There is something truly magical about this Greek Pasta Salad Recipe that makes it a standout at any gathering, picnic, or weeknight dinner. It combines perfectly cooked pasta with fresh, crisp vegetables, tangy feta, and briny Kalamata olives, all tied together by a vibrant homemade dressing. Each bite bursts with flavor and texture, capturing the essence of the Mediterranean in a colorful, refreshing dish that you’ll want to make again and again. Whether you’re a salad lover or just looking to brighten up your meal rotation, this Greek Pasta Salad Recipe is a simple yet spectacular way to do just that.
Ingredients You’ll Need
The beauty of this Greek Pasta Salad Recipe lies in its straightforward, wholesome ingredients. Every item plays a crucial role, from the tender bowtie pasta that soaks up the dressing beautifully, to the fresh vegetables that add crunch and color, and the feta cheese that delivers that irresistible salty tang. Grab these essentials to create a dish that’s as delicious as it is vibrant.
- 8 oz bowtie pasta (or rotini or fusili pasta): These shapes hold onto the dressing perfectly, ensuring every bite bursts with flavor.
- ½ English cucumber (diced – 2 cups): Adds refreshing crunch and juiciness to balance the tangy elements.
- 10 oz cherry tomatoes (halved – 1 ½ cups): Sweet and juicy, they bring brightness and a pop of color.
- 1 bell pepper (any color, seeded and chopped): Provides a subtle sweetness and hearty texture.
- 1 small red onion (chopped – â…“ cup): Offers a sharp bite that livens up the salad.
- 4 oz crumbled feta (1 cup): The star cheese with its creamy, salty flavor that defines the Greek salad vibe.
- ½ cup pitted Kalamata olives (halved or coarsely chopped): Briny and rich, they add depth and Mediterranean authenticity.
- 1 Tbsp Kalamata olive juice: Optional, to boost that olive flavor in the dressing.
- ¼ cup parsley (finely chopped): Fresh herbaceous notes to brighten the overall flavor.
- â…“ cup red wine vinegar: Gives the dressing a zesty kick that awakens the palate.
- 1 tsp dried oregano: A classic Mediterranean herb that ties the flavors together beautifully.
- 3 garlic cloves (grated or minced): Adds aromatic warmth and depth.
- 1 tsp fine sea salt: To enhance all the naturally vibrant tastes.
- ½ tsp freshly ground black pepper: A little peppery spice to balance the salad.
- ½ to ⅔ cup extra virgin olive oil: The golden elixir that lends richness and smoothness to the dressing.
How to Make Greek Pasta Salad Recipe
Step 1: Cook the Pasta
Begin by bringing a pot of salted water to a boil and cook the pasta according to the package instructions, aiming for al dente so it retains a slight bite. Once cooked, drain the pasta in a colander and rinse it thoroughly under cold water to halt the cooking process and cool it down. This step ensures your pasta salad won’t become mushy and will stay perfectly textured. Let it drain well before transferring it to a large mixing bowl.
Step 2: Prepare the Dressing
While the pasta cools, it’s time to make the dressing—a crucial component that brings the whole salad to life. Combine the red wine vinegar, dried oregano, grated garlic, sea salt, black pepper, and extra virgin olive oil in either a large measuring cup or a mason jar with a lid. Whisk or shake vigorously until the mixture emulsifies into a smooth, fragrant vinaigrette that will coat every ingredient with a flavorful hug.
Step 3: Combine Salad Ingredients
Now for the fun assembly. Add the diced cucumber, halved cherry tomatoes, chopped bell pepper, red onion, crumbled feta, Kalamata olives, and parsley to the cooled pasta. If the dressing has separated slightly, give it an energetic shake or whisk before drizzling it over the salad. For a bolder olive punch, add a spoonful of the Kalamata olive juice. Toss everything gently yet thoroughly, ensuring the dressing evenly coats every morsel and the vibrant colors meld together invitingly.
Step 4: Chill and Marinate
Place the salad in the fridge for at least 30 minutes to allow the flavors to mingle and deepen. This step elevates the dish from good to great, as the pasta soaks up the dressing and the ingredients harmonize. Feel free to leave it overnight if preparing ahead; just remember to taste before serving and adjust the salt, pepper, or olive oil if the salad has absorbed too much dressing and seems dry.
How to Serve Greek Pasta Salad Recipe
Garnishes
For an extra touch of charm and flavor, sprinkle a handful of chopped fresh parsley or a few whole Kalamata olives on top just before serving. You can also add a few thin slices of red onion or a scattering of fresh oregano leaves for a beautiful, aromatic finish. These little details not only enhance the visual appeal but also add bursts of freshness that will impress your guests.
Side Dishes
This Greek Pasta Salad Recipe pairs wonderfully with grilled chicken, lemony shrimp, or perfectly charred lamb chops. It’s also a winner alongside crusty artisan bread or warm pita to scoop up all the lovely dressing and ingredients. For a vegetarian meal, serve it with falafel or stuffed grape leaves to keep that Mediterranean rhythm going strong.
Creative Ways to Present
If you’re looking to fancy things up a bit, serve this salad in individual mason jars layered with ingredients for a charming, portable option perfect for picnics or lunchboxes. Another idea is to use hollowed-out bell peppers or tomato cups as edible bowls, bringing an added wow-factor to your table. For casual gatherings, a big colorful serving bowl with plenty of fresh herbs poking out creates an inviting centerpiece.
