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This Greek Pasta Salad is light and refreshing, featuring pasta, juicy tomatoes, cucumbers, green bell pepper, creamy feta, and olives, all tossed in a zesty and bright Greek dressing. It’s the perfect addition to any party or picnic.
Summer salads are a staple of the season, offering a refreshing way to enjoy fresh produce. From classic Mediterranean salad to zesty Greek salad or refreshing strawberry salad with goat cheese, there’s something for everyone. Perfect for picnics, barbecues, or just a light meal on a hot day, summer salads are a delicious and nutritious choice for any occasion.
This Greek pasta salad is one of my favorites, especially when I’m craving a light and mayo-free dish. It is so simple to put together, and the best part is that it tastes just as amazing the next day.
Other salads I enjoy in the summer are Middle Eastern Tahini Salad, Mediterranean Orzo Salad Recipe, , Watermelon Salad With Feta And Mint, and of course, my popular Mediterranean salad that goes well with many dishes!
Table of Contents
Recipe Highlights
Cultural Influence: Greek and Mediterranean
Dietary Info: Vegetarian, can be made vegan by omitting feta cheese
Signature Taste: Tangy and refreshing with a Mediterranean flair
Skill Level Required: Beginner
Why You’ll Love the Greek Pasta Salad
Fresh and Flavorful: Greek pasta salad is full of fresh and vibrant flavors from ripe tomatoes, crisp cucumbers, tangy olives, and creamy feta cheese.
Versatile: It’s a versatile salad that can be customized to suit your taste preferences. You can add or leave out ingredients based on what you have on hand or your dietary preferences.
Easy to Make: Greek pasta salad is quick and easy to prepare, making it perfect for busy weeknights or last-minute gatherings.
Make-Ahead Friendly: You can make it ahead of time and store it in the refrigerator, allowing the flavors to meld together for an even tastier dish.
Perfect for Parties: Whether you’re hosting a barbecue, picnic, or potluck, Greek pasta salad is always a hit with guests. It’s a crowd-pleaser that everyone will enjoy. Since this salad doesn’t call for mayonnaise, it’s so easy to take it on picnics and there’s no need to refrigerate it immediately.
Ingredients For Greek Style Pasta Salad
Pasta: Use any short pasta shape, like fusilli, penne, or rotini. Cook it until al dente to prevent it from becoming mushy in the salad.
Cherry Tomatoes: Cherry tomatoes are sweet and juicy, adding a burst of flavor to the salad. Wash and halve them before adding to the salad.
Cucumbers: Persian cucumbers are ideal for their tender skin and mild flavor. If using English cucumbers, you may want to peel them and remove the seeds.
Green Bell Pepper: It adds a crunchy texture to your salad.
Red Onion: Red onion adds a nice crunch and a slightly sweet flavor. If you find raw red onion too strong, you can soak it in cold water for about 10 minutes to mellow down the flavor.
Kalamata Olives: These Greek olives add a briny and tangy flavor to the salad. If you prefer, you can use green olives instead.
Feta Cheese: Use block feta and crumble it yourself for the best texture. Traditional Greek feta is made from sheep’s milk, but you can also find versions made from cow’s milk.
Greek Dressing: For a homemade dressing, whisk together extra virgin olive oil, lemon juice, dried oregano, salt, and pepper. Adjust the seasonings to taste.
How To Make Greek Pasta Salad
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to the package instructions until al dente. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process and toss it with 2 tablespoons olive oil to prevent the pasta from sticking to each other.
Step 2: Prepare the Greek Dressing
In a small bowl, whisk together olive oil, lemon juice, salt, black pepper, and dried oregano.
Step 3: Combine All Ingredients
Add the cooled pasta to the dressing followed by the sliced cucumbers, red onion, and sliced Kalamata olives.
Then add the cherry tomatoes and the green bell peppers.
Step 4: Toss with the Dressing
Gently toss everything together until the pasta and vegetables are evenly coated with the dressing. Taste and adjust seasoning if necessary.
Finally, add the crumbled feta cheese on top.
Step 5: Chill and Serve
Cover the bowl with plastic wrap or a lid, and refrigerate the Greek pasta salad for at least 30 minutes to allow the flavors to meld together. Once chilled, give the salad a final toss and serve it cold as a refreshing side dish or light meal.
Serving Suggestions
Chicken: Pair the Greek pasta salad with juicy grilled chicken breasts or thighs, easy baked Greek chicken recipe, or Mediterranean chicken skewers for a delicious and balanced meal.
