The Ultimate Greek Pasta Salad Recipe: Fresh, Flavorful & Easy to Make

Looking for a quick, healthy, and flavor-packed dish that screams summer? This Greek pasta salad is a delicious twist on the classic Greek salad—infused with vibrant Mediterranean ingredients, tossed with tender pasta, and coated in a tangy homemade dressing. It’s perfect for picnics, potlucks, or make-ahead meals.

What makes it so special? The blend of feta cheese, briny olives, crunchy cucumbers, and juicy tomatoes tossed with pasta makes it both hearty and refreshing. Best of all, it’s super customizable and comes together fast, with minimal cooking involved.

Want to eat like you’re on the coast of Crete? This dish aligns beautifully with the Mediterranean diet, offering heart-healthy fats and a rainbow of vegetables. It’s a salad that nourishes and satisfies.

Need a refresher on how to make perfect pasta for cold salads? This detailed guide to cooking pasta will help you avoid sogginess and get the texture just right every time.

What Is Greek Pasta Salad?

This recipe is a fusion of classic Greek salad and cold pasta salad. It incorporates iconic Mediterranean ingredients like:

• Kalamata olives
• Cucumbers
• Tomatoes
• Red onions
• Feta cheese

All of these are tossed with al dente pasta and a zesty vinaigrette. Unlike a traditional Greek salad which is veggie-forward, this version includes pasta as a base, making it a more filling and complete meal.

Key Ingredients Overview

Here’s what you’ll need to make an unforgettable Greek pasta salad:

• Pasta – Rotini, penne, or fusilli are best for holding dressing and chopped veggies
• Cherry tomatoes – Sweet, juicy, and colorful
• Cucumbers – Adds crunch and hydration
• Red onions – Thinly sliced for bite and color
• Bell peppers – Red or yellow for sweetness and vibrancy
• Kalamata olives – Briny and rich
• Feta cheese – Choose block feta in brine for best flavor
• Greek vinaigrette – A homemade blend of olive oil, red wine vinegar, oregano, garlic, and lemon juice
• Optional add-ins – Chickpeas, grilled chicken, spinach, or artichokes

Choosing the Right Pasta

The base of this dish matters. Use short pasta shapes with crevices to catch the dressing. Great options include:

• Rotini
• Fusilli
• Penne
• Farfalle

Cook the pasta al dente—firm to the bite—so it doesn’t become mushy after absorbing the dressing. Gluten-free options like brown rice pasta or quinoa pasta also work well for dietary needs.

How to Make Greek Pasta Salad – Step-by-Step

Follow these steps for salad perfection:

1. Cook the pasta: Use salted water, cook until al dente, then rinse under cold water. See how to cook pasta perfectly for tips.
2. Chop the veggies: Dice tomatoes, cucumbers, bell peppers, and onions. Slice olives in halves.
3. Make the dressing: Whisk together:
   • ½ cup olive oil
   • ¼ cup red wine vinegar
   • 1 tbsp fresh lemon juice
   • 1 clove garlic, minced
   • 1 tsp dried oregano
   • Salt and pepper to taste
4. Toss and chill: Mix pasta, veggies, olives, and feta with the dressing. Chill in the fridge for 1–2 hours.
5. Taste and adjust: Before serving, adjust salt, add more lemon juice or herbs as needed.

Make-Ahead & Storage Tips

This salad is ideal for meal prep. Here’s how to store it for freshness:

• Keep in an airtight container in the fridge
• Best enjoyed within 3–4 days
• Add feta and extra dressing just before serving to preserve texture
• If salad seems dry after refrigeration, stir in a tablespoon of olive oil

Customizations and Variations

Make this salad your own with easy swaps:

• Add protein: Grilled chicken, shrimp, chickpeas, or tofu
• Vegan option: Use dairy-free feta or omit cheese
• Low-carb version: Substitute pasta with zucchini noodles or cauliflower florets
• Flavor twist:
  • Add sun-dried tomatoes or roasted red peppers
  • Toss in fresh herbs like parsley or dill (see this guide for ideas)

Serving Suggestions

This Greek pasta salad is versatile. Serve it:

• As a side with grilled chicken, steak, or fish
• Alongside pita bread and hummus
• In a lunchbox with extra veggies
• With a glass of chilled white wine for summer dining

Nutritional Breakdown (Per Serving)

• Calories: ~320
• Protein: 8g
• Fat: 15g (mostly from olive oil and feta)
• Fiber: 3g
• Sodium: Moderate to high (from feta and olives)
• Adjust quantities or skip salty items to lower sodium

Common Mistakes to Avoid

• Overcooking pasta – Be sure it’s al dente
• Too much dressing – Start light, then add more as needed
• Adding feta too early – Can get mushy; add just before serving
• Using low-quality olives or feta – These are the stars of the dish!

FAQs

Can I make Greek pasta salad the night before?
Yes! It tastes better after marinating. Just wait to add feta and herbs until serving.

Is Greek pasta salad healthy?
It’s rich in fiber, healthy fats, and veggies. You can lighten it by reducing oil or using whole-wheat pasta.

What kind of dressing goes on Greek pasta salad?
A vinaigrette made with olive oil, red wine vinegar, lemon juice, oregano, and garlic.

Can I freeze Greek pasta salad?
Not recommended. The texture of the pasta and veggies will become unpleasant once thawed.

What protein can I add to Greek pasta salad?
Try grilled chicken, chickpeas, shrimp, or even falafel for a vegetarian boost.

How long does Greek pasta salad last in the fridge?
3–4 days if stored properly in an airtight container.

Conclusion

This Greek pasta salad recipe is everything you want in a summer dish: colorful, fresh, tangy, and totally satisfying. Whether you’re bringing it to a picnic or prepping for the week, it’s a foolproof recipe that everyone loves.

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