If you’re searching for the ultimate crowd-pleaser that’s as vibrant as it is delicious, look no further than this Greek Pasta Salad. Packed with juicy tomatoes, crisp cucumber, briny olives, and creamy feta, this dish delivers a symphony of Mediterranean flavors in every forkful. It’s a breeze to put together, perfect for making ahead, and guaranteed to be the first thing to disappear at picnics, potlucks, or family dinners. Whether you serve it as a side or add a protein to make it a main, this Greek Pasta Salad is a celebration of fresh, bold ingredients you’ll want to make all summer long (and beyond).
Ingredients You’ll Need
With just a handful of fresh, colorful staples and a simple homemade dressing, you’ll be amazed at how each ingredient shines in this Greek Pasta Salad. Every element brings something special to the table, so don’t skip any of these tasty building blocks!
- Pasta (12 ounces rotini or penne): The perfect canvas for soaking up the zesty dressing and holding all the crunchy, tangy add-ins.
- Cherry tomatoes (1 1/2 cups, halved): Bursting with sweetness and color, they bring juiciness and a pop of vibrant red.
- Cucumber (1, diced): Adds cool, crisp texture and refreshing flavor that balances the brininess of the olives and feta.
- Red onion (1/2, thinly sliced): Lends a mild sharpness and a little crunch, plus gorgeous purple streaks throughout the salad.
- Kalamata olives (1/2 cup, halved): These Greek gems provide a salty, tangy punch that’s absolutely essential.
- Feta cheese (3/4 cup, crumbled): Creamy, crumbly, and unmistakably Greek, feta brings richness and a savory finish.
- Fresh parsley (1/4 cup, chopped): Offers a burst of herbal brightness and enhances the Mediterranean flair.
- Extra virgin olive oil (1/4 cup): The base of the dressing, lending a silky texture and fruity aroma.
- Red wine vinegar (2 tablespoons): Adds tang and acidity to balance out all the flavors.
- Lemon juice (1 tablespoon): A splash of citrus brings fresh zing and keeps the salad tasting lively.
- Dried oregano (1 teaspoon): A classic Greek herb that infuses the salad with earthy, aromatic notes.
- Salt and black pepper (to taste): Essential for seasoning and pulling all the flavors together.
How to Make Greek Pasta Salad
Step 1: Cook and Cool the Pasta
Start by bringing a large pot of salted water to a boil, then add your favorite short pasta shape (rotini or penne both work beautifully). Cook the pasta until just al dente, following the package instructions. Once done, drain and rinse under cold water to stop the cooking process and cool it down quickly. This keeps the pasta from getting mushy and ensures your Greek Pasta Salad stays light and fresh.
Step 2: Chop and Prep Your Veggies
While the pasta cools, grab your sharpest knife and get to work on the veggies! Halve those juicy cherry tomatoes, dice the cucumber for maximum crunch, and slice the red onion into thin ribbons. Don’t forget to halve the Kalamata olives and chop the parsley. Taking the time to prep everything into bite-sized pieces means you’ll get a little bit of everything in each bite.
Step 3: Make the Dressing
Next, whisk together the extra virgin olive oil, red wine vinegar, fresh lemon juice, dried oregano, salt, and pepper in a small bowl or shake it up in a jar with a tight-fitting lid. This dressing is the backbone of Greek Pasta Salad, tying together all those Mediterranean flavors with its tangy, herby kick.
Step 4: Combine Everything
In a large mixing bowl, toss together the cooled pasta, tomatoes, cucumber, red onion, olives, feta cheese, and parsley. Pour the dressing over the top and gently mix until every piece is coated in that zesty, aromatic goodness. Be sure to toss well, so the flavors really mingle.
Step 5: Chill and Serve
For the best Greek Pasta Salad experience, pop the bowl in the fridge for at least 30 minutes. This gives the flavors time to blend and intensify. Just before serving, give it another quick toss. Taste and adjust the seasoning with a little extra salt or pepper if needed. Now, you’re ready to dig in!
How to Serve Greek Pasta Salad
Garnishes
For that final flourish, sprinkle a little extra crumbled feta and chopped parsley over the top. A few whole Kalamata olives or a twist of fresh black pepper make this Greek Pasta Salad look as irresistible as it tastes.
