Greek Pasta Salad

This easy Greek Pasta Salad is full of fresh vegetables, tangy feta, and a simple homemade dressing. Perfect for summer lunches and potlucks.

Greek Pasta Salad is a refreshing, vibrant dish that’s perfect for warm-weather meals, picnics, or as a make-ahead lunch.

With crisp vegetables, briny olives, and creamy feta, this salad is full of Mediterranean flavour. The homemade dressing ties everything together with a zesty punch.

It’s easy to make and even better after a little time in the fridge, making it ideal for entertaining or meal prep.

Tips for the Best Greek Pasta Salad

• Slightly overcook the pasta: Cook your pasta just past al dente. It should be tender but not mushy. Once cooled, it will firm up to the perfect texture for pasta salad.
• Cool pasta completely: Rinsing the pasta under cold water stops the cooking and prevents it from becoming gummy.
• Use block feta, not crumbled: Block feta has a better texture and holds up better when tossed into the salad.
• Let it chill: Allowing the salad to sit in the fridge for at least 30 minutes helps the flavours meld together.
• Don’t skip the dressing step: Mixing the dressing in the bottom of the bowl before adding the salad ingredients ensures even coating and saves a dish.

Ingredients and Substitutions

• Pasta: Short pasta like farfalle, rotini, penne, or fusilli works best.
• Cherry tomatoes: Grape tomatoes or chopped Roma tomatoes can be used instead.
• English cucumber: You can substitute with Persian cucumbers or peeled field cucumbers.
• Red onion: For a milder flavour, soak the sliced onion in cold water for 10 minutes before adding.
• Green bell pepper: Any colour bell pepper will work – red adds a bit of sweetness.
• Kalamata olives: You can swap with black olives for a milder flavour.
• Feta cheese: Use Greek block feta in brine for best flavour and texture. Goat’s milk feta or crumbled feta can be used if needed.
• Olive oil: Extra virgin olive oil is ideal for the best flavour.
• Red wine vinegar: White wine vinegar or lemon juice can be substituted in a pinch.
• Dried oregano: Adds classic Greek flavour. Fresh oregano can be used, but reduce the amount slightly.
• Garlic: Freshly minced garlic gives the best flavour. You can use garlic paste or a pinch of garlic powder if needed.

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Greek Pasta Salad

Yields: 6 Servings | Prep time: 15 Minutes | Cook time: 10 Minutes

Ingredients:

• 16 oz short pasta
• 2 cups cherry tomatoes, halved
• ¼ teaspoon salt
• 1 English cucumber, thickly sliced and quartered
• ⅓ cup red onion, thinly sliced
• 1 green bell pepper, chopped
• 16–20 Kalamata olives, whole
• 7 oz (200 g) Greek feta cheese, cut into cubes

For the dressing:

• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• 2 cloves garlic, minced

Directions:

1. Bring a large pot of salted water to a boil. Add the pasta and cook until just past al dente – tender but not mushy. This helps maintain the right texture once the pasta is chilled.
2. Drain the pasta and rinse it under cold water to stop the cooking process. Set aside to cool completely.

1. In a large salad bowl, whisk together the olive oil, red wine vinegar, oregano, minced garlic, and salt until well combined. (Image 1)
2. Add the cooled pasta to the bowl (Image 2) and toss again until the pasta is coated well.
3. Add the cherry tomatoes, cucumber, red onion, green bell pepper, and Kalamata olives to the bowl. Toss gently to evenly coat the vegetables in the dressing.
4. Gently fold in the feta cubes, being careful not to break them up too much.
5. Chill in the refrigerator for at least 30 minutes before serving to allow the flavours to meld.
6. Give the salad a gentle toss before serving. Taste and adjust seasoning if needed.

Continue to Content

Yield: 6 Servings

Greek Pasta Salad

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

This easy Greek Pasta Salad is full of fresh vegetables, tangy feta, and a simple homemade dressing. Perfect for summer lunches and potlucks.

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Ingredients

• 16 oz short pasta
• 2 cups cherry tomatoes, halved
• ¼ teaspoon salt
• 1 English cucumber, thickly sliced and quartered
• ⅓ cup red onion, thinly sliced
• 1 green bell pepper, chopped
• 16–20 Kalamata olives, whole
• 7 oz (200 g) Greek feta cheese, cut into cubes

For the dressing:

• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• 2 cloves garlic, minced

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook until just past al dente – tender but not mushy. This helps maintain the right texture once the pasta is chilled.
2. Drain the pasta and rinse it under cold water to stop the cooking process. Set aside to cool completely.
3. In a large salad bowl, whisk together the olive oil, red wine vinegar, oregano, minced garlic, and salt until well combined.
4. Add the cooled pasta to the bowl and toss again until the pasta is coated well.
5. Add the cherry tomatoes, cucumber, red onion, green bell pepper, and Kalamata olives to the bowl. Toss gently to evenly coat the vegetables in the dressing.
6. Gently fold in the feta cubes, being careful not to break them up too much.
7. Chill in the refrigerator for at least 30 minutes before serving to allow the flavours to meld.
8. Give the salad a gentle toss before serving. Taste and adjust seasoning if needed.

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