If you’re looking for a vibrant, refreshing, and utterly satisfying dish that’s perfect for warm days or as a standout side, this Greek Pasta Salad Recipe is going to be your new go-to. It brilliantly marries tender pasta with crisp cucumbers, juicy cherry tomatoes, briny Kalamata olives, and rich feta cheese, all tossed in a zesty, herb-infused dressing that ties every bite together with Mediterranean magic. Whether you’re packing a picnic, hosting a barbecue, or just craving something light and flavorful, this recipe promises a delightful taste adventure that feels both familiar and exciting.
Ingredients You’ll Need
These ingredients are refreshingly simple but absolutely essential to capture the authentic flavors and delightful textures that make this Greek Pasta Salad Recipe an all-time favorite. Every element plays a key role, from the pasta’s tender bite to the tang of feta and the herbal punch of oregano.
- 1 lb pasta (rotini, penne, or farfalle): Choose shapes that hold the dressing well and mix easily with chunky veggies.
- 1 cup cherry tomatoes, halved: Adds juicy sweetness and bright pops of red.
- 1 cucumber, diced: Provides a refreshing crunch and cool contrast.
- 1/2 red onion, thinly sliced: Brings a sharp, savory bite that balances the salad.
- 1 cup Kalamata olives, pitted and halved: Offers a deep, briny flavor signature to Greek cuisine.
- 1 cup feta cheese, crumbled or cubed: Adds creamy saltiness and richness.
- 1/4 cup fresh parsley, chopped (optional): Brightens the dish with a fresh, herby note.
- 1/4 cup extra virgin olive oil: The heart of the dressing, lending fruity richness.
- 3 tablespoons red wine vinegar: Provides tanginess that balances out the salad.
- 1 tablespoon fresh lemon juice: Adds zesty brightness and lifts all the flavors.
- 1 teaspoon dried oregano: Classic Greek herb that infuses earthy aroma and taste.
- 1 teaspoon Dijon mustard (optional): Creates a subtle depth and emulsifies the dressing.
- Salt and pepper, to taste: Essential for enhancing all the flavors.
- 1 clove garlic, minced: Brings a savory kick and aromatic warmth.
How to Make Greek Pasta Salad Recipe
Step 1: Cook the Pasta with Care
Start by bringing a large pot of salted water to a rolling boil—this is key to properly seasoning your pasta from the start. Cook the pasta according to the package directions until it’s perfectly al dente so it holds its shape without getting mushy. Drain and then rinse it under cold water to stop the cooking process and cool down the noodles quickly. Make sure to drain thoroughly so your salad doesn’t get watery later on.
Step 2: Prepare the Fresh Vegetables
While your pasta is cooling, get the fresh ingredients ready. Halve those sweet cherry tomatoes to release their juices, dice the cucumber into bite-sized pieces for a satisfying crunch, thinly slice the red onion to keep its flavor from overpowering, and halve the Kalamata olives, which bring a rich, savory depth to every forkful.
Step 3: Whisk Together the Dressing
In a small bowl or jar, combine the extra virgin olive oil, red wine vinegar, fresh lemon juice, dried oregano, minced garlic, Dijon mustard (if you’re using it), salt, and pepper. Whisk everything vigorously until the dressing comes together smoothly. Taste and adjust the seasoning—this zingy dressing is what makes your Greek Pasta Salad Recipe truly sing!
Step 4: Assemble the Salad Ingredients
In a large bowl, mix your cooled pasta with all those vibrant vegetables. Add the crumbled feta cheese carefully so it doesn’t get too broken up, giving you those little pockets of creamy goodness throughout the salad.
Step 5: Toss with Dressing and Let it Marinate
Pour your bright, herbaceous dressing over the salad and toss gently to coat everything evenly. If time allows, pop the salad in the fridge for 30 minutes to an hour so the flavors can mingle and deepen, making your Greek Pasta Salad Recipe even more irresistible.
Step 6: Serve with Flair
Before serving, sprinkle with freshly chopped parsley for a pop of color and freshness. This salad shines whether chilled or brought to room temperature—perfect flexibility for any occasion.
How to Serve Greek Pasta Salad Recipe
Garnishes
Fresh parsley is always a winner for that vibrant green contrast, but you can also sprinkle extra crumbled feta or even some toasted pine nuts for added texture and interest. A light drizzle of olive oil on top before serving can add a glossy finish and extra richness.
