Costco Greek Pasta Salad Copycat Recipe

This Costco Greek pasta salad recipe brings home the deli-counter classic you’ve probably grabbed a container of more than once. It’s a big, hearty salad with rotini pasta, crisp vegetables, kalamata olives, and feta, all tossed in a sharp, lemony oregano dressing. It comes together in about 30 minutes and keeps well in the fridge for days.

The portions are generous and it travels well, which makes it a solid choice for a weeknight side or a weekend cookout.

Why I Love This Recipe

The dressing is what keeps me coming back to this one. It’s bright and a little acidic, with dried oregano that blooms into the oil and vinegar and gives the whole salad that unmistakable Greek flavor.

The feta adds saltiness that seasons every bite without needing much extra salt, and the kalamata olives bring a briny depth that balances the crisp cucumber and bell pepper.

This is the version I keep coming back to when I need something that feeds a crowd and actually tastes better the next day.

Recipe Ingredients

• 3 cups rotini pasta (dry) – The spirals hold onto the dressing well; tricolor rotini is a close match to Costco’s version
• 1 English cucumber – Halved lengthwise and sliced; English cucumbers are less watery than regular
• 1 cup cherry tomatoes – Halved; grape tomatoes work too
• 1 red bell pepper – Diced; adds sweetness and crunch
• 1/2 red onion – Thinly sliced; soak in cold water for 10 minutes if you want a milder bite
• 1/2 cup kalamata olives – Pitted and halved; the brine-cured flavor is central to this salad
• 1 cup crumbled feta cheese – Block feta crumbled by hand stays creamier than pre-crumbled
• 1/4 cup pepperoncini peppers – Sliced; adds a mild tangy heat
• 1/3 cup extra virgin olive oil – Use a decent one; it’s a big part of the dressing flavor
• 3 tbsp red wine vinegar – Bright and sharp, the backbone of the dressing
• 1 tbsp lemon juice – Freshly squeezed; adds a cleaner brightness than vinegar alone
• 1 tsp dried oregano – Greek oregano if you can find it, it’s more pungent
• 1/2 tsp garlic powder – Milder than fresh garlic, which can turn sharp as the salad sits
• 1/2 tsp salt – Start here and adjust at the end since feta adds plenty
• 1/4 tsp black pepper – Freshly ground

Variations / Substitutions

• Gluten-free pasta – Use your favorite rice or chickpea rotini; the dressing and vegetables stay exactly the same, though gluten-free pasta can get softer as it sits so serve within a day.
• No feta (dairy-free) – Leave it out and add a small handful of toasted pine nuts for some richness and texture.
• Green bell pepper instead of red – Works fine, though it adds a slight bitterness in place of the red pepper’s sweetness.
• Apple cider vinegar instead of red wine vinegar – The flavor is slightly sweeter and less sharp, but it holds up well.
• Add protein – Grilled chicken breast sliced thin, or a can of drained chickpeas, turns this into a full meal.
• Sun-dried tomatoes instead of cherry tomatoes – Gives a more concentrated, slightly chewy flavor, especially good when fresh tomatoes are out of season.

If you enjoy this kind of make-ahead salad, you might also like a Classic Italian Pasta Salad recipe.

How To Make Greek Pasta Salad

Step 1: Boil the Pasta

Bring a large pot of well-salted water to a boil over high heat, then add the 3 cups dry rotini. Cook according to the package directions, but aim for the lower end of the suggested time so the pasta is firm, not soft. You want it al dente because it will absorb some dressing as it sits and soften slightly over time.

Drain the pasta and rinse it under cold water for about 30 seconds to stop the cooking and cool it down fast. Shake off the excess water and spread it on a sheet pan or leave it in the colander for a few minutes so it’s not wet when you dress it.

Step 2: Whisk the Dressing

In a small bowl, combine the 1/3 cup extra virgin olive oil, 3 tbsp red wine vinegar, 1 tbsp lemon juice, 1 tsp dried oregano, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Whisk until the dressing looks emulsified and slightly cloudy, about 30 seconds.

