This quick and easy Greek pasta salad takes only 15 minutes and showcases traditional Mediterranean cuisine ingredients: tomatoes, cucumber, bell pepper, olives, red onions, and feta cheese. The classic homemade Greek dressing will become a family favorite in your home. This meatless, vegetarian pasta salad is perfect for a starter, side dish, lunch, or dinner! Make it ahead and share it with your family and friends at summer picnics and potlucks.
20-minute Greek pasta salad
The Greek pasta salad is delicious and makes a beautiful presentation — perfect for a holiday or a special occasion. Elevate it to an entrée by adding a protein, such as grilled salmon, pan-seared shrimp, or chicken. It keeps well refrigerated – great for making ahead and sharing with the crowd at Summer parties, barbeques, and family gatherings. This 20-minute recipe makes a stunning vegetarian appetizer, light meal, or dinner! If you love Greek-inspired recipes, check out my Greek orzo and family-favorite Greek chicken and lemon rice.
The ingredients
- Pasta. Use short pasta, such as fusilli, farfalle (bow-tie pasta), penne, rigatoni, fusilli, or orecchiette. Orzo is a great option, as well. Cook the pasta al dente for the best texture and rinse it under cold water after cooking to prevent it from becoming mushy.
- Cherry tomatoes. I used 2 colors: yellow and red. Slice them in half.
- Cucumber. Use two medium cucumbers or one large one.
- Bell pepper. I used red bell pepper because it adds such a pop of color! I recommend using red, yellow, or orange bell peppers.
- Olives. Use pitted black, green, or kalamata olives. I used a combo of black and green olives.
- Feta cheese has a soft texture and briny flavor. Perfect for a creamy Greek pasta salad.
- Red onion provides a zesty bite. You don’t need much – only about ¼ cup of chopped onions.
How to make traditional Greek salad dressing
- Salad dressing ingredients include extra virgin olive oil, freshly squeezed lemon juice, red wine vinegar, Dijon mustard, dried oregano, minced garlic, salt, and pepper.
- I recommend using freshly squeezed lemon or lime juice (not bottled) and extra virgin olive oil.
- I also like adding one tablespoon of honey to balance the flavors.
- You can use dried Italian seasoning or Herbs from Provance instead of oregano.
- Combine all the dressing ingredients in a mason jar or a small high-sided mixing bowl and whisk with the fork (or close the jar with the lid and shake it vigorously to blend the flavors).
- You can also mix all the dressing ingredients in a large mixing bowl where you will assemble all salad ingredients – that way you save one more bowl to clean!
How to make Greek pasta salad
This vegetarian pasta salad takes only 20 minutes! You can serve it immediately or refrigerate it for up to 4 days. Below is the overview. The detailed recipe (with amounts) is at the bottom of this post (in the recipe card).
- Cook the pasta in boiling water according to the package instructions. Drain, rinse with cold water, and drain again. In the meantime, proceed with the rest of the recipe.
- Make salad dressing in a large mixing bowl (you’ll also use the same bowl for pasta salad) by whisking together extra virgin olive oil, freshly squeezed lemon juice, red wine vinegar, Dijon mustard, dried oregano, minced garlic, salt, and pepper.
- Prepare the veggies. In the same large mixing bowl, add diced tomatoes, cucumber, bell pepper, red onion, and olives.
- Add pasta. Add drained cooked pasta and feta cheese to the bowl with veggies. Toss to combine. Season with salt and pepper.
Variations and substitutions
- Pasta. I recommend short-cut pasta: small shells, fusilli (spiral pasta), bow-tie pasta (farfalle), penne, rigatoni, or rotini.
- Use a mixture of kalamata, black, and green olives for a burst of flavor and a vibrant touch. The kalamata olives offer a gentler flavor, while the different colors of olives add depth and visual appeal.
- Veggies. This vegetarian Greek pasta salad would also be delicious with asparagus, mushrooms, sun-dried tomatoes, marinated artichokes, and zucchini.
- Add leafy greens, such as arugula, garden greens, or lettuce.
- Cheese. This recipe uses feta cheese. You can also add small Mozzarella balls (pearls), sliced Mozzarella, or cubed Parmesan.
- Salad Dressing. Make a dressing from scratch or use store-bought Italian or Greek dressing.
- Don’t like red onions? Try chopped green onions.
- Lime or lemon will work great. Freshly squeezed juice is always the best!
Tips for Success
- Cook pasta al dente for the best texture, especially if you want to make it ahead. To cook pasta al dente, you normally have to boil it 2 minutes shorter than normal. For example, if the package instructions tell you to boil pasta for 10 minutes, cook the pasta in boiling water for 8 minutes instead.
- Rinse the cooked pasta in a colander under cold running water to prevent it from continuing to cook in its own heat. Nobody likes a mushy pasta salad.
