Greek Pasta Salad is a vibrant, no-bake side dish loaded with crisp cucumber, juicy tomatoes, creamy feta cheese, and briny olives—perfect for summer gatherings, picnic spreads, or a quick weeknight dinner.
I first tasted this Mediterranean-inspired pasta salad at my daughter’s college potluck—and honestly, it stole the show. There’s something about the tangy lemon dressing whisked with oregano and extra-virgin olive oil that makes every bite feel like sunshine. It’s gluten-friendly when you swap to a brown-rice penne, and you can easily turn it vegan by skipping the feta cheese or using a plant-based alternative. Beyond tasting amazing, this healthy Greek Pasta Salad is packed with fiber, vitamin C, and heart-healthy fats—data suggests a Mediterranean approach may lower your risk of chronic disease by nearly 30%.
Whether you’re feeding a crowd or enjoying leftovers straight from the fridge, this pasta salad feels festive and refreshing. As a 50-year-old mom who’s seen every school bake sale and backyard barbecue, I can tell you: this recipe never disappoints. It’s flexible, easy to double, and delightfully colorful—plus, you’ll have fun customizing it with seasonal produce. Let me walk you through why everyone will love this Greek Pasta Salad and how to make it your own.
Why You’ll Love This Greek Pasta Salad
- No oven needed—you’ll save on heat and cleanup.
- Ready in under 30 minutes—perfect for last-minute menus.
- Fresh, colorful veggies boost both nutrition and presentation.
- Lemon dressing is bright, tangy, and easy to tweak.
- Feta cheese adds a creamy, salty pop without heaviness.
- Olives and oregano bring an authentic Mediterranean vibe.
- Make-ahead friendly—flavors deepen when chilled.
- Adaptable for dietary needs (gluten-free, vegan, dairy-free).
Ingredients
- 12 oz (about 3 cups) short pasta (penne or rotini; whole-wheat or gluten-free brown-rice penne works great)
- 1 cup cucumber, diced (Persian cucumbers hold up best; English cucumber works too—just deseed if very watery)
- 1 cup cherry tomatoes, halved (vine-ripened for extra sweetness)
- ½ cup red onion, thinly sliced (soak briefly in cold water to tame the bite)
- ½ cup Kalamata olives, pitted and sliced (or green olives for a milder taste)
- 6 oz feta cheese, crumbled (choose block feta from the deli counter for better texture)
- 2 tablespoons fresh oregano, chopped (or 2 teaspoons dried oregano)
- ¼ cup extra-virgin olive oil (look for a fruity Greek-style EVOO)
- Juice of 1 large lemon (about 3 tablespoons; Meyer lemon if you find it)
- 1 garlic clove, minced (or ½ teaspoon garlic powder in a pinch)
- Kosher salt and freshly ground black pepper, to taste
Tip: Pick firm, brightly colored tomatoes and feel the weight of the feta block before crumbling—it should be dense, not chalky.
Directions
- Cook the pasta according to package directions until al dente—usually about 8–10 minutes in plenty of salted water. Drain and rinse under cold water to stop the cooking (this keeps your salad from turning mushy).
- While the pasta cools, whisk together lemon juice, olive oil, minced garlic, oregano, ½ teaspoon salt, and a few grinds of pepper in a large bowl—this is your bright, tangy lemon dressing.
- Add cooled pasta to the bowl; toss gently to coat every noodle in that lovely lemon-oregano oil.
- Stir in cucumbers, tomatoes, red onion, and olives—watch how the colors pop against the golden dressing.
- Sprinkle crumbled feta cheese over the top, then give it a light toss (you want chunks, not powder). Taste and adjust seasoning—add more salt, pepper, or a splash of lemon juice if it needs a lift.
- Cover and chill for at least 20 minutes—this lets flavors mingle. Personally, I think 1–2 hours is ideal; it’s magic when the pasta soaks up the dressing.
- Before serving, give the salad one last gentle stir and top with an extra sprig of oregano or a few whole olives for a photo-ready finish.
Servings & Timing
Makes 6–8 generous side-dish servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 20–120 minutes
Total Time: 45 minutes (including a quick chill)
Variations
- Swap penne for orzo or farfalle for a fun shape change.
