Chef’s Corner with Stacey Little: Greek Pasta Salad

Prep time

Cook time
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  • 1 (16-ounce) package tricolor or garden rotini pasta
  • 1 small red onion, chopped
  • 2 small summer squash, chopped
  • 1 (2.25-ounce) can sliced black olives, drained
  • 1 (4-ounce) package feta cheese crumbles
  • 1 pint grape tomatoes, halved
  • 1 (14-ounce) bottle Greek vinaigrette dressing


  1. Cook the pasta according to the package instructions and drain well.
  2. Pour the pasta into a large bowl and add the other ingredients. Toss well and refrigerate until serving. If you’re going to be serving this the next day, I would wait until a few hours before the meal to add the dressing. If it sits in the refrigerator for too long the pasta absorbs all of the dressing and the salad may become a little dry.

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Categories: Recipes