Greek Pasta Salad
Easy Greek Pasta Salad is a bright and refreshing Mediterranean-inspired dish that combines tender pasta with crisp cucumbers, juicy tomatoes, tangy feta, and briny olives, all tossed in a flavorful Greek dressing. This make-ahead salad is perfect as a side for gatherings or a light meal when paired with grilled chicken. It’s quick to prepare, nutrient-rich, and keeps well refrigerated, making it ideal for meal prep or busy weeknights.
Equipment
- 1 Large Pot (for boiling pasta)
- 1 Colander (for draining and rinsing pasta)
- 1 Large Mixing Bowl (for combining salad)
- 1 Whisk (for dressing)
- Measuring Cups & Spoons (for dressing and ingredient accuracy)
Ingredients
- 16 ounces rotini pasta or any medium-shaped pasta
- ¾ cup English cucumber diced
- 1 pint grape tomatoes halved
- 1 red or orange bell pepper diced
- ½ cup pitted olives sliced
- ½ cup crumbled feta cheese
- ⅓ cup red onion finely chopped
For the Dressing:
- 1 cup Greek-style salad dressing
OR
- ¼ cup red wine vinegar
- ⅓ cup extra virgin olive oil
- ½ teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the Dressing: In a small mixing bowl, whisk together your choice of Greek dressing or combine red wine vinegar, olive oil, garlic powder, oregano, salt, and pepper. Whisk until the mixture is smooth and well emulsified.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until it is just tender but still firm to the bite (al dente). Once cooked, drain the pasta using a colander and immediately rinse under cold water to cool it and stop the cooking process.
- Combine the Salad Ingredients: In a large bowl, place the cooled pasta, diced cucumber, halved grape tomatoes, diced bell pepper, sliced olives, crumbled feta, and chopped red onion. Toss gently to mix the fresh vegetables and cheese evenly with the pasta.
- Dress and Chill: Pour the prepared dressing over the salad mixture. Toss everything together until the pasta and veggies are well coated with the dressing. Cover the bowl and refrigerate the salad for at least 2 hours to allow the flavors to meld.
- Serve and Enjoy: After chilling, give the salad a quick stir, taste, and adjust seasoning if needed. Serve chilled as a refreshing side dish or add grilled chicken for a hearty main course.
Notes
- Make Ahead Friendly: This salad tastes even better the next day as the ingredients absorb the dressing flavors, making it perfect for meal prep or parties.
- Protein Boost: For a more filling meal, top with grilled chicken, shrimp, or chickpeas.
- Pasta Tips: Use rotini or any pasta shape that holds dressing well; avoid delicate pastas that might get mushy.
- Dressing Variations: If you prefer, substitute store-bought Greek dressing for the homemade version to save time.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving again.
