Easy Greek Pasta Salad

A super flavorful, colorful, and easy Greek pasta salad made with healthy, simple ingredients: creamy feta cheese, juicy tomatoes, crisp cucumber, crunchy green bell pepper, pungent red onion, and tangy Kalamata olives. 

Big bowl of Greek pasta salad

I love making pasta salads during the summer and this one is already a favorite! It’s light yet filling with the perfect balance of flavors and textures. Great for picnics, barbecues, potlucks, or outdoor parties!

This Greek pasta salad is quick and easy to pull together. Cook the pasta 1 or 2 minutes less than the package instructions, drain and rinse it under cold water then toss it with half tablespoon of extra virgin olive oil to keep it from sticking. While the pasta is cooking, chop up your vegetables, and prepare the vinaigrette. Add all the ingredients together in a bowl with your cooked pasta, add the vinaigrette, toss and finish with a sprinkle of oregano.

A white bowl with Greek pasta salad and a fork

I used wholewheat fusilli (corkscrews) but you can make this with just about any short shape pasta. I recommend penne, ziti, rotelle (wagon wheels), small shells, or farfalle (bow ties). Feel free to use gluten-free pasta or orzo if you prefer.

You can substitute the Kalamata olives with black olives. You could also add grilled chicken or shrimp to make this salad a complete meal.

I tossed the salad with a simple mixture of olive oil, red wine vinegar, garlic, and salt. Be careful not to add too much salt, as the feta cheese and olives are salty enough.

You can definitely make this easy Greek pasta salad in advance and leftovers taste even better the next day.

If you love pasta salads give this one a try and let me know what you think! Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #aseasyasapplepie on Instagram!

Two bowls of Greek pasta salad
Big bowl of Greek pasta salad
5 from 1 vote
Easy Greek Pasta Salad
Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Author: as easy as Apple Pie
Course: Salad

A super flavorful, colorful, and easy Greek pasta salad made with healthy, simple ingredients: creamy feta cheese, juicy tomatoes, crisp cucumber, crunchy green bell pepper, pungent red onion, and tangy Kalamata olives.

  • 225 grams (1/2 lb) dry pasta I used wholewheat fusilli
  • 1/2 tablespoon extra virgin olive oil
  • 150 grams (1 cup) grape or cherry tomatoes sliced into halves or quarters
  • 1 medium cucumber sliced into coins
  • 1 green bell pepper seeds and ribs removed, sliced
  • 1/2 medium red onion thinly sliced
  • 65 grams (1/3 cup) Kalamata olives
  • 110 grams (4 ounces) feta cheese crumbled (I used fat-free)
For the vinaigrette:
  • 3 1/2 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1/2 clove garlic minced
  • salt
You will also need:
  • 1 teaspoon dried oregano
  1. Cook the pasta in a pot of boiling salted water, drain and rinse under cold running water to stop the cooking process. Toss it with half tablespoon of extra virgin olive oil and set aside to cool.
  2. Prepare the vinaigrette. In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, garlic, and salt.
  3. In a large serving bowl, combine the pasta with the tomatoes, cucumber, green bell pepper, onion, olives, and feta cheese.
  4. Pour the vinaigrette over the salad and toss.
  5. Sprinkle the salad with oregano and serve immediately, or refrigerate in a sealed container for up to 3 days.
  6. Enjoy this easy Greek pasta salad!

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Calories: 400, Fat: 18g, Saturated Fat: 3g, Cholesterol: 5mg, Sodium: 514mg, Carbohydrates: 48g, Fiber: 6g, Sugar: 6g, Protein: 16g

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