Cold pasta tossed with cucumber, tomatoes, olives, and feta in a zippy Greek dressing. ♡
This greek pasta salad is the meal prep lunch that keeps getting better as it sits. Rotini pasta grabs the garlicky lemon dressing, the cucumber stays crunchy, and the feta adds salty bite in every fork. For more ideas, see our Tuna Rice Bowl.
It feeds a crowd, travels beautifully, and tastes even better on day three. Meal prep dreams. Let’s make it together.
Ingredients
Greek Pasta Salad
- 1 lb rotini pasta
- 1 large english cucumber, diced
- 2 cups cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 3/4 cup kalamata olives, halved
- 1 cup feta cheese, cubed
- 1/4 cup fresh parsley, chopped
- 1/2 cup olive oil, extra virgin
- 1/4 cup lemon juice, fresh
- 2 tbsp red wine vinegar
- 1 tsp dijon mustard
- 3 cloves garlic, minced
- 1 tbsp dried oregano
- salt and pepper, to taste
How to Make Greek Pasta Salad
- **Cook pasta.** Boil rotini in salted water until al dente. Drain, rinse with cold water, and drain again.
- **Dressing.** Whisk olive oil, lemon juice, red wine vinegar, dijon, garlic, oregano, salt, and pepper in a small bowl.
- **Combine.** In a large bowl, toss pasta, cucumber, tomatoes, red onion, olives, and parsley.
- **Dress.** Pour 3/4 of the dressing over and toss. Taste, add more dressing if needed.
- **Cheese.** Gently fold in the feta. Adjust salt and pepper.
- **Chill.** Refrigerate at least 30 minutes before serving. Tastes even better the next day.
Why This Recipe Works
Undercooking the pasta by 1 to 2 minutes is the classic pasta salad move. Pasta keeps softening as it sits in the dressing, so cooking it al dente means it still has bite days later. Rinsing with cold water stops the cooking and removes excess starch so the dressing coats every piece.
The Greek dressing is a simple emulsion but the ratios matter. Three parts olive oil to two parts lemon juice to one part red wine vinegar gives you bright acid without harshness. Dried oregano, garlic, and dijon bring the Mediterranean flavor, while dijon doubles as the emulsifier that keeps the dressing from breaking as it sits.
Letting this easy pasta salad rest in the fridge for at least 30 minutes is where the magic happens. The flavors marry, the pasta absorbs the dressing, and the tomatoes release their juices into the mix. Day two tastes even better, which is exactly what you want from a meal prep pasta salad. For more ideas, see our Edamame Salad.
Tips
- Undercook the pasta by 1 to 2 minutes. Al dente pasta stays firm as it sits in the dressing.
- Use high quality olive oil. The oil is half the dressing flavor and cheap oil tastes flat.
- Store in an airtight container in the fridge for up to 5 days. Flavors get better overnight.
- Do not freeze. Pasta and vegetables both turn mushy after thawing.
- Make a double batch of dressing. Extra dressing keeps in the fridge for 2 weeks.
- Add extras just before serving. Feta gets mushy if it sits in dressing for days.
Variations
- Add grilled chicken, chickpeas, or salami for extra protein.
- Swap rotini for orzo, farfalle, or penne. Short shapes work best.
- Add chopped fresh dill or mint for a bright herb twist.
- Swap feta for fresh mozzarella pearls for a caprese crossover.
- Add roasted red peppers or artichoke hearts for more veggies.
- Make it spicy with pepperoncini peppers and red pepper flakes.
Looking for more ideas? Try our Chicken Caesar Wrap or Crispy Buffalo Chicken Wraps next.
Common Mistakes to Avoid
- Using warm pasta: Always cool pasta under cold water before mixing. Warm pasta cooks the tomatoes and wilts the cucumber.
- Overdressing: Start with 3/4 of the dressing, taste, and add more as needed. Too much dressing drowns the salad.
- Salting the pasta water heavily: Salt lightly. Feta and olives are already salty, so too much salt in pasta water makes the finished salad over salted.
- Skipping the rest time: Let the salad rest 30 minutes before serving. That is when the flavors come together.
Greek Pasta Salad
Ingredients
Method
- **Cook pasta.** Boil rotini in salted water until al dente. Drain, rinse with cold water, and drain again.
- **Dressing.** Whisk olive oil, lemon juice, red wine vinegar, dijon, garlic, oregano, salt, and pepper in a small bowl.
- **Combine.** In a large bowl, toss pasta, cucumber, tomatoes, red onion, olives, and parsley.
- **Dress.** Pour 3/4 of the dressing over and toss. Taste, add more dressing if needed.
- **Cheese.** Gently fold in the feta. Adjust salt and pepper.
- **Chill.** Refrigerate at least 30 minutes before serving. Tastes even better the next day.
Notes
Source: USDA FoodData Central for nutrition estimates.
