Greek Pasta Salad Recipe: A Refreshing, Flavor-Packed Side Dish

If you’re looking for a dish that’s as effortless as it is delicious, Greek pasta salad is the answer. It’s a bright, zesty, and satisfying side that pairs beautifully with grilled meats, makes an excellent meal-prep lunch, and is always a hit at potlucks and barbecues.

With its medley of crisp vegetables, briny olives, and tangy feta cheese, all tossed in a vibrant homemade dressing, every bite bursts with Mediterranean goodness.

The balance of textures—from the chewiness of the pasta to the crunch of cucumbers and onions—makes this dish as exciting to eat as it is easy to prepare.

The best part? It’s easy to throw together with simple, fresh ingredients that capture the essence of the Mediterranean. Whether you’re feeding a crowd or prepping meals for the week, this pasta salad will quickly become a staple in your rotation.

Plus, it’s endlessly customizable—swap in your favorite veggies, add protein, or tweak the dressing to match your taste. No matter how you serve it, you’ll love how effortlessly it brings a touch of sunshine to your plate.

Ingredients

Here’s what you’ll need:

For the Salad:

• 12 oz pasta (rotini, penne, or bowtie work great)
• 1 1/2 cups cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup red onion, thinly sliced
• 1/2 cup Kalamata olives, sliced
• 3/4 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped

For the Dressing:

• 1/4 cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• 1 tsp dried oregano (or 1 tbsp fresh, chopped)
• Salt and black pepper, to taste

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Stir occasionally to prevent sticking. Once done, drain and rinse under cold water to cool it down quickly and stop the cooking process. This also helps keep the pasta from becoming too soft or sticky.
2. Make the Dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, oregano, salt, and pepper until well combined. If using a jar, give it a good shake to emulsify the ingredients, creating a smooth and well-blended dressing.
3. Assemble the Salad: In a large bowl, combine the cooked and cooled pasta, cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese. For the best texture, cut the vegetables into similar bite-sized pieces, ensuring even distribution of flavors in every forkful.
4. Dress It Up: Pour the dressing over the salad and toss everything together until evenly coated. Be sure to mix gently to avoid breaking the pasta or crushing the feta too much. Taste and adjust seasoning as needed—sometimes a little extra salt or lemon juice can make a big difference.
5. Let It Chill (Optional but Recommended): Cover and refrigerate for at least 30 minutes to let the flavors meld. The longer it sits, the better the taste. Before serving, give it a final toss to redistribute the dressing and sprinkle with fresh parsley for added freshness and color. If needed, add a drizzle of olive oil to refresh the texture.

Tips for the Best Greek Pasta Salad

• Choose the Right Pasta: Rotini, penne, or bowtie pasta hold onto the dressing best. Short pasta shapes work well because they provide plenty of surface area for the dressing to cling to, ensuring you get the most flavor in every bite.
• Rinse the Pasta: Cooling it quickly stops the cooking process and prevents it from getting mushy. While rinsing pasta is usually a no-go in warm dishes, in a pasta salad, it’s essential to keep the texture firm and refreshing.
• Use High-Quality Feta: Opt for block feta instead of pre-crumbled for a creamier, more flavorful bite. Pre-crumbled feta often contains anti-caking agents that dull its texture and taste. Crumbling a block of feta yourself results in richer, creamier bites.
• Make It a Meal: Add grilled chicken, shrimp, or chickpeas for extra protein. You can also mix in canned tuna for a Mediterranean twist or throw in some avocado for a creamy contrast.
• Enhance the Dressing: If you want even more flavor, add a pinch of crushed red pepper flakes for a little heat or a teaspoon of honey to balance out the acidity.
• Let It Marinate: Greek pasta salad tastes even better after it sits for a few hours in the fridge. If you have time, make it ahead of time and let the flavors meld together for the best result.
• Store Properly: Keep leftovers in an airtight container in the fridge for up to 3 days. If the salad looks a little dry, revive it with a drizzle of olive oil and a splash of lemon juice.