If you are looking for a refreshingly vibrant dish that comes together with minimal fuss, this Easy Greek Pasta Salad Recipe is your new best friend. Packed with crunchy peppers, briny Kalamata olives, crisp cucumbers, juicy tomatoes, and tangy feta cheese all tossed in a bright, zesty dressing, every bite bursts with Mediterranean charm. Whether you want a quick summer lunch, a colorful side for dinner, or a crowd-pleasing potluck addition, this salad delivers bold flavors and textures while being incredibly simple to prepare.
Ingredients You’ll Need
The beauty of this Easy Greek Pasta Salad Recipe lies in its straightforward ingredients that balance freshness and punch. Each item plays a crucial role—pasta brings satisfying bite and bulk, fresh veggies add delightful crunch and color, olives and feta lend authentic Greek notes, and the homemade dressing ties everything together with a perfect tangy-sweet finish.
- 3 cups uncooked pasta: Choose small shapes like rotini or penne for the best sauce cling and bite.
- 1 red bell pepper (chopped): Adds sweetness and vibrant red color to brighten the salad.
- 1 green bell pepper (chopped): Offers a crisp, slightly bitter contrast to balance sweetness.
- 1 small red onion (chopped): Brings just the right sharpness and crunch without overpowering.
- 1/2 cup Kalamata olives: These briny, meaty olives give the salad an unmistakable Greek flavor.
- 3 mini cucumbers (or 3/4 English cucumber) (chopped): Adds refreshing coolness and moisture.
- 1 cup little tomatoes (grape, cherry, etc.) (halved): Juicy pops of sweetness with every bite.
- 5 ounces crumbled feta: Creamy, tangy, and salty cheese that’s essential to Greek cuisine.
- Salt & pepper (to taste): Enhances and balances all the flavors perfectly.
- 2 tablespoons red wine vinegar: Brings sharp acidity that cuts through richness.
- 3 tablespoons olive oil: Adds silkiness and richness typical of Mediterranean dishes.
- 1/2 teaspoon Dijon mustard: Gives the dressing a subtle kick and smooth emulsification.
- 1 clove garlic (minced): Provides aromatic depth and a touch of pungency.
- 1 teaspoon fresh parsley (chopped): Fresh herbaceous note that lightens the dish.
- 1/2 teaspoon dried oregano: Classic Greek herb bringing that earthy, slightly minty flavor.
- 1 teaspoon (packed) brown sugar: A hint of sweetness to balance the vinegar.
How to Make Easy Greek Pasta Salad Recipe
Step 1: Cook the Pasta Perfectly
Start by boiling a large pot of well-salted water and cook your pasta according to the package instructions until it is al dente — firm but tender. This texture is key because it will absorb the dressing without turning mushy. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process and cool it completely. Make sure to let it drain thoroughly to avoid a watery salad.
Step 2: Prepare All Your Fresh Ingredients
While the pasta is cooking, chop your red and green bell peppers, red onion, cucumbers, and halve the little tomatoes. Measure out the Kalamata olives and crumble the feta cheese. Having everything prepped ahead makes the assembly seamless and enjoyable, creating a medley of colors and textures that promise a mouthwatering experience.
Step 3: Whisk Together the Dressing
In a jar or small bowl, combine the red wine vinegar, olive oil, Dijon mustard, minced garlic, fresh parsley, dried oregano, and brown sugar. Shake or whisk vigorously until the dressing is well emulsified. Feel free to adjust the oil or vinegar quantity depending on your personal taste for acidity or richness — this flexibility allows you to tailor the salad to suit your palate.
Step 4: Toss Everything Together
In a large mixing bowl, add the cooled pasta, chopped veggies, olives, and crumbled feta. Pour the freshly made dressing over the salad and toss gently but thoroughly to coat every bite. Season with salt and pepper to your liking — because a little extra salt usually helps bring out the full depth of flavors in this dish. You can serve immediately or refrigerate to let the flavors meld for even better taste.
How to Serve Easy Greek Pasta Salad Recipe
Garnishes
To elevate presentation and flavor, sprinkle freshly chopped parsley or a few extra crumbles of feta cheese on top just before serving. Adding a few whole Kalamata olives or some crispy pita chips alongside can also add inviting texture and visual appeal that makes your guests eager to dive in.
Side Dishes
This pasta salad shines as a refreshing side to grilled meats like chicken, lamb kebabs, or fish. It also pairs beautifully with warm pita bread and hummus for a light Mediterranean-inspired meal. Bright and zesty enough to cut through richer main dishes, it balances a barbecue or holiday spread perfectly.
Creative Ways to Present
For a fun twist, serve this salad in individual mason jars for picnics or packed lunches. You can also layer it in a glass bowl with feta and olives on top as a colorful, Instagram-worthy centerpiece. Another idea is stuffing the salad into hollowed-out mini bell peppers or tomatoes, making bite-sized, elegant appetizers sure to impress.
