Name: Greek Pasta Salad Recipe
Prep time: 20 min
Cook time: 8 min
Total time: 2 h 28 min
Cuisine: Greek
Ingredients: 2/3 cup olive oil; 6 tablespoons red wine vinegar; 4 tablespoons lemon juice; 2 teaspoons dried oregano; 2 cloves garlic, minced; 1/2 to 1 teaspoon kosher salt, or to taste; 1/4 to 1/2 teaspoon freshly ground black pepper, or to taste; 1/2 medium red onion, quartered and thinly sliced; 16 ounces dried short pasta (rotini, penne, cavatappi, or bowties); 8 ounces cherry or grape tomatoes, halved or quartered; 1 small to medium English cucumber, seeds scraped out and diced; 1/2 to 1 cup pitted sliced olives (black or Kalamata); 1/2 to 1 cup canned chopped artichokes, packed in water; 1/2 to 1 cup jarred roasted red peppers, chopped; 1/4 cup coarsely chopped fresh parsley leaves, plus more for garnish; 4 to 8 ounces crumbled feta cheese, plus more for garnish

Jump to Recipe· 4.1 from 14 reviews

If you’re craving a refreshing and vibrant dish that bursts with Mediterranean flavors, this Greek Pasta Salad Recipe is exactly what you need. It brings together perfectly cooked pasta, crisp veggies, tangy Kalamata olives, and creamy feta cheese, all tossed in a zesty homemade vinaigrette. Every bite delivers a delightful balance of textures and tastes, making it an irresistible choice for picnics, potlucks, or a simple weeknight meal. This salad not only looks inviting with its rich colors but also brings a wholesome, satisfying experience to your table.

Ingredients You'll Need

A white bowl sitting on a white marbled surface holds a colorful layered salad. Starting from the left side, there is a layer of light yellow bowtie pasta, followed by a layer of soft white cottage cheese. Next to it is a small pile of finely chopped bright red bell peppers. In the middle, dark purple olive slices form a layer next to fresh green parsley. Behind the parsley, halves of yellow and red cherry tomatoes add bright pops of color. To the right, sliced green cucumber pieces and tender light beige artichoke hearts complete the layers. Above the bowl, a woman’s hand holds a glass jar tipping thin, purple-red pickled onions down over the salad. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Greek Pasta Salad Recipe lies in its straightforward ingredients, each adding its own unique touch. From the sharpness of red onion to the fresh crunch of cucumber, these essentials come together effortlessly to create a dish packed with flavor and texture.

Olive oil: The base for the vinaigrette, adding richness and smoothness.
Red wine vinegar: Provides a tangy brightness that awakens the salad.
Lemon juice: Offers a fresh citrus zing to balance the dressing.
Dried oregano: Infuses an iconic herby note that screams Greek cuisine.
Garlic cloves: Minced finely for a subtle, savory depth.
Kosher salt: Enhances every ingredient’s flavor just right.
Black pepper: Adds a gentle bite and warmth to the vinaigrette.
Red onion: Sliced thinly for a crisp, slightly pungent crunch.
Short pasta: Rotini, penne, or similar shapes trap the dressing beautifully.
Cherry or grape tomatoes: Halved or quartered for juicy bursts of sweetness.
English cucumber: Seeds scraped and diced for refreshing crunch without sogginess.
Pitted sliced olives: Black or Kalamata, offering a salty, briny dimension.
Chopped artichokes: Tender, subtly tangy, and layered in flavor.
Roasted red peppers: Sweet and smoky, adding vibrant color and character.
Fresh parsley: Coarsely chopped for herbal freshness and a pop of green.
Feta cheese: Crumbled creaminess that ties the salad together beautifully.

How to Make Greek Pasta Salad Recipe

Step 1: Prepare the Vinaigrette and Soften the Onions

Start by whisking together olive oil, red wine vinegar, lemon juice, oregano, minced garlic, salt, and pepper in a bowl or jar. Once combined, add the thinly sliced red onions to the vinaigrette. This little trick softens the onions and mellows their sharp bite, infusing them with the tangy dressing flavors while you prepare the rest of your ingredients.

Step 2: Cook the Pasta Perfectly

Bring a large pot of salted water to a boil and cook your chosen short pasta until just al dente, usually about eight minutes. It’s important not to overcook so the pasta will hold its shape and provide a lovely chewy texture that stands up to the tangy dressing and crisp veggies.

