Greek Pasta Salad

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Greek pasta salad is a refreshing and flavorful dish that combines the best of Mediterranean cuisine with the satisfying texture of pasta. This vibrant salad features al dente pasta tossed with crisp vegetables, tangy feta cheese, briny olives and my homemade zesty Greek dressing. Ideal for summer gatherings, potlucks, BBQs or a light weeknight meal.

Salad in a bowl topped with squares of feta cheese and fresh herbs.

Pasta salad is always a crowd-pleaser and when you add in bold Mediterranean flavors, you’ll have the perfect side dish for barbecues, picnics, and other get-togethers.

This Greek pasta salad is easy to prepare and great to make ahead of time, allowing the flavors to really meld together.

You can customize the ingredients to your preferences and to suit your dietary needs.

A bowl with lines of red bell pepper, cucumber, tomatoes, olives, red onion, and pasta.

But the best thing about this salad is the bold flavors and satisfying combination of flavors.

The pasta provides a hearty base, the cucumber and tomato add fresh crunch, the onion packs a light punch, the feta brings a creamy, salty element and the olives contribute their distinctive briny Mediterranean touch.

The easy homemade Greek dressing brings everything together for a great summer dinner or side dish.

Ingredients

See the recipe card for exact amounts.

Pasta: I like a short pasta like ditali. Short shapes hold the dressing well and are easy to eat in a pasta salad.
Cucumber: Adds a cool, crisp texture and refreshing flavor. I use small Persian cucumbers but you can use English cucumbers also.
Tomatoes: Cherry or grape tomatoes bring sweetness and acidity.
Red bell pepper: For crunch and a mild, sweet flavor.
Red onion: Offers a sharp, pungent flavor that balances the other ingredients.
Kalamata olives: Black olives from Greece, named after Kalamata, Greece (I’ve been there!). Brings a salty, briny taste that’s quintessentially Greek.
Feta cheese: Adds a creamy, tangy element and is a staple in Greek cuisine.
Greek dressing: A blend of Greek olive oil, red wine vinegar, lemon juice, Greek seasoning mix, and Dijon mustard to emulsify it. You could sub the spices for my Greek seasoning instead (or another Greek seasoning if you have one on hand.)
Fresh herbs: Optional but recommended! I use fresh oregano because it grows like crazy in my garden. Try basil or parlsey.

Substitutions

Pasta: Use a short pasta like ditalini, rotini, penne, or farfalle. They’ll hold the dressing while being easy to eat with the chopped vegetables and other ingredients.
Vegetables: You could substitute for other vegetables you like. Try artichokes or other bell peppers to keep the Mediterranean twist. Add greens like spinach or kale.
Cheese: If you’re not a fan of feta, try goat cheese or fresh mozzarella balls.
Protein: Add protein like chickpeas, white beans, chicken, or shrimp.

Pasta salad on a plate, with pasta, tomatoes, cucumber, black olives, and feta cheese.

Salt your pasta water for the best results. Add 1 tablespoon of salt to 1 gallon (16 cups/1 liter) of boiling water.

Instructions

Prep Tips

Boil the pasta in salted water to al dente according to the package instructions. Drain and rinse with cold water to cool it and stop it cooking.
Chop all vegetables.

Once the pasta is cooked and cooled, and the vegetables are chopped you just need to make the dressing and combine everything.

A bowl of herbs held up over a jar of oil.

I like to use a small jar with a lid. Add the olive oil, vinegar, lemon juice, Dijon, and Greek seasoning to the jar. Season with salt and pepper.

Salad dressing in a jar being held up by a hand.

Add the lid and shake well.

A large serving bowl with pasta and sliced red bell pepper.

Add the cooked and cooled pasta to a large serving bowl. Start adding the veggies. I did it in a row, just for the photos and video, but you don’t have to.

A large serving bowl with pasta, sliced red bell pepper, and sliced cucumber.

Add the cucumber, tomato, olives, and red onion.

A large serving bowl with pasta, red bell pepper, sliced cucumber, olives, and onions with dressing being poured on.

Pour over the dressing.

Toss well to combine and then serve, topped with feta cheese and fresh

Tips for making pasta salad

Salt the pasta water for the best tasting pasta.
Cook the pasta al dente: Slightly undercooked pasta holds up better in salads and won’t become mushy.
Rinse the pasta: After cooking, rinse the pasta under cold water to stop the cooking process and cool it quickly.
Cut the vegetables into bite-sized pieces for easy eating.
Let it marinate: Allow the salad to sit in the refrigerator for at least an hour before serving to let the flavors meld.
Reserve some feta and herbs to sprinkle on top just before serving for presentation.
Taste and adjust seasoning before serving, as the pasta will absorb some of the dressing.

What to serve with Greek pasta salad

If you having a backyard BBQ, pair this Greek pasta salad with grilled Turkey burgers or grilled chicken or fish for a Mediterranean-inspired cookout.

Hosting a dinner party? Serve the pasta salad alongside spanakopita, Vegetarian Greek Meatballs or Greek turkey burgers, and Greek lemon potatoes with Tzatziki sauce for a themed meal.

For a quick weeknight dinner, enjoy it with a simple Greek salad and pita bread.

More Pasta Salad Recipes

Storage

Greek pasta salad can be stored in an airtight container in the refrigerator for up to 3-4 days. It’s an excellent make-ahead dish, as the flavors often improve after a day in the fridge.

FAQs

Can you make Greek pasta salad ahead of time?

Yes, you can make this salad a day ahead, the flavor are still fresh and can improve after sitting in the fridge. Add feta cheese at the time of serving to keep it super fresh!

Salad in a bowl topped with squares of feta cheese and fresh herbs with the text Greek pasta salad.

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