When you want something light, fresh, and full of flavor, Greek Pasta Salad is the perfect choice. It’s more than just a side—it’s a complete meal in one bowl. With tender pasta, crunchy veggies, creamy feta, and fresh herbs, every bite is bright and satisfying. Perfect for picnics, cookouts, or easy lunches, this dish always hits the spot.
Why We Love This Greek Pasta Salad Recipe
There’s a lot to love about this Greek Pasta Salad. First off, it’s colorful and vibrant. Just looking at it on the table lifts your mood. It combines a wide variety of textures and flavors—crunchy cucumber, creamy feta, chewy pasta, and the pop of fresh herbs.
It’s also one of those dishes that can be a side or a main course. Need something light to go next to grilled chicken or tofu? This works. Want a lunch that will actually keep you full? This salad has your back.
Another big plus is how customizable it is. You can skip the olives if they’re not your thing or add chickpeas for some extra protein. And because it’s served cold or at room temperature, you don’t have to worry about reheating it.
Also, the dressing is homemade. That means you control what goes into it—no hidden sugars or preservatives. It brings everything together with a zesty kick that ties into that fresh Mediterranean taste.
Ingredients about Greek Pasta Salad Recipe
To make your Greek Pasta Salad flavorful and balanced, every ingredient matters. Here’s everything you need:
Rotini or fusilli pasta – These short, spiraled noodles are perfect for Greek Pasta Salad because they hold onto the dressing and mix-ins well. Avoid long pasta shapes like spaghetti, which don’t distribute the flavors evenly.
Feta cheese – The salty, creamy flavor of feta is essential in any Greek Pasta Salad. Use high-quality block feta and crumble it yourself for the best texture. Pre-crumbled feta often contains anti-caking agents and tastes less rich.
English cucumber – Crisp and juicy, English cucumbers add a refreshing crunch. They’re preferred over regular cucumbers because they have thinner skin and fewer seeds, which helps avoid a watery salad.
Scallions – These mild green onions add just the right amount of sharpness without overpowering the other ingredients. You can substitute with red onions if you want a stronger flavor, but soak them in cold water first to mellow the bite.
Kalamata olives (optional) – A classic in Greek Pasta Salad, kalamata olives add briny, savory depth. If you’re not a fan, feel free to omit them or swap for black olives.
Fresh parsley, dill, and mint – Fresh herbs elevate this pasta salad and add that unmistakable Mediterranean flavor. While dried herbs won’t give the same bright pop, you can use them in a pinch—just reduce the amount by one-third.
Extra-virgin olive oil – A rich, fruity olive oil forms the base of the Greek dressing and brings all the flavors together. Avoid substituting with vegetable or canola oil; they lack the distinctive flavor needed for authentic Greek Pasta Salad.
How to Make Greek Pasta Salad Directions
Start by bringing a large pot of water to a boil. Add a good pinch of salt—this is important for seasoning your pasta from the inside out. While the water heats, grab a mason jar or small mixing bowl. Combine the olive oil, red wine vinegar, 1/4 cup crumbled feta, finely grated garlic, dried oregano, honey, kosher salt, and black pepper. Shake or whisk it well until it looks creamy and smooth. This is your dressing.
Now take half of that dressing and pour it into a large bowl. Set the other half aside; you’ll use it later to finish the salad. To the bowl with dressing, add the diced cucumber, sliced scallions, and chopped olives if you’re using them. Add in the rest of the crumbled feta (about 1 3/4 cups). Stir gently to combine everything.
Once your pasta water is boiling, add the rotini or fusilli. Cook it according to the package instructions until it’s al dente—firm to the bite. This usually takes around 11 to 13 minutes. Once cooked, drain it and rinse it under cold water. This stops the cooking process and cools the pasta quickly.
Let the pasta drain well to remove excess water. Add it to the bowl with your veggie and feta mixture. Toss everything together until the pasta is nicely coated in the dressing.
Right before serving, stir in the reserved dressing. Then add the fresh herbs—parsley, dill, and mint. These brighten up the salad and give it that unmistakable Greek flavor.
Give the salad one final gentle mix and taste it. If it needs a little more salt or pepper, feel free to adjust it.
How to Serve Greek Pasta Salad
You can serve Greek Pasta Salad in many ways depending on the occasion. If you’re making it for a picnic or potluck, it’s perfect as is—just spoon it into a serving dish and let everyone dig in. It holds up well at room temperature, so you don’t have to worry about keeping it hot.
At home, you might want to serve it with grilled meat, falafel, or baked tofu. It goes great with wraps or sandwiches too. You could even scoop it over fresh greens to turn it into a Greek pasta salad bowl.
If you’re entertaining guests, try topping each portion with a little extra feta and a sprinkle of herbs for a pretty presentation. You can also serve it with a wedge of lemon on the side if you want to add some brightness.
