Greek Pasta Salad

ByJaclyn Shimmel On05/18/202106/02/2025 Updated06/02/2025

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Pasta salad is a summer staple, and this Greek pasta salad recipe is one I come back to again and again. It’s loaded with tender pasta, creamy feta, briny olives, crunchy veggies, and a quick homemade dressing that ties everything together.

A bowl of with Greek pasta salad with rotini pasta, cherry tomatoes, cucumber slices, kalamata olives, feta cheese, red onion, and red bell pepper.

I love how easy it is to make, but even more how flavorful it is after just a short chill in the fridge. It’s the kind of dish that’s even better after sitting—perfect for making ahead.

This pasta salad is bright, crunchy, and full of Mediterranean flavor. It’s satisfying but still light, which makes it a go-to for warm-weather meals, similar to my chopped greek salad recipe and orzo salad recipe.

Bring it to your next barbecue or potluck, serve it alongside dinner, or prep it for easy weekday lunches. It never sticks around long.

For more easy pasta salad recipes try my tortellini pasta salad with pesto, tri-color Italian pasta salad with salami, and caprese pasta salad recipes.

Why you’ll love this recipe

Bright, tangy homemade vinaigrette that’s ready in minutes.
Packed with fresh, crisp veggies for texture and color.
Make-ahead friendly—flavors get better as it chills.
Easy to customize with what you have on hand.
Great for cookouts, lunches, or light dinners.

Ingredient Notes

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

Overhead image of ingredients for Greek pasta salad, each labeled: cherry tomatoes, red bell pepper, English cucumber, red onion, feta, rotini, kalamata olives, extra virgin olive oil, red wine vinegar, salt, pepper, and dried oregano.

Rotini: Holds the dressing well, but any short pasta works (penne, farfalle, or elbows). You can also use whole wheat pasta to make it a bit heartier.
English cucumber: No need to peel- these crisp cucumbers have thin skin. If subbing with regular garden cucumbers you will want to peel them.
Cherry tomatoes: Sweet and juicy—grape tomatoes work too.
Red bell pepper: Adds crunch and color.
Feta cheese: Crumbled is best for even distribution.
Kalamata olives: Look for pitted and slice them in half.
Red onion: Adds a sharp bite—if it’s too strong, soak in cold water for 10 minutes.
Homemade dressing: Just olive oil, red wine vinegar, dried oregano, salt, and pepper.

Jaclyn’s Kitchen Faves

I use this veggie chopper almost every day! It saves me so much time with chopping, and I love that it’s dishwasher safe for hassle-free cleaning.

Vegetable chopper with red onion in it ready to chop.

How to Make Greek Pasta Salad

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.

Cook the pasta: Boil the rotini in salted water until al dente. Drain and rinse with cold water to stop the cooking.

Collage showing drained rotini pasta and vinaigrette dressing.

Make the dressing: While the pasta cooks, whisk together olive oil, red wine vinegar, oregano, salt, and pepper in a small bowl.

Mix the salad: In a large bowl, combine the pasta with cucumber, tomatoes, bell pepper, feta, olives, and red onion.

Overhead view of a glass bowl containing separated ingredients for Greek pasta salad: rotini pasta, halved cherry tomatoes, kalamata olives, sliced red onion, diced red bell pepper, cucumber slices, and feta cubes. A small bowl of vinaigrette dressing is placed above the salad on a marble surface.

Dress and chill: Pour the vinaigrette over everything and toss well. Cover and refrigerate for at least 1 hour, or longer for best flavor.

A jar of homemade vinaigrette dressing is being poured over Greek pasta salad ingredients including rotini, cherry tomatoes, kalamata olives, red onion, red bell pepper, cucumber, and feta cheese.

Serve: Stir again before serving. Taste and add extra salt or pepper if needed.

How to take the bite out of raw onions

Red onion adds great flavor and crunch, but some find it a little intense when raw. To tone it down, place the chopped onion in the colander before draining your pasta. Let it sit for about a minute, then rinse everything with cold water. This lightly blanches the onion which mellows the sharpness without fully cooking it.

Greek pasta salad with rotini, halved cherry tomatoes, cucumber slices, red bell pepper, kalamata olives, feta cheese, red onion, and homemade dressing served on a wooden spoon.

Storage

Refrigerate: Store leftovers in an airtight container for up to 4 days.

Make ahead: This salad tastes even better after a few hours in the fridge.

Freezing not recommended. The vegetables and cheese don’t hold up well after thawing.

Tips from my kitchen

Cook pasta just until al dente so it holds its shape and doesn’t get mushy as it sits.
Have the dressing and other ingredients ready to go so you can toss the pasta right away—this helps prevent it from sticking.
Let the salad chill 2+ hours before serving to help flavors meld.
Use high-quality olive oil for the best-tasting dressing.

Additions and variations

Protein: Grilled chicken, chickpeas, or cooked shrimp make it a full meal.
Fresh herbs: Mix in chopped fresh parsley or basil.
Shortcut: Use your favorite bottled Greek dressing in place of homemade.
Garlic: Minced fresh garlic or a pinch of garlic powder adds more depth to the dressing.
Fresh lemon juice: A quick squeeze adds extra brightness and tang.

A white bowl filled with Greek pasta salad on a wooden surface, containing rotini pasta, cherry tomatoes, cucumber slices, kalamata olives, feta cheese, red onion, and red bell pepper.

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