Greek Pasta Salad
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This simple Greek Pasta Salad recipe paired with a homemade dressing is fresh, bright, and filling. It’s a perfect contribution for your next potluck or for your dinner table on a busy weeknight.
Easy Greek Pasta Salad Recipe
I’m so excited to share this recipe! This is a combination of some of my favorite things. Greek salad and pasta? Sign me up! Whether you serve this to guests or to your family, one thing is for sure. You won’t have to worry much about leftovers!
The hardest part about this recipe is just chopping up your veggies. Have the pasta boil while you chop away, then all you have to do is mix everything together! It’s so simple. I love pasta salads and I’m always looking for new ways to switch them up and try something new. This one is definitely a winner!
Greek Pasta Salad Highlights
- Easy To Make. You can easily make this salad even as a beginner cook. All you need are a few fresh ingredients.
- Ideal Potluck Item. Bring this to your next potluck and it is sure to be a huge hit.
- Delicious. What a great combination of fresh summer veggies, an incredible Greek dressing, penne pasta all combined together to make the most perfect pasta salad.
I kept this salad nice and basic. Greek salad is very consistent across the board with the veggies typically used and they work so well together!
- Penne – Make sure to rinse your pasta well with cold water after you strain it. This will cool it down to an appropriate temperature for the salad, and also prevent the noodles from sticking together.
- Cucumbers – I used mini cucumbers but english cucumbers will also work.
- Cherry tomatoes – I found these beautiful mini heirloom tomatoes which made the salad look colorful! You can use regular cherry or grape tomatoes instead.
- Bell pepper – I used a green bell pepper for this recipe but any type will work.
- Kalamata olives – I found a jar of pitted and halved olives which made prep much easier. French black, Gaeta, or California black olives will work as well.
- Red onion – You can use a more mild yellow or white onion if you prefer. If you don’t like raw onion, you can blanch them by placing the sliced onions in a strainer and pouring boiling water over them. Rinse with cold water and they will taste much more tame.
For The Greek Salad Dressing
- Red wine vinegar – This ingredient is a must in your pantry if it’s not already there! It adds such a wonderful flavor to salads. I love to make simple vinaigrettes with it.
- Olive oil – You can also use mild flavored oils such as safflower, walnut, or grape-seed.
- Garlic powder – You can use some fresh minced garlic if you prefer.
- Oregano – I used fresh oregano because it complimented the veggies so well. If you have dried oregano at home that will also work.
- Salt and pepper – Season to taste. I like to top my salad with fresh cracked pepper as garnish.
- Lemon Juice – Just a couple tablespoons of freshly squeezed lemon juice.
- Cook the pasta. Boil the pasta according to package instructions. After you strain the pasta, rinse it well with cold water from the tap until it has cooled completely. Set it aside in a large bowl.
- Prep the veggies. Slice all the veggies into bite-sized pieces. I like to have the olives halved but you can keep them whole. I have both cubed and crumbled feta in the salad to make sure every bite is a bit cheesy. Place all the ingredients in the large bowl with the cooled pasta.
- Make the Greek salad dressing. Add all the dressing ingredients to a mason jar and shake well until everything is mixed well. Pour over the salad, and mix everything together well.
- Finish the salad. Garnish with a sprinkle of oregano, crumbled feta, and some freshly cracked pepper.
What Is A Greek Salad?
This crisp and refreshing salad is traditionally made with cucumbers, tomatoes, red onion, kalamata olives, and feta cheese. It’s dressed with a red wine vinaigrette herbed with fresh oregano.
If we get really true to Greek roots here, this salad would be served with a slice of feta on top rather than mixed in. For ease of serving this salad to a crowd, we typically see the cheese crumbled or cubed in North America.
What Type Of Pasta Can I Use?
Any small shape will work for this recipe. Try out rotini, rigatoni, shells, farfalle, orzo, or even your favorite flavor of tortellini. If you come across some fun shapes like scoobi doo (yes, that’s a real thing) or gimelli then feel free give those a try! You can also make this salad with quinoa or bulgur to add extra nutrition.
