Greek Pasta Salad Recipe
There’s a reason my Greek Pasta Salad gets requested at every summer potluck—it’s boldly tangy, herb-flecked, and perfectly hearty. I’ve refined this version over dozens of batches to strike the ideal balance between briny feta and a punchy red wine vinaigrette. This Greek Pasta Salad delivers maximum flavor with minimal effort, proving that a cold pasta dish can be just as crave-worthy as any warm comfort meal.
PrintGreek Pasta Salad
Ingredients
Scale
- 1 cup olive oil
- 3/4 cup red wine vinegar
- 2 teaspoons garlic powder
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 2 teaspoons Za’atar
- 1 1/2 teaspoons freshly ground black pepper
- 2 teaspoons granulated sugar
- 1 pound rotini pasta (cooked to al dente according to package directions and drained)
- 1 pint cherry tomatoes (cut in half (you can sub in grape tomatoes))
- 1 large cucumber (seeded and chopped)
- 1 red bell pepper (chopped)
- 1 green bell pepper (chopped)
- 4 green onions (thinly sliced)
- 3/4 cup pitted Kalamata olives (halved or quartered if desired)
- 1 1/2 cups crumbled feta cheese
- 1 (7-ounce) pepperoni stick (sliced)
Instructions
- In a large Mason jar or other airtight container, combine olive oil, vinegar, garlic powder, basil, oregano, Za’atar black pepper, and sugar. Close tightly and shake well to combine.
- In a large bowl, combine cooked pasta, tomatoes, cucumber, bell peppers, green onions, olives, feta cheese and pepperoni.
- Separate and reserve ½ cup of dressing in the refrigerator.
- Toss the pasta salad with the rest of the dressing until evenly coated. Cover, and chill overnight.
- Right before serving, freshen the salad with the reserved dressing, tossing to coat.
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