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5.0 from 45 votes

Greek Pasta Salad

This Greek Pasta Salad has perfectly cooked pasta tossed with the BEST homemade Greek salad dressing, fresh vegetables, feta cheese, olives, and parsley.

Prep Time
15 mins
Cook Time
15 mins
Total Time
23 mins
Servings: 12 people
Calories: 235 kcal
Course: Side Dish , Main Course
Cuisine: Mediterranean , Greek

Ingredients

  • 1 lb. rotini pasta
  • 1 tablespoon olive oil
  • ¾ English cucumber diced (about 2 cups)
  • 1 pint cherry tomatoes sliced (about 2 cups)
  • 1 green bell pepper diced
  • ½ cup red onion finely diced
  • ½ cup pitted kalamata olives or black olives
  • 3/4 cup feta cheese crumbled
  • ¼ cup parsley roughly chopped
  • 1 cup Greek Salad Dressing see notes for homemade version

Instructions

    Cup of Yum
  1. Boil the pasta to al dente (or 30 seconds shy, set a timer to ensure you don’t overcook it). Drain and spread it out on a tray or parchment paper and drizzle with 1-2 tablespoons olive oil. Let it cool.
  2. Meanwhile, prepare your veggies, cheese, parsley, and homemade Greek dressing, (if using).
  3. Combine the salad ingredients in a large bowl and toss with dressing. If possible, chill for 2 hours prior to serving.
  4. If preparing 8-12 hours ahead of time: Toss with about 1/2 cup additional dressing prior to serving, as the pasta continues to absorb the dressing during storage.

Notes

  • Homemade Greek Salad Dressing- Makes 1 cup
  • See detailed instructions for salad dressing prep here.
  • Pro Tips
  • Storage
  • The Nutritional information shared is an estimate and is per serving. There are 12 servings in this recipe.
  • ½ cup extra-virgin olive oil
  • ¼ cup red wine vinegar
  • 2 tablespoons lemon juice
  • 2 teaspoons honey
  • 1 ½ teaspoons dried oregano
  • 1 ½ teaspoons minced garlic
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried basil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • Be sure to use a timer when you boil your pasta to ensure that you don't overcook it. I like to cook it for 30 seconds less than al dente, as it cools gradually, during which time it finishes cooking. 
  • Salt the pasta water well to ensure that the pasta itself has plenty of flavor. I use 2 tbsp. kosher salt.
  • 📘 Find this recipe on page 72 of my 2nd cookbook, Let’s Eat!
  • Store in an airtight container and refrigerate for up to 3 days. 

Nutrition Information

Calories 235kcal (12%) Carbohydrates 35g (12%) Protein 7g (14%) Fat 8g (12%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 2g Trans Fat 1g Cholesterol 8mg (3%) Sodium 397mg (17%) Potassium 250mg (7%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 320IU (6%) Vitamin C 18mg (20%) Calcium 70mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 12people

Amount Per Serving

Calories 235

% Daily Value*

Calories 235kcal 12%
Carbohydrates 35g 12%
Protein 7g 14%
Fat 8g 12%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 2g 10%
Trans Fat 1g 50%
Cholesterol 8mg 3%
Sodium 397mg 17%
Potassium 250mg 5%
Fiber 2g 8%
Sugar 5g 10%
Vitamin A 320IU 6%
Vitamin C 18mg 20%
Calcium 70mg 7%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.