Side Dishes
This salad is a natural partner for all things grilled, from chicken and shrimp to halloumi or lamb. You can also keep it light and serve with warm pita bread, hummus, or a simple green salad for a full-on Mediterranean feast.
Creative Ways to Present
Try piling your Greek Pasta Salad into lettuce cups for a fun, handheld appetizer, or layer it in mason jars for a picnic-ready portable treat. For parties, serve it on a big platter and let everyone dig in family-style.
Make Ahead and Storage
Storing Leftovers
Transfer any leftovers to an airtight container and store in the refrigerator for up to 3 days. The flavors only get better as they mingle, but give the salad a good toss before serving to redistribute the dressing.
Freezing
Freezing is not recommended for Greek Pasta Salad, as the fresh veggies and feta can lose their texture and become watery once thawed. It’s best enjoyed fresh or from the fridge.
Reheating
This salad is meant to be served cold or at room temperature, so reheating isn’t necessary. If you prefer it slightly warmer, let it sit out for about 15 minutes before serving, but avoid microwaving to preserve the crispness of the vegetables.
FAQs
Can I use a different type Salad, Side Dish
Absolutely! While rotini and penne are classic choices for Greek Pasta Salad, feel free to use any short pasta shape you love. Fusilli, farfalle, or even orzo will all work beautifully.
How do I make this Greek Pasta Salad gluten-free?
Simply swap in your favorite gluten-free pasta. There are plenty of great options available, and the salad will be just as delicious and satisfying.
What protein can I add to make it a meal?
Grilled chicken, shrimp, or even chickpeas are fantastic additions. They’ll add heft and turn this Greek Pasta Salad from a side dish into a hearty main course.
Is it okay to make this salad ahead of time?
Yes, Greek Pasta Salad is ideal for making ahead! In fact, the flavors improve after a few hours in the fridge, making it a perfect choice for meal prep or entertaining.
Can I leave out the olives or feta?
Of course! If you’re not a fan of olives or feta, simply leave them out or substitute with something you enjoy, like artichoke hearts or goat cheese. The salad is very customizable.
Final Thoughts
This Greek Pasta Salad is the kind of recipe you’ll want to keep on repeat, thanks to its fresh flavors, easy prep, and crowd-pleasing appeal. I hope you’ll give it a try and find yourself coming back to it time and time again. Happy cooking and even happier eating!
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Greek Pasta Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Salad, Side Dish
- Method: No-Cook, Assembling
- Cuisine: Greek, Mediterranean
- Diet: Vegetarian
Description
A refreshing and vibrant Greek Pasta Salad featuring rotini pasta, fresh cherry tomatoes, cucumber, red onion, Kalamata olives, and tangy feta cheese, all tossed in a zesty oregano and lemon dressing. Perfect for picnics, potlucks, or a light side dish that celebrates Mediterranean flavors.
Ingredients
Pasta and Vegetables
- 12 ounces rotini or penne pasta, cooked and cooled
- 1 1/2 cups cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, halved
Dressing and Garnish
- 3/4 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Combine Salad Ingredients: In a large bowl, mix the cooked and cooled pasta with halved cherry tomatoes, diced cucumber, thinly sliced red onion, halved Kalamata olives, crumbled feta cheese, and chopped fresh parsley. This creates the base of your Greek pasta salad with well-integrated flavors and textures.
- Prepare the Dressing: In a small bowl or jar, whisk together the extra virgin olive oil, red wine vinegar, lemon juice, dried oregano, salt, and black pepper until well combined. This dressing will impart a bright and tangy flavor that complements the salad ingredients.
- Toss Salad with Dressing: Pour the prepared dressing over the salad mixture and toss thoroughly to ensure all ingredients are evenly coated. This step is essential for blending the Mediterranean flavors together.
- Chill and Serve: Cover the salad and chill it in the refrigerator for at least 30 minutes to allow the flavors to meld. Just before serving, give the salad a good toss to redistribute the dressing and freshen the flavors.
Notes
- This salad holds up well when refrigerated, making it ideal for picnics and potlucks.
- For a protein boost, add grilled chicken or chickpeas.
- Use gluten-free pasta to adapt the recipe for gluten sensitivity.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 20 mg
