If there is one dish that instantly lifts my spirits and brings a touch of Mediterranean sunshine to the table, it’s Greek Pasta Salad. Bursting with vibrant colors, briny olives, creamy feta, and a zesty homemade dressing, this is a salad that appeals to everyone. Whether you’re prepping for a picnic, planning a backyard barbecue, or simply looking for a tasty lunch, this recipe is a reliable crowd-pleaser. It’s hearty enough to stand on its own but pairs beautifully with a variety of mains — and it’s so easy to make ahead for busy days!
Ingredients You’ll Need
You only need a handful of classic ingredients to make this flavor-packed salad, and honestly, each one truly earns its spot in the bowl. Each element brings something unique, from crunch and color to richness and tang — it’s a harmony that defines the best Greek Pasta Salad.
- Pasta (12 oz rotini or penne): The twists of rotini or ridges of penne catch every drop of the dressing and bits of veggie.
- Cherry tomatoes (1 1/2 cups, halved): Pick sweet, juicy tomatoes for pops of color and fresh, summery flavor.
- Cucumber (1, diced): Cucumbers add that unbeatable cool crunch, balancing out the briny and creamy elements.
- Red onion (1/2, thinly sliced): Provides a zippy, sharp bite that wakes up the whole salad — soak in cold water if you prefer them milder.
- Kalamata olives (1 cup, halved): These bring signature Greek flair: salty and robust, a treat in every forkful.
- Feta cheese (1/2 cup, crumbled): Tangy and creamy, feta is non-negotiable! It melds into the dressing and ties everything together.
- Fresh parsley (1/4 cup, chopped): Don’t skip the parsley — it adds just the right fresh, herbal note and a splash of green.
- Extra virgin olive oil (1/3 cup): Use the best you can: it forms the backbone of the luscious, savory dressing.
- Red wine vinegar (2 tbsp): Its puckery tang gives the salad its signature zing.
- Lemon juice (1 tbsp): A little fresh lemon brightens the whole dish beautifully.
- Dried oregano (1 tsp): This classic Mediterranean herb infuses earthy, aromatic undertones.
- Garlic (1 clove, minced): A tiny hint of raw garlic transforms the dressing completely.
- Salt & black pepper (to taste): Season generously to bring all those flavors to life!
How to Make Greek Pasta Salad
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a rolling boil, then add your pasta. Whether you’re using classic rotini or penne, cook until just al dente so it still has a bit of bite. This assures the pasta holds its shape in the salad and soaks up the dressing perfectly. Once ready, drain and give it a good rinse under cold water — this stops the cooking and cools the pasta for tossing with your fresh ingredients.
Step 2: Prep the Veggies and Feta
While the pasta cooks, use the time to slice your cherry tomatoes, dice the cucumber, thinly slice the red onion, halve your kalamata olives, and chop fresh parsley. Crumble your feta if it isn’t already done. Having everything prepped and ready makes assembly a breeze and lets you focus on that vibrant, colorful mix.
Step 3: Make the Greek Vinaigrette
In a small bowl or a jar with a lid, whisk together extra virgin olive oil, red wine vinegar, fresh lemon juice, dried oregano, the minced garlic, and a serious pinch of salt and cracked black pepper. This dressing comes together in minutes and absolutely makes the Greek Pasta Salad shine with punchy, authentic flavor.
Step 4: Combine and Toss
Now the fun part! In your biggest mixing bowl, combine the cooled pasta, tomatoes, cucumber, red onion, olives, feta, and parsley. Drizzle the dressing evenly over the top, then gently toss and fold everything together so each ingredient gets coated in that zesty, herb-flecked vinaigrette. There’s something so satisfying about watching all those colors mix!
Step 5: Chill to Perfection
Cover the bowl and pop your salad into the fridge for at least 30 minutes. This short chill time lets the flavors meld and intensify — trust me, the wait is worth it! Once ready, give it a quick toss before serving and add an extra sprinkle of feta or parsley if you’re feeling festive.
How to Serve Greek Pasta Salad
Garnishes
Finishing touches matter! Before serving, I love to sprinkle a little extra feta and a flurry of chopped parsley over the top for a fresh, inviting look. If you want to go all out, a light dusting of extra oregano or a spritz of fresh lemon juice can add even more Mediterranean flair.
