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Greek Pasta Salad

Shake-up your summer pasta salad menu with this Greek Pasta Salad. Dressed with a tangy vinaigrette, it’s the ideal side dish for outdoor warm weather dining.

Greek Pasta Salad in a serving bowl

Easy Greek Pasta Salad Recipe

This Greek Pasta Salad features many of the flavors we know and love from the Mediterranean region and turns them into a fresh take on a pasta salad. In the South, we often reach for mayonnaise when it comes to dressing pasta salads but, sometimes it’s nice to have something a little different, isn’t it? Feta cheese, kalamata olives, artichoke hearts and sundried tomatoes are tossed together with a simple, but flavorful vinaigrette. It’s a snazzy side dish that will compliment any meal. How to make Greek Pasta Salad: (Scroll down for full printable recipe.)

  • Pasta – In a medium size pot, cook the pasta in boiling salted water per the instructions on the box until al dente. Drain well.
  • Sundried Tomatoes – Soak the sun dried tomatoes in lukewarm water for 5 minutes then rinse and dice.
  • Dressing – Whisk together dressing mix, oil, vinegar, parsley, sugar. garlic and oregano. Taste and adjust salt and pepper to your taste.
  • Combine – Add cooked pasta, sundried tomatoes, artichokes, onion, pepper, olives, green onion and feta to the bowl. Mix well. (Reserve a small amount of cheese and green onion for garnishing.)
  • Refrigerate – Chill for 8 hours or overnight. Just before serving, stir and top with reserved feta and green onions to garnish. Store leftovers chilled.
Greek Pasta Salad in a serving bowl on a plate

How to Make the BEST Greek Pasta Salad

  • Ingredients for the salad: Rotini pasta, artichoke hearts, yellow bell pepper, red onion, feta cheese, kalamata olives and green onions. (See recipe for dressing ingredients)
  • Kitchen tools you’ll need: Medium bowl, pasta pot, sharp knife and cutting board, measuring cups and spoons, whisk and large spoon.
  • I recommend that you prepare this salad and let the ingredients marinate overnight for the most robust flavor.
  • You can use another type of pasta for this recipe. Cavatappi has ridges that really clings to the sauce and would be a great swap out for rotini.
  • Cook the pasta per the package instructions in salted water just until al dente. Drain well before adding to the other ingredients. Al dente has the best texture.
  • In this recipe, you can take a shortcut and use a prepared salad Italian dressing fro mthe grocery store. Use your favorite brand and you’ll be pleased with the flavor.
  • You may adapt the mix-ins to suit your taste. If you prefer red bell pepper can be used in place of yellow bell pepper.
  • The flavors in this salad are so vibrant. They only become better the longer it sits making it ideal for make-ahead preparation. You can make it one day in advance prior to serving.
  • The sundried tomatoes add texture and color. Soaking them removes excess oil from overtaking the flavors of the salad as a whole.
  • Allow ample time for the salad to chill so the flavors can come together.
  • Store Greek Pasta Salad chilled in the refrigerator for up to 4 days.
Greek Pasta Salad in a serving bowl

More Easy Salad Recipes to Make

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Helpful Kitchen Items:

Greek Pasta Salad

Prep Time20 minutes
Cook Time10 minutes
Chill time8 hours
Total Time8 hours 30 minutes
Course: Pasta, Salad
Cuisine: American, Greek-Inspired, Southern
Keyword: chicken-salad-recipes, greek-pasta-salad, pasta-salad-recipes
Servings: 8 servings
Calories: 263kcal
Author: Melissa Sperka

Ingredients

  • 3 cups dry rotini pasta
  • 1/2 cup sun dried tomatoes
  • Dressing:
  • 1 ( 0.7 oz) packet Italian salad dressing mix [I used Good Seasons]
  • 1/3 cup vegetable oil
  • 1/3 cup red wine vinegar
  • 1 Tbsp dried or fresh parsley flakes
  • 2 tsp sugar
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • salt and black pepper to taste
  • Salad:
  • 1 (6.5 oz) jar marinated artichoke hearts drained and roughly chopped
  • 1/2 cup diced red onion
  • 1/2 cup diced yellow pepper
  • 1/2 cup sliced kalamata olives
  • 4 oz crumbled feta cheese
  • 2 thinly sliced green onions

Instructions

  • In a medium size pot cook the pasta in boiling salted water per the instructions on the box until al dente. Drain well.
  • Soak the sun dried tomatoes in lukewarm water for 5 minutes then rinse and dice.
  • Meanwhile, in a medium-size mixing bowl whisk together dressing mix, oil, vinegar, parsley, sugar. garlic and oregano. Taste and adjust salt and pepper to your taste.
  • Add cooked pasta, sundried tomatoes, artichokes, onion, pepper, olives, green onion and feta to the bowl. Mix well. (Reserve a small amount of cheese and green onion for garnishing.)
  • Chill for 8 hours or overnight. Just before serving, stir and top with reserved feta and green onions to garnish.
  • Store leftovers chilled.

Nutrition

Serving: 1serving | Calories: 263kcal | Carbohydrates: 28g | Protein: 7g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 13mg | Sodium: 413mg | Potassium: 359mg | Fiber: 4g | Sugar: 6g | Vitamin A: 211IU | Vitamin C: 21mg | Calcium: 100mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!

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