If you’re craving a vibrant, fresh, and utterly satisfying dish that bursts with classic Mediterranean flavors, this Greek Pasta Salad Recipe is exactly what you need. It combines tender pasta with crisp vegetables, briny olives, and creamy feta, all tossed in a zingy homemade dressing that ties everything together beautifully. Whether you’re serving it at a picnic, a family dinner, or just want a go-to meal prep option, this salad delivers bright colors, delightful textures, and wholesome goodness with every bite.
Ingredients You’ll Need
The secret to making a memorable Greek Pasta Salad Recipe lies in the simplicity and freshness of your ingredients. Each component brings a unique flavor and texture that balances the dish perfectly, from the juicy cherry tomatoes to the tangy feta cheese.
- 12 oz rotini or penne pasta: Holds onto the dressing beautifully with its twists and tubes.
- 1½ cups cherry tomatoes (halved): Adds sweet juiciness and a pop of vibrant red color.
- 1 cucumber (diced): Brings a refreshing crunch and cooling contrast.
- 1 red bell pepper (chopped): Contributes sweetness and a lovely bright hue.
- ½ red onion (thinly sliced): Offers a mild bite that perks up the salad.
- ½ cup kalamata olives (halved): Adds salty richness and authentic Mediterranean character.
- ¾ cup crumbled feta cheese: Creamy, tangy, and essential for that classic Greek flavor.
- ¼ cup fresh parsley (chopped): Lends fresh herbaceous notes and a dash of green vibrance.
- â…“ cup olive oil: The heart of the dressing, providing smoothness and depth.
- 3 tablespoons red wine vinegar: Delivers tangy sharpness to balance the richness.
- 1 clove garlic (minced): Infuses a fragrant punch to the dressing.
- 1 teaspoon dried oregano: Classic Greek herb that ties the flavors together.
- ½ teaspoon Dijon mustard: Adds subtle complexity and helps emulsify the dressing.
- ¼ teaspoon salt: Enhances all the natural flavors.
- ¼ teaspoon black pepper: Adds a gentle, warming spice.
How to Make Greek Pasta Salad Recipe
Step 1: Cook and Cool the Pasta
Start by boiling your pasta in salted water until it’s just al dente, meaning it’s cooked through but still has a bite to it. This texture is key because it prevents your salad from becoming mushy when tossed with the dressing. Once cooked, drain the pasta and rinse it thoroughly under cold water to stop the cooking process and cool it down. This step is essential to keep the salad refreshing and ready to absorb the flavors.
Step 2: Prepare the Fresh Vegetables and Olives
While the pasta is cooling, get your veggies ready. Halve the cherry tomatoes, dice the cucumber, chop the red bell pepper, and thinly slice the red onion. Halve the kalamata olives as well. Each of these ingredients adds not only color but also a balance of crispness and tanginess that makes the salad exciting with every forkful.
Step 3: Combine the Ingredients
In a large mixing bowl, gently toss together the cooled pasta, vegetables, olives, crumbled feta, and chopped parsley. This step is when all the vibrant colors come together, making your salad look as fantastic as it tastes. Make sure everything is evenly mixed to distribute the flavors and textures beautifully.
Step 4: Whisk and Add the Dressing
In a smaller bowl or a jar with a lid, whisk together your olive oil, red wine vinegar, minced garlic, dried oregano, Dijon mustard, salt, and black pepper until the dressing emulsifies into a cohesive blend. Pour this luscious dressing over your pasta mixture, then toss gently but thoroughly to coat every piece of pasta and vegetable evenly. This dressing is the magic that elevates this salad from simple ingredients to a truly memorable dish.
Step 5: Chill Before Serving
For the best flavor, allow your Greek Pasta Salad Recipe to chill in the refrigerator for at least 30 minutes. This resting time lets the dressing soak in and the flavors meld together, making every mouthful refreshingly delicious and balanced.
How to Serve Greek Pasta Salad Recipe
Garnishes
For an added visual and flavor boost, sprinkle a little extra crumbled feta or a handful of fresh chopped parsley right before serving. You might also add a twist of lemon zest or some freshly ground black pepper on top for a bright and zesty finish that complements the salad’s Mediterranean character.
Side Dishes
This salad pairs beautifully with grilled meats like chicken or lamb, but it’s also excellent alongside hearty vegetarian options such as falafel or stuffed grape leaves. Its bright freshness makes it a fantastic side dish for barbecues, potlucks, or even a light lunch on its own.
