Greek Pasta Salad

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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!

greek pasta salad in glass meal prep container

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

greek salad dressing mixed together

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.

dry and cooked pasta in a glass bowl

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.

chopped veggies for the pasta salad

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.

mixing the greek pasta salad together in a large bowl

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 in meal prep container

greek pasta salad in glass meal prep container
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5 from 6 votes

Greek Pasta Salad

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.
Course Salad
Cuisine Greek
Keyword greek pasta salad
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 to 6
Calories 375kcal

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.
    dry and cooked pasta in a glass bowl
  • While the pasta is cooking, you can stir together the Greek dressing ingredients in the bottom of a large bowl.
    greek salad dressing mixed together
  • 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.
    chopped veggies for the pasta salad
  • 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.
    mixing the greek pasta salad together in a large bowl
  • 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.
    finished greek pasta salad in lunch containers

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

Calories: 375kcal | Carbohydrates: 53g | Protein: 12g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 950mg | Potassium: 594mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1670IU | Vitamin C: 69mg | Calcium: 120mg | Iron: 2mg

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!

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Comments

judy

Love this. Made it today…my only sub was I had to use gluten free pasta…AH….MAZING!
Keep those wonderful, recipes going.
I’m a big fan….not one recipe has failed me yet.

Julie

How could I do this oil free?

Sandy

Thank you for this recipe Megan!! I saw it in your Meal Plan for the Week email and decided to try it. I’m so happy I did. It was so good. The dressing was perfect. I’ve tried other Greek salad dressing recipes and they somehow just didn’t taste quite right. My son loved it this salad so much he had three helpings.

    Megan Gilmore

    I’m so glad you and your son both enjoyed it! That makes me so happy!

Riley

I also saw this recipe in your Meal Plan for the weekly email and had to try it. It came together so quickly and tastes absolutely delicious. I’m so excited to add this recipe into our weekly rotation.

Robin

Easy and super tasty make-ahead meal for lunches during the week. I used brown rice pasta and also added in some artichoke hearts. So glad I saw this is the weekly meal plan email!

Christy

Delicious! I added fresh squeezed lemon juice to my leftovers. Just as good as freshly made.

edcjm

Great recipe, love the Greek flavors! I made this for me and my husband to have for lunch this week. It is delicious and easy. I added canned tuna to up the protein but I will make without tuna for an upcoming pot luck lunch. Thank you, Meghan for all your recipes!

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