Light and flavorful, this healthy Greek pasta salad combines classic Greek ingredients with heart-healthy whole wheat rotini. It’s an easy, make-ahead side dish that’s perfect for brunches, barbecues, or weeknight dinners.
This lighter Greek pasta salad is full of crisp vegetables, bright flavors, and satisfying whole grain pasta. It pairs well with grilled proteins or sandwiches and stores beautifully, making it ideal for preparing ahead of time.
Whole grain pastas have improved a lot in recent years. Modern whole wheat rotini offers a subtle nutty flavor and a firm texture that holds up well in pasta salads. The corkscrew shape helps trap dressing and seasonings so every bite is flavorful. For this recipe, rotini works especially well.
More Pasta Salad Recipes
If you enjoy pasta salads, try these other make-ahead options that also work great with whole wheat pasta:
Rotisserie Chicken Pasta Salad — quick to assemble with store-bought rotisserie chicken and a tangy Greek yogurt dressing.
Pasta Salad with Veggies and Corn — a simple vegan-friendly option loaded with fresh vegetables and sweet corn.
Antipasto Pasta Salad — all the flavors of an antipasto plate combined into a hearty pasta salad.
Ham Pasta Salad — a comforting choice made with leftover ham, cheddar, and peas.
Asian Noodle Salad — a flavorful alternative using whole wheat noodles and a protein-packed peanut dressing.
5-Ingredient Pesto Pasta Salad — an effortless pasta salad using store-bought pesto for a bold, herby flavor.
Spinach Pasta Salad — a lighter option that adds leafy greens to your pasta salad rotation.
How to Make Greek Pasta Salad with Whole Grain Pasta
This Greek pasta salad comes together easily and is very make-ahead friendly. Start by bringing a large pot of salted water to a boil and cook the whole wheat rotini until just al dente — typically about 8–9 minutes depending on the package. Drain and let the pasta cool slightly.
While the pasta cooks, prepare the dressing and chop the vegetables. The salad features the classic Greek salad ingredients: cucumbers, cherry tomatoes, red onion, and bell peppers, along with Kalamata olives and feta. Combine the vegetables with the drained pasta in a large bowl.
The dressing is simple to whisk together or can be shaken up in a jar: olive oil, red wine vinegar, dried oregano, minced garlic, Dijon mustard, salt, and pepper. This vinaigrette brings all the traditional Greek flavors and adds depth to the salad.
Make-ahead tip: toss only half the dressing with the salad and reserve the rest to add just before serving. Also add the Kalamata olives and feta at the end so their texture and flavor stay fresh.
Refrigerate the salad for at least an hour to allow flavors to meld; it can be made up to two days in advance. Before serving, let it sit at room temperature for a few minutes, then finish with the remaining dressing, olives, and feta. A final sprinkle of dried oregano adds an attractive touch.
If you like party salads, try variations such as a broccoli-cranberry salad with Greek yogurt dressing or a zesty lemon orzo salad with feta for different flavor profiles.
If you try this recipe, please leave a rating or a comment — feedback helps improve the recipe and gives others confidence to try it.
Greek Pasta Salad
Ingredients
- 10 ounces whole wheat rotini pasta
- 1 yellow bell pepper, large diced
- 1 orange bell pepper, large diced
- 1 English cucumber, peeled, seeded, and large diced
- ⅓ cup red onion, diced
- 10 ounces cherry tomatoes, halved
- ½ cup Kalamata olives, chopped
- ½ cup feta cheese crumbles
Greek Dressing
- ½ cup olive oil
- ¼ cup red wine vinegar
- 1 teaspoon dried oregano
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
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Bring a large pot of salted water to a boil and cook rotini according to package directions until al dente. Drain and transfer to a large mixing bowl.
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Add the diced bell peppers, cucumber, red onion, cherry tomatoes, and chopped Kalamata olives. Toss gently to combine.
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To make the dressing, whisk together olive oil, red wine vinegar, dried oregano, minced garlic, Dijon mustard, salt, and pepper. Alternatively, combine all ingredients in a jar and shake until emulsified.
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Pour dressing over the pasta and vegetables and toss gently to coat. Refrigerate until ready to serve; add feta and any reserved olives just before serving.
Notes
Nutrition
