This Greek Pasta Salad has tender pasta, juicy tomatoes, crisp cucumbers, tangy onion, and creamy feta, all tossed in the best mayo-free Greek dressing.
I love adding in some protein by serving grilled Greek Chicken or baked Greek Meatballs on the side.
author’s note
This Salad Deserves an Invite to Every BBQ!
This Greek Pasta Salad is one of my go-to warm-weather recipes. It’s fresh, light, and packed with crisp veggies. Perfect when it’s too hot to turn on the oven. I’ve brought this to more potlucks than I can count, and every time, someone asks for the recipe. It’s simple but always a crowd favorite!
Between the tangy dressing and all the garden-fresh veggies, this salad feels just right when you’re craving something light and flavorful.
Don’t get me wrong, I love a good creamy pasta salad (like this Macaroni Salad or Mexican Street Corn Pasta Salad). But sometimes, I want something that won’t weigh me down. This version checks all the boxes: easy, refreshing, and full of flavor.
Ingredients Needed
- Pasta: I love using bowtie pasta because its shape soaks up the dressing nicely.
- Cucumber: Use English or mini cucumbers. If using large ones, peel and remove the seeds.
- Bell Pepper: Green peppers add balance with less sweetness, but red, yellow, or orange work too.
- Cherry Tomatoes: Halve or quarter based on size.
- Flavor Boosters: Olives and red onion for tang, and parsley for freshness.
- Feta: Use good-quality feta for creamy, tangy flavor, or skip for dairy-free.
- Greek Dressing: A mix of olive oil, lemon juice, red wine vinegar, honey, mustard, garlic, and oregano—sweet, tangy, and balanced.
Featured Comment
Love this recipe! I have made it many times. Seriously, I could eat it every day. My go-to for a side dish or just for lunch!
– Suzy
Quick Tip
Take away the bite of red onion: If you’re sensitive to the flavor of raw onion, soak the diced onions in salted ice water for 10 minutes. Drain well before adding to the salad.
How To Make Greek Pasta Salad
- Cook Pasta: Boil pasta in salted water until al dente, then rinse with cold water and set aside.
- Prepare Dressing: Combine all dressing ingredients in a mason jar, shake well, and pop in the fridge.
- Prep Vegetables: Chop all veggies.
- Assemble Salad: In a large bowl, combine cooled pasta with prepared veggies.
- Add Dressing: Add dressing to taste, then gently mix.
- Finish with Feta: Top with feta cheese, adjust seasonings as needed, and enjoy!
What To Serve With Greek Pasta Salad
- Grilled or Baked Meats: Like chicken, lamb, or baked cod.
- Pita and Hummus: For a creamy side or fun appetizer.
- Roasted Vegetables: Like broccoli and bell peppers. Grilled veggies would also make for a delicious side.
- Meze Platter: With tzatziki, olives, and feta.
- Fresh Fruit: Watermelon, grapes, or figs for a sweet finish.
Variations
Greek Pasta Salad Swaps And Flavor Twists
- Gluten-free: Lentil or brown-rice pasta work great here.
- Vegan: Take out the feta and use maple syrup instead of honey in the dressing.
- High-protein: Stir in two cups of cooked chickpeas or a diced rotisserie chicken.
- Spicy kick: Whisk ½ tsp crushed red-pepper flakes into the dressing.
Storage
How Long Will Greek Pasta Salad Last?
- This salad stays fresh in the fridge for 2-3 days.
- It tastes best on the day it’s made; over time, the flavors of onion and olives get stronger, and the pasta continues to absorb the dressing, making it slightly dry.
Make Ahead Of Time
- Store ingredients (veggies, pasta, feta cheese, dressing) separately in the fridge in meal prep containers.
- Assemble each serving just before eating to keep the salad fresh for up to 5 days.
Other Delicious Pasta Salads:
Greek Pasta Salad
Video
Equipment
Ingredients
- 3 cups mini bowtie pasta not the entire box, also called farfalle pasta
- 1/2 cup kalamata olives pitted and halved
- 1/3 cup red onion diced, see note 1
- 2 cups Persian cucumbers or English cucumber, cut into half moons, see note 2
- 2 cups cherry tomatoes halved; 1 pint
- 1 green bell pepper diced
- 1/4 cup finely chopped flat-leaf parsley
- 1/2 cup feta cheese crumbled or cubed
- 1/4 cup + 2 tablespoons olive oil
- 1-1/2 tablespoons lemon juice
- 1-1/2 tablespoons honey
- 1-1/2 tablespoons Dijon-style mustard
- 1 teaspoon minced garlic
- 1-1/2 teaspoon dried oregano
- 3 tablespoons red wine vinegar
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Bring 12 cups water to a rolling boil in a large pot. Add 1 tbsp salt and add the pasta (see note 3). Cook pasta al dente according to package directions. Drain and rinse in cold water for 20 seconds. Shake off excess water and set aside to fully cool.
- Combine all the dressing ingredients in a mason jar. Juice the lemon to get 1-1/2 tablespoons lemon juice; add to jar. Seal and shake thoroughly to combine, making sure no honey is stuck on the bottom. Refrigerate until ready to use.
- Meanwhile, prep the veggies.
- Add completely cooled pasta to a large bowl. Add veggies on top. Give the dressing another shake, then drizzle on salad (see note 4). Add feta on top. Taste and adjust seasonings and enjoy!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Best Pasta To Use In A Pasta Salad?
The best pasta for salad is short, sturdy kinds that mix well and can pick up dressing and small bits. Here are my top picks:
- Farfalle (bowtie): Good for holding dressing and veggies.
- Rotini (spirals): The twists are able to grab lots of dressing. I use it in my favorite Buffalo Chicken Pasta Salad.
- Penne: The tube shape is able to catch herbs and veggies.
- Orecchiette: This fun bowl shape holds on to dressing well. I use it in this popular Autumn Crunch Pasta Salad.
This salad was excellent. Really enjoyed the vinaigrette. Added dried thyme and basil as well. Thank you!
I’m so thrilled this Greek pasta salad was a hit! Thanks Eva!
Greek salad is a favorite around here and I love how this recipe turns salad into a satisfying meal with the addition of pasta. Kid approved too.
Yay! I’m so thrilled to hear this! Thanks Carla!