This Greek Pasta Salad recipe is ideal for bringing to a party, holiday, picnic, or any celebration.
It feeds a crowd and is great served cold or at room temp.
You could easily make this the night before.
It’s almost better the next day since the flavors have had a chance to mingle for a bit.
Any short cut pasta will work, such as penne, shells, bow tie…but these cavatappi noodles are just too cute.
So that was my pasta of choice.
How to Make Greek Pasta Salad
You’ll need a pound of pasta, feta cheese, kalamata olives, a cucumber, sun dried tomatoes, basil, and feta or Greek dressing.
Not everyone is a fan of olives, so you could add some banana pepper rings in place of the olives if you prefer.
This is the basil I used, it is lightly dried and in the fresh herb section of the grocery store.
Fresh basil would work too, but I would recommend tossing fresh basil in right before serving.
As the pasta is boiling according to the package directions, start preparing by chopping the cucumber and opening all the other packages.
Once the pasta is cooked, drain in and rinse well with cold water.
You can put the pasta in a large bowl or back into the same pot it cooked in (as long as the pot is also cooled).
This just saves washing an extra dish.
Add the feta or Greek dressing, chopped cucumber, feta cheese, kalamata olives (or banana pepper rings if using), sun dried tomatoes, and basil to the pasta.
Stir until it’s all combined and taste for seasoning.
Add some kosher salt and pepper if needed.
Mine just needed a pinch of salt since the olives and feta are already salty.
But I did go heavy on the fresh cracked pepper.
Top Greek Pasta Salad with more feta for a stunning presentation!
I brought some of this leftover pasta to the fabulous office staff at my school and they were wowed, and very appreciative.
It’s nice having taste testing buddies 🙂
If you like Greek Pasta Salad, you might also like these recipes…
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Greek Pasta Salad
Greek Pasta Salad has lots of Mediterranean flavors, it's perfect for bringing to picnics, parties, and to summer gatherings to feed a crowd
- 1 pound pasta of choice (I used cavatappi)
- 1 1/2 cups Feta or Greek dressing
- 8 oz crumbled feta cheese
- 1 cucumber diced
- 6 oz sliced sun dried tomatoes
- 6 oz kalamata olives (or banana pepper rings)
- fresh or lightly dried basil
- kosher salt, pepper
Boil the pasta according to package directions in salted water. Drain and rinse with cold water. Put the pasta in a large bowl (or back into the pot you cooked it in as long as it's cooled).
Add the Feta or Greek dressing to the pasta along with the feta cheese, cucumber, sun dried tomatoes, olives (or banana pepper rings), and basil. Toss until evenly combined. Tasta for seasoning and add kosher salt and pepper if needed. Refrigerate until ready to serve.
Note: You can make this the night before serving, if you do make it the night before I recommend tossing fresh basil right before serving.