Greek Pasta Salad With Feta

There’s something about a big bowl of Greek pasta salad that just looks like summer in a dish—juicy red tomatoes, crisp cucumber, glossy black olives, and crumbles of snowy white feta all tangled with tender pasta and a bright lemon-herb dressing.

It’s an invigorating, no-fuss meal that comes together fast, perfect for those nights when you want real food but don’t want to hover over the stove.

This salad is ideal for busy weeknights, easy meal prep, and anyone who loves Mediterranean flavors without a lot of effort.

I first leaned on it during a hectic workweek when I needed lunches that could live in the fridge, taste even better the next day, and still feel like a treat.

It’s also a star at potlucks, casual cookouts, or as a quick side for grilled chicken on Sunday evenings.

Ready to bring this dish to life?

Why You’ll Love It

• Delivers bold Mediterranean flavor in every bite with minimal effort
• Travels well for picnics, potlucks, lunches, and easy entertaining
• Stays fresh for days, perfect for make-ahead meals and weekly meal prep
• Adapts easily with added protein, different veggies, or alternative pasta
• Serves a crowd while using simple, affordable, everyday ingredients

Ingredients

• 12 oz short-cut pasta (rotini, penne, or fusilli) — choose a sturdy shape to hold dressing
• 1 Tbsp salt — for generously seasoning the pasta water
• 1 cup cucumber, seeded and diced — use firm, not watery cucumber
• 1 cup cherry tomatoes, halved — sweet, ripe tomatoes work best
• 1/2 cup red onion, thinly sliced — slice very thin for better texture
• 1 cup bell pepper, chopped (red or yellow) — pick crisp, brightly colored peppers
• 1/2 cup Kalamata olives, pitted and halved — use briny, good-quality olives
• 3/4 cup feta cheese, crumbled — choose a creamy block feta in brine
• 1/4 cup fresh parsley, chopped — flat-leaf parsley for best flavor
• 1/4 cup extra-virgin olive oil — fruity, good-quality oil for the dressing
• 3 Tbsp red wine vinegar — provides classic Greek-style tang
• 1 tsp Dijon mustard — helps emulsify the dressing
• 1 clove garlic, minced — fresh garlic, finely minced
• 1/2 tsp dried oregano — rub between fingers to release aroma
• 1/4 tsp fine salt — adjust to taste after tossing
• 1/4 tsp freshly ground black pepper — grind just before using

Step-by-Step Method

Boil the Pasta

Bring a large pot of water to a rolling boil. Add the tablespoon of salt to season it well. Stir in the short-cut pasta and cook according to package directions until al dente. Stir occasionally to prevent sticking.

Once done, reserve a bit of pasta water if desired, then drain thoroughly in a colander.

Cool the Pasta Completely

Rinse the drained pasta under cold running water to stop the cooking and cool it quickly. Toss gently as you rinse so all pieces cool evenly.

Let the pasta sit in the colander for several minutes to drain very well. Removing excess water prevents the salad from becoming watery and helps the dressing cling better.

Prep All the Vegetables

While the pasta cools, prepare the vegetables. Dice and seed the cucumber so it doesn’t add too much moisture. Halve the cherry tomatoes. Thinly slice the red onion.

Chop the bell pepper and parsley. Keep everything in neat piles or small bowls so assembly is quick and organized later.

Make the Greek Dressing

In a small bowl, combine the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper. Whisk vigorously until the mixture looks slightly thickened and uniform.

This emulsifies the dressing so it coats the pasta evenly. Taste and adjust seasoning if desired before adding it to the salad.

Combine Pasta and Add-Ins

Transfer the cooled, well-drained pasta to a large mixing bowl. Add the cucumber, cherry tomatoes, red onion, bell pepper, Kalamata olives, crumbled feta cheese, and chopped parsley.

Spread them evenly over the pasta so they distribute well when mixed. This makes certain every serving has a good balance of flavors and textures.

Toss with the Dressing

Pour the prepared dressing evenly over the pasta and vegetables. Use a wooden spoon or spatula to toss gently, lifting from the bottom so you don’t break the pasta or crush the feta.

Continue tossing until everything is well coated and combined. Taste, then add a pinch more salt or pepper if needed.

Chill to Meld the Flavors

Cover the mixing bowl tightly and refrigerate the salad for at least 20 minutes. Chilling allows the pasta to soak up the flavors of the dressing and the vegetables to marinate slightly.

