Skip the store-bought deli pasta salads and whip up this crowd favorite recipe for Greek Pasta Salad with Red Wine Vinaigrette.

A bowl of Greek pasta salad topped with feta cheese

Move over, macaroni and cheese. Warmer weather means your piping hot gooeyness is no longer the pasta du jour in my home. Instead, I’m embracing the crisp, cool allure of your culinary cousin: Greek Pasta Salad with Red Wine Vinaigrette.

A close-up of Greek Pasta Salad with red wine vinaigrette

Yes, this is that pasta salad. The one that holds a permanent spot at picnic tables and barbecues all spring and summer long. The one that disappears faster than the rest of its fellow side dishes. The one that often simply involves noodles, veggies and a shake of store-bought salad dressing.

Well, we’re taking “the one” one step further by making a quick and easy homemade pasta salad dressing the real star of the show.

It’s a flavor-packed medley of crisp veggies, creamy feta cheese, al dente pasta, and sweet and tangy DIY vinaigrette. And it all comes together in minutes.

So get those noodles boiling, grab the season’s freshest veggies and whisk together this fan favorite Greek salad dressing (made with a secret ingredient!). Then stash it in the fridge and let the overnight flavor crew work its magic.

Ready to see this pasta salad in action? Tune in to the video below!

 

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Appetizer

Greek Pasta Salad with Red Wine Vinaigrette

Skip the store-bought deli pasta salads and whip up this crowd favorite recipe for Greek Pasta Salad with Red Wine Vinaigrette.
5 from 15 votes
Prep Time 3 hrs
Cook Time 10 mins
Total Time 3 hrs 10 mins
Servings 8 servings

Ingredients 

For the pasta salad:

  • 2 1/2 cups uncooked pasta, such as penne or rotini
  • 2/3 cup sliced red onions
  • 15 cherry tomatoes, halved
  • 1 cup diced cucumbers
  • 3/4 cup sliced olives
  • 3/4 cup diced green peppers
  • 1 cup crumbled feta cheese

For the vinaigrette:

  • 1/3 cup red wine vinegar
  • 2 teaspoons freshly squeezed lemon juice
  • 1 1/2 teaspoons minced garlic
  • 1 teaspoon sugar
  • 2 teaspoons dried oregano
  • 1/2 cup extra-virgin olive oil

Instructions 

Make the pasta salad:

  • Bring a large pot of salted water to a boil. Add the pasta and cook it until al dente. Strain the pasta and transfer it to a large bowl to cool slightly. While the pasta cools, make the dressing.

Make the dressing:

  • In a small bowl, whisk together all of the dressing ingredients, except for the olive oil. While whisking, stream in the olive oil. Season the dressing with salt and pepper, to taste.
  • Add the red onions, tomatoes, cucumbers, olives, green peppers and feta cheese to the bowl with the pasta.
  • Pour the dressing over the pasta, tossing to combine, then cover the salad with plastic wrap and refrigerate it for at least 3 hours and up to overnight. When ready to serve, toss the pasta salad again and enjoy cold or at room temperature.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.


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Nutrition

Calories: 274kcal, Carbohydrates: 18g, Protein: 5g, Fat: 19g, Saturated Fat: 4g, Cholesterol: 16mg, Sodium: 412mg, Potassium: 181mg, Fiber: 1g, Sugar: 3g, Vitamin A: 355IU, Vitamin C: 19.7mg, Calcium: 118mg, Iron: 1mg

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Comments

  1. 5 stars
    I made this for dinner last night because was 90 degrees out and I didn’t want to turn on the oven. So glad I made it! It was delicious even with a short marinating time (90 mins).
    Thank you!

  2. 5 stars
    I’ve been making this pasta salad for several years since you first posted it. You’re right–it’s a huge hit every time! Multiple people ask for your recipe each time I take it to a party, for sure. I make sure to use good, goat milk feta and more than double the veggies, plus I serve with toasted pepitas on top for extra protein and crunch. So yummy. Thank you!!

    1. Love reading this, Laurie! I’m so thrilled you’ve been enjoying (and sharing!) the recipe for so long :)

  3. 5 stars
    Hi Kelly
    I just made this a second time…going to take it up to a winery for a picnic with a couple of lady friends, tomorrow (keeping our distance, of course!). This came out REALLY good. I like using the Vitamix as it blends the dressing exceptionally well.

