This Greek Pasta Salad is an easy recipe that is perfect to take to BBQs and cookouts. Save the left overs for lunch the next day, they are delicious!
This Greek Pasta Salad recipe is easy to pull together. It has so many great flavors that you will love. We are using my Greek Salad Dressing to pull them all together in the most perfect way!
You will love this simple yet delicious side dish.
How to Make Greek Pasta Salad
This recipe is primarily just mixing together a few ingredients to make a delicious picnic recipe. But there are a few things that help it turn out perfectly.
- Cook the noodles perfectly.
- Buy vegetables that are at peak ripeness.
- Using a salad dressing that you absolutely love.
I know everyone knows how to cook noodles, right? But since it is the backbone of this recipe, I thought I would go over a couple of tips anyway.
- Make sure the water is at a roaring boil before you put in the noodles. You want to see BIG bubbles.
- Set a timer for the exact time listed on the box (or a little less).
- Add Kosher salt to the water.
- Test the noodles when the timer goes off and make sure they still have a slight bite to them.
- Drain the noodles and rinse in cold water to stop the cooking and prevent them from sticking.
Greek Pasta Salad Vegetables
- cherry tomatoes
- red peppers
- red onions
This is just a start. I love how versatile pasta salads are. People have come up with so many different spins on my Taco Pasta Salad.
Feel free to add other vegetables here that your family will love!
I used my recipe for greek salad dressing to top this amazing pasta salad, cutting the original recipe in half. The half batch is the perfect amount for this pasta salad.
That said, you might want to go ahead and make the original recipe (linked in the paragraph above). That way you can add more to taste or you can serve it on the side and your guests can add more as they like.
This Greek Dressing gives this recipe a lot of it’s flavor. It is tangy, has a nice subtle oregano taste, and a little zip from the mustard and lemon juice.
If you want to cut the time on this, you certainly could use bottled greek dressing.
Warm or Cold?
I would serve this Greek Pasta Salad cold. I just think pasta salads taste better that way. And, given that we are stopping the cooking of the pasta with cold water, I think it just makes sense to serve it cold.
How Long Will It Last?
This Greek pasta salad is best within 24 hours of making it. If you are making it the night before, I would only add half of the dressing. This will keep the ingredients from sticking together but prevent the noodles from absorbing all of it. (So that would be 1/2 the amount of the dressing listed in this recipe and 1/4 the amount listed in my Greek Salad dressing recipe.)
People have asked if it is ok to freeze pasta salad. I would not freeze Greek pasta salad or any other pasta salad. It isn’t going to taste good enough after thawing to make it worthwhile.
If you are looking for the exact same flavors but with a healthier spin, make my Greek Quinoa Salad! You will love it!
What to Serve With It
I think this pasta salad makes the perfect addition to any BBQ or picnic, but it would be a great side dish for dinner too. I would love it on the side of my Greek Stuffed Chicken or my Greek Feta Turkey Burgers!
Other Great Pasta Salads
If you make this Greek Pasta Salad, I would love if you would come back to leave a comment and let me know what you think!
Greek Pasta Salad
- 1 pound rotini noodles cooked according to package instructions onos
- 1 English cucumber partially peeled and cut into half moons
- 1 medium red onion diced (or a small whole red onion)
- 10.5 ounces cherry tomatoes sliced in half
- 1 red pepper diced
- 4 ounces feta cheese net weight (113 grams)
- 1/2 cup pitted and sliced kalamata olives
- 1/3 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon lemonjuice
- 1 clove garlic minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 1/4 teaspoon onion powder
- 1/2 tablespoon dijon mustard
- Cook your noodles according to package instructions, adding salt to the boiling water before adding the dry noodles. Once the noodles are finished, rinse them in cold water to stop the cooking process.
- While the water is coming to a boil and the noodles are cooking, chop the cucumber, red onions, cherry tomatoes, and red peppers.
- Whisk together the ingredients for the dressing. (Please note that you may want to make a full batch of my greek dressing if you like your pasta salad extra saucy or you wish to leave some on the side for your guests to add. Find the full version measurements here.)
- When the noodle are done and the vegetables are chopped, toss all of the ingredients together in a large bowl. Add the salad dressing and toss to combine.
- Serve immediately or refrigerate. Best within one day of making, can be eaten within three days of being made.