Greek Pasta Salad

One of our favorite ways to use up a lot of fresh produce quickly is to chop it up and toss it with some pasta and a favorite salad dressing and the possibilities are kind of endless. This particular pasta salad, though, is one of my all-time favorites. You can use whatever kind of pasta you like, and it’s mixed with some cool crunchy veggies and tangy salty bites and all tossed together with a fantastic homemade Greek salad dressing. This Greek Pasta Salad makes a great pot-luck or party dish, but is also a nice option for family dinner, or make-ahead lunches during the week.

Greek Pasta Salad in Serving Bowl

Ingredients for Greek Pasta Salad

Creativity is welcome, and you can pick and choose ingredients based on your personal preference, but in addition to the obvious pasta, here are some of our favorite ingredients to add to this salad:

Cucumber
Bell Pepper
Red Onion
Cherry or Grape Tomatoes
Olives
Pepperoncini
Chopped Salami
Grilled Chicken (marinated in Greek Dressing)
Feta Cheese

Pasta Salad veggies in bowl  peppers, salami olives

What Pasta Should I Use?

You can use any type of pasta you want!  We prefer pasta that is similar in size to the other chopped ingredients.  Spirals and Bowties are obvious choices, and one of our favorites (featured in the photos here) is Trottole. We love the nooks and crannies that help soak up the sauce. Make sure you salt you water when you cook pasta, especially for pasta salad.  You’ll want that flavor in your noodles!

pasta for pasta salad

How to Add Chicken to Greek Pasta Salad

If you want to add chicken to your salad, marinate the chicken in about 1/2 cup dressing for at least 4 hours, preferably longer. When done marinating, grill the chicken over medium-high heat for about 7 minutes on each side. You’ll be aiming for an internal temperature of 165 degrees. When it reaches temperature, remove from heat and cover with foil for 5-10 minutes before chopping into bite-sized pieces (or you can just serve it along side as a full meal).

Sliced Grilled Chicken

Assemble your Greek Pasta Salad

It’s okay to eyeball your ingredients, this recipe is very flexible!  After combining everything in a large bowl, drizzle with dressing to toss.  I usually use about 1 cup, but add dressing to your liking.  After pasta salad chills for a while to absorb all of the flavors, I find it often needs an extra drizzle, as the pasta soaks up a lot of that.

Greek Salad Dressing

Chill Salad before Serving

Pasta salads taste best after chilling, I recommend anywhere from 2-6 hours for best results.

Greek Pasta Salad

More Favorite Pasta Salads!
Southwest Pasta Salad
Hawaiian Macaroni Salad
Tortellini Pasta Salad

Print
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Greek Pasta Salad

Greek Pasta Salad

  • Author: Kate Jones
  • Prep Time: 20 minutes
  • Cook Time: 10
  • Total Time: 30
  • Yield: 6-8 Main Dish servings 1x
  • Category: Pasta
  • Method: Stove Top
  • Cuisine: Greek

Description

A versatile pasta salad with fresh veggies and a delicious homemade Greek dressing.  Feel free to eyeball ingredients and add as little or as much as you like!


Ingredients

Scale

8 ounces pasta (your choice)
1 medium cucumber, peeled, seeded, and sliced or chopped
1/2 medium red onion, sliced or minced
1 red bell pepper, seeded and sliced or chopped
1 15-ounce can black olives, drained (you can use Kalamata olives if you prefer)
1 cup grape tomatoes, rinsed
2/3 cup crumbled feta cheese
Optional:
pepperoncini
chopped salami
chopped fresh oregano or basil
1 recipe Greek Salad dressing
Optional: 3/4-1 pound raw chicken breasts, romaine lettuce


Instructions

If you want to add chicken to your salad, marinate the chicken in about 1/2 cup dressing for at least 4 hours, preferably longer. When done marinating, grill the chicken over medium-high heat for 7 minutes on each side. Allow to stand 5-10 minutes before chopping into bite-sized pieces.

Bring a large pot of salted water to a boil. When boiling, add the pasta and cook al dente. Drain, rinse with cool water, and set aside.

In a large bowl, combine the cucumber, onion, bell pepper, olives, tomatoes, and feta cheese and any other ingredients you’re including. Add the chicken if using, and toss to combine. Add the cooked pasta and about 1 cup of the Greek salad dressing and toss to distribute evenly, add more dressing if needed. Chill for at least 4 hours before serving.  Serves 6-8 main dish servings and more if you’re using it as a side dish.

 


Keywords: Greek Pasta Salad

 

19 comments

  1. This would also be really good with tuna. (Tuna steaks marinated in dressing, cooked, and flaked. Or good quality canned white tuna.)

  2. I once made a big bowl of really good macaroni salad for a family dinner. My hubby took a big heaping spoonful because he typically loves my cooking. But then when he took a bite he about started gagging and couldn’t eat the rest of it. Apparently cold pasta salads don’t suite him. It was a sad day when I figured that out! I now don’t make them as often and I miss them.

  3. I have a very similar salad which is one of my go-to summer salads. Mine calls for sun dried tomatoes instead of red bell pepper. Mine also has garlic (a must!), but I noticed your dressing has garlic in it. This salad is always a hit at summer get-togethers, and I invariably get asked for the recipe. I think the addition of kalamata olives would only add to the deliciousness!
    http://www.fransfavs.com/2011/09/orzo-pasta-salad-with-sun-dried-tomatoes-and-feta/

  4. While this salad looks wonderful, and I’d love to try it, I am commenting on something completely unrelated!

    On Memorial Day I decided to bake a cherry pie using our cherries from our tree. I’ve never done that before. I used the Food Network’s cherry pie filling recipe, and on there they said, ‘use your favorite pie crust recipe’. The only pie crust recipe I have that I like is one that makes five pie crusts! I didn’t want to make five pie crusts, so where did I turn? To the ‘experts’…you guys! I made your pie crust, and I have to tell you, that it is hands down the best pie crust I’ve ever made! (and I am 57 years old!) It is so light and flaky, and well, just plain wonderful. Thank you so much for not only giving me a great go-to pie crust recipe now, but also for the way you taught how to make that pie crust.

    Thank you, thank you, thank you!

    P.S. I think I will actually write about it on my grateful blog – making good food is something to be grateful for!

  5. Brianna, what’s funny is that when I saw the small picture, I thought initially that the feta WAS artichoke hearts! Totally adding that to mine as well! Great suggestion and delicious looking summer salad.

  6. Made this tonight w/ kalamata olives but w/o chicken and I loved it! However, my husband thought it would be better as a side instead of an entree…and it was too spicy for the kids. I also used whole wheat linguine. I’m going to make this for a church picnic…and the husband can eat hamburgers. 🙂 Thanks!

  7. We tried this recipe last week and it was amazing! I’ve made 3 batches of the dressing to marinate chicken, and even turn the Greek salad into wraps. Thank you!

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