For a family meal, serve it in a large bowl at the center of the table and let everyone help themselves. You can also pack leftovers in containers for quick lunches throughout the week.
Expert Tips: Greek Pasta Salad
Here are some tips to make sure your Greek Pasta Salad turns out perfect every time:
- Salt the pasta water well. This is your only chance to season the pasta itself. It makes a big difference in the final flavor.
- Don’t skip rinsing the pasta. It might feel wrong to rinse cooked pasta, but in this case, it helps cool it quickly and stops it from sticking.
- Use good feta cheese. Look for feta that comes in a block and crumble it yourself. It’s creamier and more flavorful than pre-crumbled kinds.
- Make it ahead. This salad tastes even better after it sits for a couple of hours. Just wait to add the herbs and final dressing until right before serving.
- Cut the veggies small. Dicing everything into bite-sized pieces makes it easier to get all the flavors in each bite.
How to Store Greek Pasta Salad
Storing your Greek Pasta Salad is easy and convenient. After making it, transfer any leftovers to an airtight container and place it in the fridge. It stays fresh for up to 4 days.
If you’ve made the salad ahead of time, wait to stir in the fresh herbs and reserved dressing until right before serving. This keeps everything tasting fresh and prevents the herbs from wilting.
When you’re ready to eat it again, just give it a stir. If it seems a little dry after sitting in the fridge, drizzle on a splash of olive oil or a bit of the leftover dressing to refresh it.
You don’t need to reheat it. In fact, it’s best served cold or at room temperature.
Variation of Greek Pasta Salad
One of the best parts about Greek Pasta Salad is how flexible it is. You can adjust it to suit your tastes or use what you already have in your kitchen.
- Add protein: Toss in cooked chicken, chickpeas, or grilled shrimp to make it more filling.
- Try different pasta: While rotini and fusilli are great, you can use penne, farfalle, or even orzo.
- Mix up the herbs: If you don’t have dill or mint, try using just parsley or even basil.
- Add more vegetables: Chopped bell peppers, cherry tomatoes, or red onions work well.
- Make it dairy-free: Leave out the feta or use a plant-based cheese alternative.
This salad is all about balance. Feel free to experiment and make it your own.
FAQ: Greek Pasta Salad Recipe
Can I make Greek Pasta Salad ahead of time?
Yes, you can. It actually tastes better after sitting for a few hours. Just keep the herbs and the last bit of dressing aside until right before serving for the best texture and flavor.
What type of pasta is best for this recipe?
Short shapes like rotini, fusilli, or penne work best because they hold onto the dressing well and mix easily with the other ingredients.
Can I skip the olives?
Absolutely. Olives add a briny kick, but if you’re not a fan, just leave them out. You won’t miss them.
Is Greek Pasta Salad served cold or hot?
This dish is best served cold or at room temperature. That’s what makes it great for picnics, lunchboxes, and meal prep.
How long does Greek Pasta Salad last in the fridge?
Stored in an airtight container, it stays fresh for up to 4 days. Just stir it before serving and refresh with a little olive oil if needed.
Can I use a different dressing?
You can, but the homemade vinaigrette with olive oil, vinegar, and feta really makes this salad shine. Still, a lemon-based dressing or a yogurt vinaigrette could be good swaps.
Greek Pasta Salad
Equipment
- Large Pot
- Mixing Bowls:
- Mason Jar or Whisk
- Strainer
Ingredients
Dressing
- 1/4 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1/4 cup feta cheese crumbled
- 1 clove garlic finely grated
- 1 teaspoon dried oregano
- 1 teaspoon honey
- 3/4 teaspoon kosher salt plus more for pasta water
- 1/4 teaspoon black pepper freshly ground
Salad
- 8 ounces feta cheese crumbled, about 2 cups, divided
- 1 English cucumber diced, about 2 cups
- 4 scallions thinly sliced, about 1/2 cup
- 1/2 cup kalamata olives pitted and chopped (optional)
- 1 pound rotini or fusilli pasta dried
- 1/2 cup fresh parsley finely chopped
- 1/2 cup fresh dill finely chopped
- 1/4 cup fresh mint finely chopped
Instructions
- Bring a large pot of salted water to a boil. While it heats, prepare the dressing by combining olive oil, red wine vinegar, 1/4 cup crumbled feta, garlic, oregano, honey, salt, and pepper in a mason jar or bowl. Shake or whisk until smooth.
- In a large bowl, pour in half the dressing. Add the cucumber, scallions, olives (if using), and remaining feta (about 1 3/4 cups). Mix gently to combine.
- Cook the pasta according to package directions until al dente (about 11–13 minutes). Drain and rinse under cold water to cool and stop the cooking process.
- Let the pasta drain thoroughly, then add to the bowl with vegetables and cheese. Toss to coat everything in dressing.
- Right before serving, stir in the remaining dressing and fresh herbs: parsley, dill, and mint. Toss gently, taste, and adjust salt or pepper if needed.