This Greek pasta salad with a red wine vinegar dressing is easy to make ahead for parties and potlucks with pasta, veggies and feta! A go-to side dish for summer.
Greek Pasta Salad with Red Wine Vinegar Dressing
One of my favorite summer side dishes to bring to a BBQ is pasta salad. This easy Greek pasta salad recipe combines an Italian pasta salad with a Greek salad and is tossed with a red wine vinaigrette.
It’s the perfect potluck salad to make for a big crowd and a nice change from the usual creamy macaroni salad. This and my tomato feta pasta are some of my favorite summer pasta recipes!
Ingredient Notes
- Rotini pasta: A twisty pasta shape holds onto the dressing best.
- Grape or cherry tomatoes: Juicy and sweet, they add brightness and a pop of color.
- Cucumber: Cool and refreshing, perfect for balance and crunch.
- Red or orange bell peppers: Adds a crisp texture and a hint of sweetness.
- Red onion: Brings a zesty bite that pairs well with the creamy feta.
- Black olives: Salty and savory, they give that signature Mediterranean flavor.
- Feta cheese: Creamy, tangy, and slightly salt this cheese is a classic in any Greek-inspired dish.
- Fresh parsley: Adds a fresh, herbaceous finish and a touch of green.
- Greek dressing: Extra virgin olive oil, red wine vinegar, garlic, oregano and Dijon mustard.
How to Make Greek Pasta Salad
- Cook pasta. Cook the pasta according to directions, then run under cool water and drain.
- Make dressing. While the pasta cooks, whisk together the dressing ingredients in a small bowl until combined.
- Toss. Combine noodles, veggies, olives and feta in a large bowl. Pour the dressing on top and mix until combined. Then chill in the fridge for at least 30 minutes before serving.
Variations and Tips
- You can easily swap out or leave out the vegetables in this salad. I know many prefer kalamata olives instead of black.
- You can use a store bought Greek dressing or red wine vinaigrette for a quick option as well. Or make your own Greek salad dressing to give it a little more flavor!
- You can use a different type of noodle. I prefer ones with grooves to help hold the dressing. Rotini, fusilli, bow ties or cavatappi are my favorite noodles to use, although I have made this into an orzo pasta salad before.
- Make sure to salt your pasta water well while cooking to add flavor to the dish.
Making in Advance
One of my favorite things about this recipe is that it’s the perfect dish to make ahead of time. The veggies are on the crunchier side, which means they won’t get soggy sitting in the fridge when mixed with the dressing.
You can definitely make the salad a day or two in advance if preferred. Then before serving, make sure to give it a big stir. You may need to add in a little more vinaigrette if it has dried out a little from being refrigerated.
Try these other salad recipe favorites including pesto chicken salad, chicken Caesar pasta salad and Italian tortellini pasta salad.
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Greek Pasta Salad Recipe
Ingredients
- ½ pound rotini pasta
- 1 ½ cups grape or cherry tomatoes , halved
- 1 cup diced cucumber , sliced and quartered
- ½ cup red or orange bell peppers , chopped
- ½ cup red onion , chopped
- ½ cup sliced black olives
- ½ cup feta cheese , crumbled
- 2-3 Tablespoons Fresh parsley , chopped
Greek pasta salad dressing
- ¼ cup extra-virgin olive oil
- 3 Tablespoons red wine vinegar
- 2 cloves garlic , minced
- 1 teaspoon Dijon mustard
- ½ teaspoon dried oregano
- Salt and ground black pepper , to taste
Instructions
- Cook pasta according to package directions. Add 1 teaspoon of salt to the water while cooking the pasta. Run pasta under cool water and drain.
- Meanwhile, prepare the dressing. Whisk together 1/4 cup olive oil, 3 Tablespoons red wine vinegar, 2 cloves garlic, 1 teaspoon Dijon mustard and 1/2 teaspoon oregano in a small bowl.
- Combine pasta, tomatoes, cucumbers, bell peppers, red onion, olives, and feta cheese.
- Drizzle dressing over the pasta and stir until combined. Season salad with salt and pepper, to taste. Place in the refrigerator for at least 30 minutes, or until ready to serve, to let the flavors marry. Toss just before serving.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: 4th of July, Mediterranean, Pasta Salad, Salads, Side Dishes, Vegetarian, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Delicious!!!!!!!!!
My favorite dish to take on a potluck! Quick, easy, and delicious!
It’s one of my potluck favorites too! :) Thanks for your comment and review, Deevy!
Soo good! Love all the fresh veggies and bright flavors
I love cold pasta salad on hot summer days. This one has so much flavor!
I’m so glad you hear you enjoyed it!
This was a great pasta salad and reminded me of my aunt’s pasta salad except she is Italian. Thanks for a great greek pasta salad that doesn’t use bottled dressing! This is a keeper.
I’m so glad you enjoyed it!
Such a simple and delicious pasta salad recipe! I’ll be making this on repeat all summer long!
I’m so glad to hear you like it! :)