a timer when you boil your pasta to ensure that you don't overcook it. I like to cook it for 30 seconds less than al dente, as it cools gradually, during which time it finishes cooking. 
  • Salt the pasta water well to ensure that the pasta itself has plenty of flavor. I use 2 tbsp. kosher salt.
  • 📘 Find this recipe on page 72 of my 2nd cookbook, Let’s Eat!
Storage
  • Store in an airtight container and refrigerate for up to 3 days. 
The Nutritional information shared is an estimate and is per serving. There are 12 servings in this recipe.

Nutrition

Calories: 235kcal, Carbohydrates: 35g, Protein: 7g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 8mg, Sodium: 397mg, Potassium: 250mg, Fiber: 2g, Sugar: 5g, Vitamin A: 320IU, Vitamin C: 18mg, Calcium: 70mg, Iron: 1mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Pasta, Side Dish
Cuisine: Greek, Mediterranean
Author: Stephanie