Name: Greek Pasta Salad Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Greek
Ingredients: 12 oz rotini or penne pasta; 1 1/2 cups cherry tomatoes (halved); 1 cup cucumber (diced); 3/4 cup red bell pepper (chopped); 1/2 cup red onion (thinly sliced); 3/4 cup kalamata olives (halved); 3/4 cup feta cheese (crumbled); 1/4 cup fresh parsley (chopped); 1/3 cup extra virgin olive oil; 3 tablespoons red wine vinegar; 1 tablespoon lemon juice; 1 teaspoon Dijon mustard; 1 clove garlic (minced); 1 teaspoon dried oregano; Salt and pepper to taste

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If you’re craving a dish bursting with color, vibrant flavors, and effortless Mediterranean charm, this Greek Pasta Salad will become your new favorite. Bright veggies, briny olives, and creamy feta cheese come together in a zesty homemade vinaigrette, all tossed with perfectly tender pasta. Ideal for picnics, cookouts, or a quick lunch, this Greek Pasta Salad is as refreshing as it is satisfying—plus, it’s quick to whip up and always a crowd-pleaser.

Ingredients You’ll Need

This Greek Pasta Salad keeps it simple, relying on fresh and classic Mediterranean ingredients that each bring their own pop of taste and texture. You probably have most of these in your kitchen already, and together, they create a dish bursting with balance and color.

Rotini or penne pasta (12 oz): The spirals or tubes trap the dressing and veggies for perfect flavor in every bite.
Cherry tomatoes (1 1/2 cups, halved): These add sweet juiciness and a splash of color.
Cucumber (1 cup, diced): Crisp and refreshing, cucumber keeps everything light.
Red bell pepper (3/4 cup, chopped): A little sweetness and crunch for contrast and color.
Red onion (1/2 cup, thinly sliced): For a bit of bite—soak in water to mellow the flavor if desired.
Kalamata olives (3/4 cup, halved): Briny and bold, these bring the unmistakable “Greek” zing.
Feta cheese (3/4 cup, crumbled): Salty, creamy crumbles add richness to each forkful.
Fresh parsley (1/4 cup, chopped): A bright, herbaceous touch that enlivens the salad.
Extra virgin olive oil (1/3 cup): The foundation of a luscious dressing—rich and grassy.
Red wine vinegar (3 tablespoons): Tangy and vibrant, it’s essential for that classic Greek vinaigrette.
Lemon juice (1 tablespoon): Adds brightness and a little zip that wakes up the flavors.
Dijon mustard (1 teaspoon): Emulsifies the dressing and gives it a subtle tang.
Garlic (1 clove, minced): Just the right amount of pungency to anchor the vinaigrette.
Dried oregano (1 teaspoon): A nod to Greek tradition—earthy, aromatic, and delicious.
Salt and pepper to taste: Rounds everything out and makes the flavors sing.

How to Make Greek Pasta Salad

Step 1: Cook and Cool the Pasta

Fill a large pot with salted water, bring it to a boil, then add your rotini or penne pasta. Cook until it reaches that perfect al dente bite—usually about 9 to 10 minutes, but check your package’s instructions. Once you’ve drained the pasta, rinse it under cold water. Not only does this stop the cooking process, but it also ensures your Greek Pasta Salad stays delightfully cool and free of extra starchiness.

Step 2: Whisk Up the Greek Vinaigrette

While the pasta cools, grab a small bowl or jar and combine the extra virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, and a pinch each of salt and pepper. Whisk (or shake) until everything’s silky-smooth and emulsified. This dressing is the heart of your Greek Pasta Salad, infusing every ingredient with zesty Mediterranean flavor.

Step 3: Mix the Veggies, Pasta, and Cheese

In a big mixing bowl, pile in the cooled pasta, halved cherry tomatoes, diced cucumber, chopped red bell pepper, thinly sliced red onion, halved kalamata olives, crumbled feta cheese, and chopped fresh parsley. Pour that gorgeous dressing over the top, and toss until every piece is beautifully coated and glossy.

