Greek Rigatoni Pasta Salad
Some recipes just feel like summer in a bowl, and this Greek Rigatoni Pasta Salad is one of them. I first made it after a friend recommended adding rigatoni to a classic Greek salad. I loved the idea because the pasta gives the fresh vegetables a little more substance while still letting those bright Mediterranean flavors shine.
Last weekend, I made a big bowl for my family to enjoy with grilled chicken. The combination of juicy tomatoes, crunchy cucumber, creamy feta, Kalamata olives, and tender rigatoni tossed in a lemony Greek dressing was an instant hit. Everyone kept going back for another scoop, and by the end of the evening, there was barely enough left for lunch the next day.
Now, I make this salad whenever I’m planning a weekend gathering, heading to a barbecue, or simply craving something fresh and satisfying. It also makes a wonderful make-ahead lunch because the flavors become even better after they have had time to mingle.
If you love classic Greek flavors, this colorful pasta salad is definitely one to keep in your recipe collection.
Why You’ll Love This Recipe
Fresh Mediterranean flavors
Perfect for summer gatherings
Easy to prepare ahead
Colorful and satisfying
Great as a side or light meal
Delicious served chilled or at room temperature
Ingredients
For the Pasta Salad
12 ounces rigatoni pasta
1½ cups cherry tomatoes, halved
1 English cucumber, diced
½ red onion, thinly sliced
¾ cup Kalamata olives, pitted
¾ cup crumbled feta cheese
½ cup roasted red peppers, chopped
¼ cup fresh parsley, chopped
2 tablespoons fresh oregano or basil, chopped
Greek Dressing
â…“ cup extra virgin olive oil
3 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1 garlic clove, finely minced
1 teaspoon dried oregano
1 teaspoon Dijon mustard
½ teaspoon honey, optional
Salt and black pepper, to taste
Instructions
Step 1: Cook the Rigatoni
Bring a large pot of salted water to a boil.
Cook the rigatoni according to the package directions until al dente.
Drain and rinse briefly under cool water to stop the cooking process.
Let it drain completely.
Step 2: Prepare the Vegetables
While the pasta cooks, chop the tomatoes, cucumber, red onion, roasted peppers, and fresh herbs.
Add them to a large serving bowl along with the Kalamata olives and feta.
Step 3: Make the Greek Dressing
Whisk together the olive oil, lemon juice, red wine vinegar, garlic, oregano, Dijon mustard, honey if using, salt, and pepper.
Taste and adjust the seasoning as needed.
Step 4: Combine Everything
Add the cooled rigatoni to the bowl with the vegetables.
Pour the Greek dressing over everything.
Gently toss until the pasta and vegetables are evenly coated.
Step 5: Chill
Cover and refrigerate for at least 30 minutes before serving.
Give the salad another gentle toss before serving.
Add a small splash of olive oil or lemon juice if the pasta has absorbed too much dressing.
Tips
Cook the rigatoni just until al dente so it doesn’t become mushy.
Let the pasta cool before mixing with the feta and vegetables.
Use block feta for a creamier, more authentic texture.
Fresh lemon juice makes the dressing taste brighter.
Make the salad a few hours ahead for even better flavor.
Mediterranean Variations
Add chickpeas for extra fiber and plant-based protein.
Toss in artichoke hearts for more Mediterranean flavor.
Add grilled chicken or shrimp for a complete high-protein meal.
Replace rigatoni with whole-wheat pasta for more fiber.
Add spinach, arugula, or fresh basil.
Sprinkle toasted pine nuts on top for crunch.
Storage
Store the pasta salad in an airtight container in the refrigerator for up to 4 days.
Keep it chilled and toss gently before serving.
Prep Time
15 minutes
Cook Time
12 minutes
Chill Time
30 minutes
Total Time
57 minutes
Servings
6 servings
Nutrition (Approximate Per Serving)
Calories: 390
Protein: 10g
Carbohydrates: 43g
Fat: 20g
Fiber: 4g
Sugar: 5g
Sodium: 560mg
Frequently Asked Questions
Can I make Greek Rigatoni Pasta Salad ahead of time?
Absolutely. In fact, making it a few hours ahead allows the pasta to absorb the dressing and gives the flavors more time to develop.
Can I use another type of pasta?
Yes. Rotini, penne, bow ties, or shells all work well. Choose a shape with ridges or curves that can hold onto the dressing.
Can I add protein?
Definitely. Grilled chicken, shrimp, tuna, chickpeas, or even hard-boiled eggs can turn this into a more filling meal.
Can I make it lower in carbohydrates?
Use a smaller portion of pasta and increase the vegetables, or substitute part of the pasta with chickpea or lentil pasta. For a lower-carb option, mix the pasta with chopped cucumber, tomatoes, spinach, and other non-starchy vegetables.
How do I keep the pasta salad from becoming dry?
Reserve a little dressing and add it just before serving. Pasta naturally absorbs dressing as it sits.
What can I serve with Greek Rigatoni Pasta Salad?
It pairs beautifully with grilled chicken, baked fish, shrimp skewers, roasted vegetables, lamb, or hummus and whole-grain pita.