What pasta shape works best for Greek pasta salad?

Short pasta like rotini, penne, or farfalle holds the Greek dressing well and keeps its texture after chilling, making them ideal choices.

Can you make Greek pasta salad ahead of time?

Yes, you can prepare it a day in advance. The flavors deepen as the pasta absorbs the dressing, and a small splash of olive oil freshens it up if it seems dry.

How long does Greek pasta salad last in the fridge?

It lasts three to five days in an airtight container, and the vegetables stay crisp while the pasta keeps its structure for easy leftovers.

What can I use instead of feta cheese?

You can use vegan feta, diced mozzarella, or omit cheese altogether. The olives and herbs still give the Mediterranean pasta salad plenty of flavor.

Can I use gluten-free pasta in Greek pasta salad?

Yes, gluten-free pasta works well if cooked al dente. Rinsing it under cold water helps it keep its structure once mixed into the salad.

Greek Pasta Salad: 5 Powerful Tips for Fresh, Flavorful Results

Name: Greek Pasta Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 12 oz rotini pasta; 1 cup cherry tomatoes, halved; 1 cup cucumber, diced; 1 cup red bell pepper, diced; 1/4 cup red onion, thinly sliced; 1/2 cup Kalamata olives, halved; 1/2 cup feta cheese, crumbled; 1/4 cup olive oil; 2 tbsp red wine vinegar; 1 tsp dried oregano; 1 tsp Dijon mustard; 1 clove garlic, minced; Salt and black pepper to taste

Description

A refreshing Mediterranean-inspired salad made with rotini pasta, crisp vegetables, olives, feta, and a bright Greek vinaigrette.

Ingredients

Scale

12 oz rotini pasta
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 cup red bell pepper, diced
1/4 cup red onion, thinly sliced
1/2 cup Kalamata olives, halved
1/2 cup feta cheese, crumbled
1/4 cup olive oil
2 tbsp red wine vinegar
1 tsp dried oregano
1 tsp Dijon mustard
1 clove garlic, minced
Salt and black pepper to taste

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Instructions

Cook pasta until al dente, then rinse under cold water and drain well.
Chop all vegetables into similar-sized pieces for even mixing.
Whisk together olive oil, red wine vinegar, Dijon, oregano, garlic, salt, and pepper to make the dressing.
Combine pasta, vegetables, and olives in a large mixing bowl.
Pour most of the dressing over the salad and toss gently to coat.
Fold in the feta cheese just before serving.
Chill for at least 1 hour to allow flavors to blend.
Refresh with a splash of dressing before serving if needed.

Notes

Soak red onion in cold water for 10 minutes to reduce sharpness.
Reserve a small amount of dressing to freshen the salad before serving.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Salad
Method: Boiling
Cuisine: Mediterranean

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 4
Sodium: 450
Fat: 14
Saturated Fat: 4
Unsaturated Fat: 8
Trans Fat: 0
Carbohydrates: 36
Fiber: 3
Protein: 9
Cholesterol: 15