Rotini pasta is combined with tomatoes, peppers, olive, feta and pepperoni, then tossed in an olive oil and vinegar dressing in this easy-to-make pasta salad recipe.
This Greek Pasta Salad is one of my favorite pasta salad recipes of all time. I’ve been making it for years, and it’s a tried and true recipe that is always a hit at church potlucks and backyard barbecues.
I’m not sure what’s Greek about pepperoni, but it works in this recipe, so I’m not complaining. But you could always leave it out for a vegetarian version of this salad.
“Just made this for my family last night and everyone LOVED it! The combination of flavors is fantastic. Great recipe and I will definitely make this again!”
lmynatt
I’ve recently discovered that Hormel makes pepperoni minis. They’re the perfect size for this salad, and you don’t have to bother with slicing up the pepperoni. I’m all for anything that saves time in the kitchen!
During the summer, when I have some fresh herbs in the garden, I use those in place of the dried.
And of course, you can always add more or less of anything to suit your tastes. Sometimes I add a diced cucumber if I have one handy.
Tips for making this recipe
- If you make this salad ahead of time, reserve some dressing to stir in just before serving.
- Try sliced salami in place of the pepperoni, or leave the meat out for a vegetarian version.
- In a pinch, you can use a pre-made Greek or Italian dressing in place of the homemade dressing in the recipe.
I often serve this dish as a meal with some crusty bread on the side. It’s perfect for those hot summer days when you want to make something light that won’t heat up the kitchen.
My husband is a huge pasta salad fan, and this is one of his most requested recipes.
“I swapped out the oil, vinegar and spices for Kraft Greek Vinegrette and it is so good! And fast! Also the Hormel Mini Pepperonis are perfect!”
Katie
Like most kids, mine are still acquiring a taste for pasta salad, but this one does have pepperoni, which is a step in the right direction as far as they’re concerned.
This salad can be made several days in advance, but I always like to taste and adjust the seasonings before serving. You may even want to add a bit of extra oil and vinegar, if the pasta has soaked up most of the dressing.
And since the dressing isn’t mayonnaise based, this pasta salad is perfect for picnics and other outdoor gatherings. Don’t be surprised if you get lots of requests for this Greek Pasta Salad recipe.
What should I serve with?
This refreshing pasta salad can be served as a light lunch or dinner on it’s own. But it’s also a great side dish for so many things.
Here are some of our favorite main dishes to serve with this Greek Pasta Salad.
FAQS
Do I have to use rotini pasta in this salad?
No, almost any pasta will work. I also make this salad with penne, shells, and bowtie pasta (farfalle), but even long noodles like fettucine and linguine are great.
Can I make this salad ahead of time?
Absolutely! This salad can be made several days in advance. Just be sure to adjust the seasonings and dressing before serving–the salad can lose a lot of flavor and moisture sitting in the refrigerator.
Can I make this pasta salad vegetarian?
Of course! Just leave out the pepperoni.
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what do I need to make this recipe?
- Olive oil
- Red wine vinegar
- Spices: garlic salt, basil, oregano, pepper
- Sugar – granulated white sugar
- Rotini pasta – any pasta can work in this recipe
- Cherry tomatoes – or chopped Roma tomatoes
- Red bell pepper – any color of sweet pepper is fine
- Green onions
- Feta – crumbled, low-fat is fine
- Black olives
- Pepperoni
Be sure to save this Greek Pasta Salad recipe to your favorite Pinterest board for later.
Greek Pasta Salad
Ingredients
- 16 ounces rotini pasta
- 1/2 cup olive oil
- 1/3 cup red wine vinegar
- 1 teaspoon garlic salt
- 1 1/2 teaspoons dried basil
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon ground black pepper
- 1 teaspoon white sugar
- 1 cup cherry tomatoes halved
- 1 red bell pepper chopped
- 3/4 cup crumbled feta cheese
- 3 green onions sliced thin
- 1 4 oz. can sliced black olives
- 3/4 cup sliced pepperoni cut into strips
Instructions
- Cook 16 ounces rotini pasta according to package directions. Drain and rinse with cold water.
- Meanwhile, in a large bowl, whisk together 1/2 cup olive oil, 1/3 cup red wine vinegar, 1 teaspoon garlic salt, 1 1/2 teaspoons dried basil, 1 1/2 teaspoons dried oregano, 1/2 teaspoon ground black pepper, and s1 teaspoon white sugar.
- Add cooked pasta, 1 cup cherry tomatoes, 1 red bell pepper, 3/4 cup crumbled feta cheese, 3 green onions, 1 4 oz. can sliced black olives, and 3/4 cup sliced pepperoni. Toss until evenly coated.
- Cover and chill 2 hours or overnight.
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Nutrition
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6 comments
Katie Valle
I swapped out the oil, vinegar and spices for Kraft Greek Vinegrette and it is so good! And fast! Also the Hormel Mini Pepperonis are perfect!
Danelle M
I’ll have to try that Greek Vinagrette!
Faith
mmm that looks SO tasty!!!!
lmynatt06
Just made this for my family last night and everyone LOVED it! The combination of flavors is fantastic. Great recipe and I will definitely make this again!
DaniD
We’re trying this out tonight for dinner! It looks beautiful!
Bizzy B. Bakes
What a refreshing salad.