Greek Pasta Salad is a cold salad made with cucumber, tomatoes, black olives, red onions, feta cheese, and pepperoni, tossed with Greek vinaigrette dressing. It is not only refreshing, but it is also a salad that can be made ahead of time (which is definitely a win). Plus, it is simple to put together! For a couple more refreshing salads, try my Italian Pasta Salad and Cherry Chicken Pasta Salad.
Ingredients & Substitutions
Pasta: I used rotini pasta. It is shaped like a corkscrew to absorb all the flavors of the dressing in this salad. Stick to using short pasta, if possible. Or, make your own homemade shaped pasta to use!
Culinary Vegetables: I added cucumber, grape tomatoes, black olives, and red onions to the salad. You could definitely add your favorite vegetables.
Cheese: I love the salty taste of feta cheese in a Greek salad. You could also use queso fresco or Halloumi (another Greek cheese) in the salad. Or, try it with some mozzarella cheese.
Pepperoni: I added pepperoni to the salad for a little protein. However, you could leave it out.
Dressing: Use your favorite brand of Greek vinaigrette salad dressing.
How to Make Homemade Greek Vinaigrette
Just in case you want a more authentic flavor to your salad, here is a simple vinaigrette recipe.
- 1/4 cup red wine vinegar
- 3 tablespoons lemon juice (about 1 lemon)
- 3 garlic cloves, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup olive oil
Combine the first 7 ingredients in a medium bowl. Slowly whisk in oil until blended. Keep refrigerated in an airtight container for up to 1 week.
How to Store Greek Pasta Salad
This salad will last in the refrigerator, in a sealed container, for 2-3 days. So, you can even get it made a couple of days ahead of time if needed. When ready to serve the salad, let it sit out at room temperature for a little bit; however, be sure to not let the salad sit out for more than two hours before refrigerating again.
Greek Pasta Salad
- 8 ounces rotini pasta, or other pasta of your choice
- 1 medium cucumber, quartered (approximately 1 ½ cups)
- 1 ½ cups (223.5 g) grape tomatoes, halved
- 1 cup (90 g) black olives, sliced
- ½ cup (57.5 g) red onion, sliced
- ½ cup (75 g) feta cheese, cubed or crumbled
- ½ cup (69 g) pepperoni slices, quartered
- ¾ cup Greek vinaigrette salad dressing, or more as needed
- Cook pasta al dente, according to package instructions. When done, drain and rinse under cold water to avoid the pasta from sticking together.
- In a large serving bowl, combine the noodles with all the ingredients. Pour the dressing over them. Toss well.
- Store in the refrigerator until ready to serve.
Did you make this recipe?
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