This is the BEST Greek pasta salad recipe you will ever try! It’s full of veggies and coated in a yummy dressing making it the PERFECT side dish for any occasion! Even better, it takes less than 20 minutes to make!

Tender pasta, fresh-cut vegetables, and a simple homemade vinaigrette come together to create an amazing pasta salad with Greek flavors! This easy salad relies on mostly fresh produce and a few pantry staples to create a winning combination!

Serve up for any outdoor summer BBQ and you’re sure to be the hit of the party when you bring along this side dish! It’s great with pulled pork sandwiches and other summertime favorites like this refreshing strawberry lemonade, bbq baked beans, and veggies or chips with this amazing pickle dip!

A close view of Greek pasta salad with onions, rotini, tomatoes, and black olives.

Greek Pasta Salad

  • Tastes so light and fresh! Truly a delightful combination of flavors and textures.
  • Easy to make! All you need to do is cook the pasta, chop some veggies, and mix up the dressing!
  • Perfect to make ahead! This makes it great to make in advance for parties or to carry with you when traveling to a potluck party.
  • Works for a crowd! Need a dish that won’t take forever to make when you have lots of company coming? This is it!
Ingredients to make Greek pasta salad on the table.

Ingredients

  • Pasta: We used tri-colored rotini pasta – it’s the best kind for the splash of color it adds. Swap it if you want but the salad works best using a short pasta with curves! 
  • Cheese: Crumbled feta cheese adds salty flavor and really brings the textures of this pasta salad together.
  • Tomatoes: Cherry tomatoes are perfect for pasta salad!
  • Cucumbers: Make sure you cut up the cucumbers nice and small.
  • Olives: Sliced black olives are delicious in this salad while kalamata olives are the perfect flavor for this dressing.
  • Onion: Purple onion works best in this recipe!
  • Garlic and Oregano: Fresh garlic and dried oregano add the perfect seasoning to the dressing.
  • Lemon Juice: Lemon juice for a bit of fresh flavor and it helps balance out the acidity a bit.
  • Vinegar: We recommend red wine vinegar because it adds such delicious flavor!
  • Oil: Of course, you need some extra virgin olive oil for the base of this recipe.

Kitchen Tools

You will need a large pot to cook the noodles. I love using my veggie chopper for the black olives or if you want chopped onions instead. A whisk and a mixing bowl to make the pasta salad dressing. Serve it in a large serving bowl.

A collage showing the pasta cooking, adding the olives and garlic to the dressing, mixing the dressing, and adding it to the bowl of salad.

How To Make Greek Pasta Salad

  1. Cook. The rotini pasta in a large pot according to the package directions.  Once the pasta is cooked, drain it well and let it cool.
  2. Combine. The chopped kalamata olives, garlic, oregano, lemon juice, salt, black pepper, red wine vinegar, and extra-virgin olive oil in a small bowl.
  3. Mix. Together the dressing with a whisk and then set aside. 
  4. Add. The pasta, feta cheese, tomatoes, cucumbers, black olives, and onions to a large mixing bowl. Pour over the dressing and toss it all together.
Cut veggies for a Greek style pasta salad on the table.

Tips & Variations

  • Want in on a little secret? If you make this simple side dish a tad bit ahead of time, the flavors and dressing stand out even more! It truly tastes better with a little time to sit before serving.
  • No pasta. If you’d rather skip the pasta you can make it without or swap the pasta for cooked rice!
  • Don’t overcook the pasta. Make sure to follow the directions on the package for al dente pasta.
  • Room temperature. If refrigerated, let the salad sit at room temperature so the dressing will warm up and loosen up in the salad.
A bowl of pasta topped with chopped vegetables to make a Greek salad with pasta.

Recipe FAQ

Can I make pasta salad the night before?

YES! That’s why I love making pasta salad for a party because you can make it the night before, which means less work on the day of the party!

Should I rinse pasta after cooking it for pasta salad?

Nope! It’s not necessary. Simply let it cool. If the pasta seems a bit sticky, it’s ok. Once you add the dressing it will coat the pasta and the stickiness disappears.

A white serving spoon lifting a serving of salad up over the bowl.

What To Serve With Pasta Salad

A white bowl of Greek pasta salad on the table with a white serving spoon in the bowl on its side.

Storing

  • Store. When stored in an airtight container, pasta salad will last at least 2 days. Sometimes, we eat it for 4-5 days but the tomatoes and cucumbers do start to get a little soggy. 
  • Make ahead. Yes! Give it at least one hour to sit before serving but you can also make this salad up to 24 hours in advance. Let it sit at room temperature for about 30 minutes and then stir well before serving.

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Did you try this Tri Color Pasta Salad recipe?

Please rate the recipe and leave a comment below. I love hearing about your experience making it and it also helps anyone else making the recipe too!

A bowl of Greek salad from overhead.
4.85 from 39 ratings
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Servings: 12 servings

The Best Greek Pasta Salad

Prep Time: 8 minutes
Cook Time: 8 minutes
Total Time: 16 minutes
This is the BEST Greek pasta salad recipe you will ever try! It’s full of veggies and coated in a yummy dressing making it the PERFECT side dish for any occasion! Even better, it takes less than 20 minutes to make!
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Ingredients
 

GREEK PASTA SALAD

  • 3 cups tri-colored rotini pasta
  • 1 cup Crumbled Feta Cheese
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumbers, chopped
  • ½ cup sliced black olives
  • 1 purple onion sliced

GREEK SALAD DRESSING

  • 2 tablespoons kalamata olives, minced
  • 1 tablespoon garlic, minced
  • 2 tablespoons oregano, minced
  • 2 tablespoons lemon juice
  • Salt, to taste
  • Fresh-ground black pepper, to taste
  • ½ cup red wine vinegar
  • 1 cup extra-virgin olive oil

Instructions
 

  • Cook rotini according to the package directions. Let cool.
  • In a small bowl, mix kalamata olives, garlic, oregano, lemon juice, salt, black pepper, red wine vinegar and extra-virgin olive oil.
  • In a large bowl, add pasta, feta cheese, tomatoes, cucumbers, black olives, and onions. Add dressing and toss.
  • Refrigerate for 1 hour before serving.

Notes

  • Want in on a little secret? If you make this simple side dish a tad bit ahead of time, the flavors and dressing stand out even more! It truly tastes better with a little time to sit before serving.
  • No pasta. If you’d rather skip the pasta you can make it without or swap the pasta for cooked rice!
  • Don’t overcook the pasta. Make sure to follow the directions on the package for al dente pasta.
  • Room temperature. If refrigerated, let the salad sit at room temperature so the dressing will warm up and loosen up in the salad.
  • Store. When stored in an airtight container, pasta salad will last at least 2 days. Sometimes, we eat it for 4-5 days but the tomatoes and cucumbers do start to get a little soggy. 
  • Make ahead. Yes! Give it at least one hour to sit before serving but you can also make this salad up to 24 hours in advance. Let it sit at room temperature for about 30 minutes and then stir well before serving.
Calories: 271kcal, Carbohydrates: 15g, Protein: 4g, Fat: 22g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 15g, Cholesterol: 11mg, Sodium: 255mg, Potassium: 119mg, Fiber: 1g, Sugar: 1g, Vitamin A: 163IU, Vitamin C: 5mg, Calcium: 89mg, Iron: 1mg
Cuisine: Mediterranean
Course: Side Dish
Author: Jennifer
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