Greek Pasta Salad is an ideal side for picnics and potlucks. This simple pasta salad combines tender rotini with cucumbers, cherry tomatoes, olives and feta, all tossed in a bright Greek-style dressing.
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Pasta salad is a go-to side for gatherings. With the addition of cubed or shredded chicken it becomes a satisfying main. This Greek Pasta Salad is easy to prepare ahead: cook the pasta, toss it with the dressing and vegetables, chill, and bring it to your next picnic, potluck, or weeknight meal. It’s versatile, customizable, and reliably popular.
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Greek Pasta Salad Recipe
This salad is served cold and dressed with a simple homemade Greek dressing. The ingredient list below is flexible—adjust amounts to suit your taste.
Grocery List for Greek Pasta Salad and Dressing
- Lemons (¼ cup juice)
- Cherry tomatoes (12 oz.)
- Cucumber (1 small)
- Green onions (3 stalks)
- Feta (4 oz. block, crumbled)
- Rotini (8–12 oz. uncooked, depending on desired yield)
- Olive oil (½ cup)
- Mayonnaise (¼ cup)
- Greek seasoning (such as Cavender’s, to taste)
- Sliced black olives (about 2.25 oz. can)
If you prefer, swap black olives for kalamata olives or artichoke hearts. Add red onion slices for more bite or increase cucumbers, tomatoes, or feta to suit your preferences.
How to Make Greek Pasta Salad
- Cook the pasta according to package directions until al dente; drain and rinse with cold water to stop cooking.
- Whisk together olive oil, mayonnaise, Greek seasoning and lemon juice in a small bowl to make the dressing.
- Toss the cooled pasta with the dressing in a large bowl so the pasta is evenly coated.
- Add tomatoes, cucumber, green onions, olives and crumbled feta; toss gently to combine.
- Chill the salad for at least 30 minutes before serving to let the flavors meld. Remove from the refrigerator about 30 minutes before serving to take the chill off.
This salad keeps well refrigerated for up to five days (often a bit longer). It pairs nicely with grilled meats, sandwiches, soups and crusty bread. If you have questions about variations or substitutions, leave a comment and the author will respond.
Tools to help
Useful but optional kitchen tools for preparing this salad:
- Large mixing bowl for tossing the pasta and dressing.
- Wooden spoon or salad fork for gentle mixing.
- Fine mesh strainer for draining pasta or straining lemon juice.
Other Pasta Salad Recipes
- Classic Macaroni Salad
- Pasta Caprese Salad
- Chopped Salad variations
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Recipe Card
Greek Pasta Salad
20 mins
30 mins
50 mins
10 servings
Ingredients
- 12 oz. uncooked rotini pasta
- ½ cup extra virgin olive oil
- ¼ cup mayonnaise
- 3 tablespoons Cavender’s All-Purpose Greek Seasoning, or less to taste
- ¼ cup lemon juice
- 8 oz. cherry tomatoes, halved
- 1 small cucumber, partially peeled and cubed
- 2.25 oz. can sliced black olives, drained
- 3 stalks green onion, chopped
- 4 oz. block feta cheese, crumbled
Instructions
- Cook pasta to al dente according to package directions. Drain and rinse with cold water, then transfer to a large mixing bowl and allow to cool.
- In a small bowl, whisk together olive oil, mayonnaise, Greek seasoning and lemon juice. Pour over the pasta and mix until coated.
- Add tomatoes, cucumber, olives, green onions and crumbled feta. Toss gently until everything is evenly coated. Serve immediately at room temperature or refrigerate for at least one hour for the flavors to blend.
- Remove from the refrigerator about 30 minutes before serving to take the chill off.
Notes
- Nutritional information is an estimate only.
Nutrition
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Calories: 314kcal
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Carbohydrates: 29g
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Protein: 7g
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Fat: 19g