Taste it on its own. It should be sharp and a little salty, because once it coats the pasta and vegetables, it mellows out. If it tastes flat, add a small pinch more salt or a splash more vinegar.

Step 3: Combine the Vegetables

Add the sliced English cucumber, 1 cup halved cherry tomatoes, 1 diced red bell pepper, 1/2 thinly sliced red onion, 1/2 cup halved kalamata olives, and 1/4 cup sliced pepperoncini peppers to a large bowl. Give everything a rough toss so the vegetables are mixed together before the pasta goes in.

This is just about getting everything into one place so the final toss is even. No technique required here, but make sure your bowl is large enough, because the pasta doubles the volume.

Step 4: Toss the Pasta and Dressing

Add the cooled pasta to the vegetable bowl, pour the dressing over the top, and toss everything together until the pasta and vegetables are evenly coated. You want to see the dressing glistening on everything, not pooling at the bottom.

If the salad looks dry after a minute of tossing, that’s normal. The pasta absorbs dressing quickly. You can add 1 to 2 tbsp more olive oil if needed, but hold off and let it sit for 5 minutes first before deciding.

Step 5: Fold in the Feta and Serve

Scatter the 1 cup crumbled feta over the salad and fold it in gently with a large spoon or spatula, using just 3 or 4 slow folds so the feta stays in visible chunks rather than getting mashed through. Transfer the salad to a wide serving bowl, add a small extra handful of feta on top, and finish with a light drizzle of olive oil and a pinch of dried oregano over the surface.

Recipe Tips

• Rinse the pasta well. Cold water stops the cooking and removes surface starch that would otherwise make the pasta clump together and absorb the dressing unevenly.
• Soak the red onion. If raw onion tends to overpower things for you, submerge the sliced onion in cold water for 10 minutes, then drain it before adding. It stays crisp but loses most of the sharpness.
• Let it chill before serving. Thirty minutes in the fridge makes a real difference. The oregano opens up and the dressing soaks into the pasta properly. The salad served straight after tossing is good; the salad after a rest is noticeably better.
• Save a few tablespoons of dressing. After the salad sits overnight, it will have absorbed most of the dressing. A quick toss with the reserved dressing freshens it right up before serving the next day.

Batch scaling by servings:

Servings	Dry Pasta	Olive Oil	Red Wine Vinegar	Feta
4	1.5 cups	3 tbsp	1.5 tbsp	1/2 cup
8	3 cups	1/3 cup	3 tbsp	1 cup
16	6 cups	2/3 cup	6 tbsp	2 cups

How To Store

• Refrigerate – Keep the salad in an airtight container for up to 4 days. The vegetables stay reasonably crisp through day 2; by day 3 the cucumber softens a bit but the flavor is still good.
• Serve Cold – This salad is meant to be served cold or at room temperature. No reheating needed or recommended.

What To Serve With Greek Pasta Salad

Grilled chicken thighs are a natural pairing because the char and smoky fat from the grill contrast the bright, acidic dressing in a way that makes both taste better. Warm pita bread with hummus on the side gives you something to scoop with and rounds the plate out into a full spread. If you’re serving this at a cookout, it holds up next to grilled lamb burgers better than most potato salads, because the acidity in the dressing cuts through the richness of the meat.

Frequently Asked Questions

Can I make this salad a day ahead?

Yes, and it’s actually better that way. Make the full recipe, hold back a few tablespoons of dressing, and toss with the reserved dressing just before serving.

Can I use fresh oregano instead of dried?

You can, but use about 1 tbsp chopped fresh oregano in place of the 1 tsp dried. Fresh oregano is milder and less concentrated, so it won’t have quite the same punch.

My pasta absorbed all the dressing overnight. What do I do?

Stir in 1 to 2 tbsp olive oil and a small splash of red wine vinegar, toss well, and let it sit at room temperature for 5 minutes before serving.

Is this salad gluten-free?

Not as written, but it’s an easy swap. Use any certified gluten-free rotini and everything else in the recipe stays the same.

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