When you want something fresh, colorful, and satisfying without spending hours in the kitchen, this Easy Greek Pasta Salad is the answer. Imagine tender pasta tossed with crisp veggies, briny olives, and tangy feta, all coated in a zesty homemade dressing. It’s the kind of dish that feels like sunshine on your plate—perfect for picnics, family dinners, or quick weekday lunches. This recipe takes the best of Mediterranean flavors and puts them into one simple bowl. With just a few pantry staples and fresh vegetables, you’ll have a meal that’s as easy to make as it is to love.
Why You’ll Love This Recipe
Here’s why this Easy Greek Pasta Salad belongs in your regular rotation:
- Bright flavors: Every bite balances tangy, salty, and sweet.
- Beginner-friendly: No complicated steps—just chop, mix, and toss.
- Make-ahead magic: Tastes even better the next day when flavors blend.
- Versatile and affordable: Works as a side, main, or potluck dish using simple ingredients.
The Story Behind Easy Greek Pasta Salad
The Easy Greek Pasta Salad brings together tradition and convenience in one bowl:
- Inspired by Greek salad: Think cucumbers, tomatoes, olives, and feta.
- Adapted with pasta: Pasta makes it heartier and perfect for picnics or lunches.
- Global favorite: Known for being refreshing and universally loved.
- Summer staple: Light, cool, and refreshing—ideal for warm days.
Ingredients for Easy Greek Pasta Salad
Salad
- 3 cups uncooked pasta
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 small red onion, chopped
- ½ cup Kalamata olives
- 3 mini cucumbers (or ¾ English cucumber), chopped
- 1 cup grape or cherry tomatoes, halved
- 5 ounces crumbled feta
- Salt & pepper, to taste
Dressing
- 2 tablespoons red wine vinegar
- 3 tablespoons olive oil
- ½ teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon fresh parsley, chopped
- ½ teaspoon dried oregano
- 1 teaspoon packed brown sugar
How to Make Easy Greek Pasta Salad
- Cook the pasta: Bring a large salted pot of water to a boil. Cook pasta until al dente according to package directions. Drain and rinse under cold water, then let it drain well.
- Prepare the veggies: While the pasta cooks, chop bell peppers, cucumbers, onion, and halve the tomatoes.
- Mix the dressing: Add red wine vinegar, olive oil, Dijon mustard, garlic, parsley, oregano, and brown sugar to a jar. Shake vigorously until combined. Adjust with more oil or vinegar if needed.
- Combine the salad: In a large bowl, add pasta, vegetables, olives, and feta.
- Toss with dressing: Pour dressing over salad and toss gently to coat everything evenly.
- Season and serve: Add salt and pepper to taste. Serve immediately, or chill in the fridge to let flavors meld.
Easy Greek Pasta Salad Tips and Twists
To keep this recipe exciting and flexible:
Tips:
- Salt your pasta water generously for flavor.
- Drain pasta thoroughly so dressing clings well.
- Adjust the dressing to your taste—more vinegar for tang or more oil for richness.
- Letting the salad rest enhances the flavors.
- Use block feta for a creamier, fresher taste.
Variations:
- Add grilled chicken or shrimp for protein.
- Swap pasta for couscous or quinoa.
- Mix in roasted red peppers for a smoky-sweet twist.
Storage, Reheating, and Make-Ahead Tips
Here’s how to keep your Easy Greek Pasta Salad fresh:
- Storage: Refrigerate in an airtight container for up to 4 days.
- Reheating: Not needed—serve cold or at room temperature.
- Make-Ahead: Prep pasta and veggies ahead, then add dressing and feta before serving.
Serving Suggestions
This salad is versatile and pairs beautifully with other dishes:
- Serve with grilled chicken, fish, or shrimp for a complete meal.
- Add warm pita bread and hummus on the side.
- Pair with BBQ mains like ribs or burgers.
- Enjoy as a light lunch with iced tea or lemonade.
- Serve at a summer cookout as a refreshing side.
Frequently Asked Questions
Can I use another type of pasta? Yes, short pasta shapes like rotini, penne, or farfalle work best.
Can I make it vegan? Yes, just skip the feta or use a dairy-free alternative.
What if I don’t like olives? Simply leave them out or swap with capers.
Can I double this recipe? Absolutely—just scale up the ingredients.
Can I make it the day before? Yes, it tastes even better when made ahead.
Enjoy Your Easy Greek Pasta Salad
This Easy Greek Pasta Salad is proof that fresh, simple ingredients can come together to create a dish that’s both vibrant and satisfying. From its crisp veggies to its tangy homemade dressing, every bite is refreshing and flavorful. Whether you’re packing lunches, feeding a crowd, or just want something quick and light, this recipe will always deliver. Once you try it, it’s bound to become a staple in your kitchen.
Explore More Recipes
If you loved this pasta salad, you’ll want to try these next:
- For a creamy twist, make our Chicken Alfredo Lasagna—perfect for dinner.
- Keep things light with Simple Avocado Toast with Egg, an easy breakfast option.
- Balance your meal with Roasted Broccoli and Carrots, a healthy side dish.
- When you’re craving comfort, try Crockpot Chicken Spaghetti for a cozy main.
Together, these recipes bring flavor, comfort, and variety to your table.
Easy Greek Pasta Salad | Fresh & Flavorful Side Dish
Ingredients
Salad:
- 3 cups uncooked pasta
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1 small red onion chopped
- ½ cup Kalamata olives
- 3 mini cucumbers or ¾ English cucumber, chopped
- 1 cup grape or cherry tomatoes halved
- 5 ounces crumbled feta
- Salt & pepper to taste
Dressing:
- 2 tablespoons red wine vinegar
- 3 tablespoons olive oil
- ½ teaspoon Dijon mustard
- 1 clove garlic minced
- 1 teaspoon fresh parsley chopped
- ½ teaspoon dried oregano
- 1 teaspoon packed brown sugar
Instructions
- Bring a large salted pot of water to a boil. Cook pasta until al dente, then drain and rinse under cold water. Let it drain thoroughly.
- While the pasta cooks, chop bell peppers, cucumbers, onion, and halve the tomatoes.
- In a jar, add red wine vinegar, olive oil, Dijon mustard, garlic, parsley, oregano, and brown sugar. Shake vigorously to combine.
- In a large bowl, add pasta, vegetables, olives, and feta.
- Pour the dressing over the salad and toss until everything is evenly coated.
- Season generously with salt and pepper. Serve immediately or refrigerate for at least 30 minutes to allow flavors to meld.
Notes
Calories: 290
Carbohydrates: 36g
Protein: 8g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 15mg
Sodium: 320mg
Fiber: 3g
Sugar: 4g