Can I make this Greek pasta salad ahead of time?

Absolutely! In fact, this salad often tastes better after the flavors have had time to meld in the refrigerator. You can make it up to 24 hours in advance, though I recommend adding the feta just before serving for the best texture. If making far ahead, reserve some dressing to refresh the salad just before serving.

What can I substitute for kalamata olives?

While kalamata olives provide that distinctive Greek flavor, you can substitute black olives if needed. The flavor profile will change slightly, but the salad will still be delicious. For those who don't enjoy olives, try adding extra feta or some capers to maintain that briny element that makes Greek salads so special.

Is this pasta salad good for meal prep?

This is meal prep perfection! The flavors actually improve over time, and it stays fresh in the refrigerator for up to 4 days. Portion it into individual containers for grab-and-go lunches throughout the week. You might want to add a small drizzle of olive oil when you're ready to eat to freshen it up.

Can I use a different type of pasta?

Definitely! While rotini is perfect for catching dressing in its spirals, any medium-sized pasta shape works well. Try farfalle (bow ties), penne, or fusilli. Just avoid tiny pastas like orzo (unless you're going for a different texture altogether) or long strands like spaghetti, which make the salad difficult to eat.

Greek Pasta Salad Recipe

Description

A refreshing and vibrant Greek Pasta Salad packed with fresh veggies, briny olives, and creamy feta cheese, tossed in a tangy homemade dressing. This easy-to-make dish is perfect as a side or light main-course for any gathering or meal prep.

Ingredients

Units Scale

Salad

16 ounces rotini pasta
1 medium English cucumber, diced
1 pint cherry or grape tomatoes, halved
1/2 medium red onion, thinly sliced
1/2 cup whole kalamata olives
1 cup crumbled feta cheese

Dressing

1/2 cup extra-virgin olive oil
1/4 cup lemon juice
1/4 cup red wine vinegar
1 teaspoon dried oregano
1 teaspoon salt (adjust to taste)
1 teaspoon black pepper (adjust to taste)
1/2 teaspoon garlic powder

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Instructions

Cook the Pasta
Begin by cooking the rotini pasta according to the instructions on its package. Once it’s cooked to al dente, drain the pasta and rinse it under cold water to cool it down. This not only stops the cooking process but also ensures the pasta is ready for the salad.
Prepare the Veggies and Combine
In a large mixing bowl, toss together the cooled pasta, diced cucumber, halved cherry or grape tomatoes, thinly sliced red onion, whole kalamata olives, and crumbled feta cheese. Make sure everything is evenly distributed.
Make the Dressing
In a separate small bowl, combine the extra-virgin olive oil, lemon juice, red wine vinegar, dried oregano, salt, black pepper, and garlic powder. Whisk the ingredients together until emulsified.
Dress the Salad
Pour the tangy dressing over the salad. Gently toss everything until the pasta and vegetables are well coated with the dressing. Serve immediately or chill in the refrigerator for about 10-15 minutes before serving for enhanced flavor.

Notes

For best results, serve the pasta salad chilled to let the flavors meld together.
You can add grilled chicken, shrimp, or chickpeas for a protein boost.
Store leftovers in an airtight container in the refrigerator for up to 2-3 days. If stored, the pasta may absorb some dressing—add a little extra when serving again.
Whole-grain or gluten-free pasta can be substituted to suit dietary restrictions.

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 3g
Sodium: 450mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 6g
Cholesterol: 20mg