Greek Pasta Salad

Pasta salad can be a total snooze, right? Not this one. Loaded with crunchy cucumbers, juicy tomatoes, briny olives, and a punchy Greek dressing that actually sticks to the rotini. (Key move: let it chill for a couple hours. Patience pays off here.)

Ken’s dressing + extra vinegar + garlic powder = flavor that makes you want to eat it straight from the bowl. No shame.

Why Chill Time Makes All the Difference

Two hours MINIMUM…. that’s when pasta stops fighting the dressing and starts absorbing it. Salt penetrates the feta, onion loses its harsh bite, tomatoes leak juice that flavors EVERYTHING.

Skip the chill and you’re just eating dressed pasta, not a SALAD!

How to Keep the Pasta from Getting Soggy

• COOK IT AL DENTE. Mushy pasta starts in the pot. Stick to Barilla. It holds its bite even after chilling.
• RINSE THOROUGHLY with COLD water immediately. Stir until completely cool. This stops the carryover cooking dead cold.
• SHAKE OFF every drop of water. Wet pasta is soggy pasta. Toss immediately in the dressing to seal the surface.

Do these three things and your pasta stays firm, flavorful, and never mushy.

Make-Ahead & Storage Tips

• Make dressing UP TO 3 days ahead (store in airtight jar). Shake well before using.
• Cook pasta, rinse, toss with a LITTLE olive oil to prevent sticking. Store it separately.
• Assemble salad AT LEAST 2 hours before serving for flavors to meld. But DON’T add feta and parsley until just before serving to keep them fresh.
• Leftovers keep in fridge 3–4 days. Pasta will absorb dressing—add a splash of vinegar or olive oil when reviving.

Best Toppings & Add-Ins

• CHICKPEAS for plant-based protein… they soak up dressing beautifully and add heartiness without fighting the feta.
• PEPPERONCINI or banana peppers for tangy heat that cuts through the cheese and oil. Don’t skip these if you love a little kick!
• MARINATED ARTICHOKE HEARTS straight from the jar (drained, please) for serious briny punch.
• SALAMI or pepperoni cubes turn this side into a full meal, Italian-deli style.
• FRESH DILL or basil alongside (or instead of) parsley for a totally different herb profile.
• ROASTED RED PEPPERS (jarred, sliced) for smoky depth that pairs beautifully with the feta.

What to Serve with Greek Pasta Salad

• LEMON-HERB GRILLED CHICKEN: Citrus and garlic play nice with tangy feta and oregano…. no flavor fights, just total harmony on the plate.
• SHRIMP SOUVLAKI: Quick, smoky, fully Mediterranean. Skewer them with extra bell peppers (saves you a chopping step, you’re welcome).
• WARM PITA AND HUMMUS: Scoop the salad right onto the bread. Fork optional, enthusiasm absolutely mandatory!
• LAMB KEBABS: Rich, fatty lamb cuts through bright, briny salad. The summer cookout essential, plain and simple.
• CRUSTY BREAD: Soak up that dressing pooling at the bottom of the bowl. You’ll thank me later, promise!
• LEMON ROASTED POTATOES: Lean into the Greek profile with extra oregano. Same herb family, double the payoff.

More Recipes You’ll Enjoy

• Vegetarian Greek Orzo Pasta Salad
• Mediterranean Angel Hair Pasta Salad
• Mexican Street Corn Pasta Salad
• Easy Greek Couscous Salad
• Healthy Pasta Salad
• Feta Greek Quinoa Salad

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2500
• Protein: 35-45 g
• Fat: 120-140 g
• Carbohydrates: 260-300 g

Ingredients

For the salad:

• 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

For the dressing:

• 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

Step 1: Chop the Fresh Produce

• 1 cucumber, peeled and sliced
• 1 pint tomatoes, halved
• 1 bell pepper, diced
• 1/3 cup red onion, minced
• 1/4 cup fresh parsley, chopped
• 1/2 cup feta, crumbled

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.

Step 2: Boil and Rinse Rotini

• 16 oz rotini
• salt

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.

Step 3: Whisk the Herb Vinaigrette

• 1/4 cup red wine vinegar
• 1/3 cup olive oil
• 3/4 tsp garlic powder
• 1 1/2 tsp oregano
• salt
• pepper
• 1 cup Greek 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.

Step 4: Toss and Refrigerate

• cooked and cooled pasta from Step 2
• prepared vegetables and feta from Step 1
• Greek dressing mixture from Step 3
• 2/3 cup olives

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.

Traditional Greek Pasta Salad

4 from 1 vote

Delicious Traditional Greek Pasta Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 8 servings

Calories: 2350

Ingredients Method

Ingredients

  

For the salad::

• 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

For the dressing::

• 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

Method

 

1. 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.
2. 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.
3. 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.
4. 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.