Side Dishes
This Greek Pasta Salad is versatile — serve it alongside grilled chicken or fish, juicy souvlaki skewers, or pita with hummus for a full-on Mediterranean spread. For picnics, it pairs beautifully with simple roast veggies or even a fresh green salad to complement all those bold, savory flavors.
Creative Ways to Present
Try serving your Greek Pasta Salad in individual mason jars for a picnic, or spoon it into lettuce boats for an elegant appetizer. For a family gathering, pile it high in a big, wide serving bowl so those vibrant colors really pop — it’s as pretty as it is delicious!
Make Ahead and Storage
Storing Leftovers
Leftover Greek Pasta Salad is a dream for meal prep. Store it in an airtight container in the fridge, and it will stay fresh for up to 3 days. If you notice the pasta soaking up a bit too much dressing, you can revive leftovers with a splash of olive oil or lemon juice before serving.
Freezing
Because of the fresh veggies and the delicate texture of feta, I don’t recommend freezing Greek Pasta Salad. Freezing can cause the vegetables to lose their crispness and make the dressing watery, so enjoy this salad fresh or chilled from the fridge for best results.
Reheating
This dish is meant to be enjoyed cold or at room temperature, so there’s no need to reheat! If you’d like it less chilled, simply let it sit out for 20 minutes prior to serving. A toss and taste before serving helps redistribute the flavors.
FAQs
Can I use a different type Side Dish
Absolutely! While rotini or penne are classic for Greek Pasta Salad, feel free to use farfalle, fusilli, or even whole wheat or gluten-free pasta. Just aim for a shape that will grab onto all those lovely veggies and dressing.
What’s the best way to keep the salad from getting soggy?
To avoid any sogginess, make sure your veggies are well-drained and pat your cucumber slices dry before mixing them in. Waiting until just before serving to add extra dressing or cheese also helps keep everything fresh and crisp.
Can I add protein to make it a main dish?
Definitely! Grilled chicken, shrimp, or even chickpeas make fantastic additions to Greek Pasta Salad, turning it from a side into a satisfying meal. Just layer the protein on top before tossing and serving.
How far ahead can I make Greek Pasta Salad?
This salad is perfect for making ahead! Assemble it, cover, and chill for up to a day in advance. If you’re planning to prep even earlier, you can mix the components and dressing separately, then toss them together an hour before serving for ultimate freshness.
Is Greek Pasta Salad suitable for vegetarians or special diets?
Yes! This recipe is naturally vegetarian. You can easily make it gluten-free by choosing gluten-free pasta, and for a vegan version, swap out the feta for a plant-based alternative or leave it out altogether.
Final Thoughts
Once you try this vibrant Greek Pasta Salad, I really think you’ll want to make it again and again — it’s that good! If you give it a go, don’t be surprised when everyone requests the recipe. It’s a guaranteed hit, perfect for any time you need a burst of Mediterranean flavor and freshness. Give it a try and see why I keep coming back to it, no matter the season!
Print
Greek Pasta Salad Recipe
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Greek Pasta Salad is a refreshing and flavorful dish perfect for any occasion. With a medley of fresh vegetables, tangy feta cheese, and a zesty dressing, it’s sure to be a hit at your next gathering.
Ingredients
Pasta:
- 12 oz rotini or penne pasta
Vegetables:
- 1 1/2 cups cherry tomatoes (halved)
- 1 cucumber (diced)
- 1/2 red onion (thinly sliced)
- 1 cup kalamata olives (halved)
Additional:
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/3 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- 1 garlic clove (minced)
- Salt and black pepper to taste
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, red onion, kalamata olives, feta cheese, and parsley.
- Make the Dressing: In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, oregano, garlic, salt, and pepper.
- Combine and Chill: Pour the dressing over the pasta salad and toss to combine. Refrigerate for at least 30 minutes before serving to allow flavors to blend.
- Serve: Serve the salad chilled or at room temperature.
Notes
- This salad can be made a day ahead and stored in the fridge.
- Add grilled chicken for a protein boost.
- Use gluten-free pasta for a gluten-free version.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 510mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 15mg