Make Ahead and Storage
Storing Leftovers
Store any leftover Greek Pasta Salad Recipe in an airtight container in the refrigerator for up to 3 days. Because the pasta absorbs dressing over time, it may thicken — a quick toss with a splash of olive oil or a squeeze of lemon juice can freshen it up beautifully before serving again.
Freezing
We don’t recommend freezing this salad since the fresh veggies and feta can lose their texture and become watery. The quality and crunchy, fresh flavors are best enjoyed fresh or within a few days refrigerated.
Reheating
This pasta salad is best enjoyed cold or at room temperature, so no reheating is needed. Simply take it out of the fridge about 15 minutes before serving to allow the flavors to come alive. If you want to enjoy the pasta warm, you might consider reserving a portion of cooked pasta separately and tossing it warm with some of the dressing and veggies.
FAQs
Can I use a different type of pasta for this Greek Pasta Salad Recipe?
Absolutely! Bowtie pasta works wonderfully, but rotini, fusilli, or even penne are great alternatives. Just choose a pasta shape that holds dressing well for maximum flavor in every bite.
Is this Greek Pasta Salad Recipe suitable for meal prep?
Yes, it’s an excellent option for meal prep. The flavors marry beautifully when made ahead and it keeps well refrigerated for a few days, making lunches or quick dinners a breeze.
Can I make this salad vegan?
Totally! Simply omit the feta or substitute it with a plant-based cheese or tofu feta. The olives and dressing provide plenty of bold flavor on their own.
What can I substitute for Kalamata olives if I don’t have any?
If Kalamata olives aren’t available, black olives or green olives can be used, but Kalamata bring a distinctive briny richness that’s hard to match. Adjust the amount based on your preference.
How long does the Greek Pasta Salad Recipe keep its freshness?
It tastes best within 2 to 3 days of preparation when stored properly in the fridge. Over time, the pasta may absorb more dressing and the veggies can soften, but a quick toss can revive the salad’s texture and flavor.
Final Thoughts
There is something truly special about this Greek Pasta Salad Recipe that brings joy with every bite. It’s effortless to make, full of bright fresh ingredients, and endlessly versatile, making it a go-to in my recipe lineup. I hope you have as much fun making and sharing this salad as I do—it’s a guaranteed crowd-pleaser that marries simplicity with bold, Mediterranean flavors. Dive in and let your taste buds dance!
Print
Greek Pasta Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes plus chilling time
- Yield: 8 servings (as a side dish)
- Category: Salad
- Method: Stovetop
- Cuisine: Greek
- Diet: Vegetarian
Description
This Greek Pasta Salad is a vibrant, refreshing side dish featuring al dente pasta tossed with crisp cucumbers, juicy cherry tomatoes, bell pepper, red onion, tangy feta cheese, and briny Kalamata olives. Dressed in a zesty blend of red wine vinegar, oregano, garlic, and extra virgin olive oil, this salad offers Mediterranean flavors perfect for summer gatherings, picnics, or as a healthy complement to grilled dishes.
Ingredients
Pasta
- 8 oz bowtie pasta (or rotini or fusili pasta)
Vegetables & Herbs
- ½ English cucumber, diced (about 2 cups)
- 10 oz cherry tomatoes, halved (about 1 ½ cups)
- 1 bell pepper (any color), seeded and chopped
- 1 small red onion, chopped (about â…“ cup)
- ¼ cup parsley, finely chopped
Dressing & Cheese
- 4 oz crumbled feta cheese (about 1 cup)
- ½ cup pitted Kalamata olives, halved or coarsely chopped
- 1 tablespoon Kalamata olive juice (from the jar), optional
- â…“ cup red wine vinegar
- 1 teaspoon dried oregano
- 3 garlic cloves, grated or minced
- 1 teaspoon fine sea salt (or to taste)
- ½ teaspoon freshly ground black pepper
- ½ to ⅔ cup extra virgin olive oil
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta in a colander, then rinse under cold water to halt cooking and cool it down. Drain thoroughly and set aside.
- Prepare the dressing: In a large measuring cup or a lidded mason jar, combine the red wine vinegar, dried oregano, grated garlic, fine sea salt, freshly ground black pepper, and extra virgin olive oil. Whisk or shake vigorously until the dressing is well emulsified.
- Combine salad ingredients: In a large bowl, add the cooled pasta, diced cucumber, halved cherry tomatoes, chopped bell pepper, chopped red onion, crumbled feta, Kalamata olives, and finely chopped parsley. Shake the dressing if it has separated, then drizzle it evenly over the salad. Add the tablespoon of Kalamata olive juice if desired for extra briny flavor. Toss everything gently to combine well.
- Chill and serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. You can keep it chilled for up to 24 hours. After refrigeration, taste the salad and adjust salt, pepper, or olive oil if needed before serving.
Notes
- Use bowtie, rotini, or fusili pasta to hold the dressing and capture the salad ingredients well.
- Rinsing the pasta after cooking cools it quickly and prevents it from overcooking.
- The salad tastes best after it has chilled to allow flavors to develop, but can be served immediately if needed.
- Add Kalamata olive juice to the dressing or salad for an extra burst of tangy flavor.
- This salad keeps well refrigerated for up to 24 hours, making it great for meal prep or parties.
- For a vegan version, omit the feta cheese or use a plant-based alternative.
