The Greek Pasta Salad Recipe is basically sunshine in a bowl, intertwining crisp veggies, tangy feta, briny olives, and tender pasta in every bite. It’s the ultimate crowd-pleaser—so fast to whip up, but bursting with the lively flavors of the Mediterranean. Whether you serve it as a zippy side dish or a light lunch, this recipe is a guaranteed hit for any gathering or weeknight at home. Refreshing, colorful, and seriously satisfying, this Greek Pasta Salad Recipe is about to become your new favorite way to bring people together!
Ingredients You’ll Need
This dish is all about using simple, fresh ingredients to achieve big flavor. Each component brings a special quality—whether adding crunch, a pop of color, or a burst of herby brightness—to make this recipe truly irresistible.
- Rotini pasta (12 ounces): The spirals hold onto the dressing and chopped veggies, so you get a burst of flavor in every bite.
- Cherry tomatoes (1 cup, halved): Sweet and juicy, they bring a vibrant color and refreshing taste.
- Cucumber (1 cup, diced): Adds a clean, cool crunch that balances the richness of the cheese and olives.
- Red bell pepper (1/2 cup, diced): For a splash of color and a subtle sweetness.
- Kalamata olives (1/2 cup, halved): Briny and bold, they add an authentic Mediterranean kick.
- Red onion (1/4 cup, thinly sliced): Lends just the right amount of sharpness and bite.
- Feta cheese (1/2 cup, crumbled): Tangy and creamy, feta is the signature finishing touch.
- Fresh parsley (1/4 cup, chopped): Gives a burst of green and a pop of garden-fresh flavor.
- Extra virgin olive oil (1/4 cup): The base of a silky, luxurious dressing.
- Red wine vinegar (2 tablespoons): Adds a gentle zing that ties everything together.
- Lemon juice (1 tablespoon): Brightens the dressing for a crisp, clean finish.
- Dijon mustard (1 teaspoon): Gives the dressing body, tang, and a hint of spice.
- Dried oregano (1 teaspoon): Signature Greek herb that infuses the salad with familiar, earthy aromatics.
- Salt (1/2 teaspoon): Enhances every flavor without overpowering.
- Black pepper (1/4 teaspoon): For a hint of heat that rounds out the salad.
How to Make Greek Pasta Salad Recipe
Step 1: Cook and Cool the Pasta
Bring a large pot of salted water to a boil, then add the rotini pasta and cook according to package instructions until perfectly al dente. Drain immediately and rinse the pasta under cold running water—this crucial step stops the cooking process and ensures the pasta stays tender but not mushy.
Step 2: Prep the Veggies and Cheese
While the pasta cools, halve the cherry tomatoes, dice the cucumber and red bell pepper, halve the olives, and thinly slice the red onion. Crumble the feta and chop the fresh parsley. Having everything prepped before assembly keeps the process smooth and lets you build beautiful color and texture in every bite.
Step 3: Make the Greek Dressing
In a small bowl, whisk together extra virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, dried oregano, salt, and pepper. This zippy dressing instantly brings the Greek Pasta Salad Recipe to life, coating every ingredient and infusing big flavor into the dish.
Step 4: Combine and Toss
In a large mixing bowl, combine the cooled pasta, all the prepped vegetables, feta, and parsley. Pour the dressing over everything, then toss gently but thoroughly until even the smallest spiral is coated in flavor. You want a little of everything in each forkful!
Step 5: Chill and Serve
For the best texture and flavor, cover the salad and chill it for at least 30 minutes. This quick rest lets the flavors meld and the dressing soak into the pasta. Give it one last toss before serving, and get ready for rave reviews!
How to Serve Greek Pasta Salad Recipe
Garnishes
The finishing touches take this Greek Pasta Salad Recipe from homemade to restaurant-worthy! Top with extra crumbled feta, more fresh parsley, and a final drizzle of olive oil just before serving. If you’re a lemon lover, slip a few wedges on the side for bright, aromatic flair.
Side Dishes
Pair this salad with grilled chicken, lamb, or seafood for a complete Mediterranean feast, or keep things light with fresh pita bread and creamy hummus. It also shines next to classic picnic fare when you want your summer spread to have a little extra zest.
Creative Ways to Present
Go beyond the bowl! Spoon the salad into lettuce cups for a handy party bite, stuff it into pita pockets for lunch on the go, or serve mini portions in mason jars at your next picnic. However you plate it, the colors and flavors make this Greek Pasta Salad Recipe pop!
Make Ahead and Storage
Storing Leftovers
Store any leftover Greek Pasta Salad Recipe in an airtight container in the fridge. The flavors actually get better as they mingle, making it a dream for meal prep or next-day lunches. It stays fresh and tasty for up to 3 days.
Freezing
Freezing isn’t recommended for this recipe. The fresh vegetables lose their crispness, and the feta can become mealy after thawing. Enjoy it fresh from the fridge for the best flavor and texture.
Reheating
This salad is absolutely designed to be served cold or at room temperature, so no reheating is required. If it looks a little dry after being in the fridge, simply toss with a splash more olive oil to refresh.
FAQs
What pasta shapes work best in Greek Pasta Salad Recipe?
Rotini is ideal because its spirals hold onto the dressing and little veggies, but you can easily swap in penne, farfalle, or even fusilli. Just aim for a short pasta shape with plenty of grooves or folds.
Can I make Greek Pasta Salad Recipe vegan?
Absolutely—just leave out the feta or substitute with your favorite dairy-free, crumbly cheese. All the other ingredients are naturally vegan, so everyone can dig in!
How far ahead can I prepare Greek Pasta Salad Recipe?
You can make the entire salad up to a day in advance. Store it in the fridge and give it a quick toss with a bit more olive oil or lemon juice before serving to freshen up the flavors.
What protein can I add to make it a main dish?
Try grilled chicken, shrimp, or chickpeas to turn this salad from a side into a satisfying meal. These additions blend in perfectly with the Greek flavors and give it plenty of staying power.
Is Greek Pasta Salad Recipe gluten-free?
You can easily make it gluten-free by choosing a gluten-free pasta. Everything else—veggies, cheese, dressing—is already naturally free of gluten, so no fuss!
Final Thoughts
If you’re looking for a dish that’s fresh, flavorful, and crowd-pleasing, the Greek Pasta Salad Recipe truly delivers. It’s the kind of recipe that earns repeat requests and can turn any gathering into a mini Mediterranean celebration. Dive in, share with friends, and don’t be surprised if it becomes your most-requested recipe all summer!
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Greek Pasta Salad Recipe
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
This Greek Pasta Salad recipe is a refreshing and flavorful dish that’s perfect for summer gatherings or as a light meal. With a combination of pasta, fresh vegetables, tangy olives, and creamy feta cheese, all tossed in a zesty dressing, it’s a crowd-pleaser.
Ingredients
Pasta Salad:
- 12 ounces rotini pasta
Vegetables:
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup Kalamata olives, halved
- 1/4 cup red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
Dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook Pasta: Boil salted water and cook pasta until al dente. Rinse under cold water.
- Prepare Salad: Combine pasta, vegetables, feta, and parsley in a bowl.
- Make Dressing: Whisk together olive oil, vinegar, lemon juice, mustard, oregano, salt, and pepper.
- Toss: Pour dressing over salad and toss to coat.
- Chill: Refrigerate for at least 30 minutes before serving.
Notes
- For added protein, mix in grilled chicken or chickpeas.
- This salad can be prepared a day ahead; just refresh with a drizzle of olive oil before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Method: Boiling, Tossing
- Cuisine: Greek, Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 3 g
- Sodium: 360 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 10 mg
