Name: Greek Pasta Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 8 ounces rotini pasta ((use gluten-free noodles, if needed)); 1/2 red onion (, chopped); 1 red bell pepper (, chopped); 1 cucumber (, chopped); 1 pint cherry tomatoes (, sliced in half); 1/3 cup sliced black olives ((optional)); 1/2 cup freshly chopped parsley ((optional)); 2 ounces crumbled feta cheese ((optional; about 1/2 cup)); 2 tablespoons olive oil; 3 tablespoons red wine vinegar; 1 garlic clove (, minced); 1 teaspoon spicy brown mustard; 1 teaspoon dried oregano; 1 teaspoon fine sea salt; 1/4 teaspoon black pepper

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Greek Pasta Salad is an easy make-ahead lunch, and is also a great recipe to bring to a potluck. It’s a delicious and healthy way to eat more veggies!

If you love my Pesto Pasta Salad or Roasted Vegetable Pasta Salad, I think you’ll love this one, too. The pasta adds a satisfying element, making this dish hearty enough to act as a meal, while also helping you eat a huge plate of vegetables.

What’s in Greek Salad Dressing?

Greek salad dressing is usually made with red wine vinegar or lemon juice, or a combination of both. I’ve kept things easy here by only calling for one, but feel free to refer to my popular Greek Salad Dressing recipe if you want to use a mix of both!

Here’s what you’ll need:

Red wine vinegar
Olive oil
Garlic
Spicy brown mustard
Dried oregano
Salt & pepper

Did you know that adding mustard to a salad dressing recipe helps you use less oil? That’s why you’ll see it in so many of my salad dressings! It helps emulsify the dressing, and also adds an extra “umami” flavor to this simple recipe.

How to Make It

To make Greek Pasta Salad, you’ll start by cooking the pasta. I use chickpea pasta to keep this recipe gluten-free (and to sneak in some extra plant-based protein) but you can use any pasta you keep on hand.

While the pasta is cooking, combine the dressing ingredients in the bottom of a large bowl. This way you’ll only have one dish to clean later!

Now, it’s time to chop the veggies. Cut everything into small, bite-sized pieces, so you’ll get a little bit of everything on your fork when you take a bite.

The smaller, the better if you ask me! Add the veggies to the bowl of dressing as you go, so they can start marinating.

Note: I like to start by chopping the red onion and adding it to the bowl of dressing, so it can marinate the longest. This will help soften any strong onion flavor.

When the pasta is done cooking, drain the noodles, then add them to the bowl of chopped veggies and dressing. Toss well to coat.

If you’d like to add some crumbled feta cheese, you can add that in last. For a vegan recipe, try adding in a spoonful of hummus instead! It adds creaminess, without the dairy, and is super-satisfying.

How to Store Pasta Salad

You can store this Greek Pasta Salad in an airtight container in the fridge for up to 4 days. The flavor will mellow over time, so you might need to add an extra splash of vinegar, lemon juice, or salt, to help brighten up the flavor again before you serve it.

Greek Pasta Salad

5 from 10 votes

This Greek Pasta Salad recipe is easy to prepare and makes a refereshing make-ahead meal! It will be a hit at your next potluck, and can be made with any variety of pasta that you enjoy.

prep20 mins cook10 mins total30 mins

Servings:4 to 6

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Ingredients

8 ounces rotini pasta (use gluten-free noodles, if needed)
1/2 red onion , chopped
1 red bell pepper , chopped
1 cucumber , chopped
1 pint cherry tomatoes , sliced in half
1/3 cup sliced black olives (optional)
1/2 cup freshly chopped parsley (optional)
2 ounces crumbled feta cheese (optional; about 1/2 cup)

Greek Salad Dressing

2 tablespoons olive oil
3 tablespoons red wine vinegar
1 garlic clove , minced
1 teaspoon spicy brown mustard
1 teaspoon dried oregano
1 teaspoon fine sea salt
1/4 teaspoon black pepper

Instructions

Prepare the pasta according to the package directions.
While the pasta is cooking, you can stir together the Greek dressing ingredients in the bottom of a large bowl.
As you chop the vegetables, add them to the bowl of dressing and give it a stir. I like to start with the red onion, so it will start to marinate in the dressing right away. Then add in the chopped bell pepper, cucumber, tomatoes, olives, and parsley, if using.
When the pasta is done cooking, drain the noodles, then add them to the bowl of vegetables and dressing. Toss well to coat, then season with extra salt, if needed. (I sometimes add an extra 1/2 teaspoon.) Add in the feta cheese, if you'd like to, and serve right away, or let it chill in the fridge until you're ready to serve. Or add a spoonful of prepared hummus, to add creaminess for a vegan version.
You can store pasta salad in the fridge for up to 4 days in an airtight container. Keep in mind that the flavor will mellow as it chills, so you may need to adjust the seasoning when you serve it cold. Add in an extra splash of vinegar, lemon juice, or salt to brighten the flavor again.

Notes

Nutrition information is for 1/4 of this recipe. This is automatically calculated, and is just an estimate, not a guarantee.

I used Banza brand chickpea pasta in these photos, which is naturally gluten-free, but you can use brown rice or whole wheat pasta with similar results. If you want to swap the veggies in this recipe, or leave something out, feel free! It's very flexible.

Nutrition

Author: Megan Gilmore

Course: Salad

Cuisine: Greek

Keyword: greek pasta salad

If you try this Greek Pasta Salad, please leave a comment below and let me know how you like it! And if you make any modifications, I’d love to hear about those, too. We can all benefit from your experience!