Step 3: Prep the Veggies and Other Salad Ingredients

While your pasta cooks, chop your tomatoes, scrape and dice the cucumber, slice the olives, and chop the artichokes and roasted red peppers. Having everything ready makes assembly quick, allowing you to toss everything together while the pasta finishes cooling.

Step 4: Drain and Cool the Pasta

Once drained, rinse the pasta under cold water to stop the cooking process and cool it rapidly. This step prevents mushiness and keeps your salad cool and fresh, ready for mixing with the vinaigrette and veggies.

Step 5: Assemble and Toss Your Salad

Place the cooled pasta and all your prepared ingredients into a large bowl. Pour the red onion-infused vinaigrette over the top and toss gently but thoroughly. Every ingredient should be coated in the flavorful dressing, ensuring each bite is perfectly balanced.

Step 6: Chill and Season to Taste

Refrigerate the salad for at least two hours before serving. The resting time lets the flavors meld beautifully. Just before serving, give it a quick taste and adjust salt and pepper if needed. Garnish with extra fresh parsley and crumbled feta for that extra touch of freshness and creaminess.

How to Serve Greek Pasta Salad Recipe

A white bowl filled with a colorful pasta salad featuring three main layers: the base is light beige bowtie pasta with a smooth texture, mixed with bright red cherry tomatoes and small pieces of yellow tomatoes scattered throughout. The middle layer has slices of purple-red onions and dark purple olives adding contrast. The top layer is sprinkled with white crumbled cheese and chopped green herbs like parsley, with a silver fork placed inside the bowl resting against the side. The bowl is set on a white marbled surface with some green herbs slightly visible in the background, and there is a second white bowl with the same salad partly visible behind it photo taken with an iphone --ar 4:5 --v 7

Garnishes

A simple sprinkle of fresh parsley and an extra crumble of feta cheese add fresh color and a burst of creamy flavor that finishes the salad perfectly. For extra zing, a few lemon wedges on the side invite guests to add more citrus brightness.

Side Dishes

This Greek Pasta Salad pairs wonderfully with grilled meats like chicken or lamb, light seafood like shrimp, or even alongside warm pita bread and hummus for a Mediterranean feast. Its freshness and acidity make it a versatile side dish that complements many main courses.

Creative Ways to Present

Serve the salad in individual mason jars for a charming picnic or party idea, layering the pasta on the bottom and topping with a sprinkle of feta and parsley. You can also present it in a hollowed-out tomato or pepper shell for an elegant touch at your next gathering.

Make Ahead and Storage

Storing Leftovers

Greek Pasta Salad Recipe keeps beautifully in the fridge for up to three days when stored in an airtight container. The flavors even deepen after sitting overnight, making leftovers taste just as good, if not better.

Freezing

Because of the fresh vegetables and feta, freezing this pasta salad isn’t recommended as it can change the texture and freshness of key ingredients. It’s best enjoyed fresh or within a few days refrigerated.

Reheating

This salad is best served cold or at room temperature, so reheating isn't necessary. If you prefer, you can take it out of the fridge about 15-20 minutes before serving to let it lose its chill and allow flavors to shine fully.

FAQs

Can I use whole wheat or gluten-free pasta?

Absolutely! Whole wheat or gluten-free pasta works well in this Greek Pasta Salad Recipe. Just be sure to cook it according to the package instructions to achieve the ideal al dente texture.

What can I substitute for Kalamata olives?

If you’re not a fan of Kalamata olives, black olives or even green olives can be used. They’ll still provide that wonderful briny, salty contrast that’s signature to this salad.

Is it possible to make this salad vegan?

Yes, simply omit the feta cheese or replace it with a vegan cheese alternative or even marinated tofu cubes. The vinaigrette and veggies will still deliver plenty of flavor.

How long should I marinate the onions in the vinaigrette?

About 15-20 minutes is ideal. This short marinating time softens the onions and helps mellow their pungency without overpowering the salad’s fresh flavors.

Can I add protein to make this a full meal?

Definitely! Grilled chicken, shrimp, or even chickpeas make excellent additions to the Greek Pasta Salad Recipe, turning it from a side to a satisfying main course.

Final Thoughts

There’s just something truly joyful about making and sharing this Greek Pasta Salad Recipe. It’s simple enough for a weeknight but special enough to impress guests, bursting with fresh flavors, textures, and colors that brighten up any meal. I hope you love preparing it as much as I do and that it becomes a staple in your Mediterranean-inspired gatherings.