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+ servings
5 from 4 votes
Greek Pasta Salad
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
This Greek Pasta Salad recipe is perfect for entertaining - you can make it ahead of time and serve it room temperature.
Course: Entrées, Salads
Cuisine: Greek
Keyword: Vegetarian, Pasta, Lunch, Make Ahead
Servings: 8
Calories: 491 kcal
Author: The Blue Jean Chef, Meredith Laurence
  • 1 pound dried rotini or fusilli
  • 4 tomatoes, cut into wedges OR 1 pint cherry tomatoes, halved
  • 1 cucumber, peeled and cubed (about 2 cups)
  • 1 half red onion, thinly sliced and soaked in cool water for 10 minutes (about ½ cup)
  • 1 red pepper, chopped (about 1 cup)
  • 1 cup Kalamata olives, pitted and halved
  • cups feta cheese, crumbled or cubed
  • ¼ cup chopped fresh basil or mint
  • 1/3 cup red wine vinegar
  • 1 clove garlic crushed
  • 1 teaspoon dried oregano
  • pinch dried marjoram
  • salt and freshly ground black pepper to taste
  • 2/3 cup olive oil
  1. Heat a large pot of salted water to a boil. Add the pasta and cook according to the package directions. Drain the pasta and set aside.
  2. Prepare the dressing by whisking together the red wine vinegar, garlic, oregano, and. Whisk in the olive oil. Season to taste with salt and freshly ground black pepper. 

  3. Combine tomatoes, cucumber, red onion, red pepper, and olives in a large mixing bowl. Add the cooked pasta, toss in the feta cheese and add as much dressing as you would like (you may have some dressing left over).
  4. Finally, toss in the fresh basil or mint, and season with salt and pepper. Serve at room temperature in a serving bowl or over a bed of greens on a large platter.

Nutrition Facts
Greek Pasta Salad
Amount Per Serving
Calories 491 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 7g35%
Cholesterol 25mg8%
Sodium 585mg24%
Potassium 379mg11%
Carbohydrates 48g16%
Fiber 3g12%
Sugar 5g6%
Protein 12g24%
Vitamin A 1230IU25%
Vitamin C 28.9mg35%
Calcium 176mg18%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.