This Greek Pasta Salad is my favorite twist on a classic Pasta Salad! It’s full of the best bold flavors, with feta cheese, olives, veggies and a zesty Greek dressing.
This Greek Pasta Salad will be your summer sidekick
If you were to come to a summer BBQ at my house, it’s basically guaranteed that some type of pasta salad will be on the menu. I’ve shared my recipes for Pesto Pasta Salad, Orzo Salad and Macaroni Salad and today’s featured recipe is one of my favorites of the bunch: Greek Pasta Salad!
The flavors in this Greek pasta salad are just so good! They remind me of my favorite Greek Salad, but with al dente pasta added into the mix. This recipe comes together quickly and easily and it’s a great make-ahead side dish for a potluck or BBQ. The flavors are even better after it rests in the fridge for awhile!
Ingredient Notes
Here’s a look at what you’ll need for this recipe, along with substitution options:
- Short Pasta Shapes: I like to use bowtie/farfalle or rotini in this recipe.
- Red & Green Bell Pepper: This combo brings the best flavor and color contrast.
- Cucumber: Crisp and refreshing! I like to use English or Persian cucumbers in pasta salads because you don’t have to peel them and they’re less bitter than traditional cucumbers.
- Cherry Tomatoes: Sweet and juicy!
- Red Onion: Brings sweet-sharp flavor. If you find the flavor of raw onions too strong, you can soak the sliced onion in ice water for 5 minutes, then pat dry to mellow its sharpness.
- Kalamata Olives: For bold, fruity flavor. You can substitute black olives if you prefer.
- Feta Cheese: Tangy, salty feta cheese adds big flavor to this Greek pasta salad.
- Fresh Parsley: Grassy and bright, it adds a pop of flavor and color. Or try fresh dill or fresh basil for a different flavor profile.
- Dressing: I use a slight variation of my favorite Greek Salad Dressing. It’s a zesty combination of olive oil, red wine vinegar, dried oregano and basil, garlic powder, Dijon mustard, salt and pepper.
Find the printable recipe with ingredient amounts below.
Recipe Variations
- You can add chickpeas or grilled chicken to this Greek pasta salad to make it a meal that can stand on its own.
- Add canned artichoke hearts or sun dried tomatoes.
- Add toasted pine nuts for texture and toasty, nutty flavor.
How to make Greek Pasta Salad
Plus, my best tips for making this pasta salad recipe!
Cook the pasta. Salt the water to flavor the pasta as it cooks. Cook the pasta according to the package directions for al dente. Be careful not to overcook it! Then drain and rinse with cold water. This starts the cooling process and helps to keep the pasta from sticking together as it cools.
Make the dressing. Combine all of the dressing ingredients in liquid measuring cup or small bowl and whisk them together.
Put it all together! While the pasta is cooling, chop and prepare the remaining ingredients. Then, in a large bowl, combine the cooled pasta, bell peppers, cucumber, tomatoes, red onion, kalamata olives, feta and parsley. Stir in the dressing until well combined.
Chill, then serve. Chill the pasta salad in the refrigerator for at least 2 hours before serving. The flavors will meld together while it chills.
This recipe makes enough to feed a crowd! You can halve the recipe if you’re cooking for a small group.
Make Ahead & Storage
I love to make this Greek pasta salad as a side dish for Greek Turkey Burgers or Grilled Chicken Thighs. If you have leftover pasta salad, it makes the best lunch!
- For a party, I recommend making this Greek pasta salad the day before or morning of.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- When you first take the pasta salad out of the refrigerator after chilling, it may seem a bit dry. Let it sit at room temperature for about 10 minutes to allow the olive oil to melt again and then give it a stir. Taste the salad and add more olive oil or seasoning as needed before serving.
Made this recipe? I’d truly appreciate if you leave a comment and star rating below! Your review will help others who want to try this recipe. Thank you! 💛
Easy Greek Pasta Salad
Ingredients
Pasta Salad Dressing
- ⅔ cup extra virgin olive oil
- ⅓ cup red wine vinegar
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- ¾ teaspoon garlic powder
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
Pasta Salad
- 1 pound short pasta, farfalle, rotini, etc.
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 English cucumber, quartered lengthwise and then thinly sliced
- 1 cup cherry tomatoes, halved
- ½ cup thinly sliced red onion*
- ¾ cup kalamata olives, pitted and halved
- ½ cup crumbled feta cheese
- ¼ cup chopped fresh parsley
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions for al dente. Drain the pasta into a colander. Rinse with cold water, and then drain well. Put the pasta in a large bowl.
- Set the pasta aside to cool while you chop the vegetables and prepare the remaining pasta salad ingredients. Stir the pasta occasionally to keep it from sticking together.
Make the Dressing
- Combine all dressing ingredients (olive oil, red wine vinegar, dried oregano, dried basil, garlic powder, Dijon, salt and pepper) in a small bowl and whisk to combine. Set aside.
Make the Pasta Salad
- Add the bell peppers, cucumber, tomatoes, red onion, kalamata olives, feta and parsley to the bowl with the pasta. Stir in the dressing until well combined.
- Chill the pasta salad in the refrigerator for at least 2 hours before serving. Before serving, taste and season with extra salt and pepper as needed.
Notes
- If you find raw onions too strong, you can mellow their flavor by soaking the sliced onions in ice water for 5 minutes. Then drain and pat dry with a paper towel.
- Pasta salad can be stored in the refrigerator for up to 4 days. If the pasta salad seems dry when you take it out of the refrigerator, let it sit at room temperature for 10-15 minutes. This will allow the olive oil to melt again. Stir and enjoy.
- Black olives may be substituted for the kalamata olives.
- Recipe Variations: You can add chickpeas, grilled chicken, canned artichoke hearts, sun dried tomatoes or toasted pine nuts to the salad, if desired.
I originally shared this recipe in April 2013. Post updated March 2020 and May 2025 with new photos and more helpful tips.
I think I will make this for Lisa’s party, though I think I will dress it up with some fresh basil. Do you think that would be good? Also, do you think chicken will work in it? You mentioned that you make it the night before — do you add the feta the night before also, or wait until the day you are serving it?
Yes, I think fresh basil would work well. I do think you could add chicken if you want some protein in the salad. I waited to add the feta right before serving.
Hi Kristine. I’m not a fan of cucumber. What would be a suitable substitute?
You can leave the cucumber out, or use more chopped bell pepper or chopped carrot in its place. Enjoy!
It was perfect the first time. I learn so much from you as well! Keep it up great post.
This is the best pasta salad I have ever had. I added half a jar of sun dried tomatoes. It’s delicious without them, but they were a great complement. Served with grilled chicken marinated in your greek chicken marinade. Divine!
I’m so glad you loved this pasta salad and the Greek chicken marinade, Jennifer!