This Greek pasta salad is bright, tangy and packed with crunch: rotini tossed with cucumber, cherry tomatoes, green pepper, Kalamata olives, red onion and feta in a simple oregano and red wine vinegar dressing. It needs no mayonnaise, so it holds up well on a buffet table, and it tastes even better after an hour in the fridge. One bowl feeds 8 people and takes about 25 minutes of work.
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Ingredients
- 1 lb rotini pasta
- 1 English cucumber, diced
- 1 pint cherry tomatoes, halved
- 1 green bell pepper, diced
- 1/2 cup Kalamata olives, halved
- 1/2 red onion, diced
- 1 cup crumbled feta
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 2 tbsp lemon juice
- 2 tsp dried oregano
- 1 clove garlic, minced
- 1 tsp salt
Rotini is the best shape here because the spirals trap the dressing and the small bits of vegetable. An English cucumber has thin skin and very small seeds, so you can dice it without peeling and it will not make the salad watery. Buy feta in a block and crumble it yourself if you can. It is creamier and saltier than the dry pre-crumbled kind.
Instructions
- Cook the pasta until al dente, rinse cold and drain.
- Shake olive oil, vinegar, lemon juice, oregano, garlic and salt in a jar.
- Add pasta, cucumber, tomatoes, pepper, olives and onion to the bowl.
- Toss with the dressing, fold in the feta and chill 1 hour.
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Cook the pasta just right
Pasta for a cold salad should stay a little firm. Start tasting a minute or two before the time on the package. Soft pasta keeps soaking up dressing in the fridge and turns mushy by the next day, while al dente pasta stays springy.
Rinsing is usually a mistake for hot pasta dishes, but for a pasta salad it helps. Cold water stops the cooking right away and washes off the surface starch that would make the noodles stick together in a clump. Drain it very well and shake the colander a few times, because water left in the spirals thins the dressing.
The dressing
A jar with a lid is the easiest way to make the dressing. Put in the olive oil, red wine vinegar, lemon juice, oregano, garlic and salt, close it and shake hard for 20 seconds. The oil and vinegar come together into a cloudy dressing that coats the pasta evenly.
Dried oregano works better than fresh in this dressing. It has the strong, earthy flavor that people expect from a Greek salad, and it softens in the oil while the salad chills. Rub it between your fingers as you add it to wake up the smell.
How to tame the red onion
Raw red onion can take over the whole bowl. Soak the sliced red onion in cold water for 10 minutes, then drain and pat it dry before dicing or adding it. The color stays bright, and the sharp bite turns mild and sweet.
Why it needs an hour in the fridge
Right after mixing, the pasta tastes plain and the dressing sits on the outside. During an hour in the fridge the pasta drinks some of the dressing, the olives and onion season everything around them, and the feta softens a little. If you can wait longer, it is even better after 3 or 4 hours.
Give the salad a good stir before serving and taste it. Pasta keeps absorbing dressing, so a cold salad can seem dry. A small splash of olive oil and a squeeze of lemon bring it back.
Making it ahead
You can make this salad the day before a party. Keep the feta aside and fold it in shortly before serving so it stays in clear white crumbles instead of melting into the dressing. Leftovers keep covered in the fridge for 3 to 4 days. The tomatoes get softer each day, but the flavor stays good.
What to serve it with
It goes with almost anything from the grill: chicken skewers, burgers, sausages or a piece of salmon. It also travels well to a potluck or a picnic because there is no mayonnaise to worry about in warm weather. Add a can of drained chickpeas or some sliced grilled chicken and it becomes a full lunch on its own.
If you liked this one, try our Greek tortellini salad or the creamy dill cucumber salad .
More cold salads for a buffet: the deviled egg pasta salad , a classic tuna pasta salad and the Hawaiian macaroni salad . If you like feta, try the baked feta tomato pasta too.
Questions about Greek pasta salad
Can I use a different pasta?
Yes. Penne, bow ties or small shells all work. Pick a short shape with ridges or folds so it holds the dressing.
Can I leave out the olives?
Yes. The salad will taste a little less salty, so add a pinch more salt to the dressing if you skip them.
Why is my pasta salad dry the next day?
The pasta keeps absorbing the dressing as it sits. Stir in a tablespoon or two of olive oil and a little lemon juice before serving.
Tip: Soak the sliced red onion in cold water for 10 minutes to tame its bite.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Greek Pasta Salad
Ingredients
Instructions
Cook the pasta until al dente, rinse cold and drain.
Shake olive oil, vinegar, lemon juice, oregano, garlic and salt in a jar.
Add pasta, cucumber, tomatoes, pepper, olives and onion to the bowl.
Toss with the dressing, fold in the feta and chill 1 hour.
Notes
Soak the sliced red onion in cold water for 10 minutes to tame its bite.
Keeps covered in the fridge 3 to 4 days. Stir in a little olive oil before serving if it seems dry.