    The only thing I decided to try this time was adding about a teaspoon of lemon-pepper seasoning which really took it up another notch. I had bought this seasoning at Tuesday Morning and I think it’s the best lemon-pepper seasoning I’ve ever had.

    All your recipes turn out so incredibly well!! In the software I use for my recipes “Home Cookin” I always make sure that in parenthesis in the title I say “Just a Taste” so I remember it will be a great one. ;-)

    1. I’m so glad you enjoyed the recipe, Dave! And I’m thrilled you’ve been enjoying other Just a Taste recipes, too. :)

  4. 5 stars
    Love to make this pasta salad for the summer, bring to potluck or serve for dinner parties, you can make it in advance; it tastes even better the next day. I add feta for cheese liver or vegan feta. Love it!

  5. Forgot to mention the reason it makes a ton. I used a 1lb. package of macaroni and doubled everything else. Yummy!

  6. Easy, fast and yummy! Makes a ton, but goes fast. I made as is less olives as some family members don’t care for them.

  7. 5 stars
    This is EXCELLENT! Made as is except for less Feta (salt issues here) and the tomatoes b/c I didn’t have any. You’re in y favourites, I’ll be back!

  8. How long does this stay fresh for? I’m thinking of making it for lunches, but am worried it would get soggy after a day or two?

    1. Hi Mallory – This pasta is great up to two days, but just as you suspected, you risk the pasta becoming soggy after that.

  9. This is my favorite pasta salad. I have made it dozens of times. Sometimes I will use klamata olives or cheese filled tortellini instead of regular pasta. Thank you for posting this awesome recipe

    1. I’m so thrilled you’ve been enjoying the recipe, Suzi! And I love your tortellini substitution!

  10. 5 stars
    This recipe is absolutely delicious. Everyone loved it. After it sat in the fridge for a couple of hours to chill, the pasta will soak up some of that beautiful dressing. You really just need to loosen it up a little bit, and to do that I just drilled a little bit of olive oil, tossed it around, and it was perfect! You could also make a little extra dressing to toss the salad with just before serving. I think I will do that next time, but the olive oil did work very well. Delicious salad, full of flavor!

  11. 5 stars
    This is my go to pasta salad. I’ve tried many over the years. I like to prepare it with extra dressing as well as jarred artichokes!

  12. 5 stars
    Hi, I love this recipe but I remember last year when I made it there was a step to make a garlic infused olive oil. I can’t seem to find that part in the recipe now.

  13. Kelly,
    Another winner!!! I made this along with the “Chilled Sweet and Sour Cucumber Noodles” to take to an outdoor picnic with the woman I date. Both were a big hit with her!

    My only comment on this Greek Pasta Salad is that it seemed a bit dry and seems to need a tad bit more dressing…though perhaps it’s possible I used too much pasta. I tried to measure the 2.5 cups uncooked but maybe I used too much. Oh, I also used whole wheat pasta bc I try to steer clear of the white flours.

    Your blog is one of my favorite “go to” places for recipes that I know will turn out great.

  14. I love Macaroni Salad anytime of the year. I will definitely be trying this salad as soon as I can get the ingredients. I’ve always laid my salad with Miracle whip, cheese, onion, and granny Smith apple. This will a new taste for the family. Thank you for sharing this recipe with your readers.

  15. I had stuff for Greek pasta salad and quick looked up a vinaigrette recipe to go with it. This one is pretty tasty (my salad is much the same as yours with the addition of olives and a couple sun dried tomatoes for an unexpected pop).

  16. Made this yesterday! The only thing I did differently was used bow-tie pasta, less red onion and de-seeded plum tomatoes. It was AMAZING!! Will def make this again very soon! Thanks for the great recipe!

  17. I love this recipe, and making it for my family and friends!
    – using it for a school project tomorrow!

  18. Shoot, I thought I just signed up but must have clicked on a link, on this page, that went to something else. dArn! Anyway, this recipe looks simple and very yummy and has lots of great reviews. Looking forward to seeing more of what you have. I’m considering leaning more toward Mediterranean foods, for a healthy alternative. This will be a great start.

  19. Hi! I have made this salad a million times and I just found your blog, so anybody that loves this salad is my kinda cook! I’ll be trolling your site now on a regular basis. :)
    I also add Greek marinated chicken breasts to make this a more substantial meal. I grill them or use a grill pan, ( just like mom! We are Greek). I also put these in a pita, and it’s excellent that way too! OPA!!!!

