If you love vibrant, fresh flavors combined with hearty pasta, you are going to fall head over heels for this Greek Pasta Salad Recipe. It’s a perfect harmony of creamy feta, briny Kalamata olives, crisp cucumber, and juicy cherry tomatoes, all brought together with a zesty, herby dressing. Whether you’re planning a picnic, a potluck, or just craving a delightful dish to brighten your dinner table, this Greek Pasta Salad Recipe is irresistibly easy and endlessly satisfying.
Ingredients You’ll Need
Every ingredient in this Greek Pasta Salad Recipe plays a vital role in creating its signature balance of taste, texture, and color. The ingredients are simple, wholesome, and easy to find, but they come together brilliantly to make a dish that feels fresh and inviting.
- Pasta (1 lb): Use rotini, penne, or farfalle for the perfect bite that holds the dressing well.
- Cherry tomatoes (1 cup, halved): They add a burst of juicy sweetness and a pop of red color.
- Cucumber (1, diced): Crunchy and refreshing, cucumber balances the salty ingredients.
- Red onion (1/2, thinly sliced): Adds a sharp, tangy bite that cuts through the creaminess.
- Kalamata olives (1 cup, pitted and halved): Brings that classic briny richness essential to Greek salads.
- Feta cheese (1 cup, crumbled or cubed): Creamy and tangy, feta is the heart of this salad.
- Fresh parsley (1/4 cup, chopped, optional): For a fresh herbaceous finish and vibrant green touch.
- Extra virgin olive oil (1/4 cup): A rich and fruity base for the dressing.
- Red wine vinegar (3 tablespoons): Adds bright acidity to balance the flavors.
- Fresh lemon juice (1 tablespoon): Lifts the dressing with fresh citrus zing.
- Dried oregano (1 teaspoon): Brings the classic Greek herbal note.
- Dijon mustard (1 teaspoon, optional): Adds depth and a subtle tang to the dressing.
- Salt and pepper: Season to taste and bring all the flavors together.
- Garlic (1 clove, minced): Infuses a mild, aromatic kick into the dressing.
How to Make Greek Pasta Salad Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil. Cook your chosen pasta according to package instructions until it’s perfectly al dente—meaning it’s tender but still has a pleasant bite. Once cooked, drain the pasta and rinse it under cold water right away. This stops the cooking process and cools it down quickly, so your salad stays fresh and has that perfect pasta texture.
Step 2: Prepare the Vegetables
While the pasta is cooling, get busy with the veggies. Halve the cherry tomatoes, dice the cucumber for a refreshing crunch, thinly slice the red onion to add a subtle tang, and halve the Kalamata olives for that characteristic salty punch. Having these prepped sets you up for an effortless assembly.
Step 3: Make the Dressing
In a small bowl or jar, whisk together the extra virgin olive oil, red wine vinegar, fresh lemon juice, dried oregano, minced garlic, and Dijon mustard if you’re using it. Season generously with salt and pepper, then taste and adjust to your liking. This dressing is where everything comes alive, tying together the salad ingredients with its vibrant, Mediterranean flavors.
Step 4: Assemble the Salad
In a large bowl, combine the cooled pasta with all the prepared vegetables and olives. Add the crumbled or cubed feta cheese and gently toss everything together. Take care to mix without breaking up the feta too much so you maintain lovely chunks throughout the salad.
Step 5: Add the Dressing
Pour the dressing over your salad, then toss gently once more to make sure every bite is coated with that delicious herby goodness. For an even deeper flavor, cover and refrigerate the salad for 30 minutes to an hour — the ingredients really get to know each other during this marinating time.
Step 6: Serve and Enjoy
Right before serving, sprinkle chopped fresh parsley on top for a pop of green and a fresh aroma. You can also add an extra sprinkle of feta if you like, then serve chilled or at room temperature. This salad is a guaranteed crowd-pleaser, ready to brighten up any meal.
How to Serve Greek Pasta Salad Recipe
Garnishes
Fresh parsley is a classic choice, but you can also add thin slices of fresh red chili or a drizzle of extra virgin olive oil for more depth. A few lemon wedges on the side encourage everyone to add a bright citrus burst if desired. Garnishes elevate the salad’s presentation and add fresh, vivid accents.
Side Dishes
This Greek Pasta Salad Recipe pairs wonderfully with grilled chicken or lamb, making for a complete Mediterranean-inspired meal. It also makes a fantastic side alongside pita bread, hummus, or stuffed grape leaves for a full spread of Greek flavors. The salad’s refreshing nature balances rich or smoky proteins beautifully.
