Greek Pasta Salad – Quick, Flavorful & Fresh

Greek Pasta Salad is your summer BFF—fresh, fast, and filled with the kind of zesty flavor that’ll make your tastebuds want to dance a little sirtaki. This easy, breezy recipe is everything a warm-weather meal should be: simple to make, loaded with colorful veggies, and drenched in a herby Greek dressing that pulls it all together. If you’ve ever shown up to a BBQ or potluck unsure what to bring, this Greek Pasta Salad has your back.

With the crunch of cucumbers, briny olives, juicy tomatoes, and a tangy kiss of feta cheese, it’s a no-fuss crowd pleaser that disappears faster than you can say “opa!” Best part? You can prep it ahead, chill it, and let those bold Mediterranean flavors really get to know each other. Whether you’re feeding a hungry crew or just trying to keep things easy on a weeknight, Greek Pasta Salad is about to earn a top spot in your meal rotation.

Table of Contents

What is Greek Pasta Salad?

Greek Pasta Salad is basically summer in a bowl. It’s a fusion of two delicious worlds: the hearty, satisfying feel of pasta salad and the fresh, bold ingredients that define classic Greek cuisine. Imagine tender bowtie pasta tangled with crisp cucumbers, cherry tomatoes, bell peppers, salty Kalamata olives, red onion, and that unmistakable pop of creamy feta.

Now give it all a toss in a punchy dressing made with olive oil, lemon juice, vinegar, garlic, and dried herbs like oregano, dill, and mint. That’s Greek Pasta Salad for you—a refreshing spin on your usual pasta salad, with more flair and a whole lot more flavor. It’s the kind of dish that’s equally welcome at a family BBQ or your weekly meal prep lineup. It’s cold, crunchy, and colorful—plus it holds up like a champ in the fridge, making it a dream for make-ahead meals or outdoor gatherings.

Reasons to Try Greek Pasta Salad

First off, Greek Pasta Salad is an absolute time-saver. If your calendar is a color-coded chaos of meetings, errands, and soccer practice, this one-bowl wonder will be your mealtime MVP. It takes under 20 minutes from boiling to bowl—yes, really—and the ingredients are all easy to find (no fancy store hunting). Secondly, it’s a veggie-packed, fiber-friendly way to sneak some Mediterranean sunshine into your day.

That combo of crisp cucumbers, tomatoes, and bell peppers delivers a serious crunch factor that even picky eaters can’t resist. Third? It’s ridiculously versatile. Toss in grilled chicken for extra protein, sub in gluten-free pasta, or swap feta for vegan cheese—this salad doesn’t judge. Plus, Greek Pasta Salad travels like a pro. Heading to a picnic? Packing lunch for work? Hosting a backyard hangout? It fits the bill every time. Bonus: it tastes even better the next day after the flavors mingle in the fridge. Honestly, what more could you want from a salad?

Ingredients Needed to Make Greek Pasta Salad

Here’s what you’ll need to whip up this fresh and zesty Greek Pasta Salad: 8 ounces of bowtie pasta, cooked al dente. 1 ½ cups of grape tomatoes, sliced in half for juicy bursts in every bite. 1 seedless cucumber, chopped into half circles or quarters. 1 bell pepper, any color you like, diced. ½ of a small red onion, finely chopped for just the right amount of bite. ½ cup of Kalamata olives, drained and pitted. ⅔ cup of feta cheese, crumbled or cubed depending on your texture preference. A handful (¼ cup) of fresh parsley, chopped for that finishing touch of brightness. For the dressing, gather ½ cup olive oil, ¼ cup water, 2 tablespoons lemon juice, 2 tablespoons honey, 1 teaspoon Dijon mustard, 2 cloves garlic (minced), and dried herbs—1 teaspoon each of oregano, dill, and mint. Add ½ teaspoon sea salt and ¼ teaspoon black pepper to balance the flavors. And that’s it. Most of these are pantry or fridge staples, which makes this Greek Pasta Salad not only delicious but oh-so-easy to throw together on the fly.

Instructions to Make Greek Pasta Salad – Step by Step

Step 1: Cook the Pasta Like a Pro

To start your Greek Pasta Salad off right, bring a large pot of salted water to a rolling boil. Toss in 8 ounces of bowtie pasta and cook according to the package instructions until it hits that perfect al dente texture—tender but still with a little bite. Don’t walk away just yet—overcooked pasta turns this salad into a mushy mess, and nobody wants that. Once the pasta is done, immediately drain it and rinse with cold water. That rinse isn’t just about cooling things down quickly (although that helps)—it also stops the cooking process and prevents the pasta from sticking together in clumps. Set aside while we handle the rest.

