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+ servings
A large glass bowl filled with Greek Pasta Salad.
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5 from 6 ratings

Greek Pasta Salad

This Greek Pasta Salad has perfectly cooked pasta tossed with the BEST homemade Greek salad dressing, fresh vegetables, feta cheese, olives, and parsley.

Ingredients

  • 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 parsley, roughly chopped
  • 1 cup Greek salad dressing, see notes for homemade version

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.

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.

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
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