Greek Pasta Salad Recipe

Growing up, summer picnics at my grandma’s house were the highlight of my year. She’d whip up this vibrant Greek pasta salad that had everyone begging for seconds. The tangy feta, crisp veggies, and zesty dressing made it impossible to resist. Now, every time I make it, I’m transported back to those sunny days filled with laughter and good food. This recipe is my take on her classic, perfect for potlucks, BBQs, or a quick weeknight dinner. It’s fresh, easy, and bursting with Mediterranean flavors. Let’s dive into why this Greek pasta salad will become your new go-to dish!

Why You’ll Love This Recipe

This Greek pasta salad is a crowd-pleaser that’s as versatile as it is delicious. It’s packed with bright, fresh ingredients like cucumbers, tomatoes, and olives, all tossed in a tangy homemade dressing. It’s quick to make, budget-friendly, and perfect for meal prep or gatherings. Plus, it’s endlessly customizable—swap ingredients to suit your taste or dietary needs!

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 6–8
• Cuisine: Mediterranean
• Difficulty: Easy

Ingredients You’ll Need

To make this Greek pasta salad, gather these fresh and simple ingredients. Most are pantry staples or easy to find at any grocery store.

• Pasta: 12 oz rotini or farfalle (I love rotini for how it holds the dressing)
• Cherry Tomatoes: 2 cups, halved (for juicy sweetness)
• Cucumber: 1 large, diced (English cucumbers work great for crispness)
• Red Onion: ½ cup, thinly sliced (soak in water to mellow the bite)
• Kalamata Olives: ½ cup, pitted and halved (adds a briny kick)
• Feta Cheese: ¾ cup, crumbled (use a good-quality block for creaminess)
• Red Bell Pepper: 1, diced (for color and crunch)
• Fresh Parsley: ¼ cup, chopped (optional, for freshness)

For the Greek Dressing

• Olive Oil: ⅓ cup (extra virgin for rich flavor)
• Red Wine Vinegar: 3 tbsp (for tangy balance)
• Lemon Juice: 2 tbsp (freshly squeezed for brightness)
• Garlic: 2 cloves, minced (or ½ tsp garlic powder)
• Dried Oregano: 1 tsp (classic Mediterranean herb)
• Dijon Mustard: 1 tsp (for emulsifying the dressing)
• Salt and Pepper: To taste

Step-by-Step Instructions

Making this Greek pasta salad is a breeze. Follow these steps for a dish that’s ready in under 30 minutes.

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente (usually 8–10 minutes). Drain and rinse under cold water to stop the cooking process. This keeps the pasta firm and ready to soak up the dressing.

Step 2: Prep the Veggies

While the pasta cooks, chop your tomatoes, cucumber, red onion, and bell pepper. I like to keep the pieces bite-sized for easy eating. If the red onion feels too strong, soak the slices in cold water for 10 minutes to soften their flavor.

Step 3: Make the Greek Dressing

In a small bowl or mason jar, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, oregano, Dijon mustard, salt, and pepper. Shake or mix until well combined. Taste and adjust seasoning if needed—sometimes I add a pinch more salt for balance.

Step 4: Assemble the Salad

In a large mixing bowl, combine the cooled pasta, tomatoes, cucumber, red onion, bell pepper, olives, and feta cheese. Pour the dressing over the top and toss gently to coat. Sprinkle with fresh parsley if using—it adds a pop of color and flavor.

Step 5: Chill and Serve

For the best flavor, cover and refrigerate the salad for at least 30 minutes to let the ingredients meld. Give it a quick toss before serving. Serve cold or at room temperature, depending on your preference.

Helpful Tips for the Best Greek Pasta Salad

Want to nail this recipe every time? Here are some tricks I’ve learned along the way:

• Rinse the Pasta: Rinsing with cold water after cooking prevents the pasta from getting gummy and cools it quickly for mixing.
• Use Quality Feta: Skip the pre-crumbled feta—it’s often dry. A block of feta in brine crumbles easily and tastes creamier.
• Make It Ahead: This salad tastes even better the next day as the flavors meld. Just hold off on adding feta until serving to avoid sogginess.
• Adjust the Dressing: If you like it extra tangy, add more lemon juice or vinegar. For a richer dressing, increase the olive oil slightly.

Variations to Try

This Greek pasta salad is super flexible. Here are some fun ways to switch it up:

• Protein Boost: Add grilled chicken, shrimp, or chickpeas for a heartier dish.
• Gluten-Free: Swap regular pasta for gluten-free rotini or quinoa.
• Veggie Swap: Try zucchini, artichoke hearts, or roasted red peppers for a twist.
• Creamy Dressing: Mix in a spoonful of Greek yogurt to the dressing for a creamy texture.
• Spicy Kick: Toss in some crushed red pepper flakes or diced jalapeños for heat.

How to Serve Greek Pasta Salad

This salad shines as a side dish or main course. Pair it with grilled meats, like chicken souvlaki or lamb skewers, for a full Mediterranean meal. It’s also perfect for potlucks, picnics, or BBQs since it holds up well at room temperature. For a light lunch, serve it with a slice of crusty bread or pita. I love scooping it onto a bed of greens for a refreshing salad bowl.

Storage Instructions

Got leftovers? No problem! Store the salad in an airtight container in the fridge for up to 4 days. If you’re making it ahead, keep the dressing separate until a few hours before serving to prevent soggy veggies. I don’t recommend freezing, as the fresh veggies and feta lose their texture.

Nutrition Facts (Per Serving, Based on 8 Servings)

• Calories: 280 kcal
• Total Fat: 14g (Saturated Fat: 4g)
• Cholesterol: 15mg
• Sodium: 400mg
• Total Carbohydrates: 32g (Dietary Fiber: 2g, Sugars: 3g)
• Protein: 8g

Note: Nutrition facts are approximate and depend on specific ingredients used.

FAQs About Greek Pasta Salad

Can I make this salad vegan?
Absolutely! Swap the feta for a vegan cheese alternative or skip it entirely. You can also add chickpeas or tofu for protein.

What pasta shapes work best?
Short pasta like rotini, farfalle, or penne is ideal because they hold the dressing well. Avoid long noodles like spaghetti—they don’t mix as nicely.

How do I keep the salad from getting soggy?
Rinse the pasta with cold water, store the dressing separately until serving, and add delicate ingredients like feta just before eating.

Can I double the recipe?
Yes! This recipe scales easily. Just double the ingredients and use a larger bowl for mixing.

Is this salad kid-friendly?
Kids often love the colorful veggies and mild flavors. You can skip the olives or red onion if they’re picky eaters.

Conclusion

This Greek pasta salad is my go-to for any occasion—whether it’s a family BBQ or a quick weekday lunch. It’s fresh, flavorful, and so easy to whip up. The mix of crisp veggies, tangy feta, and zesty dressing makes every bite a delight. I hope you’ll give it a try and make it your own! Save this recipe for your next gathering, share it with friends, or leave a comment to let me know how it turned out. Happy cooking!