Lamb Kebabs: Serve alongside grilled lamb chops for a complete meal.
Seafood Platter: Serve alongside a seafood platter such as grilled tilapia In foil, grilled salmon, and grilled shrimp skewers.
Variations and Substitutions
Vegetables: Add roasted red peppers, artichoke hearts, avocado or sun dried tomatoes for a burst of flavor. You can also swap out the Kalamata olives for green olives for a milder taste.
Protein-Packed Variation: Mix in grilled chicken, cooked shrimp, or chickpeas for added protein.
Herbs: Stir in chopped fresh herbs like parsley, basil, or mint for an extra layer of freshness.
Pasta: Use whole grain or gluten-free pasta as an alternative.
Tips, Tricks, and Hacks
Vegetables: If you’re making the salad ahead, add the cucumbers and tomatoes just before serving to prevent them from becoming mushy.
Al dente pasta: Cook the pasta just until it’s al dente (firm to the bite) to prevent it from becoming mushy in the salad.
Chill the pasta: After cooking, rinse the pasta under cold water to cool it down quickly and stop the cooking process. This helps maintain its texture.
Mix gently: When tossing the salad with the dressing, mix gently to avoid breaking up the pasta and vegetables.
Storage
Refrigeration: Transfer the leftovers in an airtight container and refrigerate for up to 3 days. Toss with some olive oil and freshly squeezed lemon juice to brighten up the flavors before serving.
Wait to Add Fresh Ingredients: If you’re adding ingredients like cucumbers, tomatoes, or herbs that are best when fresh, wait to add them until just before serving to maintain their freshness and crispness.
Frequently Asked Questions
Absolutely! While traditional Greek pasta salad often uses short pasta like fusilli or penne, you can use any type of pasta you prefer. Just be sure to cook it al dente so it holds its shape well in the salad.
Yes, prepare the pasta, vegetables and dressing. Store everything separately for up to 2 days and mix right before serving.
After cooking the pasta, rinse it under cold water to stop the cooking process and remove excess starch. Toss it with a little olive oil to prevent the pasta from sticking together before adding it to the salad.
Yes, you can. Simply leave out the feta, and you’re good to go!
Yes, salting the pasta water ensures well-seasoned pasta, especially since pasta salad is served cold and flavors can become muted.
Other Salads You Must Try
Persian Recipes
Salad Shirazi (Persian Cucumber Tomato Salad)
Mediterranean recipes
Fattoush Salad Recipe
Mediterranean recipes
Easy Mediterranean Potato Salad
Turkish Recipes
Turkish Ezme Recipe
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Greek Pasta Salad
Ingredients
Salad Ingredients
- 8 ounces Fusilli pasta
- 1 cup Cherry tomatoes, halved
- 1 Green bell pepper, chopped
- ½ Red Onion, chopped
- 2 Persian Cucumbers, chopped
- ½ cup Kalamata Olives, pitted and halevd
- ½ cup Feta , Crumbled
Dressing
- 2 tablespoons Olive oil
- 1 lemon, juice of
- 1 teaspoon Kosher salt
- ½ teaspoon Black pepper
- 1 teaspoon Dried oregano
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to the package instructions until al dente. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process. Toss the pasta with 2 tablespoons olive oil to keep it from sticking.
Prepare the Greek Dressing
- In a large bowl mix the olive oil, lemon juice, salt, pepper and oregano.
Combine All Ingredients
- Add the cooked pasta to the dressing. Add the sliced cucumbers, red onion, and sliced Kalamata olives to the bowl with the pasta. Then add the cherry tomatoes and the green bell pepper.
Toss with the Dressing
- Gently toss everything together until the pasta and vegetables are evenly coated with the dressing. Taste and adjust seasoning if necessary.
- Finally, add the crumbled feta cheese on top.
Chill and Serve
- Cover the bowl with plastic wrap or a lid, and refrigerate the Greek pasta salad for at least 30 minutes before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This Greek salad turned out perfectly. I’m going to be making this recipe again at our next pool party – thanks!
This pasta is a savor. Extremely delicious and easy to make too. Perfect for the weather here in India,
We had this salad a couple of days ago and we all thought it was delicious. Definitely one that I will make again and again!
I made this salad for lunch yesterday and it instantly transported me back to Greece. Easy to make and packed full of flavour. I’ll be making this again. Thanks!
The perfect summer pasta salad recipe, this is so flavorful and easy to make! It was a hit at a recent potluck, thanks so much!