Greek Pasta Salad Recipe
There’s something utterly irresistible about a big bowl of Greek Pasta Salad: the medley of juicy vegetables, briny olives, and creamy feta all tossed with perfectly-cooked pasta and a bright, tangy dressing. From weeknight dinners to summer picnics, this colorful salad is a celebration of Mediterranean flavors and textures. Whether you’re sharing it at a potluck or enjoying it as a light lunch, Greek Pasta Salad is sure to become one of your go-to dishes for any occasion.
Ingredients You’ll Need
The beauty of Greek Pasta Salad lies in its powerful, yet simple ingredients. Each one brings a unique pop of flavor, a burst of color, or a satisfying texture that makes this salad so crave-worthy. Here’s what you’ll need, plus a quick pro tip for each!
- Pasta: Rotini or penne are perfect for this dish, holding onto the dressing and veggies in every bite—try whole wheat or gluten-free if you like.
- Cherry Tomatoes: Halved, they add juicy sweetness and a lovely burst of color that brightens the whole bowl.
- Cucumber: Diced for refreshing crunch that’s crucial for balance and extra hydration.
- Red Onion: Thinly sliced for sharpness and a little bite; soak in cold water to mellow the flavor if you prefer.
- Kalamata Olives: Pitted and halved, their salty, briny taste is classically Greek and an essential flavor anchor.
- Feta Cheese: Crumbled for creamy, tangy richness—use block feta and crumble it yourself for the freshest results.
- Extra Virgin Olive Oil: A quality oil is the key to a luscious, flavorful dressing that brings everything together.
- Red Wine Vinegar: Adds acidity and brightness, balancing the richness of the olive oil and cheese.
- Lemon Juice: Just a tablespoon wakes up all the flavors and adds a sunny zip.
- Dried Oregano: Earthy and aromatic, this classic herb is a tiny-but-mighty flavor booster.
- Garlic: One clove, minced—raw garlic provides a punchy backbone to the dressing.
- Salt: Just enough to enhance every ingredient, especially those juicy vegetables.
- Black Pepper: For a little bit of heat and depth—freshly ground is best!
- Fresh Parsley: Chopped for a final sprinkle of bright green color and herby freshness.
How to Make Greek Pasta Salad
Step 1: Cook the Pasta
Bring a big pot of salted water to a rolling boil, then add your rotini or penne and cook it according to the package instructions until it’s perfectly al dente. Once it’s done, drain and rinse the pasta under cold water. This step stops the cooking and ensures every bite in your Greek Pasta Salad is cool and fresh, not mushy.
Step 2: Prep the Vegetables and Cheese
Slice the cherry tomatoes in half, dice your cucumber, shred the red onion into thin slices, and halve your Kalamata olives. Crumble the feta cheese, aiming for some larger and some smaller chunks—variety is key for great bites throughout your salad.
Step 3: Mix the Base Salad
In a large serving bowl, combine the cooled pasta with the prepped tomatoes, cucumber, onion, olives, and feta. Mixing everything gently now means the harder veggies don’t get smashed, and the cheese stays beautifully distributed.
Step 4: Whisk the Greek Dressing
Grab a small bowl or a jar with a tight-fitting lid. Whisk or shake together the extra virgin olive oil, red wine vinegar, lemon juice, dried oregano, minced garlic, salt, and black pepper until the mixture is creamy and well-emulsified. This dressing is where the magic happens, marrying all those Greek flavors.
Step 5: Assemble and Toss
Pour the dressing evenly over the salad base, and use a big spoon or salad tongs to gently toss until everything is coated and glistening. Sprinkle with the freshly chopped parsley for a fragrant, eye-catching finish. For the best experience, refrigerate your Greek Pasta Salad for at least 30 minutes before serving—this allows the flavors to meld together beautifully.
How to Serve Greek Pasta Salad
Garnishes
Nothing elevates Greek Pasta Salad like a thoughtful garnish—try a little extra crumbled feta, a handful of chopped fresh parsley, or even a few lemon zest curls right before serving. A small drizzle of olive oil over the top just before serving brings a gorgeous finishing shine and richness.
