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This Easy Greek Pasta Salad recipe with feta cheese, kalamata olives, tomatoes, cucumbers and homemade dressing is a delicious pasta salad and perfect side dish for summer potlucks and picnics. This healthy Greek salad is easy to make ahead and serve with chicken or your favorite protein for a quick dinner the whole family will love!

overhead shot of greek pasta salad with tri color pasta in white serving bowl on table

I made this healthy Greek pasta salad recipe the other night as a change from our usual Italian Pasta Salad. It was a huge hit with the family, especially my daughter who adores anything with salty feta cheese!

Both tasty pasta salads are similar to each other, although the flavors are slightly different.

When I make the Italian pasta salad, I like to add chopped salami, pepperoni or ham. But the Greek salad recipe is usually meatless, which makes it a wonderfully easy side dish that goes with just about anything.

If you love easy pasta salad recipes, you might also like Chicken Bacon Ranch pasta salad, BLT Pasta Salad and more salad recipes in the recipe archives.


You only need a few simple ingredients for this delicious Greek pasta salad with olives. If you don’t have most of the ingredients in your pantry and fridge, you can find them in your grocery store.

  • Tri color rotini pasta — We like tri-color rotini because it adds more color
  • Grape tomatoes or cherry tomatoes
  • Pitted olives — black olives and/or kalamata olives are best
  • Feta cheese — Creamy feta cheese is a must for Greek salad
  • Pepperoncini peppers — either chopped or whole
  • Cucumber — English cucumbers or Persian cucumber
  • Red onion — for added flavor and crunch

The best thing about this easy pasta salad recipe is that there really aren’t many rules–so feel free to add your favorite things to this simple recipe!

pasta salad ingredients with kalamata olives, feta, cucumbers, tomatoes, onions, peppers and rotini

How to Make Greek Pasta Salad with Feta and Olives

First, cook your pasta according to package directions. I cook pasta in the Instant Pot, but you can use the stove if you prefer. While the pasta is cooking, you can start chopping up the veggies.

When it’s done, drain in a colander, and rinse the pasta under cold water. This stops the al dente pasta from cooking and prevents it from sticking.

It also cools the cooked pasta down faster. Just add the cooled pasta to a large mixing bowl while you make the dressing.

I made homemade Greek dressing for the salad this time, although I have used bottled Italian dressing before.

Either is fine, and you can use bottled Greek salad dressing if you can find it. You can also use your own Italian dressing.

The dressing ingredients are simply vinegar ( I used red wine vinegar), olive oil, Dijon mustard and a few herbs and spices.

whisk red wine vinaigrette dressing in bowl

To make the dressing, mix the mustard, vinegar and spices in a small bowl. Then, whisk in the olive oil until it’s emulsified.

This makes about 1 cup of dressing. It might look like a lot, but it’s really not!

I like to add about half of the dressing right away. If I’m making the salad ahead of time, I’ll add the remaining dressing right before serving.

You can add it all at once if you prefer. You can also add more to suit your tastes.

pour dressing over pasta salad ingredients in bowl

To make the salad, just add the chopped veggies to the cooled pasta. Then, pour in the dressing, and combine pasta with fresh veggies and dressing.

For extra freshness and even more color, I like to add some fresh herbs like chopped parsley.

Fresh basil goes well with the salad, too. I just love how bright and colorful this salad is!

Vibrant, fresh and perfect for summer or all year long!

What to Serve with Greek Pasta Salad

I usually serve Greek pasta with chicken breasts. We like Ritz Cracker Chicken, Italian Dressing Chicken or Lemon Pepper Chicken.

Grilled chicken would be perfect, as well.

Not a fan of chicken? Try grilled salmon or grilled steak. You can also keep it meatless and enjoy the salad on its own or add garbanzo beans or kidney beans for extra protein.

close up of rotini pasta with fresh vegetables in bowl


A good pasta salad is what you make it–feel free to add your favorite flavors to this easy recipe!

Use your favorite pasta shapes. Orzo, penne pasta and bowtie pasta are great substitutions for rotini pasta.

Peppers make a great addition to this colorful pasta salad. Instead of–or in addition to– the pepperoncini, throw in bell peppers, either a chopped red bell pepper or green bell pepper, or banana peppers.

Some other fresh veggies to add to this easy pasta salad are green onions, green olives, yellow squash, and artichoke hearts.

Spice your salad up a little bit with red pepper flakes, garlic pepper, or shredded pepper jack cheese.

How to Store

Store your pasta salad in an airtight container in the refrigerator. It’ll last 2 to 3 days after you make it. Any longer, and it’ll start to get soggy.

When you’re ready to eat your leftover pasta salad, give the salad a good stir, and enjoy!

5 from 11 votes

Greek Pasta Salad

By: Dee
This Greek Pasta Salad recipe with feta cheese, kalamata olives, tomatoes, cucumbers and homemade dressing is a delicious pasta salad and an easy side dish perfect for summer potlucks and picnics. This healthy. Greek salad is easy to make ahead and serve with chicken or your favorite protein for a quick dinner the whole family will love!
Prep Time: 20 minutes
Cook Time: 4 minutes
Total Time: 24 minutes
Servings: 14


  • 12 ounces cooked rotini pasta tri colored
  • 1 English cucumber sliced half moons, or seed a regular cucumber
  • 1 pint grape tomatoes cut in half
  • ¼ cup red onion finely chopped
  • ¼ cup pepperoncini peppers sliced
  • ½ cup feta cheese crumbled
  • ½ cup pitted kalamata olives cut in half
  • chopped parsley optional

Dressing Ingredients

  • 1 teaspoon Dijon mustard
  • ½ cup red wine vinegar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • ¾ cup olive oil
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  • Cook pasta according to package directions in a large pot of salted water or cook in Instant Pot. Drain pasta in colander, and rinse under cold water
  • Add cooled pasta and remaining ingredients to a large bowl
  • Pour in dressing, mix well, and top with chopped parsley, if desired
  • Cover and refrigerate until ready to serve. Add more dressing before serving if needed


  • Mix the mustard, vinegar, basil, garlic powder, salt and pepper in a mixing bowl. Whisk in the olive oil until dressing is emulsified


Use your favorite Italian dressing, or bottled Greek dressing for this recipe instead of homemade if you prefer. I like to pour half the dressing on before refrigerating and the remaining half when serving, but you can use all at once if you want.


Calories: 193kcal, Carbohydrates: 23g, Protein: 7g, Fat: 8g, Saturated Fat: 2g, Trans Fat: 1g, Cholesterol: 9mg, Sodium: 359mg, Potassium: 225mg, Fiber: 2g, Sugar: 4g, Vitamin A: 324IU, Vitamin C: 7mg, Calcium: 47mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main, Salad
Cuisine: American
Like this? Leave a comment below!

This delicious Mediterranean pasta salad is a forever favorite recipe of mine! With tangy feta cheese, tender pasta, crisp cucumbers and plenty of fresh veggies, it’s one of the best pasta salad recipes out there.

It’s a great choice for hot summer days, or just for whenever you want some fresh flavors.

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Recipe published in 2021 and updated in 2023.

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Recipe Rating


  1. Betty says:

    Found this to have for lunch! Simple to make and tons of flavor! Make it ahead for maximum taste!5 stars