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Greek pasta salad is the perfect summer salad and a real crowd-pleaser! It’s fresh, delicious, quick to prepare, and loved by everyone!
Do you love Greek salad AND pasta salad? Then this combination will blow your mind. The Greek pasta salad recipe combines the best of both salads in one! Bursting with Mediterranean flavors, it’s a sure crowd-pleaser.
I love this variation because the pasta soaks up the flavors of the Greek salad dressing beautifully. Add crunchy veggies and creamy feta cheese, and it’s a hit at parties, potlucks, as a stand-alone meal on warm summer days, as a side dish for grilling, or as a picnic on the go.
If you love this salad, be sure to also try out my Greek Chickpea Salad or Greek Quinoa Salad!
Thanks to the carbs in the pasta, Greek pasta salad is very filling! For more nutrients, feel free to use whole wheat pasta or chickpea pasta.
Ingredients
See recipe card for quantities.
- Pasta: I love this salad with fusilli, but feel free to use your favorite pasta. Delicious with penne, rigatoni, farfalle, or elbow macaroni.
- Tomatoes, Cucumber, Red Onion, Bell Pepper: Crunchy and healthy veggies! Use ripe tomatoes like plum tomatoes or cherry tomatoes. I like to use mini sweet peppers because they are a bit milder in taste.
- Olives: For a salty touch. Best to use pitted Kalamata olives.
- Feta: Adds a creamy, cheesy flavor.
- Fresh Parsley: For garnish. Fresh dill also tastes great.
- Greek Salad Dressing: A mild mix of extra virgin olive oil, red wine vinegar, fresh lemon juice, dried oregano, pepper, salt, and garlic.
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Vegan Version
For a vegan version of this Greek Pasta Salad, you can either omit the feta or easily make a dairy-free feta alternative at home. Use my recipe for vegan feta cheese. Super easy, delicious, and 100% plant-based! Just make sure to prepare the tofu feta at least 24 hours in advance to allow the flavors to meld together beautifully.
Unfortunately, I haven’t found any store-bought vegan feta alternative that is enjoyable. Therefore, I recommend making it yourself.
Make-Ahead & Storage Instructions
This pasta salad can be prepared up to a day in advance and stored in the refrigerator, allowing the flavors to meld beautifully. When I prepare pasta salad in advance, I like to mix a bit of pasta cooking water into the dressing, so it doesn’t dry out without using too much vinegar or oil.
Store leftovers in an airtight container in the fridge. Stays fresh for up to 2 days.
More Summer Salads
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Editor’s Note: This post was originally published on May 18, 2020. It was republished with new images and more helpful content on July 11, 2024.
📖 Recipe
Greek Pasta Salad
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Ingredients
Salad
- 7 oz pasta fusilli, bow tie, or pasta of choice
- 1 cup plum tomatoes halved
- ½ English cucumber sliced & quartered
- 2 mini sweet peppers or ½ green bell pepper, sliced
- 1 small red onion quartered & thinly sliced
- ½ cup pitted kalamata olives halved
- ½ cup crumbled feta
- 1 tbsp flat-leaf parsley chopped
Dressing
- 4 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 tsp dried oregano
- ½ small clove garlic pressed or minced
- ¼ – ½ tsp salt
- ¼ tsp black pepper
Instructions
- Cook pasta according to the packet instructions in boiling salt water until al dente. Drain and set aside to cool slightly.
- Place cooked pasta, tomatoes, cucumber, peppers, onion, and olives in a large salad bowl and toss slightly. Sprinkle with crumbled feta and parsley.
- In a small bowl, whisk together all dressing ingredients, then drizzle over the Greek Pasta Salad. Enjoy!
Notes
- Store leftovers in an airtight container in the fridge. It stays fresh for up to 2 days.
- Vegan Version: Follow this recipe to make a dairy-free tofu alternative at home, or skip the cheese altogether.
- Tip: Save some pasta cooking water to stretch the dressing. This prevents the salad from drying out, especially if you make it in advance, and reduces the need for excessive olive oil and vinegar.
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