I’ve made a lot of pasta salads over the years, but this one is the recipe I return to again and again. The mix of crunchy cucumber, juicy tomatoes, salty feta, and flavorful olives creates the perfect balance of textures and tastes. It’s simple, reliable, and always a hit at gatherings. People assume it took a lot of effort, but it’s really just good ingredients and a quick homemade dressing.

Ingredients You’ll Need

• Short pasta (farfalle or rotini): These shapes hold onto the dressing really well.
• Red and green bell peppers: Add sweetness, color, and a little crunch.
• Cucumber: Brings freshness and a light, crisp bite.
• Cherry or grape tomatoes: Juicy and slightly sweet for balance.
• Red onion: Adds sharpness that cuts through the richness.
• Kalamata olives: Bold and briny, they give the salad its signature flavor.
• Feta cheese: Creamy, tangy, and essential to the dish.
• Fresh parsley: Adds a clean, herby finish.

For the Dressing

• Extra virgin olive oil
• Red wine vinegar
• Dried oregano and basil
• Garlic powder
• Dijon mustard
• Salt and pepper

It’s a simple vinaigrette, but it’s what makes the salad taste vibrant and fresh.

How to Make Greek Pasta Salad?

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1. Cook the Pasta

Bring a large pot of salted water to a boil and cook the pasta until al dente. You want it tender but still slightly firm so it holds up in the salad.

2. Cool the Pasta

Drain and rinse the pasta under cold water to stop the cooking and prevent sticking. Let it cool completely in a large bowl.

3. Make the Dressing

Whisk together olive oil, red wine vinegar, oregano, basil, garlic powder, Dijon mustard, salt, and pepper until smooth and well combined.

4. Prep the Vegetables

Chop the bell peppers, slice the cucumber, halve the tomatoes, thinly slice the red onion, and crumble the feta. Add everything to the cooled pasta along with the olives and parsley.

5. Toss and Chill

Pour the dressing over the salad and gently toss until everything is evenly coated. Refrigerate for at least 2 hours before serving so the flavors can develop.

Helpful Tips

• Don’t skip the chill time. This step makes a huge difference in flavor.
• Rinse the pasta. It keeps the salad from becoming sticky.
• Soak the onion if needed. A quick soak in cold water softens its sharp bite.
• Stir before serving. The dressing may firm up in the fridge; let the salad sit at room temperature for a few minutes and toss again.
• Taste and adjust. A final pinch of salt or pepper can really bring it to life.

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Greek Pasta Salad Recipe

Author: Elly Cooking Method: Boiling Cuisine: American Courses: Side Dish

Difficulty: easy Prep Time 20 mins Cook Time 10 mins Rest Time 120 mins Total Time 2 hrs 30 mins

Servings: 12 Estimated Cost: $ moderate Calories: 292

Best Season: Spring, Summer

Description

This Greek Pasta Salad is full of vibrant, fresh flavors, with feta cheese, olives, veggies and a zesty Greek dressing. It's an easy recipe that's perfect for making ahead.

ingredients

Servings

Pasta Salad Dressing

• ⅔ cup extra virgin olive oil
• ⅓ cup red wine vinegar
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• ¾ teaspoon garlic powder
• 1 teaspoon Dijon mustard
• ½ teaspoon salt
• ¼ teaspoon black pepper

Pasta Salad

• 1 pound short pasta (farfalle, rotini, etc.)
• 1 red bell pepper (chopped)
• 1 green bell pepper (chopped)
• 1 English cucumber (quartered lengthwise and then thinly sliced)
• 1 cup cherry tomatoes (halved)
• ½ cup thinly sliced red onion (*)
• ¾ cup kalamata olives (pitted and halved)
• ½ cup crumbled feta cheese
• ¼ cup chopped fresh parsley

Instructions

Cook the Pasta

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions for al dente. Drain the pasta into a colander. Rinse with cold water, and then drain well. Put the pasta in a large bowl.
   Mark as complete
2. Set the pasta aside to cool while you chop the vegetables and prepare the remaining pasta salad ingredients. Stir the pasta occasionally to keep it from sticking together.
   Mark as complete

Make the Dressing

1. Combine all dressing ingredients (olive oil, red wine vinegar, dried oregano, dried basil, garlic powder, Dijon, salt and pepper) in a small bowl and whisk to combine. Set aside.
   Mark as complete

Make the Pasta Salad

1. Add the bell peppers, cucumber, tomatoes, red onion, kalamata olives, feta and parsley to the bowl with the pasta. Stir in the dressing until well combined.
   Mark as complete
2. Chill the pasta salad in the refrigerator for at least 2 hours before serving. Before serving, taste and season with extra salt and pepper as needed.
   Mark as complete

Nutrition Facts

Servings 12

Serving Size 1 serving

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Amount Per Serving

Calories 292kcal

% Daily Value *

Total Fat 15g24%

Saturated Fat 3g15%

Cholesterol 6mg2%

Sodium 311mg13%

Potassium 223mg7%

Total Carbohydrate 32g11%

Dietary Fiber 2g8%

Sugars 3g

Protein 7g15%

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Calcium 62 mg

Iron 1 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• If you find raw onions too strong, you can mellow their flavor by soaking the sliced onions in ice water for 5 minutes. Then drain and pat dry with a paper towel.
• Pasta salad can be stored in the refrigerator for up to 4 days. If the pasta salad seems dry when you take it out of the refrigerator, let it sit at room temperature for 10-15 minutes. This will allow the olive oil to melt again. Stir and enjoy.
• Black olives may be substituted for the kalamata olives.
• Recipe Variations: You can add chickpeas, grilled chicken, canned artichoke hearts, sun dried tomatoes or toasted pine nuts to the salad, if desired.

Keywords: greek pasta salad, cold pasta salad, mediterranean side dish, potluck salad, make-ahead salad