A bowl of pasta salad sits on a white counter next to a blue and white vase with yellow tulips, a patterned napkin, two forks, and a stack of cookbooks in the background.
A blue and white patterned bowl filled with pasta salad containing rigatoni, cucumbers, cherry tomatoes, yellow bell peppers, and crumbled cheese, placed on a countertop next to a fork and some books in the background.
A blue and white bowl filled with pasta salad sits on a counter next to a matching vase with yellow flowers. Two forks rest on a blue-patterned napkin, and books are stacked in the background.

There’s nothing better than an easy, fresh pasta salad that you can make ahead of time—and this Greek Pasta Salad has become one of my favorites to serve at ladies’ lunches, summer get-togethers, or just for a quick and delicious weeknight side. It’s full of fresh veggies, flavorful sun-dried tomatoes, creamy feta, and tossed with a yummy (store bought!) Greek dressing. My sweet neighbor Kathy shared a similar recipe with me years ago and I made tweaks to make it my own. It comes together quickly, and the best part is, you can even add chicken to make it a complete meal! Here’s how to make it!

Ingredients

Eating for me can sometimes be tricky because I have celiac disease and other random food sensitivities. Because of that, I typically use either Jovial Brown Rice Pasta, or Banza chickpea Pasta. However, I have made this with regular bowtie pasta many times to serve to friends without allergies.

8 oz pasta (any short pasta like rotini, rigatoni or bowties work great). I use Gluten Free Pasta. My favorite brands are Jovial Brown Rice or Banza Chickpea Rotini
3/4 cup Greek dressing (plus more for serving) Ken’s Simply Greek is my favorite. I used to make homemade dressing, but Ken’s is delicious and doesn’t have any soy which can be problematic for me.
½ cup chopped green onion
¾ cup sun-dried tomatoes (chopped). I typically use the ones not packed in oil. You can put them in a cup of boiling water- I do this in a Pyrex measuring cup- to make them plump before adding them to the pasta. Just drain and let cool before adding to the pasta.
¼–½ cup sliced black olives
1 cup diced cucumber (about 3 mini cucumbers)
1 cup diced yellow bell pepper (about 1 pepper)
1 cup crumbled feta cheese. I like to use Mediterranean feta, but regular works great as well. I typically add a little more before serving.

(Optional) 2 cups cooked, diced chicken. I love serving this salad when I have ladies or friends over for lunch. I typically add chicken, but you don’t need to. It tastes great either way!

Pasta Salad Instructions

Bring a pot of salted water to a boil. Cook the pasta according to package instructions until al dente.
Drain the pasta and transfer it to a large bowl. Let it cool slightly.
Add the Greek dressing and toss to coat the pasta. Let it cool before adding the cheese, or the feta will melt.
Stir in the green onion, sun-dried tomatoes, black olives, cucumber, yellow bell pepper, and feta cheese.
If you’re adding chicken, stir it in as well.
Drizzle an extra ¼ cup of dressing over the top, especially if you’re making it ahead of time.
Refrigerate until ready to serve. I always like to offer a little extra dressing on the side in case the pasta has soaked it up.

What to Serve with Greek Pasta Salad

I have served this pasta many times for a ladies lunch or when we have had friends or family over for a casual meal. It tastes great with grilled chicken, salmon or as a side with other salads for lunch. It also tastes great as a side with burgers. The recipe is easy to double if you are serving a big group!

A blue and white patterned bowl filled with pasta salad containing rigatoni, cucumbers, cherry tomatoes, yellow bell peppers, and crumbled cheese, placed on a countertop next to a fork and some books in the background.

Easy Greek Pasta Salad

Prep Time30

Yield: 8

Materials

8 oz pasta any short pasta like rotini or bowties work great
3/4 cup Greek dressing plus more for serving
½ cup chopped green onion
¾ cup sun-dried tomatoes chopped I typically use the ones not packed in oil.
¼ –½ cup sliced black olives
1 cup diced cucumber about 3 mini cucumbers
1 cup diced yellow bell pepper about 1 pepper
1 cup crumbled feta cheese I use tomato and basil or Mediterranean
Optional 2 cups cooked, diced chicken

Instructions

Bring a pot of salted water to a boil. Cook the pasta according to package instructions until al dente.
Drain the pasta and transfer it to a large bowl. Let it cool slightly.
Add the Greek dressing and toss to coat the pasta. Let this cool 5-10 minutes before adding the other ingredients
Stir in the green onion, sun-dried tomatoes, black olives, cucumber, yellow bell pepper, and feta cheese.
If you’re adding chicken, stir it in as well.
Drizzle an extra ¼ cup of dressing over the top, especially if you’re making it ahead of time.
Refrigerate until ready to serve. I always like to offer a little extra dressing on the side in case the pasta has soaked it up!

A blue and white bowl filled with pasta salad sits on a counter next to a matching vase with yellow flowers. Two forks rest on a blue-patterned napkin, and books are stacked in the background.
A blue and white patterned bowl filled with pasta salad containing rigatoni, cucumbers, cherry tomatoes, yellow bell peppers, and crumbled cheese, placed on a countertop next to a fork and some books in the background.
A bowl of pasta salad sits on a white counter next to a blue patterned vase with yellow tulips, two crossed forks on a blue and white napkin, and a row of cookbooks in the background.