Greek Pasta Salad is the perfect fresh and vibrant dish for warm days, potlucks, or simple family dinners. Loaded with crisp vegetables, briny olives, creamy feta, and a bright lemon olive oil dressing, this easy Greek pasta salad brings classic Mediterranean flavors to your table in every bite.
Why You’ll Love This Recipe
This Mediterranean pasta salad is bursting with fresh, zesty flavor from the homemade lemon olive oil dressing. It’s simple to prepare, family-friendly, and perfect for meal prep. Whether you’re serving it as a summer pasta salad side dish or enjoying it as a light vegetarian pasta salad main, it’s always a crowd-pleaser.
It’s colorful, refreshing, and comes together with minimal effort.
Ingredients
For the Lemon Olive Oil Dressing
- 1/3 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 2 cloves garlic, finely chopped
- 2 tablespoons finely chopped parsley
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon fresh oregano (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Pasta Salad
- 1 pound rotini pasta
- 1/2 small red onion, thinly sliced
- 1 red bell pepper, finely diced
- 1 pint cherry tomatoes, halved
- 1/2 cup pitted Kalamata olives
- 1/2 cup crumbled feta cheese
- 1 large cucumber, sliced
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Drain and rinse under cold water until completely cooled.
- Soak the sliced red onions in cold salted water for 10 minutes to mellow their sharpness. Drain well.
- In a small jar with a lid, combine lemon juice, lemon zest, garlic, parsley, olive oil, oregano, salt, and pepper. Shake vigorously until well blended. Adjust seasoning as needed.
- In a large mixing bowl, combine cooled pasta, drained onions, red bell pepper, cherry tomatoes, olives, feta, cucumber, and parsley.
- Pour 1/4 cup of the lemon olive oil dressing over the salad and toss gently. Add more dressing gradually if desired.
- Season with additional salt and pepper to taste. Chill for at least 30 minutes before serving for best flavor.
This Greek Pasta Salad tastes even better after the flavors meld together.
Tips & Tricks
- Cook pasta just until al dente to prevent a mushy texture.
- Always rinse pasta for cold pasta salad recipes to stop cooking.
- Add grilled chicken or chickpeas for extra protein.
- Use whole wheat or gluten-free pasta if preferred.
- Let the salad rest before serving to enhance Mediterranean flavors.
Details
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 6 servings
Category: Salad
Method: Boiling, Mixing
Cuisine: Mediterranean
Difficulty: Easy
Dietary: Vegetarian
Notes
- You may not use all the dressing; store leftovers in the refrigerator for up to 1 week.
- For extra flavor, add a sprinkle of dried oregano before serving.
- Serve as a side dish with grilled meats or as a light summer meal.
Nutrition (Approximate Per Serving)
Calories: 380
Protein: 9g
Carbohydrates: 45g
Fat: 18g
Fiber: 3g
FAQ
Can I make Greek Pasta Salad ahead of time?
Yes, it actually tastes better after chilling for a few hours as the flavors develop.
How long does Greek Pasta Salad last in the fridge?
It stays fresh for up to 3–4 days in an airtight container.
Can I make this gluten-free?
Absolutely. Use gluten-free rotini to create a gluten-free Greek pasta salad.
What protein can I add to make it a full meal?
Grilled chicken, shrimp, or chickpeas pair beautifully with this feta pasta salad.
Do I have to rinse the pasta?
For cold pasta salad recipes, rinsing stops cooking and prevents sticking.
Storage
Refrigerate in an airtight container for up to 4 days.
Do not freeze, as the vegetables and feta may lose texture.
Stir and refresh with a little extra lemon olive oil dressing before serving.
Similar Recipes
Greek Pasta Salad Recipe
Ingredients
For the Lemon Olive Oil Dressing
- 1/3 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 2 cloves garlic finely chopped
- 2 tablespoons finely chopped parsley
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon fresh oregano optional
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Pasta Salad
- 1 pound rotini pasta
- 1/2 small red onion thinly sliced
- 1 red bell pepper finely diced
- 1 pint cherry tomatoes halved
- 1/2 cup pitted Kalamata olives
- 1/2 cup crumbled feta cheese
- 1 large cucumber sliced
- 1/4 cup fresh parsley chopped
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Drain and rinse under cold water until completely cooled.
- Soak the sliced red onions in cold salted water for 10 minutes to mellow their sharpness. Drain well.
- In a small jar with a lid, combine lemon juice, lemon zest, garlic, parsley, olive oil, oregano, salt, and pepper. Shake vigorously until well blended. Adjust seasoning as needed.
- In a large mixing bowl, combine cooled pasta, drained onions, red bell pepper, cherry tomatoes, olives, feta, cucumber, and parsley.
- Pour 1/4 cup of the lemon olive oil dressing over the salad and toss gently. Add more dressing gradually if desired.
- Season with additional salt and pepper to taste. Chill for at least 30 minutes before serving for best flavor.
- This Greek Pasta Salad tastes even better after the flavors meld together.
Notes
- You may not use all the dressing; store leftovers in the refrigerator for up to 1 week.
Conclusion
This Greek Pasta Salad is bright, satisfying, and incredibly easy to prepare. With crisp vegetables, creamy feta, and a zesty homemade dressing, it’s the ultimate summer pasta salad you’ll make again and again. Simple ingredients, bold Mediterranean flavor, and effortless preparation make it a must-have recipe for any occasion.