- Make it gluten-free. Use the gluten-free pasta of your choice. Lentil or chickpea gluten-free pasta will taste great here.
- Make it dairy-free by using vegan Feta cheese.
How to serve it
- Serve it cold, room temperature, or warm!
- It’s a meatless, vegetarian meal that’s filling, holds its own, and doesn’t need any meat, if you don’t want it.
- To add meatless protein, toss it with 14 oz of drained canned chickpeas (garbanzo beans).
- Other protein ideas. The Greek pasta salad pairs well with your favorite proteins, such as grilled, baked, or pan-seared meats (chicken, pork, lamb, steak) or seafood (salmon, shrimp, scallops).
Can you make it ahead?
- This traditional Greek pasta salad features only tomatoes, cucumber, bell pepper, red onion, and feta cheese (no leafy greens). When combined in a salad, these ingredients keep well refrigerated and taste even better the next day as they marinate with the dressing and release juices!
- You can make it up to a day in advance. Or, make it in the morning, refrigerate it in an airtight container, and serve it for lunch or dinner the same day.
- Perfect for meal prep. Or, freeze it within 24 hours for up to 2 months.
Storage Tips
Greek pasta salad gets only better better as it sits in the fridge. It’s best to serve it within 2 days, but you can keep it refrigerated in an airtight container for up to 4 days.
What to serve with Greek pasta salad
Turn Greek pasta salad into an entrée by adding grilled or leftover cooked chicken, salmon, shrimp, or steak. Sliced or torn rotisserie chicken is a delicious addition, too! You can also add all kinds of seafood besides salmon and shrimp: scallops, lemon cod, baked halibut, lobster, or grilled octopus. Toss the salad with drained cooked chickpeas (garbanzo beans) for a meatless protein addition. These options will elevate Greek pasta salad into a more filling Mediterranean meal. Looking for specific recipes? Here are some ideas:
Other pasta salads you might like
- Corn Pasta Salad with Bacon and Creamy Pesto Dressing
- Mexican Street Corn Pasta Salad
- Spaghetti Salad
- Summer Pasta Salad with Peaches, Spinach, Tomatoes, Prosciutto, and Mozzarella Cheese
- Broccoli Ranch Pasta Salad with Bacon, Tomatoes, Sweet Peas, and Cheddar Cheese
20-Minute Greek Pasta Salad
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Ingredients
Pasta
- 12 oz bow-tie pasta (farfalle) or any other short-cut pasta
Salad dressing
- ¼ cup extra virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 2 cloves garlic minced
- 1 teaspoon dried oregano or Italian seasoning
- ¼ teaspoon salt
- freshly ground black pepper to taste
Salad ingredients
- 12 oz cherry or grape tomatoes (red and yellow) sliced in half
- 2 medium cucumbers quartered
- 1 medium red bell pepper diced
- ⅓ cup red onion chopped
- ⅓ cup pitted black olives sliced
- ⅓ cup pitted green olives sliced
- 4 oz crumbled feta cheese
Instructions
Cook pasta
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Bring a large pot of water to a boil. Cook pasta according to package instructions. Once the pasta is cooked, drain it and immediately rinse it with cold water. Drain again.
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While the pasta is cooking, proceed with the rest of the recipe.
Make dressing
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Combine the salad dressing ingredients in a large mixing bowl (you will also use the same bowl for pasta salad). Whisk with a fork until emulsified.
Assemble the salad
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To the same large bowl with the salad dressing, add sliced cherry tomatoes, quartered cucumber slices, diced bell pepper, red onion, and olives. Mix the dressing thoroughly with the veggies. Let them marinate while the pasta is cooking. The tomatoes should release juices.
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Add drained and rinsed pasta and crumbled feta cheese to the bowl with marinated veggies. Toss to combine. Season with salt and pepper. Add more lemon juice if desired.
Notes
Helpful tips
- Rinse cooked pasta under cold water before adding to the salad. You want pasta to stop cooking and prevent it from getting mushy.
- Salad dressing options. Make a dressing from scratch or use store-bought Italian or Greek.
- Veggies. Add mushrooms, sun-dried tomatoes, marinated artichokes, or zucchini.
- Add leafy greens, such as spinach or arugula.
- Cheese. Other options besides feta are small Mozzarella balls (pearls), sliced Mozzarella, and cubed or grated Parmesan.
- To make it gluten-free, use the gluten-free pasta of your choice. Once cooked, rinse the pasta with cold water to prevent it from getting mushy.
- Make it dairy-free. Use dairy-free, vegan feta cheese instead of regular.
- How to serve it? Serve it warm, at room temperature, or cold.
Storage tips
- You can store the leftovers refrigerated in an air-tight container for up to 4 days.
- Make-ahead tip: Don’t add the dressing if you plan on refrigerating the salad for a day or two. Add the dressing right before serving.
Nutrition
