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clear bowl with rotini noodles, vegetables, and feta cheese for a greek pasta salad recipe
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5 from 2 votes

Greek Pasta Salad

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! Dressed up with my Greek Dressing recipe, you will love this simple yet delicious side dish.
Prep Time20 mins
Cook Time7 mins
Total Time27 mins
Course: Side Dish
Cuisine: Mediterranean
Keyword: cold pasta salad, greek dressing, potluck recipe
Servings: 15 servings
Calories: 203kcal
Author: Lisa Longley


  • 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

For Dressing

  • 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.


This recipe makes 15 one cup servings. Please note that nutritional information is based on a one cup serving.


Serving: 1cup | Calories: 203kcal | Carbohydrates: 26g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 7mg | Sodium: 259mg | Potassium: 122mg | Fiber: 2g | Sugar: 3g | Vitamin A: 750IU | Vitamin C: 19.8mg | Calcium: 70mg | Iron: 1.3mg