If I could recommend one dish to instantly brighten up your table and transport your tastebuds straight to the sun-soaked Mediterranean, it would have to be Greek Pasta Salad. This vibrant, veggie-packed dish is bursting with fresh flavors, salty feta, briny olives, and just the right touch of lemony-herb tang. Whether you’re prepping lunch for the week, feeding a crowd at a summer BBQ, or just craving an easy, colorful side, this salad is always up for the job. Each bite delivers that irresistible balance of textures and tastes that makes Greek Pasta Salad a hands-down favorite — and a reliable go-to for anyone who loves bold, beautiful food.
Ingredients You’ll Need
Simple ingredients are the secret to this Greek Pasta Salad’s standout flavor. Each one brings a little something extra — a pop of color, a juicy crunch, or a hit of creamy goodness — so don’t skip a thing if you want the full experience!
- Rotini or Penne Pasta (12 oz): Both shapes hold onto the dressing and veggies beautifully; cook until just al dente for the perfect bite.
- Cherry Tomatoes (1 1/2 cups, halved): Sweet, juicy, and vibrant, these burst with summery flavor in every forkful.
- Cucumber (1 cup, diced): Adds refreshing crunch and balances the tanginess.
- Kalamata Olives (3/4 cup, halved): Provide that unmistakable Greek briny depth; use pitted for ease.
- Red Bell Pepper (3/4 cup, diced): Crisp and sweet, for extra color and crunch.
- Red Onion (1/2 cup, thinly sliced): Lends sharpness and subtle spice without overpowering the other ingredients.
- Feta Cheese (3/4 cup, crumbled): Salty, creamy, and totally essential for authentic flavor.
- Fresh Parsley (1/4 cup, chopped): Adds freshness and bright, herby notes.
- Olive Oil (1/4 cup): The base of your luscious, silky dressing.
- Red Wine Vinegar (2 tablespoons): Gives the dressing its tangy punch; don’t substitute with anything else!
- Lemon Juice (1 tablespoon): Freshly squeezed is best, for zing and brightness.
- Dried Oregano (1 teaspoon): Signature Greek herb flavor that ties everything together.
- Garlic Powder (1/2 teaspoon): Adds aromatic warmth and depth without raw garlic’s bite.
- Salt (1/2 teaspoon): Essential for enhancing and balancing all the flavors.
- Black Pepper (1/4 teaspoon): Just enough for a hint of heat and complexity.
How to Make Greek Pasta Salad
Step 1: Cook and Cool the Pasta
Start by bringing a large pot of salted water to a boil, then cook your rotini or penne pasta just until al dente — you want it pleasantly firm so it holds its shape and doesn’t get mushy in the salad. Once cooked, drain the pasta and rinse it under cold water. This not only stops the cooking process but also cools the noodles down quickly for salad assembly.
Step 2: Prep the Veggies and Mix-Ins
While the pasta cools, get all your vibrant vegetables ready. Halve the cherry tomatoes and Kalamata olives, dice up the cucumber and red bell pepper, and slice the red onion super thin for best texture. Crumble the feta cheese and chop the parsley. Lay out all your colorful ingredients — it’s almost like a work of art!
Step 3: Combine All the Salad Ingredients
In a large serving bowl, add the cooled pasta, cherry tomatoes, cucumber, olives, red bell pepper, red onion, feta cheese, and parsley. Gently toss everything together so each bite gets a little bit of every ingredient.
Step 4: Whisk the Greek Dressing
In a small bowl or jar, whisk together the olive oil, red wine vinegar, fresh lemon juice, dried oregano, garlic powder, salt, and black pepper. The combination of tangy, herby, and bright flavors is what gives Greek Pasta Salad its personality. Whisk until fully emulsified and tasting zippy and delicious.
Step 5: Dress, Toss, and Chill
Pour the dressing over the salad and toss until everything is evenly, thoroughly coated. Cover the bowl and let the Greek Pasta Salad chill in the refrigerator for at least 30 minutes. This marinating time makes all the flavors meld and shine — trust me, it’s worth the wait!
How to Serve Greek Pasta Salad
Garnishes
For a finishing touch, scatter extra crumbled feta, a little more fresh parsley, or even a few lemon zest strips over your salad. A drizzle of good olive oil right before serving adds extra sheen and flavor, making your Greek Pasta Salad look (and taste) restaurant-worthy.
