Chopped Greek Pasta Salad

Bright, crunchy, and perfect for warm-weather meals, this Chopped Greek Pasta Salad brings classic Mediterranean flavors to your table with minimal fuss. It’s a great make-ahead dish for picnics, potlucks, or weeknight dinners and combines tangy feta, briny olives, and crisp veggies with tender pasta for a satisfying bite every time. If you like hearty salad ideas, check this broccoli pasta salad recipe for another delicious twist.

Why You’ll Love This Chopped Greek Pasta Salad

– Bright Mediterranean flavors from feta and olives – Quick to assemble and great for meal prep – Holds up well as leftovers for 2–3 days – Family-friendly and easy to customize – No cooking beyond boiling pasta

Ingredients Needed

– Pasta – 8 ounces pasta (rotini or penne)

• Veggies

  • 1 cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 red onion, finely chopped

• Olives & Cheese

  • 1/2 cup olives (Kalamata or green), sliced
  • 1 cup feta cheese, crumbled

• Dressing

  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar

• Spices & Seasoning

  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Step-by-Step Instructions 5 (always use H2 and H3)

1. Cook the pasta

Cook the pasta according to package instructions; drain and let cool.

2. Combine the salad

In a large bowl, combine the cooked pasta, cucumber, cherry tomatoes, olives, feta, and red onion.

3. Make the dressing

In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.

4. Toss everything together

Pour the dressing over the pasta salad and toss to combine.

5. Chill and serve

Chill in the refrigerator for at least 30 minutes before serving. Enjoy your Chopped Greek Pasta Salad!

Serving Suggestions Chopped Greek Pasta Salad

– Serve alongside grilled lemon chicken or lamb for a complete Mediterranean meal. – Top with extra chopped parsley or a drizzle of extra virgin olive oil for presentation. – Pair with crusty bread and a simple green salad for a picnic spread. – Offer warm pita and hummus as an easy side to round out the plate. – For a more dressed-up plate, add grilled shrimp and a squeeze of lemon.

If you want more ideas for pasta salads with bold dressings, try this Italian dressing pasta salad for inspiration.

Tips for Success Chopped Greek Pasta Salad

– Cool the pasta completely before tossing so the dressing clings, not soaks. – Salt the pasta water well for better overall seasoning. – Cut vegetables uniformly for an even texture in every bite. – Adjust vinegar and oil to taste; add more vinegar for extra tang. – Store in an airtight container in the fridge for up to 3 days. For a veggie-forward tweak, see this chopped asparagus salad for ideas on adding seasonal greens.

Variations

– Add protein: toss in grilled chicken, chickpeas, or tuna for a heartier salad. – Make it spicy: stir in a pinch of crushed red pepper or sliced pepperoncini. – Dairy-free: omit feta and add roasted red peppers or avocado for creaminess. – Extra veggies: fold in diced bell pepper, artichoke hearts, or shredded carrots.

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