This Greek pasta salad is a light and fresh combination of crisp cucumbers, juicy tomatoes, olives, and feta cheese. It’s the perfect side dish for any summer gathering!
When you take Greek salad ingredients and add pasta to the mix, you end up with a hearty dish that’s packed with flavor and a total crowd pleaser. Serve your pasta salad alongside other summery dishes such as smoked pork tenderloin, zucchini fritters or smoked tri tip. Don’t forget to offer a refreshing mango iced tea on the side!
I’m always looking for new ideas for summer salads. We eat a ton of salads in the summer because all of the produce is in season and salads are quick to toss together. This Greek pasta salad might be my very favorite – it’s got plenty of fresh veggies, hearty pasta and creamy feta cheese for a flavor combination that can’t be beat.
Greek Pasta Salad Ingredients
To make this salad, you will need pasta, cucumber, cherry tomatoes, red onion, bell pepper, kalamata olives, feta cheese and parsley. The Greek salad dressing consists of olive oil, red wine vinegar, lemon juice, Dijon mustard, oregano, garlic powder, salt and black pepper.
How Do You Make Greek Pasta Salad?
Boil your pasta in salted water to al dente in a large pot, then drain the noodles. Run cold water over the pasta, then place it in a bowl with cucumbers, tomatoes, bell peppers, red onions, olives, feta and parsley. Place all the vinaigrette ingredients in a small bowl, then whisk to combine. Pour the dressing over the pasta and veggies, and toss gently to coat. Sprinkle on some more parsley and feta if desired, then serve and enjoy.
Tips For The Perfect Salad
- The most time consuming part about making this salad is cutting up all the vegetables. I dice my veggies and make the dressing while the pasta is cooking, which helps keep prep time to a minimum.
- I like to use English cucumbers in my cooking because they have thin skins and very few seeds. If you use a standard waxed cucumber, I’d recommend peeling it first and scooping out the seeds before proceeding with the recipe.
- Greek pasta salad can be served right away, or stored in the fridge for up to 4 hours before you plan to serve it. If I’m planning to make this salad ahead of time, I typically leave out the tomatoes and stir them in right before serving, as fresh tomatoes can become mealy when stored in the fridge.
- I prefer to use a block of feta cheese packed in brine rather than the pre-crumbled feta cheese. Often times, pre crumbled feta cheese is coated with cornstarch or other ingredients to keep it from sticking together, and it just doesn’t taste as fresh.
- This salad will stay fresh in the refrigerator for up to 3 days in an airtight container.
- Rinse your cooked pasta in cold water to keep it from sticking together when you make the salad. This also helps to cool it off before you add the rest of the ingredients.
Quick Tip
For this Greek pasta salad, any short pasta will work. I used cavatappi pasta, but other great choices are penne, macaroni, farfalle, fusilli or rotini.
Recipe FAQs
Greek salad contains cucumbers, tomatoes, olives, bell peppers, onions and feta cheese. This pasta salad contains all those classic ingredients, but with the addition of tender noodles.
Greek salad is a great choice for a healthy diet, as it contains plenty of vegetables and the dressing is olive oil based. To make this Greek pasta salad even healthier, you can use whole wheat pasta instead of regular pasta.
Greek Pasta Salad Flavor Variations
This salad is delicious as-is, but you can add other ingredients to customize the flavors to your tastes.
- Grains: Instead of pasta, try making this dish with brown rice or farro for a different flavor and added texture.
- Protein: Add some diced grilled chicken breast, grilled shrimp, or chickpeas to turn this side dish into a main course option.
- Vegetables: You can add more veggies to the salad for extra flavor and nutrition. Some great options include baby arugula, diced grilled eggplant, artichoke hearts, shaved fennel or sliced grilled zucchini.
- Cheese: Instead of feta, try using crumbled goat cheese.
I’ve brought this salad to numerous potlucks this summer and it’s always one of the first dishes to disappear! It’s light and refreshing, yet hearty enough to keep you satisfied. Looking for more warm weather meal inspiration? Be sure to check out my lists of 38 summer dinner recipes and 30 summer dessert recipes!
More Pasta Recipes You’ll Love
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This Greek pasta salad is a light and fresh combination of colorful veggies, olives, and feta cheese.
For the salad
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Prepare the pasta in salted boiling water according to package directions. Cool the pasta by running cold water over it in a colander.
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Place the cucumbers, tomatoes, pepper, red onion, olives, parsley and feta cheese in a large bowl.
For the dressing
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In a small bowl, whisk together the olive oil, vinegar, lemon juice, Dijon mustard, oregano, garlic powder, salt and pepper.
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Add the pasta to the bowl with the vegetables.
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Pour the dressing over the top and toss to coat thoroughly. Serve, sprinkled with more parsley and feta cheese if desired.
- For this salad, any short pasta will work. I used cavatappi pasta, but other great choices are penne, macaroni, farfalle, fusilli or rotini.
- This salad will stay fresh in the refrigerator for up to 3 days in an airtight container.
- Rinse your cooked pasta in cold water to keep it from sticking together when you make the salad. This also helps to cool it off before you add the rest of the ingredients.
Calories: 331kcal | Carbohydrates: 33g | Protein: 7g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 276mg | Potassium: 310mg | Fiber: 2g | Sugar: 4g | Vitamin A: 470IU | Vitamin C: 31.9mg | Calcium: 87mg | Iron: 1.2mg
