Rigatoni Pasta Salad

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.

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

Make the pasta salad

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.

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 Greek 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.

Can I add protein?

Yes. Yogurt marinated 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.

Rigatoni Pasta Salad

5 from 11 votes

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Author: Kimberly Vargo

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 12 Servings

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Ingredients

For the Dressing

• ⅓ cup red wine vinegar, adjust to taste
• ⅓ cup extra virgin olive oil, adjust to taste
• 2 garlic cloves, finely minced
• 1 teaspoon salt, or to taste
• 1 teaspoon dried oregano
• ¼ teaspoon black pepper, or to taste
• 1 lemon, zested
• 1 tablespoon lemon juice, freshly squeezed

For the Pasta Salad

• 12 ounces cooked rigatoni, or other short pasta
• 1 pint grape tomatoes, halved
• 8 ounces kalamata olives, pitted and halved
• 6 ounces crumbled feta
• 2 ounces purple onion, thinly sliced

Instructions

 

To Make the Greek Dressing:

• Place all the dressing ingredients into a mason jar or sealable container, and shake well to combine.
  ⅓ cup red wine vinegar

  ⅓ cup extra virgin olive oil

  2 garlic cloves

  1 teaspoon salt

  1 teaspoon dried oregano

  ¼ teaspoon black pepper

  1 lemon

  1 tablespoon lemon juice
• Taste and adjust any vinegar, oil, or seasonings. Set aside.

To Make the Pasta Salad:

• Add the cooked noodles, tomatoes, olives, cheese, and onions and stir to combine.
  1 pint grape tomatoes

  8 ounces kalamata olives

  6 ounces crumbled feta

  2 ounces purple onion

  12 ounces cooked rigatoni
• Pour on the dressing, and give everything one more good stir. Transfer the pasta salad to a serving bowl and enjoy!

Notes

• The serving size is 1 cup of pasta salad. Actual calories will vary.
• Store leftovers in an airtight container in the refrigerator for 3 to 4 days.

 

Nutrition

Serving: 1cupCalories: 238kcalCarbohydrates: 26gProtein: 6gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 13mgSodium: 655mgPotassium: 201mgFiber: 2gSugar: 2gVitamin A: 468IUVitamin C: 11mgCalcium: 97mgIron: 1mg