- Add artichoke hearts and sun-dried tomatoes for extra Mediterranean flair.
- Stir in chopped grilled chicken or chickpeas to boost protein.
- Use lime juice and cilantro instead of lemon and oregano for a fresher twist.
- Toss in steamed green beans or roasted red peppers for more veggies.
- Drizzle with pesto or tapenade for bold flavor layers.
Storage & Reheating
Store Greek Pasta Salad in an airtight container in the fridge for up to 4 days—though you’ll find it tastes best within 2–3 days, when veggies are still crisp and dressing vibrant. There’s no reheating here; it’s best served cold or at room temperature. To make ahead, prep components separately (pasta, veggies, cheese) and toss with dressing just before serving—this keeps everything bright and crunchy.
Notes
Sometimes the red onion can overpower the salad—if you prefer a milder tang, rinse sliced onions in cold water for 5 minutes, then drain well. I’ve also found that stirring the dressing into warm pasta helps it absorb more flavor, but be careful not to make it soggy. If your feta seems too crumbly, give it a quick rinse in cold water and pat dry before adding—it firms up those rich, salty bits.
FAQs
Q: Can I use rotini instead of penne?
A: Absolutely—any short pasta shape works, just choose gluten-free if needed.
Q: What’s the best way to prevent soggy veggies?
A: Pat cucumbers and tomatoes dry with a paper towel before tossing; it makes a big difference.
Q: How do I keep the feta from falling apart?
A: Use a quality block feta and crumble it gently with your fingers.
Q: Is this recipe dairy-free friendly?
A: Yes—skip the feta or swap in a vegan cheese alternative.
Q: Can I double the recipe for a party?
A: Definitely—just increase dressing ingredients proportionally and taste as you go.
Q: Why does my salad taste bland sometimes?
A: Taste and adjust salt or add an extra squeeze of lemon. Fresh herbs also boost flavor.
Q: Can I freeze Greek Pasta Salad?
A: I don’t recommend freezing—veggies lose their crunch and the dressing separates.
Q: How long does it last in the fridge?
A: Up to 4 days, though best within 2–3 for peak freshness.
Conclusion
This Greek Pasta Salad is a simple, vibrant way to bring Mediterranean flair to your table—no oven required, just fresh ingredients and a tangy lemon dressing. Give it a whirl at your next barbecue or weeknight dinner, then swing back here and let me know how it turned out. Happy cooking and happy summer!
Greek Pasta Salad
Ingredients
- 12 oz (about 3 cups) short pasta (penne or rotini) whole-wheat or gluten-free brown-rice penne works great
- 1 cup cucumber diced (Persian cucumbers hold up best; English cucumber works too—just deseed if very watery)
- 1 cup cherry tomatoes halved (vine-ripened for extra sweetness)
- 1/2 cup red onion thinly sliced (soak briefly in cold water to tame the bite)
- 1/2 cup Kalamata olives pitted and sliced (or green olives for a milder taste)
- 6 oz feta cheese crumbled (choose block feta from the deli counter for better texture)
- 2 tablespoons fresh oregano chopped (or 2 teaspoons dried oregano)
- 1/4 cup extra-virgin olive oil look for a fruity Greek-style EVOO
- Juice of 1 large lemon about 3 tablespoons; Meyer lemon if you find it
- 1 garlic clove minced (or 1/2 teaspoon garlic powder in a pinch)
- Kosher salt and freshly ground black pepper to taste
Instructions
- Cook the pasta according to package directions until al dente—usually about 8–10 minutes in plenty of salted water. Drain and rinse under cold water to stop the cooking.
- Whisk together lemon juice, olive oil, minced garlic, oregano, salt, and pepper in a large bowl.
- Add cooked pasta to the bowl and toss gently to coat every noodle in the dressing.
- Stir in cucumbers, tomatoes, red onion, and olives. Sprinkle crumbled feta cheese over the top.
- Cover and chill for at least 20 minutes. Before serving, give the salad one last gentle stir and top with an extra sprig of oregano or a few whole olives.