Side Dishes
Greek Pasta Salad is a star on its own, but it’s also wonderfully versatile alongside other dishes. Pair it with warm pita bread, tzatziki, grilled chicken, or lemony shrimp for a Mediterranean feast. It also works as a potluck side with burgers, sandwiches, or roasted vegetables at any backyard get-together.
Creative Ways to Present
Serve your Greek Pasta Salad in a big, rustic bowl for family style, or scoop it into individual mason jars for picnic-ready portions. For an elegant party, spoon it onto endive leaves or inside hollowed bell peppers—these playful presentations always spark conversation and make the salad even more inviting.
Make Ahead and Storage
Storing Leftovers
Leftover Greek Pasta Salad keeps beautifully for up to three days in an airtight container in the refrigerator. The flavors continue to develop over time, so tomorrow’s lunch may taste even better than today’s dinner! Give it a gentle toss before serving to redistribute the dressing and freshen up the texture.
Freezing
Unfortunately, Greek Pasta Salad isn’t a great candidate for freezing due to the fresh vegetables and feta cheese, which can become watery and lose their crispness. For best results, enjoy this salad fresh from the fridge rather than from the freezer.
Reheating
There’s no need to reheat Greek Pasta Salad—this dish is meant to be enjoyed cold or at room temperature, which makes it even more convenient for potlucks, picnics, and quick lunches. If it’s been in the fridge for a while and you’d like to take the chill off, just let it sit at room temp for 15–20 minutes before serving.
FAQs
Can I add protein to make this Greek Pasta Salad a complete meal?
Absolutely! Grill some chicken, shrimp, or tofu and toss it in for an extra protein kick. Roasted chickpeas also make a great vegetarian boost and add even more texture to your salad.
What type of pasta is best for Greek Pasta Salad?
Short, sturdy shapes like rotini, penne, or fusilli work best since their crevices hold onto the flavorful dressing and toppings. Whole wheat or gluten-free varieties work great too, depending on your preference.
How can I make the flavor of the onion milder?
If raw red onion feels too sharp, simply soak the slices in ice water for about 10 minutes, then drain and dry before adding to the salad. This tames the bite without sacrificing that crisp, fresh crunch.
Can Greek Pasta Salad be made vegan?
Yes—just swap out the feta cheese for a vegan alternative or omit it entirely. All the other ingredients are naturally plant-based, and the salad is still packed with flavor and vibrance.
Is it okay to make Greek Pasta Salad ahead of time?
Greek Pasta Salad is actually best when made a bit ahead! Letting it chill allows the flavors to meld and settle. Just be sure to store it in an airtight container, and save a handful of fresh parsley or feta to sprinkle on top right before serving for maximum freshness.
Final Thoughts
There’s no better way to bring a pop of color, flavor, and Mediterranean sunshine to your table than with Greek Pasta Salad. Whether you’re introducing friends to your favorite recipes or just craving a quick, delicious lunch, this salad is a total crowd-pleaser. Give it a try—you might just fall in love at first bite!
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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 a light lunch or as a side dish for a summer barbecue. The combination of pasta, fresh vegetables, tangy olives, and creamy feta cheese tossed in a zesty dressing makes it a crowd-pleaser.
Ingredients
Pasta Salad:
- 8 ounces rotini or penne pasta
- 1 1/2 cups cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1 cup Kalamata olives, pitted and halved
- 1 cup feta cheese, crumbled
Dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the Pasta: Cook the pasta according to package directions until al dente. Drain and rinse under cold water.
- Prepare the Salad: In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese.
- Make the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, oregano, garlic, salt, and pepper.
- Toss and Serve: Pour the dressing over the salad and toss gently. Sprinkle with parsley before serving.
- Chill: For best flavor, refrigerate for at least 30 minutes before serving.
Notes
- Use whole wheat or gluten-free pasta if desired.
- Add grilled chicken or shrimp to make it a complete meal.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg
