Fresh, vibrant, and full of bold Mediterranean flavors, this Greek Pasta Salad is the perfect side for summer barbecues, potlucks, or quick weeknight meals. Tender pasta meets juicy tomatoes, crisp cucumbers, tangy feta, and briny kalamata olives, all tossed in a bright homemade lemon-herb dressing. Ready in about 20 minutes, it’s light, refreshing, and easy to make ahead.
Why you’ll love this recipe
Inspired by other Mediterranean grain salads, this Greek Pasta Salad offers the same bright flavors in an easy pasta format. It’s simple, flexible, and satisfying. Here’s why it’s a favorite:
Make-ahead friendly. Prepare the salad up to 24 hours in advance for easy entertaining—just hold off on the feta until serving for the best texture.
Big on flavor. Juicy cherry tomatoes, lemony dressing, fresh mint, dried oregano, and salty feta create a balanced Mediterranean profile that complements many mains.
Quick and easy. With just 20 minutes of total time, you can cook pasta, chop vegetables, and whisk the dressing while the pasta boils—perfect for busy nights or last-minute gatherings.
Key ingredients
The photos above show all the main ingredients to help with your shopping. The full ingredient list with measurements appears in the recipe card below.
- Pasta – Small shapes like rotini, small shells, macaroni, or penne work well. For a gluten-free version, use a gluten-free small pasta.
- Cucumber – An English cucumber is ideal because its thin skin and smaller seed cavity reduce excess moisture in the salad.
- Feta cheese – Adds salty creaminess; omit or use a plant-based alternative to make the salad vegan.
Instructions
The steps below are straightforward—cook pasta, prepare a bright lemon-herb dressing, and toss with fresh vegetables. For best results, chop the vegetables while the pasta cooks and combine everything as soon as the pasta is drained.
- Cook the pasta. Bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain and rinse under cold water if serving the salad chilled; otherwise drain and set aside.
- Soften aromatics. Heat 2 tablespoons olive oil in a small skillet over medium-high heat. Sauté minced red onion and green bell pepper for 2–3 minutes, then add minced garlic and cook another minute. Remove from heat and set aside.
- Make the dressing. In a large bowl whisk together the remaining olive oil, lemon juice, red wine vinegar, chopped fresh mint, dried oregano, kosher salt, and black pepper. Stir in the cooked onion, bell pepper, and garlic.
- Toss the salad. Add quartered cherry tomatoes, sliced kalamata olives, diced cucumber, and the cooked pasta to the dressing. Toss gently to combine.
- Finish and serve. Top with crumbled feta just before serving. Store refrigerated up to 24 hours; add feta when ready to serve for best texture.
Serve hot or cold. Serve warm as a recently tossed side, or chill for at least 30 minutes after rinsing the pasta under cold water for a refreshing cold salad.
Optional additions
To make this salad a main dish, add a protein like chickpeas, grilled chicken, salmon, or shrimp. Other tasty additions include capers, zucchini, or sun-dried tomatoes. Add them when you toss the pasta and vegetables with the dressing.
- Chickpeas: Drain and rinse one 15-ounce can and fold directly into the salad.
- Grilled chicken: Lemon-herb marinated chicken pairs especially well—slice and serve over the salad.
- Salmon or shrimp: Grilled or pan-seared seafood complements the lemony dressing for a hearty main.
Greek Pasta Salad
Ingredients
- 2 cups dry rotini pasta (or macaroni, small shells, or penne)
- 6 tablespoons olive oil, divided
- 1/4 cup red onion, minced
- 1/4 cup green bell pepper, minced
- 3 cloves garlic, minced
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup red wine vinegar
- 1 tablespoon fresh mint, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 pint cherry tomatoes, quartered
- 1/4 cup kalamata olives, sliced
- 1/2 cup cucumber, diced
- 1/4 cup feta cheese, crumbled
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain and rinse under cold water if serving chilled; set aside to cool.
- While the pasta cooks, heat 2 tablespoons olive oil in a small skillet over medium-high heat. Add the minced onion and bell pepper and cook for 2–3 minutes.
- Add the garlic and cook an additional minute. Remove from heat and set aside.
- In a large bowl, whisk together the remaining 4 tablespoons olive oil, lemon juice, red wine vinegar, chopped mint, oregano, salt, and pepper. Stir in the cooked onion, bell pepper, and garlic.
- Add the tomatoes, olives, cucumber, and cooked pasta to the dressing. Toss to combine. Serve immediately or refrigerate up to 24 hours before serving.
- Top with crumbled feta just before serving.
Notes
- Serves: 4 as a side dish. Double or triple the recipe for larger gatherings.
- Storage: Leftovers keep in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories: 376 kcal (19%)
Carbohydrates: 32 g (11%) • Protein: 7 g (14%) • Fat: 25 g (38%)
Saturated Fat: 4 g (20%) • Sodium: 548 mg (23%) • Fiber: 3 g (12%)
Vitamin C: 43 mg (52%) • Calcium: 94 mg (9%) • Iron: 2 mg (11%)
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What to serve it with
This Greek pasta salad pairs beautifully with grilled meats, seafood, or classic Mediterranean dishes. Ideas to serve alongside:
Greek Meatballs with Tzatziki Sauce
Chicken Gyros
Smoked Pork Tenderloin