Step 4: Chill and Serve

Let your Greek Pasta Salad chill in the fridge for at least 30 minutes. This quick rest gives time for all the flavors to mingle and set—transforming each bite into magic. Serve it cold or at cool room temperature for the most refreshing flavor and texture.

How to Serve Greek Pasta Salad

Garnishes

Before serving, scatter a little more crumbled feta and a sprinkle of fresh parsley over the top for extra color and a fresh finish. If you’re feeling fancy, a light drizzle of olive oil or a dusting of black pepper makes this Greek Pasta Salad look straight off a café menu.

Side Dishes

This salad is incredibly versatile, shining as a side for grilled chicken, lamb skewers, or even alongside roasted veggies. For a picnic or potluck, serve it next to warm pita bread, hummus, or a simple green salad to round out your Mediterranean spread.

Creative Ways to Present

Spoon the Greek Pasta Salad into mason jars for a portable lunch, or serve it in a big wooden bowl for rustic elegance at your next gathering. For a truly stunning appetizer, pile the salad into endive leaves or scoop it onto crispy pita chips for a shareable snack.

Make Ahead and Storage

Storing Leftovers

Keep any extra Greek Pasta Salad in an airtight container in the fridge, and it will stay fresh for up to 4 days. The flavors deepen as it sits, making leftovers even tastier the second day.

Freezing

Freezing isn’t recommended for Greek Pasta Salad—fresh vegetables and feta cheese can lose their texture after thawing. It’s best enjoyed freshly made or from the fridge within a few days.

Reheating

This salad is best served cold or at room temperature, so skip the reheating. If it’s been chilling for a while, let it sit out for a few minutes before serving so the olive oil dressing loosens up and coats the pasta perfectly again.

FAQs

Can I make Greek Pasta Salad gluten free?

Absolutely! Just swap in your favorite gluten-free pasta—be sure not to overcook it, as some gluten-free brands are softer than wheat pasta.

What protein can I add to make it a full meal?

Grilled chicken, shrimp, or chickpeas are all fantastic additions that turn this Greek Pasta Salad into a hearty main dish without losing any of its classic flavors.

Will the veggies get soggy if I make it ahead?

If you’re prepping more than a day in advance, you can keep the veggies and dressing separate from the pasta, mixing everything together a few hours before serving for maximum freshness.

Can I use bottled Greek dressing instead?

You can, but homemade dressing takes this salad up a notch in freshness and flavor—in just a minute or two, you’ll notice the difference!

What other cheeses work well in this salad?

Feta is the classic, but if you’re feeling adventurous, try crumbled goat cheese or even cubes of fresh mozzarella for a fun twist.

Final Thoughts

I can’t recommend this Greek Pasta Salad enough—it’s packed with flavor, easy to customize, and guaranteed to brighten up any table. Give it a try, and don’t be surprised when it disappears in a flash. Enjoy every forkful of Mediterranean sunshine!

Greek Pasta Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 11 reviews

Author: admin
Total Time: 30 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This Greek Pasta Salad is a refreshing and flavorful dish perfect for summer gatherings or as a light meal. With a colorful mix of vegetables, tangy feta cheese, and a zesty dressing, it’s a crowd-pleaser!

Ingredients

Scale

Main Ingredients:

12 oz rotini or penne pasta
1 1/2 cups cherry tomatoes (halved)
1 cup cucumber (diced)
3/4 cup red bell pepper (chopped)
1/2 cup red onion (thinly sliced)
3/4 cup kalamata olives (halved)
3/4 cup feta cheese (crumbled)
1/4 cup fresh parsley (chopped)

For the dressing:

1/3 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 clove garlic (minced)
1 teaspoon dried oregano
Salt and pepper to taste

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Instructions

Cook the Pasta: Cook pasta according to package instructions until al dente. Drain and rinse under cold water.
Make the Dressing: Whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, oregano, salt, and pepper.
Combine Ingredients: In a large bowl, mix pasta, cherry tomatoes, cucumber, bell pepper, red onion, olives, feta, and parsley.
Add Dressing: Pour the dressing over the salad and toss to coat everything.
Chill and Serve: Refrigerate for at least 30 minutes before serving.