Easy Greek Pasta Salad with tender spiral pasta, feta cheese, black olives, cherry tomatoes, red onion, and chickpeas with a easy dressing of Greek Vinaigrette salad dressing.
Keyword greek pasta salad, pasta salad
Prep Time 30minutes
Fridge Time 2hours
Total Time 2hours30minutes
Servings 12side dish servings
1box (16 oz)rotini pasta
2cupshalved cherry or grape tomatoes
1can (4.25 oz)chopped black olives
1smallred onion, finely choppedmore or less to preference
1/3cupcrumbled feta cheese
1can (15 oz)chickpeasdrained and rinsed
1 1/2cupsGreek Vinaigrette salad dressingmore or less to preference
Boil noodles according to the package instructions. For best taste be sure and salt the boiling water before adding the pasta noodles. About 1 teaspoon salt.
Drain and rinse cooked pasta in cold water.
Combine drained and cooled pasta into a large mixing bowl, add in the halved cherry tomatoes, olives, red onion, chickpeas, and feta cheese. Pour the desired amount of Greek Vinaigrette dressing over the salad and stir everything together to combine well.
Can be served right away but for best results refrigerate the salad for 2-3 hours (or more) before serving. If wanted, you can add 1 cup of the dressing and then reserve the 1/2 cup to stir into the salad right before serving (after the refrigeration time).
The Greek Vinaigrette salad dressing already has feta cheese in it. If you don't love feta cheese or don't want an overwhelming feta flavor then leave out the feta cheese in the salad. I love feta cheese so I always add the feta cheese in addition to what is in the dressing. Recipe was made with Kraft Greek Vinaigrette dressing. Any pasta noodle can be used in place of the rotini. Just make sure it's roughly the same size. I love the rotini because it soaks up all the sauce and the little spirals keep all the food bits so each bite is amazing. If you can't find chopped black olives then buy sliced black olives and chop them roughly before adding. Or you can leave them sliced if that's your preference.