Whipped Feta Greek Pasta Salad

This Greek pasta salad is loaded with crispy, crunchy veggies and tossed in a creamy whipped feta dressing that’s packed full of fresh herbs. It’s great as a side, a quick lunch, or even a light dinner! Plus, it’s super easy to double if you’re bringing it to a potluck or barbecue.

For more Greek flavor, try our easy Air Fryer Greek Chicken and Veggies.

Why My Recipe

• The deliciousness of whipped feta combined with a traditional Greek salad to create a craveable pasta salad.
• You’ll love the creamy homemade dressing that’s full of herbs and flavor.
• Easy to make ahead and toss together when you’re ready to eat!

I love pasta salad (as you may have noticed), and I love to switch up the flavors, so I never get bored. This is my newest pasta salad, and it has everything you could want! Everybody is talking about whipped feta right now, so I thought it would be perfect to combine it with a traditional Greek salad. It’s creamy and flavorful, yet still light and fresh.

Contents show

1 Ingredient Notes

2 Pasta Options

3 Add Chicken

4 The Secret to Flavor

5 Keep Your Pasta Salad Soggy Free

6 Make-Ahead Instructions

7 Storage Instructions

7.1 More Mediterranean recipes…

7.2 Related Posts

Ingredient Notes

• Rotini Pasta: Rotini’s great for grabbing onto all that dressing. No rotini? Use another short pasta like fusilli or penne.
• Red Wine Vinegar: White wine vinegar or apple cider vinegar can be used as a substitute in the same amount.
• Chickpeas: Also called garbanzo beans. Make sure to drain and rinse.
• Cherry or Grape Tomatoes: You can use either cherry or grape tomatoes. Slice in half or quarters. Use red, yellow, or both!
• Cucumber: Use a medium-sized cucumber that’s firm to the touch. You can substitute with an English cucumber, which has a milder flavor and fewer seeds.
• Kalamata Olives: If you can’t find them, regular black olives work as a substitute, but they’re milder in taste.
• Red Bell Pepper: Dice for the perfect bite. You can also use yellow or orange bell peppers, which have a similar sweetness.
• Red Onion: The best option for eating raw. We love red onions for their sweetness and bite.
• Greek Yogurt: Use plain, full-fat yogurt for maximum creaminess.
• Feta Cheese: Adds that signature, tangy Greek flavor to the dressing.

Pasta Options

We love this salad with classic rotini pasta, but you can really use any pasta you like. Penne, bowtie, cavatappi, elbow, and shells are all great options that hold that delicious sauce well.

Add Chicken

This pasta salad already has chickpeas which are a great source of protein, but sometimes you want to add just a little more. Grilled or seared chicken is a delicious addition to this pasta salad. Simply season the chicken with a little salt and pepper, then use a grill pan or sauté in a skillet with butter or olive oil until cooked through.

Keep Your Pasta Salad Soggy Free

Nobody wants a mushy pasta salad! To keep yours fresh, just follow a few simple tricks.

First, cook the pasta until just al dente, which means it is soft enough to eat, but still with a bit of bite. Overcooked pasta can fall apart after sitting with the dressing.

Second, make sure to drain the pasta well and let it cool slightly before mixing it with the rest of the ingredients.

Third, if you’re prepping ahead, consider storing the dressing separately and tossing everything together just before serving. This keeps the veggies crisp and the pasta from soaking up too much liquid too soon.

Make-Ahead Instructions

This salad’s super easy to make ahead. You can whip up the dressing 1 to 2 days early and stash it in the fridge. Then cook the pasta the night before. Just store them separately so everything stays fresh. When you’re ready to eat, all you’ve got to do is chop up the veggies and toss it all together in a big bowl. Done and done.