Greek pasta salad is the answer to those hectic weeknights when you’re staring into the fridge wondering if dinner is going to be another peanut butter sandwich. It’s quick, colorful, full of fresh Mediterranean flavor, and honestly—just plain satisfying. The bold combo of briny olives, juicy tomatoes, crunchy cucumbers, and that glorious feta cheese hits like a summer vacation in your mouth. And guess what? You can toss it together in 20 minutes flat.
This Greek pasta salad recipe is everything we want in a meal: fast, fresh, and family-approved. Whether you’re packing it for a work lunch, whipping it up for a backyard BBQ, or feeding picky little eaters who claim they don’t like vegetables (spoiler: they’ll eat around them), it always delivers. Plus, it’s meatless, vegetarian, and makes fabulous leftovers. Keep reading, because you’re going to want to save this one for your go-to rotation.
Table of Contents
What is Greek Pasta Salad?
Greek pasta salad is a chilled dish inspired by traditional Greek village salads, but with the hearty twist of pasta to make it more filling. It combines classic Mediterranean ingredients like tomatoes, cucumbers, red onion, olives, and feta cheese—all tied together with a zesty homemade Greek dressing that sings with lemon, olive oil, garlic, and oregano.
Think of it as the love child of a Greek salad and a picnic-ready pasta dish. It’s vibrant, crunchy, creamy, and salty in the best way. And while there are countless variations out there, this one keeps things fresh and simple without skimping on flavor.
You don’t need fancy ingredients or a culinary degree to pull it off. Just a pot of boiling water, a knife, and a big ol’ bowl. It’s endlessly customizable, and if you’re anything like us, you’ll start looking for excuses to make it every week. Want to impress at a potluck or need a make-ahead lunch that actually tastes better the next day? This is your dish.
Reasons to Try Greek Pasta Salad
First off, Greek pasta salad is ridiculously easy. If you can boil water, you can make this recipe. It takes just 20 minutes from start to finish—10 to chop, 10 to cook the pasta. That’s it. No baking, no fuss, no mountain of dishes waiting afterward.
But the real magic? It’s the kind of recipe that checks so many boxes at once. Need a vegetarian lunch? Done. Something light but satisfying for dinner? Check. A make-ahead side dish for your next family gathering? Absolutely. It’s got enough protein and fiber to hold its own as a main, and it plays nicely with grilled chicken, fish, or even some crusty bread.
Let’s not forget the Mediterranean diet bragging rights. This Greek pasta salad is packed with veggies, healthy fats, and vibrant flavor without relying on mayo or heavy dressings. You can prep it ahead and let the flavors get cozy in the fridge, making it perfect for meal prep warriors or last-minute potluck guests.
And the flavor? Bold, bright, and balanced. The homemade dressing alone is a game changer. Trust us: once you taste it, you’ll never go back to bottled.
Ingredients Needed to Make Greek Pasta Salad
For the pasta:
- 12 oz bow-tie pasta (farfalle) or any short pasta like penne or rotini
For the dressing:
- ¼ cup extra virgin olive oil
- 3 tbsp freshly squeezed lemon juice
- 2 tbsp red wine vinegar
- 2 tsp Dijon mustard
- 2 cloves garlic, minced
- 1 tsp dried oregano (or Italian seasoning)
- ¼ tsp salt
- Freshly ground black pepper, to taste
For the salad:
- 12 oz cherry or grape tomatoes (red and yellow), halved
- 2 medium cucumbers, quartered
- 1 red bell pepper, diced
- ⅓ cup red onion, chopped
- ⅓ cup black olives, sliced and pitted
- ⅓ cup green olives, sliced and pitted
- 4 oz crumbled feta cheese
Instructions to Make Greek Pasta Salad
The best part about this Greek pasta salad recipe is how fast and fuss-free it is. Follow this step-by-step guide to make sure every bite is bursting with flavor. Remember: we’re keeping the focus on the keyword here, so let’s dive into these easy instructions.
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil. Drop in your bow-tie pasta (or whatever short pasta you’ve got on hand). Cook it just until al dente—about 9 to 10 minutes. You want a little bite left since the pasta will soak up some of the dressing.
Once cooked, drain the pasta and rinse it under cold water to stop the cooking process. This also helps prevent it from sticking together. Let it sit in the strainer to fully drain.
Step 2: Whisk the Dressing
While the pasta cooks, whip up the homemade Greek dressing in a large mixing bowl (this will be your salad bowl too—less cleanup!). Combine the olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper. Whisk it like you mean it until everything’s well blended and slightly thickened.
This dressing is zippy and bright—exactly what you want to coat every veggie and noodle in the bowl.
Step 3: Prep the Veggies
Chop your cucumbers, dice the red pepper, slice those colorful tomatoes, and chop the red onion. Throw in your olives—both black and green—for that classic salty kick. Add all the veggies straight into the bowl with the dressing and give them a good toss so they can start soaking up all that flavor.
Letting them marinate while the pasta cools gives this dish a flavor boost you’ll appreciate later.
Step 4: Combine and Toss
Add your cooked and cooled pasta to the bowl, along with the crumbled feta. Gently toss everything together until it’s all evenly coated in the dressing and the veggies are well distributed.
Give it a taste. Want it tangier? Add a squeeze more lemon. Need a little more punch? A crack of pepper or pinch of salt will do the trick.
