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A quick and easy Greek Pasta Salad bursting with Mediterranean flavors. If you have about 10 minutes, you can make this summer-perfect pasta salad in no time. Serve as a side, for picnics, gatherings of all kinds… or lunches throughout the week!
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And oh my, you will be so glad you did! It keeps for up to 5 days in the refrigerator.
Ten minutes, you ask? Yes. Here’s how, while the pasta cooks to al-dente, you are busy chopping a few vegetables. When the pasta is ready, so are you!
Chilling the Greek Pasta Salad for a couple of hours before serving enhances its flavors. So it’s perfect for making ahead if you have time. If not, or if you’re like me and simply can’t wait… that’s fine too.
Summer Greek Meal
I always think of pasta salad in the summer, although truly, it’s delicious all year! But if you want to serve a Mediterranean-inspired meal, with its sweet and salty flavors, you might want to consider some of these reader-popular Greek recipes at 31Daily.
Greek Pasta Salad Ingredients & Prep
The exact ingredient measurements are in the recipe card below. Here’s what you will need:
- Dry short pasta like rotini, farfalle, penne, etc.
- English cucumber, quartered and sliced
- Cherry tomatoes, halved
- Bell pepper, in your color of choice, and chopped
- Red onion, diced or sliced
- Pitted olives: I love a Greek olive mix but kalamata or even black olives are delicious.
- Feta cheese, crumbled
- Dressing: You can buy a Greek salad dressing at the market or you can make your own simple homemade dressing.
- Fresh herbs for serving: I’ve added fresh mint from my herb garden, but parsley or oregano is delicious too.
Greek Salad Dressing Ingredients
This simple homemade dressing can be stored in the refrigerator until ready to use. It’s delicious on greens, even drizzled over fresh vegetables, or as dips on a Mediterranean charcuterie board!
Here are the ingredients you will need if you want to make your own (measurements are in the recipe card below):
- Garlic cloves
- Dried oregano
- Dijon mustard
- Red wine vinegar or apple cider vinegar
- Salt: I prefer fine sea salt and black pepper
- Extra virgin olive oil
How to Make Greek Pasta Salad
Step-by-step recipe instructions are in the recipe card below, but here is a quick overview:
- Whisk together the Greek dressing if you’re making homemade. Chill until ready to serve.
- Cook pasta to al dente and rinse under cold water to stop the cooking.
- While the pasta cooks, chop the vegetables.
- Add everything to a large bowl and toss with dressing.
Best Tips for Making Pasta Salads
Tips for making the best pasta salad
- Cook pasta to just past al-dente; about 1 minute longer.
- Run cooked pasta under cold water to stop the cooking process, you don’t want mushy pasta!
- Be sure to generously season a pasta salad as it tends to adsorb flavors as it sits.
- Add about 2/3 of the dressing to the pasta salad. Just before serving add a bit more for the best flavor.
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Easy Greek Pasta Salad
- 16 ounces dry short pasta like rotini, farfalle, penne, etc.
- 1 English cucumber quartered
- 1 pint cherry tomatoes halved
- 1 bell pepper chopped
- 1/2 cup pitted Greek olives
- 1/2 cup feta crumbled
- 1/2 medium red onion, diced
- fresh herbs for serving, like mint, parsley, or oregano
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon Dijon mustard
- 1/4 cup red wine vinegar or apple cider vinegar
- 1 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- 1/2 cup olive oil extra virgin
- Whisk together the Greek dressings and set aside.
- Cook pasta, according to package instructions, to al dente; about 8 minutes depending on the pasta. Rinse under cold water to stop the cooking.
- Meanwhile, chop the vegetables while the pasta is cooking.
- Add the ingredients to a large bowl. Pour in 2/3 of the dressing and fresh herbs if using; toss together.
- Chill until ready to serve. I like to let it marinate together in the refrigerator for a couple of hours. When you're ready to serve, toss the salad with reserved dressing.
Storing the Greek Pasta SaladThis Greek Pasta Salad will keep in an airtight container in the refrigerator for up to 5 days. So good for lunches and dinner sides.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.