Greek pasta salad delivers all the fresh, bold flavors of a classic Greek salad, but with hearty pasta for extra substance. It is my go-to for picnics and summer gatherings since it is easy to make ahead, and a total crowd pleaser with its vibrant mix of veggies, salty olives, and creamy feta tossed in a punchy Mediterranean dressing.
I first made this salad for a sunny weekend lunch with friends, and now it is the salad I crave when I want something both fresh and filling. Every bite reminds me of summers on the patio.
Ingredients
- Pasta: Fusilli, penne, or farfalle work best since shape helps hold the dressing and mix-ins go for a quality brand with a nice texture
- Cherry tomatoes: Fresh and juicy tomatoes add sweetness and color look for firm ones with bright red skins
- Cucumber: Offers crispness and refreshing bite try to pick unwaxed Persian or English cucumbers for the best crunch
- Red onion: Adds a sharp tang and a pop of color slice it thin so it blends easily
- Red bell pepper: Sweet and vibrant bell pepper gives the salad a beautiful color mix
- Kalamata olives: Classic in Greek salads they provide briny depth and richness select pitted olives for ease
- Feta cheese: Choose a creamy block feta in brine for best flavor cube or crumble as you like
- Extra-virgin olive oil: The backbone of a Mediterranean dressing go for a fruity and robust variety
- Red wine vinegar: Provides the salad with zesty brightness opt for a well-aged bottle for a smooth taste
- Dried oregano: Delivers that signature Greek herbal flavor
- Garlic: Fresh garlic gives an aromatic punch small cloves are usually less harsh
- Dijon mustard: Helps emulsify the dressing and adds subtle heat
- Salt and black pepper: Brings all the other flavors to life use freshly cracked pepper if possible
- Fresh parsley or dill: Finishes the salad with freshness and a hint of green choose vibrant herbs for garnish
Instructions
- Boil the Pasta:
- Bring a large pot of salted water to a rolling boil. Add your chosen pasta and cook according to package directions until al dente. Drain thoroughly and rinse under cold water until completely cool. This step stops the cooking and ensures the pasta stays firm in the salad.
- Prep the Veggies:
- While the pasta cooks, halve the cherry tomatoes, dice the cucumber, slice the red onion thinly, and chop the bell pepper. Place all the vegetables and Kalamata olives in a big mixing bowl so everything is ready for tossing.
- Make the Dressing:
- In a small bowl or jar, combine the extra-virgin olive oil, red wine vinegar, dried oregano, minced garlic, Dijon mustard, a pinch of salt, and several grinds of black pepper. Whisk or shake vigorously until creamy and well emulsified. Taste and adjust acidity or seasoning if needed.
- Combine Pasta and Veggies:
- Add the cooled and drained pasta to the large bowl with your veggies and olives. Pour the dressing evenly over everything. Toss gently but thoroughly using two large spoons to coat each piece without breaking the pasta.
- Fold in the Feta:
- Add the feta cheese cubes or crumbles and mix in very gently to avoid smashing the cheese. You want visible feta pieces dotting the salad for that signature creamy-salty bite.
- Final Taste and Season:
- Check the seasoning. If needed, adjust with extra salt or pepper. Scatter over chopped parsley or dill for a hit of herbal freshness.
- Chill or Serve Immediately:
- You may serve the salad right away, or refrigerate it for up to 30 minutes before serving. Chilling helps the flavors meld beautifully, giving you an even tastier salad.
Save Feta is my absolute favorite part of this salad. When I was a kid, I thought it was ice cream cubes and was so surprised at the first taste. Now it is the creamy edge I look for in every bite and it brings back those first funny memories every time I make this for my own family.
Storage Tips
Store the salad in an airtight container in the fridge for up to three days. For the freshest texture, wait to add the feta and fresh herbs until just before serving. If the salad dries out in the fridge, stir in an extra splash of olive oil to revive.
Ingredient Substitutions
You can swap in gluten-free pasta for a wheat-free version. If you cannot find Kalamata olives, use green olives or Castelvetrano. For an extra tang, add artichoke hearts or capers. Goat cheese can be used if feta is unavailable or too sharp for your taste.
Serving Suggestions
This salad shines on its own for lunch but pairs beautifully with grilled chicken, lamb chops, or lemony fish. For more Mediterranean flair, serve alongside warm pita or a dollop of hummus. A chilled glass of crisp white wine like Assyrtiko is the best match for its sunny flavors.
Cultural and Historical Notes
Greek pasta salad draws inspiration from Horiatiki, the peasant Greek salad made with no lettuce and plenty of olives and feta. Combining those flavors with pasta makes it a satisfying meal that travels well and works for modern home cooks needing simple yet bold dishes.
Seasonal Adaptations
Add sliced pepperoncini or fresh green beans for extra kick and crunch during summer. Use mini heirloom tomatoes or colored bell peppers for a rainbow effect at parties. Top with grilled shrimp or chickpeas to make it extra hearty and protein-rich.
Success Stories
Many friends have texted for this recipe after tasting it at potlucks, and one even made it the centerpiece of her summer baby shower spread. The biggest compliment is when guests go back for seconds and all that is left is a few stray olives.
Freezer Meal Conversion
While the salad does not freeze well due to the water content of the vegetables and feta, you can freeze cooked pasta by itself and defrost when ready to assemble a fresh batch.
Save This salad is colorful, fresh, and comes together quickly, making it perfect for any summer table. Enjoy the bold flavors and easy prep that make it a staple for gatherings and lunches alike.
Save Cooking Questions
- → Can I use other types of pasta?
Yes, use any short pasta like fusilli, penne, or farfalle for the best texture and dressing absorption.
- → Should I rinse the pasta after cooking?
Rinsing the cooked pasta under cold water stops the cooking process and cools it for mixing with the vegetables.
- → Can the salad be made ahead?
You can assemble it a day early, but add feta just before serving for best texture and flavor.
- → Is it possible to make this gluten-free?
Absolutely—just substitute regular pasta with your favorite gluten-free pasta.
- → How do I enhance the flavors?
Marinate the salad in the refrigerator for 30 minutes or add extras like capers, artichoke hearts, or pepperoncini.