Greek Pasta Salad with Homemade Vinaigrette

Looking for a fresh, vibrant, and flavor-packed dish that’s perfect for any occasion? This Greek Pasta Salad with homemade vinaigrette is your new go-to recipe. With a combination of crisp veggies, hearty pasta, and a zesty vinaigrette, this salad is both satisfying and healthy. Whether you’re preparing it for a picnic, a weekday lunch, or a light dinner, it’s sure to be a crowd-pleaser.

What sets this dish apart is the emphasis on homemade, nutrient-rich ingredients. Instead of using store-bought dressings filled with preservatives, making your own vinaigrette allows you to control the flavor and nutritional value. In fact, by using ingredients like extra virgin olive oil, you’re not just adding richness—you’re gaining proven health benefits. Learn more about the health benefits of olive oil and why it’s a Mediterranean staple.

Just as important as the dressing is your pasta base. Choosing the right pasta and cooking it to perfection ensures the texture holds up against the bold flavors of the salad. For optimal texture, it’s essential to understand how to cook pasta al dente, especially when it’s being chilled and tossed with dressing later.

Why You’ll Love This Greek Pasta Salad

• Bold, tangy flavors from feta, olives, and red wine vinaigrette
• Great for meal prep and stays fresh for days
• Perfect balance of carbs, fats, and fresh veggies
• Easy to customize for dietary needs (gluten-free, vegan, etc.)

Ingredients You’ll Need

For the Salad

• 12 oz rotini or penne pasta (or gluten-free pasta)
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, chopped
• 1/2 cup red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup feta cheese, crumbled
• 1/2 cup bell peppers, chopped
• Optional add-ins: chickpeas, artichoke hearts, parsley

For the Homemade Greek Vinaigrette

• 1/3 cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon dried oregano
• 1 clove garlic, minced
• Salt and black pepper to taste

Step-by-Step Instructions

1. Cook the Pasta

• Bring a large pot of salted water to a boil.
• Add the pasta and cook until al dente—this prevents mushy salad later.
• Drain and rinse under cold water to stop the cooking process.

2. Prepare the Vinaigrette

• In a small bowl or jar, combine the olive oil, vinegar, lemon juice, mustard, and oregano.
• Whisk or shake vigorously.
• Taste and adjust with salt and pepper.

3. Chop the Veggies

• While pasta is cooling, prep all vegetables.
• Keep the pieces bite-sized for easy mixing and eating.

4. Combine Everything

• In a large bowl, mix the cooled pasta, chopped vegetables, and Kalamata olives.
• Pour the vinaigrette over the top and toss to coat evenly.
• Add feta cheese last to prevent it from dissolving into the dressing.

5. Chill and Serve

• Refrigerate for at least 1 hour before serving.
• Toss again before plating to redistribute dressing.

Tips for Success

• Don’t overcook the pasta – it should be firm enough to hold up under dressing.
• Use high-quality olive oil – the flavor makes a difference.
• Let it chill – time in the fridge allows the flavors to meld.

Substitutions & Variations

Make it Vegan

• Replace feta with vegan cheese or tofu cubes.

Go Gluten-Free

• Use certified gluten-free pasta options like brown rice or quinoa pasta.

Add Protein

• Grilled chicken
• Shrimp
• Chickpeas or white beans for a plant-based option

What to Serve With Greek Pasta Salad

• Grilled chicken or lamb skewers
• Pita bread and hummus
• A glass of citrus-infused water or iced tea

Common Mistakes to Avoid

• Overdressing: Add dressing in stages if unsure.
• Not chilling: The salad should sit in the fridge to absorb flavors.
• Skipping the rinse: Pasta should be rinsed to prevent clumping when cold.

Nutritional Highlights (Per Serving)

• ~350-400 calories
• Balanced carbs, healthy fats, and fiber
• Rich in antioxidants and vitamin C from fresh vegetables

Frequently Asked Questions

Can I make Greek Pasta Salad ahead of time?
Yes! It actually tastes better the next day. Store in an airtight container and toss before serving.

What pasta works best?
Short, sturdy shapes like rotini, penne, or bowtie are ideal for holding dressing and mixing well.

Should I rinse the pasta?
Yes, rinse with cold water after draining to stop the cooking and prevent clumping.

How long does homemade vinaigrette last?
Up to 1 week in the fridge in a sealed jar. Shake well before using again.

Is it healthy?
Absolutely. Loaded with veggies, fiber, and healthy fats from olive oil. Just watch portion sizes if you’re counting calories.

Can I freeze it?
Not recommended. The texture of pasta and vegetables doesn’t hold up well after thawing.

What makes vinaigrette Greek?
The classic combo of olive oil, red wine vinegar, lemon juice, oregano, and garlic gives it that distinct Greek flavor profile.

Final Thoughts

This Greek Pasta Salad with homemade vinaigrette is the kind of dish that fits into any meal plan—simple enough for weeknights, special enough for gatherings. It’s a colorful, nourishing, and incredibly satisfying way to enjoy the best flavors of the Mediterranean diet. Try it once, and it might just become your signature potluck dish!

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