Yield: 16 servings
4.74 from 23 votes

Greek Pasta Salad

Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Course: Potluck, Salad, Side Dish
Cuisine: American, Greek
This Greek Pasta Salad is light and fresh, loaded with garden tomatoes, bell peppers and cucumbers tossed in a homemade Greek dressing with Kalamata olives and Feta cheese. Perfect for summer parties or potlucks!


  • 3 tbsp red wine vinegar
  • 2 tbsp fresh lemon juice
  • 1/3 cup olive oil
  • 1/2 tsp garlic powder
  • 1 tsp oregano
  • 1/2 tsp kosher salt
  • 16 oz pasta (rotini, cavatappi or bow ties) (wheat or gluten-free)
  • 1/2 cup halved pitted kalamata olives, plus 2 tablespoons brine
  • 1/3 cup red onion, diced
  • 3 cups (from 1 large) English cucumber, diced
  • 1 pint cherry tomatoes, halved
  • 1 orange bell pepper, diced
  • 1/2 cup feta cheese, cubed
  • fresh oregano (optional garnish)


  • Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions for al dente, adding an extra minute.
  • Drain and rinse under cold water, drain.
  • Meanwhile, In a large bowl, combine the dressing ingredients.
  • Add the olives, red onion and brine from the olives and mix to combine.
  • Stir in the pasta with the cucumber, tomatoes and bell pepper and toss well. Add the cheese just before ready to serve.



Serving: 1cup, Calories: 176kcal, Carbohydrates: 24g, Protein: 5g, Fat: 7g, Saturated Fat: 1g, Cholesterol: 4mg, Sodium: 164mg, Fiber: 1.5g, Sugar: 2g
Blue Smart Points: 5
Green Smart Points: 5
Purple Smart Points: 5
Points +: 5