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This Greek pasta salad is the bowl I carry to every barbecue, picnic and bring-a-dish lunch, and it is always the one that comes home scraped clean. Springy rotini, cool cucumber, sweet cherry tomatoes, salty olives and big crumbles of feta, all tossed in a sharp red wine vinegar dressing.
Honestly, it is barely a recipe. You boil the pasta, chop a few vegetables and shake up a three-ingredient dressing. However, a couple of small habits make the difference between a bland, dry bowl and one that tastes even better on day two, and I will walk you through every one of them.
Quick Breakdown
Why You’ll Love This Greek Pasta Salad
- Ready in 25 minutes. Ten minutes for the pasta, fifteen for chopping, then the fridge does the rest.
- No mayonnaise. An olive oil and vinegar dressing keeps it light, and it copes far better on a warm picnic table than a creamy salad.
- It gets better as it sits. The rotini soaks up the dressing, so it is the perfect make-ahead dish for a busy week.
- Proper Greek flavours. Feta, olives, red onion and cucumber taste just like a village salad, only heartier.
- Feeds a crowd cheaply. One bag of pasta and a handful of vegetables stretch to six generous portions.
Ingredient Notes
- Short pasta. 10 oz (300 g) of rotini or penne. I use rotini, as in the photos, because the twists trap the dressing and little flecks of feta.
- Cherry tomatoes. One cup, halved. They stay juicy without making the bowl watery, unlike chopped large tomatoes.
- Cucumber. One large cucumber, diced small. An English cucumber has thin skin and tiny seeds, so there is no need to peel it.
- Red onion. Half a small onion, thinly sliced. It adds crunch and a gentle bite.
- Olives. Half a cup. Kalamata olives are the classic choice; I used sliced black olives for these photos and both are lovely.
- Feta cheese. Three quarters of a cup (170 g), crumbled. Buy it in a block and crumble it yourself, because pre-crumbled feta is drier and less creamy.
- Olive oil and red wine vinegar. One third of a cup of oil (80 ml) and 2 tablespoons of vinegar (30 ml), plus salt and black pepper. A good extra virgin olive oil really matters here, and it is the backbone of the Mediterranean way of eating that Harvard’s Nutrition Source reviews in detail.
The Best Pasta for Greek Pasta Salad
Any short shape works, but some hold the dressing much better than others. Here is how the usual suspects compare after a night in the fridge:
| Pasta shape | How it holds up | My verdict |
|---|---|---|
| Rotini or fusilli | Spirals catch oil, herbs and feta crumbs | My favourite, and what you see in the photos |
| Penne | Sturdy tubes that stay firm for days | Great for lunchboxes |
| Farfalle (bow ties) | Pretty, but the centres can stay chewy | Cook a minute longer |
| Orzo | Tiny grains, more like a grain salad | Lovely, but use a little extra dressing |
Whatever you pick, cook it in well-salted water. Pasta is the bulk of the bowl, so if it goes in bland, no amount of dressing will fully rescue it.
The Best Greek Pasta Salad Dressing
My dressing is deliberately simple: olive oil, red wine vinegar, salt and black pepper. The ratio is roughly 2.5 parts oil to 1 part vinegar, which is a little sharper than a classic vinaigrette. That extra tang matters, because cold pasta mutes flavour and soaks up acidity as it chills.
If you like a more herby dressing, whisk in a teaspoon of dried oregano and a small grated garlic clove. Still, I would urge you to try it plain first. With good feta and olives in the bowl, the salt and brine do a lot of the seasoning for you.
How To Make Greek Pasta Salad
1. Cook the pasta. First, bring a large pan of water to the boil and salt it generously. Cook the pasta according to the packet instructions, just to al dente, so it still has a little bite.
2. Drain and cool completely. Next, drain it well and spread it out on a tray to cool. Warm pasta melts the feta and wilts the cucumber, so be patient here.
3. Add the vegetables. Then tip the cooled pasta into a large bowl and pile on the cherry tomatoes, cucumber, red onion and olives.
4. Add the feta. After that, scatter the crumbled feta over the top. I leave the tossing until the dressing goes on, so the cheese does not break down into mush.
5. Whisk the dressing. Meanwhile, in a small bowl, whisk the olive oil, red wine vinegar, salt and black pepper until it looks slightly cloudy and thickened.
6. Dress and toss. Now pour the dressing over the bowl and toss gently with a large spoon until every piece is glossy.
7. Chill and serve. Finally, cover and chill for at least 30 minutes so the flavours mingle. Give it one more stir before serving, since the dressing settles at the bottom.
