Kitchen notes · a little help before you start
Greek Pasta Salad
Greek Pasta Salad is made with Greek salad dressing, rotini pasta, and English cucumber.
- Prep
- 15 min
- Cook
- 8 min
- Total
- 23 min
- Original yield
- Serves 12
- Ingredients
- 10 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Sides
- Cuisine
- Greek · Mediterranean
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dish type
- Pasta
A few quick notes
1. Allow for chilling
Include the chilling step when deciding when to start.
2. Allow for cooling
Include the cooling stage before the next step.
3. Prepare the dressing
Mix and add the dressing at the steps specified.
Get to know the ingredients
rotini pasta
In the method: Boil the pasta to al dente (or 30 seconds shy, set a timer to ensure you don’t overcook it).
English cucumber (diced about 2 cups)
In the method: If preparing 8-12 hours ahead of time: Toss with about 1/2 cup additional dressing prior to serving, as the pasta continues to absorb the dressing during storage.
cherry tomatoes (sliced about 2 cups)
In the method: If preparing 8-12 hours ahead of time: Toss with about 1/2 cup additional dressing prior to serving, as the pasta continues to absorb the dressing during storage.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 12. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 1 lb. rotini pastaIngredient note
Source: 1 tablespoon olive oilIngredient note
Source: ¾ English cucumber (diced about 2 cups)Ingredient note
Source: 1 pint cherry tomatoes (sliced about 2 cups)Ingredient note
Source: 1 green bell pepper (diced)Ingredient note
Source: ½ cup red onion (finely diced)Ingredient note
Source: ½ cup pitted kalamata olives (or black olives)Ingredient note
Source: 3/4 cup feta cheese (crumbled)Ingredient note
Source: ¼ cup parsley (roughly chopped)Ingredient note
Source: 1 cup Greek salad dressing (see notes for homemade version)
How to make it
0 of 4 steps completeMake room for Greek Pasta Salad
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
If preparing 8-12 hours ahead of time: Toss with about 1/2 cup additional dressing prior to serving, as the pasta continues to absorb the dressing during storage.
A few questions you might have
What should I prepare first?
Start with this step: Boil the pasta to al dente (or 30 seconds shy, set a timer to ensure you don’t overcook it).
Which preparation step should I plan for?
Include the chilling step when deciding when to start.
What happens at the end?
If preparing 8-12 hours ahead of time: Toss with about 1/2 cup additional dressing prior to serving, as the pasta continues to absorb the dressing during storage.
How do I plan the ingredient amounts?
This version serves 12. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Additional recipe notes
Homemade Greek Salad Dressing - Makes 1 cup ½ cup extra-virgin olive oil ¼ cup red wine vinegar 2 tablespoons lemon juice 2 teaspoons honey 1 ½ teaspoons dried oregano 1 ½ teaspoons minced garlic 1 teaspoon Dijon mustard 1 teaspoon dried basil ½ teaspoon salt ¼ teaspoon pepper See detailed instructions for salad dressing prep here. Pro Tips Be sure to use a timer when you boil your pasta to ensure that you don't overcook it. I like to cook it for 30 seconds less than al dente , as it cools gradually, during which time it finishes cooking. Salt the pasta water well to ensure that the pasta itself has plenty of flavor. I use 2 tbsp. kosher salt. Try my traditional Greek Salad Recipe next, as well as my Greek Chicken Orzo ! For a similar recipe that features roasted red peppers, artichokes, and chickpeas, try my Orzo Salad ! 📘 Find this recipe on page 72 of my 2nd cookbook, Let’s Eat! Storage Store in an airtight container and refrigerate for up to 3 days. The Nutritional information shared is an estimate and is per serving. There are 12 servings in this recipe.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: thecozycook.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
