Pasta, Potato & Grain Salads | January 28, 2010

Sheri’s Greek Pasta Salad

Fresh and simple Greek Pasta Salad that is perfect for any time of the year! You’ll love this creamy salad packed with veggies and pasta shells.

Sheri's Greek Pasta Salad

I love Sheri’s Greek Pasta Salad! It’s one of my go-to pasta salad recipes. It never fails and is so easy to whip up.  You can have this salad done from top to bottom in less than 30 minutes. Cook the pasta while you’re chopping the veggies and mixing the dressing. Women are the best at multitasking right? This salad will make you feel like you can do it all! It’s full of amazing flavors and really beautiful colors.
This Greek pasta salad is great for side dishes along with any dinner or a light lunch with girlfriends. Perfect for munching on and chatting away. Potlucks for summer? This is the best salad to bring. It’s an instant hit and delicious alongside burgers and hotdogs.
Cook up the pasta shells according to the time on the package- make sure not to overcook! No one likes a soggy pasta salad. Rinse the cooked pasta with cold water, drain, and add it to a big bowl. Add all of the chopped veggies (except tomatoes) to the bowl. In a separate small bowl, whisk together the Italian dressing mayo, oregano, and pepper. Fold in the dressing and cheeses to the pasta/veggies mixture. Then gently fold in the tomatoes. Sprinkle a little extra feta on top to finish it off! Keep it in the fridge to sit for a couple of hours. This will help the salad to be cold for serving and to make sure all the flavors are mixed well together.
Sheri's Greek Pasta Salad
Feel free to make this salad a day ahead of time- just keep it in an airtight container in the fridge. This salad will keep for about 3-5 days.

Sheri's Greek Pasta Salad

Course Salad
Cuisine Greek
Keyword cold salad, dressing, greek, pasta, pasta salad, Salad, vegetables
Total Time 30 minutes



  • 1 lb. small- shell shaped pasta
  • 1 cup diced celery
  • 1 lg can small or medium pitted olives, drained well
  • 1 cucumber seeded and diced
  • 3 green onions chopped
  • 3 to matoes seeded and chopped
  • or 8 oz grape or cherry tomatoes
  • 1/2 cup grated Parmesan optional
  • 8-10 oz. crumbled feta reserve some for topping salad


  • 1 cup prepared Zesty Italian dressing
  • 1 cup mayo
  • 1 tablespoon oregano


  1. Cook pasta according to package directions, taking care to not overcook. Rinse with cold water and drain well.
  2. Add celery, olives, cucumber, green onions, and tomatoes to pasta in large bowl.

  3. In a small bowl, whisk together dressing, mayo, oregano and pepper. 

  4. Fold dressing and cheeses into pasta- vegetable mixture.

  5. Add tomatoes, folding in gently.

  6. Sprinkle reserved feta on top of salad before serving.

Recipe Notes

Tips: -I used about 2/3 of the dressing. I think next time I'll cut the mayo to 1/2 cup and try 1 1/4 cup Italian dressing. -Best to make and let sit for a couple of hours in refridge. -I used about 1 1/2 lbs pasta total. -the large can of olives have "6 oz drained weight" label on front of can.

3 thoughts on “Sheri’s Greek Pasta Salad

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  1. Tried it and loved it! Like you I used a bit less dressing, moistened with juice from half a lemon. . . then finished off the last half of a bottle of artichoke hearts by throwing them in too! Thanks for another great recipe! (I'm making the navy bean soup for dinner tonight – gone all day – cooking it in the crock pot. Thanks again. I love your site!)