Greek Pasta Salad




Total Time: 2 hrs, 25 mins

Prep Time: 25 mins

Cook Time: 2 hrs

Yield: 12 servings

Dish Size: 4-Quart Bowl


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 ouncestri-color rotini pasta
  • 1 12-ounce jarquartered artichoke hearts, drained and rinsed
  • 1 6-ounce canblack olives, drained
  • 1 pintcherry tomatoes, halved
  • 4 ouncescrumbled feta cheese
  • 1 14- to 16-ounce bottleGreek salad dressing
  • ¼ tspgarlic powder
  • ¼ tspblack pepper
  • ½ tsporegano




  1. Boil rotini pasta according to 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.


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.