Greek Pasta Salad is a cold salad made with cucumber, tomatoes, black olives, red onions, feta cheese, and pepperoni, tossed with Greek vinaigrette dressing. For a couple more refreshing salads, try my Italian Pasta Salad and Cherry Chicken Pasta Salad.

Greek Pasta Salad

This Greek Pasta Salad is not only refreshing, it is a salad that can be made ahead of time (which is definitely a win)! It is simple to put together, and I even added some pepperoni to the mix for a little protein. (However, you could leave that out, if preferred.)

Greek Salad

Pasta Salad Ingredients

Pasta: I used fusilli pasta, also known as 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. (In the video, the salad is made without the pepperoni.)

Dressing: Use your favorite brand of Green vinaigrette salad dressing.

Greek Pasta Salad Recipe

How to Make Greek Pasta Salad

As I stated above, this is a great salad to prepare ahead of time since it has to chill before serving, anyway! To make the salad, first, cook the pasta al dente according to the package instructions. After cooking the pasta, drain it and rinse it under cold water.

Next, combine the cooked, drained, and rinsed pasta with the cucumber, tomatoes, black olives, onions, cheese, and pepperoni. Toss the ingredients with the salad dressing. Finally, place the salad in the refrigerator, covered, to chill for 2-3 hours before serving.

Greek Salad Recipe

How Long with Greek Pasta Salad Last?

This salad will last in the refrigerator, in a sealed container, for 2-3 days. So, you can even get by making it 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.

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.

Easy Greek Salad

Looking for More Salad Recipes?

Pepperoni Salad

Grilled Chicken Cobb Salad

Jalapeno Chicken Salad

Mediterranean Chickpea Salad

All the ingredients for the greek pasta salad in a large white bowl with grey napkin on the side
4.50 from 2 votes

Greek Pasta Salad

Prep Time 15 mins
Cook Time 10 mins
Chilling Time 2 hrs
Total Time 2 hrs 25 mins
Greek Pasta Salad is a cold salad made with cucumber, tomatoes, black olives, red onions, feta cheese, and pepperoni, tossed with Greek vinaigrette dressing.


  • 2 cups Fusilli pasta noodles, or other pasta of your choice
  • 1 medium cucumber, diced (approximately 1½ cups)
  • cups grape tomatoes, halved
  • 1 cup black olives, sliced
  • ½ cup red onion, sliced
  • ½ cup feta cheese, cubed or crumbled
  • ½ cup pepperoni, sliced and quartered
  • ¾ cup Greek vinaigrette salad dressing


  • 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.
  • Refrigerate for at least 2-3 hours before serving. 


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This Greek Salad is a combination of pasta, olives, juicy ripe cherry tomatoes, red onions, crunchy cucumbers and salty feta. Perfect for lunch, dinner or any party!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

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