There’s something wildly satisfying about tossing warm pasta with cool, briny ingredients—it’s like a Greek island breeze in a bowl. This Greek Pasta Salad delivers bold Mediterranean flavor with the easy charm of a Southern potluck classic.
Think Kalamata olives, ripe cherry tomatoes, and crisp cucumbers, all tangled in tender pasta and kissed with lemony vinaigrette. It tastes as good as other comfort classics—even chocolate-heavy dishes like Eggplant Parmesan or Chicken Tomato.
Inspired by summer meals in coastal tavernas, this recipe adapts easily to your kitchen routine with smart prep tips and restaurant-level flavor layering. Whether you’re meal-prepping for the week or feeding a crowd, this salad travels well and plates beautifully.
Flavor Bomb Alert!
- I first whipped this up after a trip to Santorini, where every meal came with olives and a story—this salad brings that vibe home.
- It’s become my go-to for hot lunches that won’t weigh me down—especially when I’m aiming to lose a few pounds without sacrificing taste.
- I sometimes swap the pasta for orzo or quinoa when I want to change things up—it always works and keeps the base exciting.
- I love how it doubles as both a main and a side dish, especially at BBQs where heavy meats need something bright to balance the plate.
- Honestly? It just tastes good—like sunshine, sea salt, and everything fresh all at once.
Greek Pasta Salad Recipe
This refreshing Greek Pasta Salad combines tender pasta with juicy tomatoes, crisp cucumbers, briny olives, tangy feta, and a zesty homemade dressing. It’s a vibrant, crowd-pleasing dish perfect for picnics or potlucks, bursting with Mediterranean flavors and ideal for make-ahead summer meals.
Equipment
- Large pot
- Colander
- Cutting board
- Chef’s knife
- Whisk
- Small mixing bowl
Ingredients
- 1 pint pint grape tomatoes halved
- 16 oz rotini or other medium pasta
- ½ cup sliced pitted olives
- 1 bell pepper red or orange, diced
- ⅓ cup diced red onion
- ½ cup crumbled feta cheese
- ¾ English cucumber diced
- 1 cup Greek dressing
Instructions
- Start by whisking together the dressing ingredients in a small mixing bowl until well combined.
- Bring a large pot of water to a boil and cook the pasta according to package directions until al dente.
- Drain and rinse the pasta under cold water to cool it quickly.
- In a large mixing bowl, combine the cooled pasta with your chopped vegetables, olives, and crumbled feta.
- Pour the dressing over the salad and toss thoroughly to coat all the ingredients.
- Cover and refrigerate the salad for at least 2 hours before serving to allow the flavors to meld.
Notes
- Add freshly chopped herbs like dill or parsley for extra flavor and color.
- Use a short pasta like rotini, penne, or farfalle to help hold the dressing and mix-ins.
- For a protein boost, mix in chickpeas, grilled chicken, or tofu.
| Calories | 328kcal |
| Carbohydrates | 32g |
| Fiber | 2g |
| Fat | 19g |
| Protein | 6g |
| Cholesterol | 5g |