Just before serving, give the salad a final toss. Add a drizzle of olive oil or extra feta on top if you like a richer finish.

Ingredient Swaps

• Pasta: Use whole‑wheat or gluten‑free pasta to fit dietary needs; orzo works well if you’d like a lighter, rice‑like texture.
• Cheese: Swap feta with goat cheese for extra creaminess, or use dairy‑free feta or marinated tofu cubes for a vegan option.
• Olives: Replace Kalamata with any briny black or green olive, or capers if olives aren’t available.
• Veggies & Herbs: Use English or Persian cucumber if you prefer fewer seeds, and swap parsley for dill, mint, or basil depending on what’s on hand.
• Dressing: Red wine vinegar can be replaced with white wine vinegar or lemon juice; Dijon can be omitted or subbed with a pinch of dried mustard.

You Must Know

– Swap • When scaling up for a crowd: For every additional 12 ounces of pasta, add roughly 1 cup mixed vegetables, ¼ cup olives, and ¼ cup feta, and increase oil and vinegar by 50% instead of doubling; this keeps the salad from becoming overdressed and heavy while still well-coated.

Serving Tips

• Serve slightly chilled in a wide, shallow bowl for easy, colorful presentation.
• Pair with grilled chicken, lamb kebabs, or shrimp for a complete Mediterranean meal.
• Offer lemon wedges and extra crumbled feta on the side for customizable brightness.
• Spoon into lettuce cups or halved bell peppers for a lighter, handheld option.
• Pack in individual jars for make-ahead lunches, layering dressing at the bottom.

Storage & Make-Ahead

This salad keeps well in the fridge for up to 3 days in an airtight container.

It’s ideal to make 4–24 hours ahead so flavors meld without the pasta getting too soft.

Toss before serving and refresh with a splash of olive oil and vinegar.

This dish doesn’t freeze well.

Reheating

Enjoy this salad chilled or at room temperature.

Reheating isn’t typical.

If desired, gently warm a small portion briefly in the microwave or in a skillet on low.

Avoid high heat.

Greek Island Taverna Traditions

On the islands, no one worries about reheating a pasta salad like this—it arrives at the table cool, fragrant, and ready to share, just as it would in a whitewashed taverna overlooking the harbor.

I always picture a blue door swung open, salt in the air, plates clinking softly.

In those tavernas, dishes land in the center, never “mine” or “yours.” Someone tears bread, someone else spears a tomato glossed with olive oil, and the feta is always piled a bit too generously, as if restraint would be bad manners.

I try to bring that spirit to this salad.

When you set it down family‑style, let people linger, refill their own plates, and talk until the pasta’s gone and only briny crumbs of feta remain.

Final Thoughts

Give this Greek pasta salad a try and see how quickly it becomes a go-to side or light meal.

Don’t hesitate to tweak the veggies, herbs, or add-ins so it fits your taste perfectly.

Frequently Asked Questions

Can I Make This Greek Pasta Salad Without Cheese for a Dairy-Free Version?

Yes, you can, and I often do. I toss the warm pasta with extra olive oil, lemon, and briny olives, then add chickpeas; you’ll never miss the feta, just bright, sunlit flavors in your bowl.

What Type of Pasta Shape Holds the Dressing and Vegetables Best?

Short, twisty shapes like rotini or fusilli hold the dressing and veggies best. I love how their little spirals catch tomato juices and herbs, reminding me of slow summer lunches on the porch, everything glistening.

How Can I Reduce the Sodium Content in This Salad Recipe?

You can lower sodium by salting pasta water lightly, rinsing olives, choosing reduced-sodium feta, and skipping extra table salt. I imagine this salad on a summer porch, tasting bright, fresh, and surprisingly light.

Is This Recipe Suitable for a Mediterranean or Heart-Healthy Diet Plan?

Yes, it fits a Mediterranean, heart‑healthy plan if you watch sodium. I’d use less feta and olives, extra veggies, and whole‑wheat pasta—like my grandmother’s table, it feels light, colorful, and comforting.

Can I Safely Serve This Salad at an Outdoor Picnic in Warm Weather?

Yes, you can, but I’d keep it chilled in a cooler and serve within two hours. I picture us under dappled shade, opening the lid, cold salad beading with condensation, still bright, safe, and inviting.