Looking for similar recipes with bold flavor and quick prep? Check out our BLT Pasta Salad and Tortellini Pasta Salad. They’re just as quick and equally crowd-pleasing.
What to Serve with Greek Pasta Salad
Greek pasta salad plays well with almost everything. It’s perfect next to grilled chicken, fish, or lamb. Got leftover rotisserie chicken? Toss it in. Want to go lighter? Pair it with some My Favorite Detox Salad or Asian Crunch Salad for a vibrant lunch spread.
Need something sweet afterward? Try our Lemon Cream Chia Pudding or Lemon Blueberry Bread to keep the Mediterranean vibes going.
It also makes an excellent standalone lunch with a slice of toasted pita or a handful of nuts for extra protein.
Key Tips for Making Greek Pasta Salad
- Rinse your pasta after cooking. This stops the cooking and helps avoid mushy noodles.
- Use fresh lemon juice. Bottled just doesn’t hit the same.
- Let the veggies marinate in the dressing. It makes the flavors deeper and more delicious.
- Don’t skimp on the feta. That creamy, salty bite ties everything together.
- Customize it. Add chickpeas, grilled shrimp, or swap the feta for Hot Honey Baked Feta for a twist.
- Make it ahead. It only gets better with time in the fridge.
Storage and Reheating Tips for Greek Pasta Salad
Greek pasta salad stores beautifully. Place leftovers in an airtight container and refrigerate for up to 4 days. In fact, it might taste even better the next day once the dressing soaks into the pasta.
If you’re planning to make it ahead, hold off on the dressing until just before serving to keep everything fresh and crisp.
No need to reheat—this dish is meant to be enjoyed cold or at room temp. If it feels a bit dry after sitting in the fridge, splash in a little extra olive oil or lemon juice and toss before serving.
Want to prep a batch for lunches? Divide it into individual containers and store with dressing on the side. Easy grab-and-go!
FAQs
Can I use a different pasta?
Absolutely. Penne, rotini, or even orzo work great. Use what you’ve got!
Is it okay to use store-bought dressing?
Yes, but we recommend making your own. It only takes a minute and tastes way better.
Can I make it dairy-free?
Yes! Swap in vegan feta or leave the cheese out altogether.
Can I add protein?
For sure. Try grilled chicken, shrimp, chickpeas, or even quinoa to bulk it up.
Is it good for meal prep?
It’s one of the best! Make a batch on Sunday and enjoy flavorful lunches all week long.
Final Thoughts
Greek pasta salad is the kind of recipe every home cook needs in their back pocket. It’s fast, flexible, and seriously flavorful. You don’t need a special occasion—just a craving for something fresh and satisfying. Whether you’re making it for yourself, your family, or a summer crowd, it always hits the spot.
And if you’re hooked on Mediterranean flavor, don’t miss our Lemon Capellini Salad or Easy Chickpea Cucumber Salad—they pair beautifully with this one. Your taste buds will thank you.
Visit our Pinterest for regular slow cooker recipe updates, or join our Facebook discussions where cooking fans exchange their favorite hearty meal ideas.
PrintEasy Greek Pasta Salad | Fresh, Fast & Flavorful
This quick and easy Greek pasta salad takes only 20 minutes and features traditional Mediterranean ingredients like tomatoes, cucumber, olives, red onions, and feta. Tossed with a zesty homemade dressing, it’s the perfect meatless side or light main dish for picnics, potlucks, or any meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: Mixing
- Cuisine: Greek, Mediterranean
- Diet: Vegetarian
Ingredients
Pasta:
- 12 oz bow-tie pasta (farfalle) or any other short-cut pasta
Salad Dressing:
- ¼ cup extra virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon dried oregano or Italian seasoning
- ¼ teaspoon salt
- Freshly ground black pepper, to taste
Salad Ingredients:
- 12 oz cherry or grape tomatoes (red and yellow), sliced in half
- 2 medium cucumbers, quartered
- 1 medium red bell pepper, diced
- ⅓ cup red onion, chopped
- ⅓ cup pitted black olives, sliced
- ⅓ cup pitted green olives, sliced
- 4 oz crumbled feta cheese
Instructions
1. Bring a large pot of water to a boil. Cook pasta according to package instructions. Once the pasta is cooked, drain and rinse it with cold water. Drain again.
2. While the pasta is cooking, begin preparing the salad dressing and veggies.
3. In a large mixing bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper until emulsified.
4. Add sliced tomatoes, cucumbers, bell pepper, red onion, and olives to the bowl with the dressing. Toss to coat and let marinate while the pasta finishes.
5. Add the drained, rinsed pasta and crumbled feta cheese to the marinated veggies. Toss everything together until well combined.
6. Taste and adjust salt, pepper, or lemon juice if desired.
7. Serve warm, at room temperature, or chilled.
8. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
Rinse pasta under cold water after cooking to stop the cooking process and avoid mushy texture.
Use homemade or store-bought Greek or Italian dressing if preferred.
Customize by adding marinated artichokes, sun-dried tomatoes, mushrooms, zucchini, or leafy greens like arugula.
For a dairy-free version, use vegan feta cheese.
To make it gluten-free, use your favorite gluten-free pasta and rinse well after cooking.
Make ahead tip: Add the dressing just before serving if storing for more than a day.
