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Greek Pasta Salad Recipe

A super flavorful pasta salad tossed with all the classic ingredients of a Greek Salad.
Course Salad
Cuisine American
Prep Time 1 hour 20 minutes
Total Time 1 hour 20 minutes
Servings 12
Calories 229kcal
Author Christin Mahrlig


  • 1 pound fusilli pasta or pasta shape of your choosing
  • 1-2 tablespoons salt
  • 1/3 cup red wine vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon garlic powder
  • 1 teaspoon sugar
  • ½ teaspoon dried oregano
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ cup olive oil
  • 1 tablespoon oil from sun-dried tomatoes, optional
  • ½ red onion, finely diced
  • 1 pint cherry or grape tomatoes
  • ¾ cup kalamata olives
  • ½ large cucumber, diced
  • 2 tablespoons chopped sun-dried tomatoes packed in oil
  • 1 cup crumbled feta cheese
  • 2 tablespoons chopped fresh dill
  • pepperoncini, optional


  • Bring 1 gallon of water to boil in a large pot.
  • Make vinaigrette while water is coming to a boil. In a medium bowl combine red wine vinegar, lemon juice, garlic powder, sugar, oregano, and salt and pepper. Slowly whisk in olive oil and sun-dried tomato oil.
  • When water comes to a boil add 1-2 tablespoons of salt and pasta. Cook until al dented. Drain, rinse in warm water, and drain again.
  • Place pasta in a large bowl and toss with ½ of vinaigrette. Chill in refrigerator.
  • Once pasta has chilled for about 30 minutes, add remaining ingredients EXCEPT remaining vinaigrette. Chill in refrigerator for at least 1 hour.
  • Just before serving, add remaining dressing and toss to coat.


Calories: 229kcal