Chopped Greek Pasta Salad with tangy feta dressing comes together in just 30 minutes. Enjoy this make-ahead, healthy pasta salad for cookouts, potlucks, or easy weekday lunches.
Why You’ll Love this Chopped Greek Pasta Salad:
This 30 minute pasta salad includes everything there is to love about a traditional Greek salad with a fun twist. It’s perfect for cookouts, potlucks, weekday lunches, and everything in between.
Of all possible salad combinations, Greek salads will forever be my favorite. I probably eat a fully loaded Greek salad at least once a week and they never get old to me. I mean, loads of fresh veggies with briny olives, salty feta and zippy vinaigrette dressing? I’m just saying, the Greek Gods knew what they were doing.
This pasta salad comes together in 30 minutes and can be made DAYS ahead. You also have the option of adding tuna, rotisserie chicken, or beans/edamame to pump up the protein.
This recipe is really more of a outline in which you can add or omit any of the ingredients you wish. Here’s what you need:
- Pasta: I like using a smaller shape, such as ditalini or cavatelli (small shells pictured above). This ensures most of the ingredients are similar in size, which is part of the appeal of a “chopped” salad.
- Tomatoes: I suggest using cherry tomatoes, which are in season year round. You need one pint, which you can choose all red or some yellow/orange for a pop of color.
- Olives and Artichokes: All Greek salads need something briny, so I chose black olives and artichokes here. If you prefer, green olives and hearts of palm are also good options.
- Feta: Feta is part of the salad AND the salad dressing here. If you wish to this make this vegan/dairy free, simply omit the feta, or swap it for your favorite plant-based cheese.
- Cucumber: I love the cooling crunch cucumber adds to this salad. I suggest using a seedless English cucumber, which you don’t even have to peel.
- Aromatics: Red onion goes in the salad, and fresh garlic goes in the dressing. These two combined give the salad a zippy, somewhat spicy bite.
For the dressing, you also need extra-virgin olive oil, red wine vinegar, dried oregano, and honey. You can choose to blend the dressing in a small blender (I use a Ninja) or just whisk it by hand.
This salad is made in right under 30 minutes. Plus, you can make it DAYS ahead and enjoy on repeat. Here’s how it’s done:
Step 1: Cook the Pasta
Cook your pasta shape of choice in a pot of boiling, SALTED water. Once the pasta is al dente, drain, rinse with cold water, and transfer to a large bowl.
Step 2: Prepare the Greek Dressing
While the pasta cooks, prepare the Greek dressing. To a small blender (I use a Ninja), add olive oil, red wine vinegar, feta cheese, garlic, oregano, honey, and black pepper. Blend the mixture until it’s smooth and homogenous.
Alternatively, you can leave the feta out of the dressing and just whisk the ingredients in a bowl.
Step 3: Add Veggies and Cheese to the Pasta
To the bowl with the pasta, add the tomatoes, cucumbers, red onion, olives, artichokes, and feta cheese. Toss the salad to combine.
Step 4: Add the Greek Dressing and Herbs
Lastly, pour in the Greek dressing and toss all ingredients to coat. Garnish the salad with herbs, such as basil, parsley, dill or oregano, and serve!
FAQs About This Recipe:
How Long is Greek Pasta Salad Good for In the Fridge?
This salad can be made up to 3 days ahead, and it lasts 5 days total in the fridge. The salad, however, will slightly dry out in the fridge. To rehydrate the noodles, simply stir in extra olive oil prior to serving. Or, alternatively, make a double batch of the Greek dressing to add at a later time.
Is Greek Pasta Salad Healthy?
This salad is chockful of veggies and heart-healthy fats from the olives and olive oil. It offers a significant source of lycopene from the tomatoes, vitamin K from the cucumbers, plus a slew of antioxidants.
If you wish to add protein to make it more satiating, I suggest adding a can of drained tuna or shredded rotisserie chicken. If making plant-based, stir in one can of chickpeas or a handful of shelled edamame.
What Goes Good with this Pasta Salad?
The beauty of this dish is that it goes well with just about ANYTHING. For example, burgers, grilled chicken or fish, sandwiches, or even BBQ. I personally think it’s cooling, crunchy character is best enjoyed alongside something fresh off the grill. Which is why it’s such a fabulous, crowd-pleasing dish at any BBQ or cookout. Give this healthy pasta salad a try and I promise it will become a staple in your entertaining arsenal.
More Healthy Pasta Salad Recipes to Try:
If you make this recipe, be sure to snap a pic and tag #dishingouthealth on Instagram so I can see your beautiful creations. Lastly, follow along on Facebook and Pinterest for the latest recipe updates!
Chopped Greek Pasta Salad
- Stock pot
- Large Mixing Bowl
- 2 cups dry pasta (~8 oz.) (Use a small shape, such as ditalini or cavatelli)
- 1 pint cherry tomatoes halved
- 3/4 cup chopped marinated artichoke hearts
- 1/2 English cucumber, finely chopped
- 1/2 cup finely chopped red onion
- 1/2 cup crumbled feta cheese
- 1/3 cup sliced black olives
- Optional herb garnish: fresh chopped basil, parsley, oregano, or dill.
Zesty Greek Feta Dressing
- 1/3 cup extra-virgin olive oil
- 3 Tbsp. crumbled feta cheese
- 2 Tbsp. red wine vinegar
- 1 garlic clove
- 1 tsp. honey (sub agave)
- 1 tsp. dried oregano
- 3/4 tsp. freshly cracked black pepper
- 1/4 tsp. kosher salt
- Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions, until al dente. Drain, rinse under cold water, and transfer to a large bowl.
- Prepare Zesty Greek Feta Dressing by combining all ingredients in a blender (I use a Ninja) and blending until homogenous. Alternatively, leave out the feta and whisk ingredients in a small bowl.
- Add remaining pasta salad ingredients to the bowl with pasta and toss to combine. Add the dressing and toss to coat. Garnish with herb of choice, if desired.