This Greek Pasta Salad is loaded with fresh veggies, Kalamata olives, and feta cheese, then tossed in a light but tangy vinaigrette. Perfect for a light lunch on a hot summer day or as a side salad!
Most of the time, when people think of pasta salad, they think of a classic Italian pasta salad. I love to recreate popular recipes with new flavors, so I’ve also made all kinds of other pasta salads, like a BLT pasta salad, creamy pasta salad, and Big Mac pasta salad. Today’s Greek pasta salad is my latest variation. It’s pretty similar to a classic pasta salad, with a few added Greek flavors and a tangy vinaigrette instead of Italian dressing.
Why This Is The Best Greek Pasta Salad Recipe
Here are a few reasons why I love this recipe.
- Lots of fresh flavors. This Greek pasta salad is loaded with fresh veggies and Greek flavors, like cucumber, tomatoes, bell pepper, Kalamata olives, and feta cheese. The dressing is a vinaigrette that’s light and tangy.
- Light lunch or side dish. I’ve enjoyed this pasta salad as both a light lunch during the hot summer months and as a side dish. It makes enough for 10 people as a side dish, which makes it great for BBQs and potlucks.
- Super easy to make. It takes less than 20 minutes to prepare this Greek pasta salad, including the time it takes to boil the pasta. I do recommend letting it chill for at least 30 minutes and it’s a great dish to make ahead.
Recipe Ingredients
This Greek pasta salad combnes classic pasta salad ingredients with common (and easy to find!) Greek flavors. Scroll down to the recipe card below for the exact measurements.
Salad
- Pasta – I like to use bow tie pasta for this pasta salad but any small pasta works, such as rotini or penne.
- Cucumber – I recommend using an English cucumber as the skin is softer and it doesn’t need to be peeled.
- Tomatoes – I like to use the cherry tomato medley pack that offers a variety of colors. Grape tomatoes will also work.
- Bell pepper – I use orange or red bell pepper, depending on what I have on hand.
- Red onion – Be sure to finely chop it to avoid biting into a big chunk of raw onion.
- Feta cheese – You can find a container of pre-crumbled feta or just buy a brick and crumble it yourself.
- Kalamata olives – Kalamata olives are popular in Greek cuisine, coming from the Kalamata region of Greece. In a pinch, black olives will work but purple Kalamata olives are usually pretty easy to find.
- Parsley – Finely chopped.
Dressing
- Red wine vinegar – Adds the tangy flavor to the vinaigrette.
- Seasonings – Dried oregano, minced garlic, salt, and pepper season the dressing.
- Extra virgin olive oil – Be sure to use a quality EVOO as the flavor will impact the salad.
How To Make Greek Pasta Salad
This salad is so quick and easy to make! I do recommend leaving enough time for it to chill at least 30 minutes before serving but the hands-on time is less than 20 minutes! The printable instructions can be found in the recipe card below.
- Cook the pasta. Cook the pasta according to the package instructions then drain and rinse with cold water.
- Make the dressing. Combine the dressing ingredients in a measuring cup or jar with a lid. Whisk or shake vigorously to combine.
- Combine the ingredients. In a large bowl, add the pasta, veggies, feta, and parsley. Toss to combine.
- Chill. Give the dressing a stir then pour over the salad. Mix to combine then cover and refrigerate for at least 30 minutes.
Tips & Variations
Here are a few things to keep in mind when making this salad.
- Cut the veggies into small pieces. In general, I aim for about 1/2 pieces of cucumber and bell pepper and the onion finely chopped. I always cut the tomatoes in half and chop the olives too. This ensures that it’s possible to get a little bit of all the flavors in a single bite.
- Cool the pasta. I recommend running the pasta under cold water to cool it down. This prevents it from continuing to cook and also helps the pasta chill faster.
- Add some chicken. To turn this Greek pasta salad into a heartier entree, add some diced grilled chicken or other protein.
- Make extra dressing. I usually make a double batch of dressing and reserve some to add just before serving, especially if I’m making this a day or so in advance. The pasta absorbs the dressing as it sits and I like a salad with a good amount of dressing.
- Chill before serving. I recommend letting this Greek pasta salad chill for at least 30 minutes but an hour or two is even better. It gives the pasta time to absorb the dressing and all of the flavors a chance to meld.
Serving Suggestions
Greek pasta salad makes a wonderful addition to summer BBQs, potlucks, and picnics. It’s also a great addition to almost any summer dinner, especially with grilled meats like steak, chicken, and pork.
With all the veggies and the vinaigrette, it’s also the perfect light lunch for summer. I’ll sometimes add leftover chicken to it if I’m enjoying it as a meal.
How to Store Leftovers
Greek pasta salad should be stored in an airtight container in the fridge. It will last for 4-5 days. Keep in mind that the longer it sits, the more dressing the pasta will absorb. I usually like to add some extra dressing after a day or so.
More Pasta Salad Recipes
- Cowboy Pasta Salad
- Tuna Pasta Salad
- Tortellini Pasta Salad
- Italian Sub Pasta Salad
- Dill Pickle Pasta Salad
Greek Pasta Salad
Ingredients
Salad
- 12 ounces bow tie pasta cooked according to package directions
- 1 English Cucumber cut into ½ pieces
- 10 ounces cherry tomato medley cut in half
- 1 orange or red bell pepper seeded and cut into ½ inch pieces
- ¼ cup red onion finely chopped
- 4 ounces feta cheese crumbled (approximately 1 cup)
- ½ cup Kalamata olives coarsely chopped
- ¼ cup fresh parsley finely chopped
Dressing
- 1/3 cup red wine vinegar
- 1 teaspoon dried oregano
- 3 garlic cloves minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2/3 cup extra virgin olive oil
Instructions
- Cook the pasta according to package directions. Drain and run cold water over it to stop the cooking process. Set aside.
- While the pasta cooks, prepare the remaining ingredients.
- In a jar with a lid or in a measuring cup, add the vinegar, oregano, garlic, salt, pepper and olive oil. Mix vigorously to combine or attach lid to jar and shake to combine.
- To a large bowl, add the pasta, cucumber, tomatoes, pepper, onion, feta, olives and parsley. Toss to combine.
- Shake or stir the dressing and then add it to the salad and mix thoroughly combine. Refrigerate for 30 minutes to allow the flavors to blend and develop. When ready to serve, taste to make sure you don’t need to add additional seasonings. You can also make a double batch of the dressing so that you can add more to the salad as the noodles will absorb dressing the longer it sits.
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2 comments on “Greek Pasta Salad”
Love Greek Salads!! I make them often. The only thing I ad you don’t add is celery. I love celery in it and radishes sometimes if I have them. I also make it with quinoa or couscous instead of pasta just for a change. Greek flavours are great!! Thanks !!
Great substitutions Juniper. Thanks!