The first time I tried out making a Greek pasta salad, I was in Las Vegas visiting my sister. We were all having so much fun playing out in her pool. We made the first version of this salad for lunch and ALL of us, my family and hers, LOVED it! I’ve now been making it and tweaking it for 2 years. It is one of our favorites.
We love Greek food! Sometimes we love this salad as is, on its own. Other times it is a great side dish for grilled chicken, fish or steak. It is always a great addition to any barbecue, picnic or potluck. I also like to make this one to keep in the fridge to grab for a quick lunch.
My favorite pasta to use for this salad is Trottole. It is such a great texture and the coils hold in the crumbles of Feta and other bits of flavor really well.
Cook the pasta according to the package and prep all the veggies and measure out all the ingredients except the dressing.
Drain and rinse the pasta. Add in all the chopped veggies. Next measure together the dressing ingredients.
We love using fresh Basil. If fresh is not available, then this freeze-dried Basil is next best. It lasts longer than fresh, and tastes and looks like chopped fresh basil. After the dressing ingredients are all measured in. Whisk it together until it is all combined and smooth.
Drizzle the dressing over the top and then use a large spoon to stir it all together. Add the cheese and stir again.
Serve it on its own or on the side of an entree.
Other dishes that would go great with this pasta salad.
- Greek Chicken Bowls
- Greek Chicken
- Grilled Chicken Legs with Dry Rub
- Lamb Kebabs & Mediterranean Bowls
- Bob & Poultry Marinade
Other Salads you should try!
- Pesto & Mozzarella Pasta Salad
- Dill Pickle Pasta Salad
- Tuna Pasta Salad
- Asian Noodle Salad
- Fresh Broccoli Salad
- Marinated Tomatoes with Burrata
- Fresh Corn Salad
- Cucumber Tomato Salad
- Strawberry and Feta Salad
- Chinese Chicken Salad

Greek Pasta Salad
A hearty and delicious pasta salad with all the Greek flavors that you love. Add Grilled chicken if you wish, or serve on the side of Greek Chicken or on a buffet with Mediterranean Bowls.
Equipment
- 1 Large Salad Bowl
Ingredients
- 16 oz. salad pasta we prefer Trottole
- ¼ cup red onion, chopped
- 1 yellow bell pepper, chopped
- 1 English cucumber, partially peeled and chopped
- 1½ cups grape tomatoes, halved or quartered
- 1 cup Kalamata olives whole, halved or sliced - your choice
- 1½ cups Feta cheese, crumbled
Dressing
- ½ cup olive oil
- 1 lemon, juiced about 2-3 TBSP
- 1 TBSP honey
- 1 clove garlic, mince about 1 TBSP
- 1 TBSP fresh basil
- salt & pepper to taste
- 2 cups Greek grilled chicken optional
Instructions
- Cook the pasta according to the package. Test a piece before draining, to make sure it is fully cooked and not too chewy.
- Prep all you veggies so they are ready to add. Peel, chop and dice.
- In a two-cup measuring glass, or small mixing bowl, measure out all the dressing ingredients, then whisk together.
- Test a piece of the pasta to make sure it is fully cooked. Drain your pasta and rinse it well with cold water to stop the cooking process. Pour the cooled pasta into a large salad bowl.
- Add all the prepped vegetables, including the olives. Toss and stir well. Add the Feta cheese and pour the dressing over top. Stir from the bottom, and lift over the top again and again till the dressing is well distributed.
- Salt and pepper to taste. Add chicken if you wish. Store tightly covered in the refrigerator for up to 3-4 days.