Bright, crunchy, and tangy, this Chopped Greek Pasta Salad is perfect for weeknight dinners, potlucks, or easy meal prep. It comes together quickly and keeps well for lunches. If you love quick pasta salads, try a simple 4-ingredient pasta salad for another fuss-free option.
Why You’ll Love This Chopped Greek Pasta Salad
- Bright Mediterranean flavors with salty feta and briny olives.
- Ready in about 20 minutes—great for busy evenings.
- Holds up well in the fridge so leftovers are delicious the next day.
- Kid- and guest-friendly—perfect for potlucks and picnics.
- Perfect side for a larger spread when paired with our best broccoli pasta salad.
Ingredients Needed
- Pasta
- 8 ounces pasta (rotini or penne)
- Veggies
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, finely chopped
- 1/2 cup olives (Kalamata or green), sliced
- Cheese
- 1 cup feta cheese, crumbled
- Dressing
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Spices & Seasoning
- Salt and pepper to taste
Step-by-Step Instructions 5
1. Cook the pasta
Cook the pasta according to package instructions; drain and let cool.
2. Combine the salad ingredients
In a large bowl, combine the cooked pasta, cucumber, cherry tomatoes, olives, feta, and red onion.
3. Make the dressing
In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
4. Toss and coat
Pour the dressing over the pasta salad and toss to combine.
5. Chill and serve
Chill in the refrigerator for at least 30 minutes before serving. Enjoy your Chopped Greek Pasta Salad!
Serving Suggestions Chopped Greek Pasta Salad
- Serve alongside grilled chicken or shrimp for extra protein.
- Spoon into halved pita pockets with a drizzle of tzatziki.
- Top with extra crumbled feta and a sprinkle of chopped fresh parsley.
- Pair with roasted vegetables or a simple green salad.
- Refreshing with iced lemon tea or a cold sparkling water with lemon.
Tips for Success Chopped Greek Pasta Salad
- Cook the pasta al dente so it keeps texture after chilling.
- Cool the pasta completely before tossing to avoid soggy veggies.
- Adjust salt once dressing is mixed since feta and olives add saltiness.
- Make ahead: flavors deepen after a few hours in the fridge.
- For a lighter dressing idea, try the vinaigrette approach in the best cucumber pasta salad for a fresher twist.
Variations
- Add protein: fold in grilled chicken, canned chickpeas, or chopped salami for a heartier salad.
- Dairy-free: omit feta and add toasted pine nuts or avocado for creaminess.
- Make it spicy: stir in a pinch of red pepper flakes or a splash of hot sauce.
- Extra veggies: toss in diced bell pepper, artichoke hearts, or shredded carrots.
Follow us on Pinterest for more cozy ideas.
Servings: 6 servings
Calories: 300kcal
Ingredients
Pasta
- 8 ounces pasta (rotini or penne)
Veggies
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, finely chopped
- 1/2 cup olives (Kalamata or green), sliced
Cheese
- 1 cup feta cheese, crumbled
Dressing
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
Spices & Seasoning
- Salt and pepper to taste
Instructions
Preparation
- Cook the pasta according to package instructions; drain and let cool.
- In a large bowl, combine the cooked pasta, cucumber, cherry tomatoes, olives, feta, and red onion.
- In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
- Pour the dressing over the pasta salad and toss to combine.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
Cook the pasta al dente so it keeps texture after chilling. Cool the pasta completely before tossing to avoid soggy veggies. Adjust salt once dressing is mixed since feta and olives add saltiness. Make ahead: flavors deepen after a few hours in the fridge. For a lighter dressing idea, try the vinaigrette approach in the best cucumber pasta salad for a fresher twist.
Nutrition
Serving: 1g | Calories: 300kcal | Carbohydrates: 30g | Protein: 9g | Fat: 18g | Saturated Fat: 5g | Sodium: 600mg | Fiber: 3g | Sugar: 4g
Tried this recipe?Let us know how it was!