  20. This recipe is fantastic! I couldn’t find the pasta salad recipe I usually use, and this one is much simpler and even more delicious. Will definitely be making it again. :)

  21. Kelly, this pasta salad is one of the best I’ve tasted in my entire life (and I’m old, haha)! The first time I made it I couldn’t even adhere to the overnight recommendation, as I couldn’t stop shoveling it into my mouth. I usually deviate from recipes but not with this one. I cannot emphasize enough how delicious this salad is…its scrumptious. I can’t imagine modifying even one ingredient. It’s so good that I’m making a batch tomorrow for my dentist and his family (a bribery of sorts) and believe me, I wouldn’t be taking him any ole dish! I can’t think of a higher compliment. Thank you so much!

    1. Hi Bev – I suggest one day in advance or two days at most. If you make it too far in advance you risk the pasta becoming soggy.

  22. Hi Kelly, I am making this for a 60 + gathering. It will be served as s side dish along with other summer salads. Would doubling this recipe be enough or should I triple it?

    1. Hi Jacquie! I always like to err on the side of having more, so I would triple the recipe. Hope that helps!

  23. Just making this now and it is turning out lovely. I didn’t add the pepper and cucumber as I didn’t have them on hand but added instead chicken marinated in olive oil, fresh lemon juice, fresh oregano and garlic and like others used kalamata olives instead of black as its a preference. I’m also grilling up some corn I plan to add. Can’t wait to taste! Little gem tomatoes are my favourites for these recipes as I love getting a bit of orange, yellow, red and assorted tomatoes. I definitely think this will be a keeper…

  24. I’m a terrible cook, but I was able to make this quite well. Threw in some of my herbs from outside and it was great. Thank you for this excellent recipe.

    1. Good god, no. NEVER rinse off pasta. You rinse off the starches that hold the sauce/dressing on it!

  25. This was awesome! I used Kalamata olives (cause I’m always looking for an excuse to use them!) and took it to a banquet of parents and kids. I used gluten free pasta spirals since that’s how we eat. It smelled divine and looked gorgeous. Sure enough, someone waited around to find out who brought it and asked for the recipe. Adding it to our regular rotation- Thanks!

  26. I have made this pasta salad a few times now and we are always fighting over who gets the last drop! It is definitely one of my favorite recipes and delicious! I do add banana peppers (pickled & sliced) each time I have made it which I think just adds an extra bit of that tart from the pickling and more crunch. GREAT DISH!!

  27. im excited to make this salad for a BBQ tomorrow night. Do you suggest using black olives or kalamata olives?

  28. This looks like a well-rounded salad. I have shared this recipe on my July Real Food Meal Plan.

  29. But what is the secret ingredient? That sounds just about the same as the way I make vinaigrette…
    (The salad looks great, btw, and so pretty!)

  30. Is there any kind of cheese that can be used in this instead of feta? I really don’t like feta at all.

    1. Sure! You can use any other variety of cheese that you like, Connie. Some great substitutes would be mozzarella or shredded cheddar. Enjoy!

  31. Hi Kelly, I made your salad tonight. It was really yummy! Look forward to taking the leftovers to work tomorrow : ). Thank you for a great recipe.

  32. Just made this salad for a lunch I am having tomorrow. I did make a few changes: orange bell pepper instead of green for color, no onions due to kids attending, and added a bit of dry mustard. Tastes GREAT!!! I am sure it will taste even better tomorrow. Thank you.

  33. Greek salads are my favorite! This one with the cavatappi pasta is beautiful. Olives and feta in a salad are always a plus!

  34. Summer has arrived…. or at least on its way… especially with this salad

  35. I would be happy to bid mac and cheese goodbye in favor of this pasta salad! At least for now :) I’d love to eat this cold on a hot summer day.

  36. I love fresh pasta salads, especially when they have feta and olives in them! This looks delicious and sounds perfect for the warmer weather that is coming soon :)

  37. Yum!!! My famous pasta salad (the Italian version of this one) is always gone before the others too! Is sugar the secret ingredient? That is my secret ingredient for my Italian dressing that I use for my pasta salad!

  38. Perfect summer pasta! I did a similar salad all summer last year that we LOVED but for some reason I never added pasta. That must change this summer!