Creative Ways to Present
For a fun twist, serve this salad in individual mason jars or colorful bowls during picnics or parties. You can also layer ingredients in a glass dish for a beautiful presentation, letting guests see the vibrant colors. Adding crunchy toasted pine nuts or chopped roasted red peppers on top gives a lovely textural contrast and extra flavor boost.
Make Ahead and Storage
Storing Leftovers
Greek Pasta Salad tastes even better the next day as the flavors mingle. Store leftovers in an airtight container in the refrigerator for up to 3 days. Make sure to keep it chilled to maintain freshness and the crispness of the vegetables.
Freezing
While this salad is best eaten fresh or refrigerated, freezing is not recommended. Freezing can cause the vegetables and feta to become watery and lose their texture, which takes away from the salad’s appeal.
Reheating
This salad is designed to be enjoyed cold or at room temperature, so reheating isn’t necessary or advised. If you want to bring it to room temperature, simply take it out of the fridge about 15–20 minutes before serving.
FAQs
Can I use different types of pasta for this recipe?
Absolutely! While rotini, penne, or farfalle work best because they hold the dressing nicely, feel free to use whatever pasta shape you enjoy or have on hand.
Is there a dairy-free version of this Greek Pasta Salad Recipe?
Yes, you can leave out the feta cheese or substitute it with a dairy-free cheese alternative to keep the salad creamy without dairy.
Can I prepare the salad in advance?
Yes, preparing the salad a few hours ahead is actually encouraged to let the flavors meld. Just keep it refrigerated and add fresh parsley or extra feta before serving.
What can I add to make this salad more filling?
For a heartier meal, add grilled chicken, chickpeas, or even some roasted vegetables. These additions complement the Greek flavors wonderfully.
How do I ensure the pasta doesn’t get soggy?
Rinsing the pasta under cold water after cooking and draining it well helps remove excess starch and cool it down quickly, preventing sogginess in your salad.
Final Thoughts
This Greek Pasta Salad Recipe is a true celebration of fresh ingredients and bold flavors, easy enough for weeknight meals but impressive enough for guests. I can’t wait for you to try it and make it one of your go-to dishes for any occasion. Enjoy every colorful, tangy, and satisfying bite!
Print
Greek Pasta Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Salad
- Method: Boiling and No-Cook
- Cuisine: Mediterranean, Greek
- Diet: Vegetarian
Description
A refreshing and vibrant Greek Pasta Salad featuring al dente pasta, crisp vegetables, briny Kalamata olives, and tangy feta cheese, tossed in a zesty homemade vinaigrette. Perfect as a light meal or a side dish for gatherings.
Ingredients
Pasta
- 1 lb (16 oz) pasta (such as rotini, penne, or farfalle)
Vegetables
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1 cup Kalamata olives, pitted and halved
Cheese
- 1 cup feta cheese, crumbled or cubed
Dressing
- 1/4 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon Dijon mustard (optional)
- 1 clove garlic, minced
- Salt and pepper, to taste
Garnish
- 1/4 cup fresh parsley, chopped (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain the pasta and rinse it under cold water to cool it down quickly. Drain well and set aside to ensure it’s fully dry.
- Prepare the Vegetables: While the pasta is cooling, halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and halve the Kalamata olives.
- Make the Dressing: In a small bowl or jar, whisk together the extra virgin olive oil, red wine vinegar, fresh lemon juice, dried oregano, Dijon mustard (if using), minced garlic, salt, and pepper. Taste and adjust seasoning as desired.
- Assemble the Salad: In a large bowl, combine the cooked and cooled pasta with the prepared vegetables (tomatoes, cucumber, onion, and olives). Add the crumbled or cubed feta cheese and toss everything together gently.
- Add the Dressing: Pour the dressing over the salad and toss gently to coat all the ingredients evenly. For best flavor, cover the salad and refrigerate for 30 minutes to 1 hour to allow the flavors to meld.
- Serve: Garnish with fresh parsley and additional feta if desired. Serve the salad chilled or at room temperature for a delightful, refreshing meal.
Notes
- For best texture, make sure to drain the pasta thoroughly after rinsing to avoid a soggy salad.
- Dijon mustard is optional but adds a nice tangy depth to the dressing.
- This salad can be prepared a few hours ahead; just keep it refrigerated and toss before serving.
- Feel free to add other Mediterranean ingredients like artichoke hearts or roasted red peppers for variety.
- Use gluten-free pasta if you need the recipe to be gluten free.
