Greek-Style Tricolor Pasta Salad: Bold, Bright, 10-Minute Glory
You know that dish everyone begs you to bring to the party? This is it.
We’re talking crunch, color, and big Greek flavors that slap—in the best way possible. It’s fast, it’s affordable, and it looks like you hired a stylist.
Make it once and watch your group chat turn into a recipe request hotline. Bonus: it holds up like a champ in the fridge, so meal prep just got way less boring.
What Makes This Special
This pasta salad leans Greek without trying too hard: briny olives, tangy feta, juicy tomatoes, and a punchy oregano-lemon vinaigrette.
The tricolor rotini isn’t just pretty; the ridges grab the dressing so every bite hits. It’s a flexible base for add-ins—grilled chicken, chickpeas, or even a handful of spinach if you’re feeling virtuous.
Serve it cold, room temp, or straight from the container at 11 p.m. No judgment.
Ever.
Servings, Prep time, Cooking time, Calories
- Servings: 6 as a side, 4 as a main
- Prep Time: 15 minutes
- Cooking Time: 8–10 minutes
- Total Time: 25 minutes
- Calories: ~420 per serving (side portion)
Ingredients Breakdown
- 12 oz tricolor rotini (or fusilli; the twists hold dressing and veg)
- 1 cup cherry tomatoes, halved
- 1 small English cucumber, quartered lengthwise and sliced
- 1/2 small red onion, thinly sliced
- 1 red bell pepper, diced
- 3/4 cup Kalamata olives, pitted and halved
- 1/2 cup pepperoncini, sliced (optional for zing)
- 6 oz feta cheese, crumbled (block feta has better flavor)
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh dill, chopped (optional but highly recommended)
Dressing
- 1/3 cup extra-virgin olive oil
- 2–3 tbsp red wine vinegar (start with 2, adjust to taste)
- 1 tbsp fresh lemon juice
- 1–1.5 tsp dried oregano
- 1 tsp Dijon mustard
- 1 small garlic clove, finely grated
- 1/2 tsp honey (balances the acid)
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper
Let’s Get Cooking – Instructions
- Boil the pasta. Salt a big pot of water like the sea, then cook tricolor rotini until just shy of al dente. You want a little bite because it’ll soften in the dressing.
- Shock and drain. Drain and rinse briefly under cool water to stop the cooking and remove excess starch.
Shake off water like it owes you money.
- Whisk the dressing. In a bowl or jar, combine olive oil, red wine vinegar, lemon, oregano, Dijon, garlic, honey, salt, and pepper. Whisk or shake until emulsified and glossy.
- Season the base. Toss the warm-ish pasta with half the dressing in a large bowl.
This is where flavor gets locked in—don’t skip it.
- Add the crunch. Fold in tomatoes, cucumber, red onion, bell pepper, olives, and pepperoncini. Add remaining dressing and toss gently.
- Finish with herbs and feta. Sprinkle in parsley, dill, and crumbled feta.
Toss once more. Taste and adjust salt, pepper, or vinegar as needed.
- Rest (if you can). Let it sit 10–20 minutes so the flavors marry.
Or eat immediately because patience is overrated.
How Long Does It Keep?
This salad keeps 3–4 days in the fridge in an airtight container. The pasta absorbs dressing over time, so refresh with a splash of olive oil and a squeeze of lemon before serving leftovers.
If you plan to store, keep feta and herbs separate and add just before eating for peak texture.
Nutritional Perks
You’re getting a strong balance of complex carbs from the pasta, healthy fats from olive oil and olives, and protein from feta. Tomatoes and peppers bring antioxidants like vitamin C, while cucumber adds hydration and crunch for almost no calories.
Compared to mayo-heavy salads, this version hits lighter but still satisfies—no food coma, no regrets. FYI: swap in whole-wheat pasta for extra fiber if that’s your vibe.
Nutrition Stats
Per side-serving (~1.5 cups), approximate:
- Calories: 420
- Protein: 12 g
- Carbs: 48 g
- Fat: 18 g
- Fiber: 4–6 g (varies with pasta type)
- Sodium: 720 mg (reduce by rinsing olives and using less feta)
These numbers will vary based on brand, add-ins, and how generous your “tablespoon” of olive oil actually is.
We see you.
Recipe Mistakes to Avoid
- Overcooking the pasta. Mushy spirals = sad salad. Aim for al dente and cool quickly.
- Under-seasoning. Pasta needs salt in the water and a confident dressing.
Taste and adjust.
- Skipping the early toss. Dress the pasta while warm so it absorbs flavor.
- Watery veggies. Pat cucumbers dry and drain tomatoes if super juicy to avoid diluted dressing.
- Using crumbled feta dust. Block feta gives creamy, rich chunks that don’t disappear.
- All acid, no balance. A touch of honey (or a pinch of sugar) keeps the vinegar/lemon from shouting.
Switch It Up
- Protein boost: Add grilled chicken, shrimp, or chickpeas (1 can, rinsed) for a complete meal.
- Green upgrade: Toss in baby spinach or arugula right before serving for peppery freshness.
- Herb swap: Basil or mint instead of dill for a brighter, almost garden-party vibe.
- Dairy-free: Skip feta and add toasted pine nuts or sunflower seeds for richness.
- Low-sodium: Rinse olives, choose reduced-salt feta, and season at the end.
- Whole-grain: Use whole-wheat rotini for more fiber and staying power.
FAQ
Can I make this the night before?
Absolutely. Store it covered and refresh with a splash of olive oil and a squeeze of lemon the next day.
If possible, add herbs and feta just before serving for best texture.
Do I have to rinse the pasta?
For cold pasta salads, yes. A quick rinse stops cooking and removes excess starch so the salad doesn’t clump.
We’re not making glue here.
What if I don’t have red wine vinegar?
Use white wine vinegar or apple cider vinegar. Balsamic will dominate the flavor—use only if you’re intentionally going off-script.
Is there a gluten-free option?
Use a quality gluten-free pasta (rice/corn or chickpea).
Cook it slightly under al dente and cool gently to prevent breakage.
How do I keep the onions from being too sharp?
Soak sliced red onion in cold water for 10 minutes, then drain. It tames the bite without losing that great crunch.
Can I serve this warm?
Yes, serve slightly warm by skipping the pasta rinse and tossing immediately with dressing and add-ins.
The feta will soften a bit—delicious move, IMO.
Chef’s Notes
– For maximum flavor, make the dressing first so the garlic and oregano bloom while you prep. – A microplane for the garlic creates an even spread of flavor without random spicy bites. – Save a little dressing to drizzle on top right before serving for that glossy, restaurant look. – If bringing to a party, pack extra feta and herbs to sprinkle on like confetti—because we eat with our eyes first. – Want it extra zesty? Add lemon zest to the dressing.
Small tweak, big payoff. – Pro move: toast a handful of breadcrumbs in olive oil with a pinch of oregano and sprinkle on top just before serving for crunch that surprises people—in a good way.
