Easy Greek Pasta Salad

Hands holding a colorful bowl of Greek pasta salad with tomatoes, cucumbers, olives, and feta cheese.

Greek pasta salad combines tender pasta, fresh vegetables, briny olives, and creamy feta, all tossed in a bright homemade vinaigrette. It’s full of Mediterranean flavor and perfect for summer lunches, picnics, or make-ahead sides.

Course Main Course, Side Dish

Cuisine Mediterranean

Diet Vegetarian

Prep Time 10

Cook Time 9

Total Time 20

Servings

Calories 307

Author Elena Tomasi

Ingredients

For the pasta salad

½ lb (230 g) dry pasta I used fusilli
a drizzle of olive oil to toss the pasta
1 cup (150 g) grape or cherry tomatoes sliced into halves or quarters
1 cup (120 g) sliced Persian cucumbers
1 green bell pepper seeds and ribs removed, chopped into 1-inch pieces
1 small red onion thinly sliced then rinsed to remove harsh bite
⅓ cup (65 g) pitted Kalamata olives
3 oz (85 g) feta cheese crumbled or cut into ½-inch cubes

For the Greek vinaigrette:

¼ cup (55 ml) extra virgin olive oil
2 tablespoons red wine vinegar
1 garlic clove minced
½ lemon juiced
½ teaspoon dried oregano more for sprinkling
¼ teaspoon Dijon mustard
¼ teaspoon salt
freshly ground black pepper

Instructions

Cook the pasta

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions.
Drain and rinse under cold water to stop the cooking process. Then, toss with a little olive oil to prevent sticking and set aside to cool.

Prepare the dressing and veggies

While the pasta cooks, slice the red onion, cucumber, and green bell pepper. Halve the cherry tomatoes and crumble or cube the feta cheese.
In a mason jar, combine all the dressing ingredients. Shake well and refrigerate until ready to use.

Combine everything

In a large bowl, toss the cooled pasta with the veggies and feta. Drizzle with the dressing and mix to combine.
Sprinkle with oregano and serve right away, or chill for at least 30 minutes for the best flavor.

Notes

Nutrition: One serving is about 200 grams (1 cup).
Pasta: Use any short shape, or swap in tortellini, orzo, quinoa, or couscous.
Red onion: Soak in cold salted water for 10 minutes to reduce sharpness.
Make it vegan: Skip the feta or use a dairy-free substitute.
Make it gluten-free: Choose a gluten-free pasta.
Add protein: For a heartier salad, mix in rotisserie chicken, grilled shrimp, tuna, sliced steak, firm tofu, chickpeas, black beans, or kidney beans.
Leftovers: Store in an airtight container in the fridge for up to 3 days. Stir in a little extra dressing before serving if it looks dry.
Make-ahead: Cook the pasta, chop the vegetables, and prepare the dressing up to 1 day in advance. Store separately in the fridge and combine 30 minutes before serving.

Nutrition