Side Dishes
Pair Greek Pasta Salad with grilled chicken skewers, lamb chops, or a flaky fish for a Mediterranean meal, or keep it classic with warm pita bread and a dollop of tzatziki on the side. It’s also seriously good as part of a picnic spread with hummus, stuffed grape leaves, and roasted vegetables.
Creative Ways to Present
For a fun twist, serve your Greek Pasta Salad stuffed into hollowed-out bell peppers, on a bed of leafy greens, or even packed inside jars for a portable lunch. You can thread salad ingredients onto skewers with a drizzle of dressing for bite-sized party snacks that always get a “wow!”
Make Ahead and Storage
Storing Leftovers
Store any leftover Greek Pasta Salad in an airtight container in the fridge for up to 3 days. Before enjoying, give it a gentle toss to redistribute the dressing — sometimes the pasta will soak up a bit as it sits, so you may want to splash in a tiny bit of olive oil or lemon juice to freshen things up if needed.
Freezing
Because of the fresh veggies and crumbly feta, freezing Greek Pasta Salad isn’t recommended. The texture turns mushy and loses its appealing crunch. If you need to prep ahead, simply keep the dressing and salad separate in the refrigerator and combine on the day you plan to serve.
Reheating
Greek Pasta Salad is best enjoyed cold or at room temperature, so there’s really no need to reheat. If you’d like to take the chill off after refrigeration, just let the salad stand at room temp for about 15 minutes before serving. The flavors will perk right back up!
FAQs
Can I use a different type Salad
Absolutely! Rotini and penne are recommended because they hold onto the dressing and chunky vegetables, but any short pasta with nooks and crannies will do the trick — try farfalle or fusilli, too.
How far in advance can I make Greek Pasta Salad?
You can make Greek Pasta Salad up to 24 hours in advance! For a truly fresh taste and lovely texture, add the feta and parsley right before you serve and give everything a final toss.
What proteins can I add to make this salad a main dish?
Grilled chicken, shrimp, or chickpeas are fantastic protein additions. Even diced grilled steak or a can of tuna can elevate Greek Pasta Salad into a satisfying main course while keeping all that Mediterranean charm.
Is there a substitute for feta cheese?
If you prefer or need to skip the feta, try adding diced fresh mozzarella or cubes of a mild goat cheese. For a vegan version, use a plant-based feta-style cheese or simply leave it out and add more olives for salty richness.
Can I use a store-bought dressing?
While a good store-bought Greek dressing works in a pinch, making your own takes only a few extra minutes and delivers a much brighter, fresher flavor. Plus, homemade means you control the salt, oil, and acidity to your taste!
Final Thoughts
I think you’re going to fall in love with this Greek Pasta Salad: it’s fresh, vibrant, easy to make, and endlessly versatile, whether you serve it as a side, main, or party favorite. Go ahead — give it a try, and let the bold Mediterranean flavors bring smiles all around!
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Greek Pasta Salad Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Greek Pasta Salad is a refreshing and flavorful dish perfect for summer gatherings or a quick weeknight meal. Filled with vibrant vegetables, tangy feta cheese, and a zesty dressing, it’s a satisfying and easy-to-make salad.
Ingredients
Pasta:
- 12 oz rotini or penne pasta
Vegetables:
- 1 1/2 cups cherry tomatoes (halved)
- 1 cup cucumber (diced)
- 3/4 cup kalamata olives (halved)
- 3/4 cup red bell pepper (diced)
- 1/2 cup red onion (thinly sliced)
Additional:
- 3/4 cup crumbled feta cheese
- 1/4 cup fresh parsley (chopped)
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the Pasta: Cook the pasta according to package directions until al dente. Drain and rinse under cold water to cool.
- Prepare the Salad: In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, olives, red bell pepper, red onion, feta cheese, and parsley.
- Make the Dressing: In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, oregano, garlic powder, salt, and black pepper.
- Toss and Chill: Pour the dressing over the salad and toss well to coat. Chill for at least 30 minutes before serving to allow flavors to meld.
- Serve: Serve cold or at room temperature.
Notes
- You can prepare this salad up to 24 hours in advance.
- Add the feta just before serving for best texture.
- Optional additions include chopped artichoke hearts or grilled chicken for extra protein.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook (after pasta is boiled)
- Cuisine: Greek
Nutrition
- Serving Size: 1.5 cups
- Calories: 340
- Sugar: 4g
- Sodium: 490mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 15mg
