Cold pasta salads have a way of being either forgettable or genuinely good, and Greek pasta salad lands firmly in the second category when it is made right. The combination of briny olives, salty feta, crisp cucumber, and a sharp oregano vinaigrette gives every forkful real flavor without any complicated technique. It comes together in about 25 minutes, holds up well in the fridge, and works across so many situations, from a quick lunch to a full dinner spread.
What makes this version work is balance. The dressing is bright and acidic enough to cut through the richness of the feta, and the vegetables stay crisp because they get added after the pasta has cooled. Nothing turns mushy, nothing tastes flat.
Greek Pasta Salad Ingredients You Will Need
- 12 oz rotini or penne pasta
- 1 cup cherry tomatoes, halved
- 1 English cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup kalamata olives, pitted and halved
- 1/2 cup roasted red peppers, sliced
- 1 cup crumbled feta cheese
- 1/4 cup fresh parsley, roughly chopped
- 1/3 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Dijon mustard
- Salt and black pepper to taste
Rotini is the go-to pasta shape here because the spirals trap the dressing and hold bits of herb and seasoning in every twist. Penne works nearly as well. Avoid smooth pasta shapes like spaghetti or linguine since the dressing slides right off and the salad ends up underseasoned at the pasta level.
How to Make Greek Pasta Salad Step by Step
- Cook the pasta according to package directions until al dente. Drain and rinse under cold water immediately to stop cooking and cool the pasta down.
- While the pasta cools, whisk together the olive oil, red wine vinegar, oregano, garlic powder, Dijon mustard, salt, and pepper in a small bowl or jar.
- Transfer the cooled pasta to a large bowl. Pour about half the dressing over it and toss to coat evenly. Let it sit for 5 minutes so the pasta absorbs the flavor.
- Add the cherry tomatoes, cucumber, red onion, olives, roasted red peppers, and parsley. Toss gently to combine everything.
- Add the remaining dressing and fold in the feta crumbles last, being careful not to over-mix and break them down too much.
- Taste and adjust salt, pepper, or vinegar as needed. Refrigerate for at least 20 minutes before serving for best flavor.
Tips for Better Flavor and Texture
Rinsing the pasta after cooking is essential for cold pasta salads. It stops the cooking process and prevents the pasta from clumping as it cools. Some recipes skip this step, but for Greek pasta salad preparation where everything needs to stay distinct and separate, the rinse matters. Just make sure to drain it thoroughly after rinsing so the dressing does not get diluted by trapped water.
Adding the dressing in two stages, first to the warm pasta, then again before serving, is the most reliable way to build deep flavor throughout. Pasta absorbs dressing quickly as it sits, so the second addition brings everything back to life right before it hits the table.
Substitutions That Work Well
No red wine vinegar? White wine vinegar or fresh lemon juice both work as substitutes in the dressing. Lemon juice gives a brighter, more citrusy edge while white wine vinegar is milder and a little softer. Either keeps the dressing balanced without straying too far from the original character of the dish.
For a greek tortellini pasta salad feta variation, swap the rotini for refrigerated cheese tortellini cooked according to package directions. The filling adds richness and makes each bite more substantial. It is a small change that shifts this closer to a full meal on its own rather than just a side dish.
Variations Worth Exploring
Adding protein turns this into a satisfying greek pasta salad for dinner with no additional sides needed. Grilled chicken sliced thin is the most natural fit, keeping it in line with a healthy Greek-inspired chicken pasta salad profile. Canned chickpeas are a solid vegetarian alternative that add both protein and a slightly nutty texture that works really well against the briny olives and feta.
For a healthy Greek pasta salad with extra greens, fold in a few handfuls of baby spinach or arugula just before serving. Both wilt slightly from the dressing but add volume and color without changing the overall flavor. This also makes it a stronger option for Greek pasta salad meal prep since the greens hold up better than lettuce over a couple of days.
Storage and Serving Notes
Stored in an airtight container, this salad keeps well in the refrigerator for up to 4 days. The pasta will absorb more dressing as it sits, so stir in a small drizzle of olive oil and a splash of red wine vinegar before serving leftovers to freshen the flavor. The vegetables stay crisp for the first two days; after that they soften slightly but still taste good.
Serve it cold or at cool room temperature. It fits well as a standalone Greek pasta salad lunch ideas option, or alongside grilled proteins as part of a larger spread. If transporting it, keep the feta stored separately and add it just before serving to prevent it from breaking down into the dressing.
FAQ
Can I make Greek pasta salad the day before?
Yes, and it often tastes better after a night in the fridge. The flavors develop more fully as everything sits together. Just hold back the feta and a small amount of dressing to add fresh the next day before serving.
What pasta shape is best for this salad?
Rotini, penne, farfalle, and fusilli all work well because their shapes trap dressing and small bits of seasoning. Avoid long smooth pasta shapes since they do not hold the dressing well and make the salad harder to serve and eat.
How do I keep the cucumbers from getting watery?
After dicing the cucumber, spread the pieces on a paper towel and let them sit for a few minutes before adding them to the salad. This draws out some of the surface moisture and keeps them from releasing liquid into the dressing over time.
Can I use bottled Greek dressing instead of homemade?
You can. A good quality bottled Greek or Italian dressing works as a shortcut. Use about 1/2 cup and adjust to taste. Homemade gives you more control over the acidity and salt level, which makes a noticeable difference in the final balance of the dish.
Is this recipe good for meal prep?
It is one of the better easy pasta salads for meal prep because it stays fresh for several days and the flavors actually improve over time. Portion it into individual containers for grab-and-go lunches, keeping feta and any leafy greens separate until ready to eat.
Can I add artichoke hearts to this salad?
Yes, canned or jarred artichoke hearts (well-drained) are a great addition. They add a slightly earthy, briny flavor that fits naturally with the other Mediterranean ingredients. Roughly chop them before adding so they distribute evenly throughout the salad.
Greek Pasta Salad
Ingredients
Equipment
Method
- Cook the pasta until al dente, then drain and rinse under cold water to cool completely.
- Whisk together olive oil, red wine vinegar, oregano, garlic powder, Dijon mustard, salt, and pepper in a small bowl.
- Toss the cooled pasta with half the dressing in a large bowl. Let sit for 5 minutes.
- Add cherry tomatoes, cucumber, red onion, olives, roasted red peppers, and parsley. Toss gently.
- Pour the remaining dressing over the salad and fold in the feta crumbles carefully.
- Refrigerate for at least 20 minutes before serving. Adjust seasoning to taste before serving.
Notes
- Rinse pasta thoroughly after cooking and drain well to prevent watery dressing.
- Add dressing in two stages for deeper flavor throughout.
- Pat cucumber pieces dry before adding to reduce excess moisture.
- Store feta separately if making ahead and add just before serving.
- Add grilled chicken or chickpeas to make it a complete meal.