Side Dishes
This Greek Pasta Salad Recipe pairs beautifully with grilled chicken or lamb kebabs for a Mediterranean feast, or alongside a simple pita bread and hummus spread for a laid-back gathering. It’s also fantastic served with roasted vegetables or a light soup for a balanced meal.
Creative Ways to Present
For a charming presentation, serve the salad in a large colorful bowl or individual mason jars for portability. Layering the ingredients attractively or topping with edible flowers can turn this humble salad into a centerpiece at your table. It’s as pretty as it is delicious!
Make Ahead and Storage
Storing Leftovers
Store leftover Greek Pasta Salad Recipe in an airtight container in the refrigerator. It will stay fresh and flavorful for up to 3 days, making it a perfect option for meal prep or quick lunches.
Freezing
This salad is best enjoyed fresh or refrigerated because the texture of the pasta and fresh vegetables changes when frozen. Freezing is not recommended for the best taste and texture.
Reheating
Since this is a cold salad, it’s typically served chilled or at room temperature, so there’s no need to reheat. If you prefer it slightly warmer, let it sit out for 15–20 minutes before serving.
FAQs
Can I use different types of pasta for this recipe?
Absolutely! While rotini, penne, and farfalle are ideal for holding the dressing, feel free to use your favorite pasta shape. Just make sure it’s cooked al dente for the best texture.
Is this Greek Pasta Salad Recipe vegan-friendly?
To make it vegan, omit the feta cheese or use a plant-based alternative. The salad will still be delicious and full of vibrant flavors.
Can I add other vegetables or protein?
Definitely! You can add bell peppers, artichoke hearts, or even grilled chicken or chickpeas to make it more filling and customize it to your taste preferences.
How long does the salad stay fresh?
This salad is best eaten within 3 days of preparation when kept refrigerated in an airtight container to preserve freshness and flavor.
What’s the secret to the perfect dressing?
The balance of acidity from lemon juice and red wine vinegar with the richness of olive oil, plus the seasoning from oregano, garlic, salt, and pepper, creates a harmonious dressing that elevates the entire Greek Pasta Salad Recipe.
Final Thoughts
I can’t recommend this Greek Pasta Salad Recipe enough—it’s a true crowd-pleaser that’s easy to customize, bursting with fresh, vibrant flavors, and perfect for all seasons. Whether you’re new to Mediterranean salads or a seasoned fan, this recipe is here to brighten your table and your day. Give it a try, and I promise it’ll become one of your favorites just like it is mine!
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Greek Pasta Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Salad
- Method: Boiling
- Cuisine: Greek
- Diet: Vegetarian
Description
This Greek Pasta Salad is a vibrant and refreshing dish perfect for any occasion. Combining al dente pasta with fresh cherry tomatoes, crisp cucumber, tangy Kalamata olives, and creamy feta cheese, all tossed in a zesty homemade dressing of olive oil, red wine vinegar, lemon juice, and herbs. It’s easy to prepare, served chilled or at room temperature, making it an excellent choice for potlucks, picnics, or a light meal.
Ingredients
Pasta
- 1 lb (16 oz) pasta (such as rotini, penne, or farfalle)
Vegetables & Cheese
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1 cup Kalamata olives, pitted and halved
- 1 cup feta cheese, crumbled or cubed
- 1/4 cup fresh parsley, chopped (optional, for garnish)
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
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 olive oil, red wine vinegar, lemon juice, dried oregano, Dijon mustard if using, minced garlic, salt, and pepper. Taste and adjust seasoning as needed.
- 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.
- Add the Dressing: Pour the dressing over the salad and toss gently to coat all the ingredients. For more flavor, cover and refrigerate the salad for 30 minutes to 1 hour before serving.
- Serve: Garnish with fresh parsley and additional feta if desired. Serve chilled or at room temperature.
Notes
- For best texture, ensure pasta is fully cooled and well drained before mixing to avoid sogginess.
- Dijon mustard in the dressing is optional but adds a nice depth of flavor.
- This salad can be made a few hours ahead and refrigerated to allow flavors to meld.
- Use gluten-free pasta if you need to make the salad gluten-free.
- Add chopped fresh herbs like mint or dill for a different twist.
