This rigatoni pasta salad is packed with tomatoes, olives, feta, and homemade Greek dressing. It’s a fresh, easy pasta salad for potlucks, picnics, and leftovers.

Close up view of rigatoni pasta salad in a dish.

This pasta salad is cold, tangy, and packed with fresh veggies, cheese, and a quick homemade dressing with garlic, oregano, and lemon. It’s the kind of easy dish I love to make during the warmer spring and summer months.

I like using rigatoni because the tubes catch the dressing really well, so each bite has plenty of flavor instead of tasting like plain pasta with vegetables tossed around it.

If you want a pasta salad that’s easy to prep ahead and still tastes good the next day, this one is a solid go-to.

How to make rigatoni pasta salad

Make the dressing

Ingredients for Greek dressing in a jar. — In a jar or small bowl, combine the red wine vinegar, olive oil, garlic, salt, oregano, black pepper, lemon zest, and lemon juice.

Greek dressing in a jar. — Shake until well mixed, then taste and adjust as needed.

Make the pasta salad

Cheese, olives, onions, and tomatoes on top of rigatoni noodles. — Add the tomatoes, olives, feta, and red onion to the cooked rigatoni.

Pasta salad mixed in a glass bowl. — Pour the dressing over the pasta mixture and toss until evenly coated.

Easy ways to change it up

Toss in some diced cucumber pieces for more crunch.

Sprinkle on a little fresh parsley or fresh basil before serving to brighten the whole dish.

Add seasoned chicken or shrimp if you want to turn it into more of a lunch or light dinner.

Try extra vegetables like chopped bell peppers or artichoke hearts if you want a fuller potluck dish.

Save a little dressing on the side if you’re making it ahead. The pasta tends to soak up flavor as it sits in the refrigerator.

Close up view of pasta salad with Greek dressing.

Make-ahead and leftovers

This is one of those recipes that works well for planning ahead.

You can make the dressing earlier in the day and keep it in the refrigerator until you’re ready to use it. The full salad can also be made a few hours in advance which makes it great for get togethers.

If it sits overnight, give it a toss before serving and add a small splash of extra dressing or olive oil if it seems a little dry.

Store leftovers in an airtight container in the refrigerator for 3 to 4 days. I wouldn’t freeze it. The tomatoes, cheese, and pasta texture won’t hold up well after thawing.

Olives, tomatoes, and feta in pasta salad in a dish.

Can I add protein?

Yes. Grilled or rotisserie chicken works well if you want to turn it into a more filling lunch or dinner. I’d keep the seasoning simple so it doesn’t compete with the garlic, lemon, olives, and oregano in the dressing.

Should I make it ahead or serve it right away?

It can be served right away, but I think the flavor is better after it chills for a bit in the refrigerator. If you’re making it for a potluck, you can prep it ahead and give it a quick toss before serving.

Some of my favorites to serve with this pasta salad

If you need a few more easy sides for the same kind of meal, my feta garlic bread is a good pick when you want something warm and savory on the table too.

For another fresh option with similar Mediterranean flavor, try my tomato avocado salad, or pair this pasta salad with my easy Greek potatoes.