Greek Pasta Salad

Total Time:
2 hrs, 25 mins
Prep Time:
25 mins
Cook Time:
2 hrs
12 servings
Dish Size:
4 Quart
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April 24, 2012
Tara’s Tidbits®

Any Italian salad dressing can be used in place of the Greek dressing, and shaved Parmesan cheese can be used in place of the feta cheese - if you'd prefer a more Italian-flavored salad.

Pasta salads always make the best potluck dishes, as they don't require reheating once you arrive at your destination and only get better the longer they sit! I like this Greek version with crumbled feta cheese, as it offers a little something different than the usual Italian salads. - Tara


  • 16 ounces tri-color rotini pasta
  • 1 (12-ounce) jar quartered artichoke hearts, drained and rinsed
  • 1 (6-ounce) can black olives, drained
  • 1 pint cherry tomatoes, halved
  • 4 ounces crumbled feta cheese
  • 1 (14- to 16-ounce) bottle Greek salad dressing
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon oregano


  1. Boil rotini pasta according to the package directions, and then drain and rinse under cold water.
  2. Place drained pasta in a 4-quart temp-tations® bowl or dish and cover with remaining ingredients.
  3. Toss all ingredients until well combined, cover, and refrigerate for at least 2 hours to marinate before serving, (although 4-6 hours is optimal). Stir well and serve sprinkled with additional oregano or a sprig of fresh oregano for garnish.
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