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Greek Pasta Salad

Greek Pasta Salad

A bold, tangy pasta salad with rotini, cherry tomatoes, kalamata olives, cucumber, roasted red peppers, crumbled feta, and an oregano red wine vinaigrette. Great for meal prep, lunch, or a light dinner.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 servings
Course: Dinner, Lunch, Side Dish
Cuisine: Greek, Mediterranean
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz rotini or penne pasta
  • 1 cup cherry or grape tomatoes, halved
  • 1 medium cucumber, diced about 1 1/2 cups
  • 1/2 cup kalamata olives, pitted and sliced
  • 1/2 cup red onion, very thinly sliced
  • 1/2 cup roasted red peppers, sliced
  • 6 oz block feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup olive oil
  • 3 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup pepperoncini, sliced optional
  • 1 cup cooked chickpeas optional

Equipment

  • Large pot
  • Large mixing bowl
  • Small Bowl or Jar
  • Whisk
  • Colander

Method
 

  1. Cook pasta: boil in well-salted water, 1 to 2 minutes past al dente. Drain, rinse with cold water, cool completely.
  2. Make dressing: whisk olive oil, red wine vinegar, oregano, garlic powder, Dijon, salt, and pepper. Taste and adjust.
  3. Combine: in a large bowl, add cooled pasta, tomatoes, cucumber, olives, red onion, roasted peppers, pepperoncini, and chickpeas if using.
  4. Dress: pour dressing over salad, toss until evenly coated.
  5. Add feta and parsley: toss once or twice lightly, keeping some larger feta crumbles visible.
  6. Chill: refrigerate at least 30 minutes, ideally 1 to 2 hours. Taste and adjust before serving.

Notes

  • Cook pasta slightly past al dente so it stays tender after absorbing dressing.
  • Make extra dressing to refresh leftovers.
  • Add cucumber and tomatoes day-of for freshest texture when prepping ahead.
  • Keeps 4 days refrigerated in an airtight container.
  • Crumble feta from a block for best texture.