Make Ahead and Storage
Storing Leftovers
This Easy Greek Pasta Salad Recipe keeps well in the refrigerator for up to 3 days in an airtight container. The flavors actually deepen over time as the pasta absorbs more of the dressing. Just give it a gentle toss before serving again to redistribute the dressing evenly.
Freezing
Freezing this pasta salad is not recommended because the fresh vegetables and feta tend to lose their texture and become mushy when thawed. For best results, make it fresh or store leftovers in the fridge only.
Reheating
Since this dish is best served cold or at room temperature, reheating is unnecessary. If you prefer, you can let it sit at room temperature for about 15 minutes after refrigeration to take the chill off before serving.
FAQs
Can I use a different type of pasta for the salad?
Absolutely! While small shapes like rotini, penne, or shells work best to hold the dressing and veggies, feel free to use whatever you have on hand. Just make sure to cook the pasta al dente to avoid a mushy texture.
Is this salad suitable for meal prepping?
Yes, the Easy Greek Pasta Salad Recipe is perfect for meal prepping. Just keep the dressing separate until just before serving if you want to maintain the freshest crunch from the vegetables, or toss it all together ahead of time for flavor that deepens as it rests.
Can I substitute any ingredients to make it vegan?
To make a vegan version, you can omit the feta or replace it with a plant-based cheese alternative. The dressing ingredients are already vegan-friendly, and the salad remains delicious and satisfying.
What can I add to make it more filling?
Adding cooked chickpeas, grilled chicken, or diced avocado can turn this salad into a more substantial meal while keeping all the delightful Greek flavors intact.
How long should I marinate the salad for best flavor?
While you can serve the salad immediately, letting it chill in the fridge for at least 30 minutes to an hour really helps the flavors blend beautifully for a more harmonious taste.
Final Thoughts
There is something undeniably joyful about biting into a pasta salad that’s bursting with freshness, tang, and a little Mediterranean magic. This Easy Greek Pasta Salad Recipe is one of those dishes that never fails to impress without a lot of effort, making it a staple in my kitchen. I hope you give it a try soon and enjoy it as much as I do — it’s a delicious, colorful crowd-pleaser that’s sure to become a favorite in your recipe collection.
Print
Easy Greek Pasta Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Greek
- Diet: Vegetarian
Description
A vibrant and refreshing Easy Greek Pasta Salad combining al dente pasta with crisp bell peppers, cucumbers, juicy tomatoes, salty Kalamata olives, and crumbly feta cheese, all tossed in a zesty homemade dressing. Perfect for a light lunch or as a side dish for any Mediterranean-inspired meal.
Ingredients
Pasta
- 3 cups uncooked pasta
Vegetables & Cheese
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 small red onion, chopped
- 1/2 cup Kalamata olives
- 3 mini cucumbers (or 3/4 English cucumber), chopped
- 1 cup little tomatoes (grape, cherry, etc.), halved
- 5 ounces crumbled feta cheese
Dressing
- 2 tablespoons red wine vinegar
- 3 tablespoons olive oil
- 1/2 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon fresh parsley, chopped
- 1/2 teaspoon dried oregano
- 1 teaspoon packed brown sugar
- Salt and pepper, to taste
Instructions
- Cook the Pasta: Boil a large pot of salted water and cook the pasta until al dente according to the package directions. Drain and rinse under cool water to stop cooking and cool it down. Let the pasta drain thoroughly to avoid excess water in the salad.
- Prepare the Dressing: While the pasta is cooking, combine red wine vinegar, olive oil, Dijon mustard, minced garlic, fresh parsley, dried oregano, and brown sugar into a jar. Shake vigorously to emulsify the dressing. Adjust oil or vinegar quantities to taste for the perfect balance.
- Chop and Assemble: Chop the red and green bell peppers, red onion, cucumbers, and halve the tomatoes. Place all chopped vegetables, Kalamata olives, and crumbled feta in a large mixing bowl.
- Toss the Salad: Add the drained pasta to the bowl with the vegetables and cheese, then pour the dressing over. Toss thoroughly to evenly coat everything. Season with salt and pepper generously, as the pasta absorbs flavors well.
- Serve or Chill: Serve the pasta salad immediately for a fresh and vibrant dish, or refrigerate for some time to allow the flavors to meld and deepen before serving.
Notes
- Cook the pasta al dente to retain a pleasant firmness that holds up well in the salad.
- Rinsing the pasta after cooking stops it from becoming mushy and cools it for salad use.
- Adjust the amount of salt carefully, especially if your feta and olives are very salty.
- The salad can be refrigerated for up to 2 days and tastes even better after the flavors combine.
- For extra protein, consider adding grilled chicken or chickpeas.
- Use fresh herbs when possible to brighten the dressing.
