I made this Greek pasta salad last weekend for a family picnic, and let me tell you—it was the first thing gone. Like, people were going back for seconds before they finished their first plates.
It’s full of all the Mediterranean flavors I love: salty feta, briny olives, crisp cucumbers, juicy tomatoes, and tender pasta all tossed in a zesty homemade dressing. It’s one of those dishes that’s just as good cold the next day… maybe even better.
I love that it’s super easy to prep ahead, and you can bulk it up with chicken or chickpeas if you want something heartier.
It works for BBQs, school lunches, potlucks, or straight from the fridge on a hot day. And honestly? I’ll never turn down a bowl, no matter the season.
Why You’ll Love This Recipe
This pasta salad is fresh, vibrant, and packed with bold Mediterranean flavors. The salty feta, punchy olives, and crisp veggies pair perfectly with the pasta and a zippy lemon-oregano dressing.
It’s satisfying but not heavy, and it’s one of those dishes that actually gets better as it sits. It’s also incredibly versatile—you can serve it as a side or a main, make it vegetarian or add your favorite protein, and prep it days in advance.
Whether you’re feeding a crowd or just want something delicious in your fridge, this recipe checks all the boxes.
What You’ll Need
For the Salad
- 12 oz rotini pasta (or penne, fusilli, or bowtie)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, chopped
- ½ red onion, thinly sliced
- ¾ cup Kalamata olives, halved
- 1 cup crumbled feta cheese
- ½ cup bell pepper, chopped (optional)
- ¼ cup chopped fresh parsley
For the Dressing
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- Salt and pepper, to taste
Pro Tips
- Salt your pasta water well. It’s the first step to building flavor.
- Cool the pasta completely before tossing with the dressing to prevent wilting the veggies.
- Use block feta if possible. It’s creamier and more flavorful than the pre-crumbled kind.
- Slice onions thin. Red onion can be strong, so thin slices keep the bite balanced.
- Toss again before serving. The dressing settles, so give it a good mix to freshen things up.
Tools You’ll Need
- Large pot (for pasta)
- Colander
- Large mixing bowl
- Small bowl or mason jar (for dressing)
- Whisk or fork (to mix dressing)
- Sharp knife and cutting board
- Serving spoon or salad tongs
Substitutions and Variations
- Gluten-free: Use your favorite gluten-free pasta.
- Dairy-free: Omit feta or use a plant-based version.
- Add protein: Toss in grilled chicken, shrimp, or chickpeas for a heartier salad.
- More veggies: Add artichoke hearts, spinach, or roasted red peppers.
- Spicy kick: Add a pinch of red pepper flakes to the dressing or a few pepperoncini.
Make-Ahead Tips
- Make the salad 1–2 days in advance. It tastes even better after sitting in the fridge overnight.
- Store dressing separately. If you prefer a super crisp texture, wait to toss the salad until right before serving.
- Prep components ahead: Cook pasta and chop veggies ahead, then assemble the salad later for easy hosting.
- Lunch prep: Divide into containers for grab-and-go meals during the week.
How to Make Greek Pasta Salad
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking.
Step 2: Make the Dressing
In a small bowl or mason jar, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, oregano, salt, and pepper. Taste and adjust seasoning if needed.
Step 3: Prep the Veggies
Chop the cherry tomatoes, cucumber, red onion, olives, bell pepper (if using), and parsley. Crumble the feta if using a block.
Step 4: Assemble the Salad
In a large bowl, combine the cooled pasta, veggies, olives, and feta. Pour the dressing over and toss gently to combine everything evenly.
Step 5: Chill
Cover and refrigerate for at least 30 minutes before serving. This helps the flavors meld together.
Step 6: Serve
Give the salad a quick toss again before serving. Garnish with extra parsley or feta if you’d like.
Serving Suggestions
This salad is perfect as a side dish with grilled meats, sandwiches, or wraps. Or serve it as a main course topped with grilled chicken, chickpeas, or falafel. It’s also ideal for:
- Picnics or BBQs
- Potluck dinners
- Light lunch with pita bread
- Packed lunches for work or school
- Holiday spreads (yes, even in winter—it’s that good!)
Leftovers and Storage
- Refrigerator: Store in an airtight container in the fridge for up to 4 days.
- Refresh leftovers: Add a splash of olive oil or lemon juice if the pasta has absorbed all the dressing.
- Not freezer-friendly: The texture of the veggies and pasta won’t hold up well after freezing.
Nutrition & Benefits
Greek pasta salad is loaded with fiber, healthy fats, and fresh produce. The olive oil and olives provide heart-healthy monounsaturated fats, while feta adds calcium and protein.
The colorful veggies bring antioxidants and vitamins, making it a balanced dish that’s just as good for you as it is delicious. And with no mayo or cream, it’s a lighter, fresher twist on traditional pasta salads.
Recipe FAQ
1. Can I make this salad the night before?
Absolutely! In fact, it tastes even better after the flavors sit overnight.
2. Can I use bottled Greek dressing?
You can, but homemade dressing is fresher and takes just a few minutes to make.
3. How do I keep the pasta from sticking together?
Rinse it with cold water after draining and toss with a little olive oil before adding the rest of the ingredients.
4. What’s the best pasta shape to use?
Rotini, penne, bowtie, or fusilli all work well. You want something with grooves to catch the dressing.
5. Can I make this salad vegan?
Yes! Just skip the feta or use a dairy-free version, and it’s 100% plant-based.
Fresh, Flavorful, and Totally Make-Ahead Friendly
This Greek pasta salad is one of those go-to recipes that works for pretty much every occasion. It’s easy to prep, keeps well, and bursts with bright, bold flavors in every bite.
Whether you’re making it for a party, packing it for lunch, or just tossing something fresh together on a summer day, this recipe brings serious flavor with minimal fuss.