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.
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:
Cherry or Grape Tomatoes
Grilled Chicken (marinated in Greek Dressing)
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!
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).
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.
Chill Salad before Serving
Pasta salads taste best after chilling, I recommend anywhere from 2-6 hours for best results.
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!
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
chopped fresh oregano or basil
1 recipe Greek Salad dressing
Optional: 3/4-1 pound raw chicken breasts, romaine lettuce
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