Greek Pasta Salad

Greek Pasta Salad is one of those dishes that works for potlucks, meal prep, weekday lunches, and easy dinners.

With tender pasta, crisp vegetables, complimentary olives and feta, and a tangy homemade dressing, every bite has a little burst of something delicious.

It’s hearty enough to enjoy on its own for lunch but also works beautifully as a side dish with grilled meats, sandwiches, or really, anything you’re serving.

It’s simple to make ahead and has a classic taste that is reliable and sure to be a group hit for any gathering. 

Before you scroll to the recipe, be sure to read the tips below. They make all the difference in keeping the pasta flavorful every time you make it.

Serves: 8
Prep time: 10 minutes
Chill time: 1 hour

Why You’ll Love This Recipe

What makes this Greek Pasta Salad so enjoyable is how effortlessly it comes together.

It’s an excellent option for warmer weather, but honestly, it works year-round because the ingredients are easy to find and the flavors never feel out of season.

It also travels well, making it ideal for picnics, potlucks, backyard dinners, or even packing for work lunches.

If you want a dish that tastes fresh and is flexible enough for just about any event, this one is always a crowd-pleaser.

How To Make Greek Pasta Salad

Ingredients

• 16 ounces rotini, boiled and drained
• 1 cucumber, diced
• Half of a small red onion, sliced
• 1 pint cherry tomatoes, halved
• 1 red bell pepper, diced
• 1/4 cup diced black or kalamata olives
• ¼ cup sliced black or kalamata olives
• 1 cup crumbled feta cheese

Dressing

• ⅓ cup lemon juice
• 1 tablespoon lemon zest
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• ½ cup olive oil
• ½ teaspoon dried oregano
• ¼ teaspoon salt ¼ teaspoon pepper

Step-by-Step Guide

1. In a large bowl add your cooked, drained pasta, cucumber, onion, tomatoes, bell pepper, olives and feta cheese.

2. In a small bowl whisk together the lemon juice, lemon zest. Garlic, parsley, olive oil, oregano, salt and pepper.

3. Gently toss the dressing into the bowl with the pasta and veggies.

4. Chill for 1 hour and serve!

Tips, Tricks and Storage

• Salt the Pasta Water: This step adds flavor right from the beginning and keeps the pasta from tasting bland once mixed with the dressing.
• Pat the Vegetables Dry: Cucumbers and tomatoes hold a lot of moisture. A quick pat with a paper towel prevents the dressing from becoming diluted and the salad from becoming watery in the fridge.
• Add the Dressing While the Pasta Is Slightly Warm: Not hot — just warm. This helps the noodles soak in the flavor without becoming mushy.
• Crumbled Feta vs. Cubes: Crumbled feta blends more into the salad, while cubes stay distinct and give you larger bites of cheese. Choose whichever texture you prefer, as they both work well.
• Make-Ahead Friendly: This salad tastes even better after a few hours in the fridge. Just give it another toss and adjust the seasoning if needed before serving.
• Storage: Store leftovers in an airtight container for up to 3 days. If the pasta absorbs some of the dressing, simply add a splash more olive oil or lemon juice to refresh it.

Substitutions and Variations

This recipe has a classic flavor, so you don’t want to deviate too far from the recipe, but some flexibility is possible.

You can swap the pasta shape — rotini, penne, farfalle, or shells all work beautifully.

If you like a stronger Greek flavor, add extra olives, pepperoncini, or a spoonful of capers. Save time and use bottled Italian dressing with a little bit of lemon juice.

For more brightness, toss in fresh dill or add a bit of red pepper flake for a kick.

If you want to make it heartier for a meal-prepped lunch, mix in grilled chicken, shredded chicken, or chickpeas.

It’s easy to customize based on cravings, ingredients, or the season!

Frequently Asked Questions

Q: Can I make this the day before?

Absolutely. In fact, the flavors improve as the salad chills. Just give it a stir and adjust the seasoning before serving.

Q: My pasta absorbed the dressing overnight — what should I do?

This is totally normal. Add a drizzle of olive oil, a splash of vinegar, or a squeeze of lemon to refresh the salad.

Q: My pasta got a little watery overnight. Is it ruined?

This is also totally normal. As long as you haven’t stored it for more than 3 days, give it a quick stir to refresh the salad and redistribute the dressing.  

Q: Can I use gluten-free pasta?

Yes, just cook it to al dente and rinse well, as gluten-free pasta can get soft quickly.

Craving more summer salads? Whip up our Amish Potato Salad or classic Chicken Salad. Each of these are simple to prepare, yet guaranteed to be a hit at every gathering!