Creative Ways to Present
Consider serving this Greek Pasta Salad Recipe in individual mason jars for a charming picnic presentation or arrange it on a bed of mixed greens for a vibrant summer pasta salad bowl. You can also use it as a filling in pita pockets or as a topping on bruschetta for a Mediterranean-inspired appetizer.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator. This Greek Pasta Salad Recipe keeps well for up to three days, allowing the flavors to continue melding beautifully without losing its fresh texture and appeal.
Freezing
Because of the fresh vegetables and delicate feta, this pasta salad isn’t ideal for freezing. The texture of the ingredients would suffer once thawed, so it’s best enjoyed fresh or refrigerated if preparing ahead.
Reheating
Greek Pasta Salad Recipe is meant to be served cold or at room temperature. Reheating isn’t recommended as it can affect the crispness of your vegetables and the creaminess of the feta. Instead, simply give it a gentle stir to refresh it after refrigeration.
FAQs
Can I use a different type of pasta in the Greek Pasta Salad Recipe?
Absolutely! While rotini or penne are great for holding the dressing, you can substitute with fusilli, farfalle, or even whole wheat pasta depending on your preference. Just make sure to cook it al dente.
Is this Greek Pasta Salad Recipe gluten-free?
It can be! Just swap out the traditional pasta for a gluten-free variety, and you’ll have a delicious gluten-free version that keeps all the flavor and texture.
Can I add protein to this salad?
Yes, adding grilled chicken, shrimp, or chickpeas boosts the protein content and makes the salad more of a complete meal. It’s a versatile base that welcomes extra ingredients with open arms.
How long should I chill the salad before serving?
At least 30 minutes is ideal to let the flavors meld, but you can also make it the day before to deepen the taste even further. Just be sure to toss it gently again before serving.
What’s the best way to make the dressing?
Whisk the olive oil, red wine vinegar, minced garlic, oregano, Dijon mustard, salt, and pepper vigorously until fully combined. Using a jar with a lid to shake it well is also a quick and easy method to create a perfectly emulsified dressing.
Final Thoughts
This Greek Pasta Salad Recipe is more than just a side dish — it’s a celebration of fresh ingredients, bold flavors, and easy preparation that fits perfectly into any meal or occasion. I can’t recommend it enough to friends and family craving that perfect combination of tangy, savory, and crunchy all in one bowl. Give it a try, and I promise it’ll become one of your go-to dishes for warm weather and beyond!
Print
Greek Pasta Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Side Dish, Main Course
- Method: No-Cook
- Cuisine: Greek-Inspired, Mediterranean
- Diet: Vegetarian
Description
A refreshing and vibrant Greek Pasta Salad combining al dente rotini with crisp vegetables, tangy feta, and a zesty homemade dressing. Perfect as a side dish or light main, this Mediterranean-inspired salad is easy to prepare and ideal for warm-weather meals or gatherings.
Ingredients
Pasta and Vegetables
- 12 oz rotini or penne pasta
- 1½ cups cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, chopped
- ½ red onion, thinly sliced
- ½ cup kalamata olives, halved
- ¾ cup crumbled feta cheese
- ¼ cup fresh parsley, chopped
Dressing
- â…“ cup olive oil
- 3 tablespoons red wine vinegar
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the rotini or penne pasta and cook according to the package directions until al dente, usually about 8-10 minutes. Drain the pasta and rinse immediately under cold water to stop the cooking process and cool the pasta for the salad.
- Combine salad ingredients: In a large mixing bowl, add the cooled pasta along with cherry tomatoes, diced cucumber, chopped red bell pepper, thinly sliced red onion, halved kalamata olives, crumbled feta cheese, and chopped fresh parsley. Toss gently to combine.
- Prepare the dressing: In a small bowl or jar, whisk together olive oil, red wine vinegar, minced garlic, dried oregano, Dijon mustard, salt, and black pepper until emulsified and well blended.
- Toss the salad with dressing: Pour the prepared dressing over the pasta and vegetable mixture. Toss thoroughly to ensure everything is evenly coated with the flavorful dressing.
- Chill before serving: Cover the salad and refrigerate for at least 30 minutes. This chilling time allows the flavors to marry and develop for the best taste experience.
Notes
- This salad can be made a day in advance and keeps well refrigerated for up to 3 days, making it ideal for meal prep or parties.
- For added protein, consider incorporating grilled chicken or chickpeas.
- To accommodate gluten intolerance, substitute with gluten-free pasta of choice.