Why Is My Pasta Salad Dry?
- The pasta drank the dressing. That is normal after a night in the fridge. Simply stir in a splash of olive oil and a few drops of vinegar before serving.
- It was dressed while hot. Hot pasta absorbs oil fast and turns greasy, then dry. Cool it first.
- It was overcooked. Soft pasta swells and goes mushy as it chills, so stop at al dente.
- It tastes flat. Cold dulls salt, so taste it straight from the fridge and add a pinch more salt or vinegar.
- The onion is too strong. Soak the sliced onion in cold water for 10 minutes, then drain. The bite softens but the crunch stays.
Tips for the Best Greek Pasta Salad
- Spread the drained pasta on a tray so it cools quickly and evenly. A heap in a colander stays warm in the middle and sticks together.
- Dice the cucumber roughly the size of the pasta, so every forkful gets a bit of everything.
- Pat the olives dry if they are very briny, otherwise the dressing can taste muddy.
- Keep back a handful of feta and scatter it over just before serving for that fresh, snowy look.
- For a party, make the bowl the night before but keep the dressing separate, then toss an hour before guests arrive.
Storage and Making Ahead
- Fridge. Keep it in an airtight container for up to 4 days. Stir before serving, as the dressing settles.
- Refreshing. If it looks a little dry on day two or three, add a splash of olive oil and give it a toss.
- Freezing. Please do not. Cucumber and tomatoes turn watery and the feta goes grainy once thawed.
- Picnics and potlucks. Keep the bowl in a cool bag until serving and bring leftovers home within two hours, or one hour on a very hot day. The Academy of Nutrition and Dietetics explains the picnic rules clearly.
Variations and Substitutions
- Add protein. Grilled chicken, prawns or a tin of chickpeas turn it into a full meal. If you love a heartier, creamy style, my chicken pasta salad with bacon and peas is its comfort food cousin.
- Extra vegetables. Diced red or yellow pepper, artichoke hearts or a handful of baby spinach all fit right in.
- Herbs. Fresh dill, parsley or mint lift the whole bowl.
- Dairy free. Leave out the feta or use a plant-based alternative, and add extra olives for saltiness.
- Whole wheat or gluten free. Both work well; just cook gluten free pasta a minute less, as it softens more in the fridge.
- Something sweeter. Feta also pairs beautifully with fruit, as in my watermelon salad with mint.
What to Serve With It
In summer I serve it next to anything off the barbecue, from grilled chicken to steak and prawn skewers. On a weeknight it sits happily beside my baked lemon chicken, since the lemon and oregano echo the dressing.
For a Greek-style spread, add a bowl of homemade hummus, warm pitta and some crusty bread to mop up the dressing. It also packs beautifully for lunchboxes and picnics.
Frequently Asked Questions
Ingredients and Dressing
What ingredients are in Greek pasta salad?
Short pasta, cherry tomatoes, cucumber, red onion, olives and feta, dressed with olive oil, red wine vinegar, salt and pepper.
What dressing goes with it?
A simple red wine vinaigrette is the classic. Shop-bought Greek dressing works too if you are short on time.
Can I use a different pasta shape?
Yes. Any short pasta works well, such as penne, farfalle, shells or orzo.
Can I make it dairy free?
Yes, simply leave out the feta or use a dairy free alternative.
Making Ahead and Storage
Can I make this ahead of time?
Yes. In fact, it tastes even better after a few hours in the fridge, and it keeps well overnight.
How long does Greek pasta salad last?
Up to 4 days in an airtight container in the fridge. Stir it and add a splash of oil before serving.
Should I rinse the pasta?
You can rinse it under cold water to cool it fast. Even so, I prefer spreading it on a tray, because a little starch helps the dressing cling.
Can I freeze it?
No. The vegetables go watery and the feta turns crumbly and dry once thawed.
Ingredients
- 10 oz short pasta (300 g) rotini or penne
- 1 cup cherry tomatoes halved
- 1 large cucumber diced
- 1/2 small red onion thinly sliced
- 1/2 cup kalamata olives
- 3/4 cup feta cheese (170 g) crumbled
- 1/3 cup olive oil (80 ml)
- 2 tbsp red wine vinegar (30 ml)
- salt and black pepper to taste
Instructions
- Cook the pasta in well-salted water according to the package instructions. Drain and allow to cool completely.
- In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, olives and feta.
- In a small bowl, whisk together the olive oil, red wine vinegar, salt and black pepper.
- Pour the dressing over the salad and toss gently to combine.
- Chill for at least 30 minutes before serving for the best flavour.
