Greek Pasta Salad Recipe

This Greek pasta salad makes use of tender pasta along with some crunchy vegetables, salty olives and feta, all dressed in a tangy lemon-oregano dressing. For a more filling version, a creamy feta dressing mixed with chickpeas is available. The preparation time is around 20 minutes, plus some chilling time.

What is Greek pasta salad?

Greek pasta salad is a cold type of pasta which is based on the Greek village salad (horiatiki); it includes the same ingredients as that salad, namely cucumber, tomato, red onion, Kalamata olives and feta, and is seasoned with olive oil, red wine vinegar, lemon and oregano, with the addition of pasta to give it a filling quality. It can be served as a side dish or as a light main course.

Why You’ll Love This Recipe

•Fresh, bright flavour with a tangy dressing
•Ready in about 30 minutes, plus chilling
•Improves after resting in the fridge
•Easy to customize with protein or extra vegetables
•Suits picnics, potlucks and lunchboxes
•Vegetarian and easy to adapt

Greek Pasta Salad Recipe: Fresh, Tangy & Great Make-Ahead

Make Greek pasta salad with crisp vegetables, olives, feta and a lemon-oregano dressing, with an optional creamy feta dressing. Perfect for picnics, potlucks and meal prep.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6

Ingredients Method Notes

Ingredients

  

For the salad:

• •12 oz 340 g rotini, penne or fusilli
• •1 large cucumber diced
• •1 pint 2 cups cherry tomatoes, halved
• •1 small red onion thinly sliced
• •1 green or yellow bell pepper diced
• •1/2 cup Kalamata olives halved
• •1 cup crumbled feta cheese
• •1/4 cup chopped fresh parsley or dill
• •1 can 15 oz chickpeas, drained and rinsed (optional)

For the classic Greek dressing:

• •1/2 cup extra virgin olive oil
• •1/4 cup red wine vinegar
• •2 tablespoons fresh lemon juice
• •2 cloves garlic minced
• •1 teaspoon dried oregano
• •1 teaspoon Dijon mustard
• •1 teaspoon honey
• •1/2 teaspoon salt
• •1/4 teaspoon black pepper

For the creamy feta dressing (optional alternative):

• •1/2 cup crumbled feta
• •1/3 cup plain Greek yogurt
• •1/4 cup olive oil
• •3 tablespoons lemon juice
• •1 tablespoon red wine vinegar
• •1 clove garlic
• •1 teaspoon dried oregano
• •2 to 4 tablespoons cold water to thin

Method

 

Step-by-Step Instructions

1.Cook the pasta

1. By boiling it in water which has been well salted until it reaches an al dente consistency, according to the time stated on the package; then drain it and run it under cold water for a short time to stop the cooking.

Prepare the dressing.

1. In the case of the classic dressing, shake all the ingredients in a jar for 30 seconds until they have been emulsified. If you want to make the creamy version, blend all the ingredients for 30 to 45 seconds until they are smooth and then add water one tablespoon at a time to make it thinner.

Prepare the vegetables

1. By dicing the cucumber and the pepper, halving the tomatoes and the olives, and thinly slicing the red onion. If the onion is too pungent, then soak the slices in cold water for ten minutes and drain them.

Put the pasta on to cool.

1. Mix the cooled pasta with approximately half of the dressing and then leave it for five minutes so that it absorbs the flavour.

Assemble the mixture

1. By incorporating the vegetables, olives, chickpeas (if you are using them), feta and the herbs. Then add just enough of the remaining dressing to lightly coat all the ingredients and mix them gently.

Chill the mixture

1. And then serve it. Put it in the refrigerator for at least 30 minutes and, when you’ve tasted it, add a little salt or a squeeze of lemon if necessary.

Tips for the Best Greek Pasta Salad

1. •Don’t cook the pasta for too long. Noodles that are al dente retain their texture when they have been chilled.
2. •Add salt to the water used for cooking the pasta since that is the only opportunity to season it from within.
3. Add the dressing in stages; the pasta takes in the dressing while it’s sitting, so reserve some for when you serve it.
4. Use feta cheese in blocks. For a more creamy flavour, crumble it yourself.
5. Plant the cucumber. This will prevent the salad from becoming watery.
6. •Refresh it before you serve it; if the salad has been chilled over night then add a drizzle of olive oil and a squeeze of lemon.

What to Serve with Greek Pasta Salad

1. It can be served together with grilled chicken or lamb, pita bread and hummus, or be used as a side dish at a barbecue.

Easy Variations

1. For protein, you can add grilled chicken, shrimp or some extra chickpeas.
2. Choose the feta-and-yogurt dressing over the vinaigrette.
3. If it’s a vegan option, use vegan feta and substitute the honey with maple syrup.
4. Include artichoke hearts, roasted red peppers or baby spinach among the vegetables.
5. Add pepperoncini or red pepper flakes for some spice.
6. For gluten-free options, use gluten-free pasta and make sure to check the labels on both the olives and the mustard.

Storage and Serving

1. Keep it in a sealed container in the fridge for a maximum of four days and mix it before serving; the mixture can be prepared up to 24 hours in advance, in which case some of the dressing and feta should be kept aside and added right before serving. It must not be frozen since the vegetables and feta become watery when thawed. It can be served either chilled or at room temperature.

Frequently Asked Questions

For Greek pasta salad which pasta should be used?

1. Those with short shapes and ridges, such as rotini, fusilli or penne, retain the dressing well.

Can I prepare it in advance?

1. Yes, and it turns out to be even more delicious after having been in the fridge for a few hours. Make sure you have a bit of dressing left over to add just before serving.

What can I do about it becoming soggy?

1. Just cook the pasta al dente, seed the cucumber and then add the tomatoes and feta just before serving.

May I use bottled dressing?

1. Yes, but it takes around five minutes to make it yourself and it has a fresher flavour. If you need to, a good Greek or Italian vinaigrette will do.
2. For how many days will it remain edible? It will last up to four days if it is kept in a sealed container in the fridge.

Notes

Greek pasta salad is easy to make and stays fresh for a long time, which makes it ideal for picnics, lunchboxes and large gatherings. You can go for the classic dressing or the creamy one. Have you made it? Please leave a comment and let us know which dressing you liked best.