Greek Pasta Salad: Perfect for Every Occasion!

Nothing says “fresh and vibrant” quite like a classic Greek Pasta Salad. This dish has become one of my go-to options, whether for a quick weekday dinner or an easy side dish for a weekend gathering. The bright flavors of olives, tomatoes, and feta in a tangy dressing make it incredibly refreshing and satisfying.

Why I Love This Dish ?

This Greek pasta salad is a lifesaver in my kitchen! Not only is it easy to prepare, but it also holds up beautifully in the fridge, making it perfect for meal prep. It’s packed with veggies, has a hearty pasta base, and the dressing adds that quintessential Greek flair. Plus, it’s endlessly customizable!

What You Will Need to Make This easy Greek pasta salad ?

• Large Pot: For boiling the pasta.
• Mixing Bowl: A large one to toss all the ingredients together.
• Small Bowl: Perfect for mixing the dressing.
• Colander: For draining the pasta.
• Cutting Board and Knife: For chopping veggies like cucumbers, onions, and bell peppers.
• Whisk or Fork: To blend the dressing.
• Measuring Cups and Spoons: To measure pasta, oil, vinegar, and seasonings.

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Ingredients

• Pasta (Rotini or Penne works best): 2 cups, cooked and cooled
• Cucumber: 1, diced
• Cherry Tomatoes: 1 cup, halved
• Red Onion: 1/4, thinly sliced
• Kalamata Olives: 1/2 cup, sliced
• Feta Cheese: 1/2 cup, crumbled
• Bell Pepper: 1, diced (optional for added crunch)

For the Dressing:

• Olive Oil: 1/4 cup
• Red Wine Vinegar: 2 tbsp
• Lemon Juice: 1 tbsp
• Garlic: 1 clove, minced
• Dried Oregano: 1 tsp
• Salt and Pepper: to taste

Instructions

1. Cook the Pasta: Start by cooking the pasta according to package instructions until al dente. Once done, drain and let it cool completely.

2. Prepare the Vegetables: While the pasta cools, dice the cucumber, bell pepper, and onion. Slice the cherry tomatoes and olives, then crumble the feta.

3. Make the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, minced garlic, oregano, salt, and pepper until well combined.

4. Combine Everything: In a large mixing bowl, toss the cooled pasta with the vegetables, olives, and feta. Drizzle the dressing over the salad and toss everything together until evenly coated.

5. Chill & Serve: For best results, refrigerate the salad for at least 30 minutes before serving. This allows the flavors to meld together.

Possible Substitutions

• Cheese: Swap feta with goat cheese for a creamier texture.
• Olives: If Kalamata olives aren’t available, black olives can work in a pinch.
• Gluten-Free: Use gluten-free pasta if needed, and cook as per package instructions.
• Vegan: Omit the feta or replace it with a dairy-free cheese alternative.

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Notes & Tips

> For Extra Flavor: Add a sprinkle of fresh basil or parsley.

> Add Protein: Try adding grilled chicken, shrimp, or chickpeas to make it a complete meal.

> Storage: This salad will stay fresh for 3–4 days in the refrigerator, making it perfect for meal prep.

Serving Suggestions

Serve this salad with warm pita bread or alongside grilled meats. It’s also perfect on its own as a light, refreshing lunch.

Enjoy!

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Greek Pasta Salad

This Greek Pasta Salad brings together fresh veggies, tangy feta, and a zesty dressing for a refreshing, Mediterranean-inspired dish that’s perfect for any meal or gathering. Simple to make, colorful, and full of flavor, it’s a versatile favorite that fits easily into any busy cooking routine!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 4 minutes mins

Course Salad

Cuisine Mediterranean

Ingredients

  

• Pasta Rotini or Penne works best: 2 cups, cooked and cooled
• Cucumber: 1 diced
• Cherry Tomatoes: 1 cup halved
• Red Onion: 1/4 thinly sliced
• Kalamata Olives: 1/2 cup sliced
• Feta Cheese: 1/2 cup crumbled
• Bell Pepper: 1 diced (optional for added crunch)
• For the Dressing:
• Olive Oil: 1/4 cup
• Red Wine Vinegar: 2 tbsp
• Lemon Juice: 1 tbsp
• Garlic: 1 clove minced
• Dried Oregano: 1 tsp
• Salt and Pepper: to taste

Instructions

 

• Cook the Pasta:

  Start by cooking the pasta according to package instructions until al dente. Once done, drain and let it cool completely.
• Prepare the Vegetables:

  While the pasta cools, dice the cucumber, bell pepper, and onion. Slice the cherry tomatoes and olives, then crumble the feta.
• Make the Dressing:

  In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, minced garlic, oregano, salt, and pepper until well combined.
• Combine Everything:

  In a large mixing bowl, toss the cooled pasta with the vegetables, olives, and feta. Drizzle the dressing over the salad and toss everything together until evenly coated.
• Chill & Serve:

  For best results, refrigerate the salad for at least 30 minutes before serving. This allows the flavors to meld together.

Notes

For Extra Flavor: Add a sprinkle of fresh basil or parsley.

Add Protein: Try adding grilled chicken, shrimp, or chickpeas to make it a complete meal.

Storage: This salad will stay fresh for 3–4 days in the refrigerator, making it perfect for meal prep.