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Greek Pasta Salad

Greek Pasta Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews


This fabulous Greek pasta salad has a creamy pesto dressing that highlights a medley of fresh ingredients. It’s savory, satisfying and delicious. Take it potlucks. Enjoy it for lunch or dinner.


Units Scale
  • 1 pound Trottole pasta, cooked al dente
  • 2 1/2 cups rotisserie chicken breast (optional), cubed
  • 1 1/4 cup pesto, homemade or store bought
  • 1 cup mayonnaise
  • 3/4 cup Greek Kalamata olives
  • 1 1/2 cups cherry tomatoes, sliced in half
  • 1/2 cup red onion, diced
  • 3/4 cup marinated artichoke hearts, chopped
  • 1 1/2 tablespoons sun-dried tomatoes, finely diced
  • 3/4 cup feta cheese
  • 1/3 cup parmesan cheese (optional), shaved or grated


RECIPE PREP: Cook noodles according to package directions. Cook them al dente so they’re not limp and have a gentle firmness. Drain off the hot water. Rinse the noodles under cold running water to cool them completely.

  1. In a small bowl, mix the pesto and mayo together.
  2. Add cooled pasta to a large bowl. Pour the pesto-mayo dressing over the pasta. Fold it into the pasta until all pieces are covered.
  3. Fold in the the onions, olives, artichoke hearts, and sun dried tomatoes. Add the rest of the ingredients to the bowl and fold them in: tomatoes, chicken (optional), feta cheese, and parmesan (optional).
  4. Cover and refrigerate until serving time.


How to cook pasta al dente: If instructions for cooking al dente are not listed on the package, reduce the suggested cooking time by 2 to 3 minutes. You’ll know when the pasta is done by doing a texture test. When you bite into the pasta it should not be hard, but there should be a tiny amount of resistance or a slight bite to the noodle.

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Mixing
  • Cuisine: Greek