This easy Greek Pasta Salad has tons of great taste and texture from feta cheese, olives, and tomatoes, while the homemade oregano dressing enhances all the flavors. Enjoy it as a weeknight side dish or bring it to any party or event!
This Greek Pasta Salad is easy to make and tastes out-of-this-world good! You'll love the bright fresh flavors of the pasta, vegetables, feta and olivers, plus the easy homemade oregano dressing.
Pasta salad is a great dish to bring to any party or event in the warmer months because it doesn't require heating and can be enjoyed cold.
It's also a great way to enjoy fresh vegetables and lots of different textures and flavors.
Greek pasta salad contains all of the flavors of the Mediterranean diet in one dish.
Olives, feta cheese, tomatoes, and a homemade oregano dressing combine to create a flavor-packed salad that is delicious and satisfying.
After cooking the pasta, you'll prepare the vegetables, whisk together the dressing, and toss everything together. Let the flavors combine while chilling in the fridge and you'll have an easy side dish in no time!
Bring this feta cheese pasta salad to your next potluck or picnic and enjoy the flavors of Greece!
Try it along with KFC Macaroni Salad, a side of Air Fryer Baby Potatoes, and a big dish of Velveeta Mac and Cheese for your next potluck!
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Why Make This Recipe
This Greek pasta salad does not require any special cooking skills.
It's a great way to enjoy fresh vegetables with nutrients and fiber.
You can make it ahead of time, so it's ready to go when you need it.
A great side dish for summer that's enjoyed cold with any main course.
Ingredients
- Dried Pasta - You can use shells, farfalle, or bows. Smaller textured pasta is best as it soaks in all of the flavors.
- Tomatoes - Grape or cherry tomatoes give this salad a great naturally sweet flavor and lots of texture.
- Diced Cucumber - Adds a garden fresh flavor and crunch to the pasta salad.
- Feta Cheese - Adds a salty and tangy texture throughout the dish.
- Olives - Kalamata or black olives add a salty, briny flavor to this dish. Remove the stones before adding.
- Garnish - Add salt and pepper to taste and grated lemon zest for fresh flavor.
- Optional: Thinly sliced red onion.
For the oregano dressing
- Extra Virgin Olive Oil - Gives the dressing an olive oil taste as well as a base to hold the ingredients together.
- Lemon Juice - Adds a bright, fresh flavor to the dressing that compliments the salad.
- Dried Oregano - Gives the dressing a citrusy herb flavor.
- Salt & Pepper - Balances and enhances the flavor of the dressing.
Please scroll down to the recipe card below for the full quantities.
Instructions
Wondering how to make this Greek Pasta Salad recipe? It's easy!
Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.
Cook the dried pasta: Boil the pasta according to package instructions, then drain and rinse under cold water to cool it. Set aside.
Assemble the dressing: Add all of the dressing ingredients to a mixing bowl. Whisk to fully combine. Set aside.
Prepare the vegetables: Cut the tomatoes in half, and chop the unpeeled cucumber into small chunks. Crumble the feta cheese.
Assemble the pasta salad: Add the cooled pasta to a large bowl, along with the tomatoes, cucumber, feta, olives, salt, and pepper. Pour in a little of the dressing and toss it all gently. If desired, add more dressing. Serve with a garnish of lemon zest if desired and serve at room temperature or cold.
Cook's Tips
The best pasta to use for pasta salad is one that has a small shape. This allows the dressing and vegetables to get into all of the nooks and crannies.
You can slightly undercook the pasta so it's still al dente. This will help to prevent the pasta from absorbing too much dressing and becoming mushy.
If you're not using grape or cherry tomatoes, I recommend dicing larger tomatoes so that they are a similar size to the pasta.
Don't forget to season your salad! A little salt and pepper goes a long way in bringing out the flavors.
If you're not serving this immediately, store it in the fridge until you're ready to serve. The pasta will soak up some of the dressing, so you may need to add a little more before serving.
Serve it up with one of these Greek recipes.
Variations
For a vegan greek pasta salad, omit the feta cheese or use a vegan variety.
Add other fresh vegetables such as red onion, green bell pepper, or yellow squash.
Use a different type of cheese, such as goat cheese or mozzarella.
Swap out the olives for other ingredients such as roasted red peppers, artichoke hearts, or sun-dried tomatoes.
Add cooked chicken, shrimp, or steak to make it a main dish.
Use half olive oil and half water or white wine for a lighter dressing.
Storage & Freezing
Store this pasta salad in an airtight container in the fridge for up to four days. Save some dressing on the side to toss with the salad before serving, as it will absorb into the pasta as it sits.
Freezing is not recommended.
FAQs
Greek pasta salad is typically served cold or at room temperature. This allows the flavors to develop and meld together.
Yes, greek pasta salad can be made ahead of time. It's best if you do! Just store it in the fridge until you're ready to serve. The pasta will soak up some of the dressing, so you may need to add a little more before serving.
Greek pasta salad is a great side dish for any event! Serve it with grilled chicken, steak, or fish. It's also great as a main dish on its own.
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📖 Recipe
Greek Pasta Salad
Ingredients
- ½ pound pasta dried (shells, farfalle, bows, etc…) 225g
- 1 cup tomatoes (grape, cherry)
- 1 cup cucumber diced
- 4 ounces feta cheese cut or broken into small pieces (115g)
- ½ cup pitted olives (I used kalamata olives)
- ¼ red onion thinly sliced
- Salt and pepper to taste
For the oregano dressing
- 4 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- Pinch each salt and pepper
Optional garnish
- Lemon zest
Instructions
- Boil the pasta according to package instructions, then drain and rinse under cold water to cool it. Set aside.
- For the vinaigrette, simply whisk all ingredients together.
- Cut the tomatoes in half, and chop the unpeeled cucumber into small chunks.
- Add the pasta to a large bowl, along with the tomatoes, cucumber, feta, olives, salt and pepper.
- Pour in a little of the dressing and toss it all gently. If desired, add more dressing. If using, top with a little lemon zest.
- Store in the fridge and serve cold.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Natalie
I know I can`t go wrong with Greek salad when throwing a party. Love your version, thanks!
Sue
Beautiful salad ~ I'm going to make that oregano dressing in bulk and put it on everything!
kushigalu
Love how colorful and refreshing this pasta salad is. Thanks for sharing.
Claudia Lamascolo
Very delicious and goes with any meal I am making will make this again everyone loved it!
Gloria
Greek salad is a staple in my house. The addition of pasta makes this a main dish salad for dinner.