What Other Ingredients Can I Use In This Recipe?
Want to turn this recipe into a meal? Slice up some chicken, steak, or even cooked and crumbled ground meat of your choice. If you want to keep it vegetarian and add some protein, try out cubed firm tofu or you can add rinsed canned beans. Black beans, chickpeas, or kidney beans would all taste awesome!
Can You Make Greek Pasta Salad Ahead Of Time?
If you are making this salad a few hours or even a couple days ahead of time you can mix all the ingredients together, but leave the Greek salad dressing aside until you’re ready to serve. I like to keep in in a mason jar so I can give it a good shake right before pouring it over the salad.
How To Serve
I might be a bit biased, but I think this pasta salad goes with pretty much any meal. Try it alongside these recipes:
- Greek Meatballs
- Cilantro Lime Chicken
- Beef Brisket Gyros
- Instant Pot BBQ Pulled Pork
- Roast Chicken
- Bacon Wrapped Chicken Bites
Expert Tips
- You can also make this salad with quinoa or bulgur to add extra nutrition.
- This homemade Greek salad dressing is not only miles better than what you’ll find in a bottle, but it’s also very simple. However, you can also use store bought if you prefer or if that’s what you have on hand.
- Don’t be afraid to use different pasta shapes, and it will taste just as good.
Leftovers
Store leftovers in an airtight container in the fridge up to 4 days. If the pasta absorbs too much of the dressing, you can refresh it with a splash of each olive oil and red wine vinegar.
I wouldn’t recommend freezing this recipe. As the veggies and pasta thaw, they will become very soggy and will fall apart. This is a recipe best enjoyed fresh!
Other Delicious Salads To Try
- Greek Salad
- Deviled Egg Macaroni Salad
- Easy Coleslaw Recipe
- Fattoush Salad
- Italian Pasta Salad
- Macaroni Salad
- Mexican Street Corn Salad
- Chicken Ranch Pasta Salad
- Antipasto Salad
- Creamy Cucumber Salad
- BLT Pasta Salad
- Southwest Pasta Salad
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Greek Pasta Salad
Video
Ingredients
- 12 ounces penne (uncooked, or any other pasta of your choice)
- 2 cups cucumber (chopped)
- 2 cups grape tomatoes (halved)
- 1 green bell pepper (chopped)
- ½ cup olives (such as Kalamata olives, pitted and halved)
- ½ red onion (chopped)
- ½ cup feta cheese (crumbled)
Dressing
- ¼ cup red wine vinegar
- ⅓ cup olive oil
- 2 tablespoon lemon juice (freshly squeezed)
- ½ teaspoon garlic powder
- 1 tablespoon fresh oregano (or 1 tsp dried)
- ½ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Cook the pasta: Boil the pasta according to package instructions. After you strain the pasta, rinse it well with cold water from the tap until it has cooled completely. Set it aside in a large bowl.
- Prep the veggies: Slice all the veggies into bite-sized pieces. I like to have the olives halved but you can keep them whole. I have both cubed and crumbled feta in the salad to make sure every bite is a bit cheesy. Place all the ingredients in the large bowl with the cooled pasta.
- Make the Greek salad dressing: Add all the dressing ingredients to a mason jar and shake well until everything is mixed well. Pour over the salad, and mix everything together well.
- Finish the salad: Garnish with a sprinkle of oregano, crumbled feta, and some freshly cracked pepper.
Notes
- You can also make this salad with quinoa or bulgur to add extra nutrition.
- This homemade Greek salad dressing is not only miles better than what you’ll find in a bottle, but it’s also very simple. However, you can also use store bought if you prefer or if that’s what you have on hand.
- Don’t be afraid to use different pasta shapes, and it will taste just as good.
- Freezing: I don’t recommend freezing this salad as the veggies and pasta will get soggy and fall apart after thawing.
- Leftovers: To store leftovers in the refrigerator, place the salad in an airtight container and refrigerate up to 4 days.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