Step 2: Chop Your Veggies with Love

While the pasta does its thing, grab a cutting board and start prepping your crunchy cast of characters. Slice 1 ½ cups of grape tomatoes in half (or quarters if they’re hefty), then move on to your cucumber—go for half-circles or quarters depending on how chunky you want the bites. Dice up a whole bell pepper (any color works, though red adds sweetness), and then finely chop half a small red onion. Toss everything into a big mixing bowl. Add ½ cup of drained Kalamata olives, ⅔ cup of feta (crumbled or cubed), and a sprinkle of chopped parsley to bring in that vibrant green color and herbaceous pop.

Step 3: Shake Up the Greek Dressing

Now for the real flavor bomb: the Greek dressing. In a mason jar or any container with a tight-fitting lid, combine ½ cup olive oil, ¼ cup water, 2 tablespoons fresh lemon juice, 2 tablespoons honey (to balance all that tang), 1 teaspoon Dijon mustard, and 2 minced garlic cloves. Then add 1 teaspoon each of dried oregano, dried dill, and dried mint. Season with ½ teaspoon sea salt and ¼ teaspoon ground black pepper. Screw that lid on tight and shake it like you mean it! You want the oil and vinegar to emulsify into a smooth, dreamy dressing that clings to every ingredient in your salad.

Step 4: Mix It All Together—Greek Style

Once the pasta is cooled and your veggies are prepped, toss the bowtie pasta into the big bowl with all those chopped vegetables, olives, parsley, and feta. Pour your freshly shaken dressing over the top and give everything a generous toss until the dressing coats every nook and cranny. Use a big spoon or your hands if needed—just be gentle with the feta so it doesn’t break down too much. Give it a quick taste and adjust the seasoning if necessary (sometimes a little extra lemon juice or pinch of salt does the trick). For best results, let your Greek Pasta Salad chill in the fridge for at least 30 minutes before serving to let those flavors get cozy.

Looking for similar chilled pasta dishes with a twist? You’ll love our Green Goddess Pasta Salad or this Mediterranean Orzo Salad, both perfect for weekday lunches or spontaneous gatherings.

What to Serve with Greek Pasta Salad

Greek Pasta Salad pairs beautifully with grilled meats—think chicken skewers, lamb burgers, or even salmon. It’s also an awesome sidekick for veggie mains like Roasted Veggie Pasta with Feta or falafel. For a more complete Mediterranean meal, serve it with warm pita, a scoop of hummus, and a light cucumber yogurt dip. If you’re keeping things plant-based, pair it with a heartier salad like this Vegan Pasta Salad or a protein-packed Greek Lettuce Salad. It even works as a quick lunch on its own—just throw it in a container with some extra olives and feta, and you’re good to go.

Key Tips for Making Greek Pasta Salad

First, don’t skip the pasta rinse—it’s not optional here. Rinsing with cold water stops the cooking and keeps your salad from getting gluey. Second, use fresh lemon juice, not the bottled kind. The brightness makes a big difference in flavor. Third, if you’re making this ahead, wait to stir in the parsley and feta until just before serving. That way they stay perky and don’t get soggy. Another handy tip: taste the dressing before pouring. If it’s too tangy, a touch more honey can mellow it out. And finally, this salad loves to chill. Make it a few hours early if you can—the flavors deepen as they rest.

Storage and Reheating Tips for Greek Pasta Salad

Greek Pasta Salad stores like a champ in an airtight container in the fridge for up to 4 days. It’s actually better the next day after everything soaks up that tangy dressing. If it starts looking a bit dry, just splash in a little extra olive oil or lemon juice and give it a toss. Avoid freezing it—pasta salads don’t love the deep freeze and thawing can make everything mushy. As for reheating? Don’t. This one’s meant to be enjoyed cold or at room temp, which makes it a dream for grab-and-go meals or packed lunches.

FAQs

Can I make Greek Pasta Salad ahead of time? Absolutely. In fact, it tastes better after a few hours in the fridge. Just add fresh herbs right before serving.

What pasta works best? Bowtie is ideal, but rotini, penne, or even orzo would work too.

Can I make this dairy-free? Totally! Just skip the feta or use a plant-based alternative.

Is Greek Pasta Salad gluten-free? It can be—just sub in your favorite gluten-free pasta. Try chickpea or lentil-based options for extra protein.

How long does it keep? Up to four days in the fridge. Make sure it’s in an airtight container.

Want more chilled pasta options? Check out our fan-favorite Caprese Pasta Salad or this super-refreshing Lemon Basil Pasta Salad.

Final Thoughts

Greek Pasta Salad is one of those dishes that checks all the boxes: fast, flavorful, flexible, and fantastic for feeding a crowd—or just yourself for days. It’s easy to make, refreshing to eat, and full of bold Mediterranean flavor that keeps you coming back bite after bite. Whether you’re new to pasta salads or already a pro, this one deserves a permanent spot in your warm-weather recipe stash. So next time you’re wondering what to bring to the BBQ, you know the answer: Greek Pasta Salad. Simple, zesty, and so darn satisfying.

Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.

Print