Dinner

Greek Pasta Salad Recipe

Name: Greek Pasta Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 2 h 25 min
Cuisine: Greek
Ingredients: 16 ounces gemeli or rotini pasta; 1 English cucumber (sliced); 1 red bell pepper (diced); 1 pint cherry tomatoes (halved); ½ red onion (thinly sliced); ½ cup pitted kalamata olives; 6 ounces feta cheese (cubed); ½ cup olive oil; 3 cloves garlic (minced); 1 lemon (juiced); 2 tablespoons red wine vinegar; 1 teaspoon dijon mustard; 1 teaspoon dried oregano; 1 teaspoon salt; ½ teaspoon cracked pepper

ByMariam Harutyunyan March 21, 2026March 21, 2026

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Introduction

This Greek Pasta Salad is a vibrant and refreshing dish, perfect for warm weather or as a flavorful side. It combines tender pasta with crisp vegetables, briny olives, and creamy feta, all tossed in a zesty homemade dressing. A simple salad that’s quick to prepare and always a crowd-pleaser.

The image shows a close-up of a pasta salad in a clear glass bowl placed on a white marbled surface. The salad has several layers: the base is made of light yellow twisted pasta, mixed thoroughly with chunks of white feta cheese with a crumbly texture. Interspersed throughout the salad are bright green cucumber slices cut into half-moons, dark purple olives, small red cherry tomato halves, thin slices of purple onion, and pieces of red bell pepper, all mixed evenly. The colors are bright and fresh, creating a vibrant and appetizing look. A woman's hand is seen holding the bowl, and the background features a blue and white striped fabric. photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 ounces gemeli or rotini pasta
1 English cucumber, sliced

1 red bell pepper, diced
1 pint cherry tomatoes, halved

½ red onion, thinly sliced
½ cup pitted kalamata olives

6 ounces feta cheese, cubed
½ cup olive oil
3 cloves garlic, minced

1 lemon, juiced
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard

1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon cracked pepper

Instructions

Step 1: Cook the pasta according to package directions until al dente. Drain and transfer to a large mixing bowl.
Step 2: Add the cucumber, red bell pepper, cherry tomatoes, red onion, olives, and feta cheese to the pasta. Gently toss to combine.
Step 3: In a small bowl, whisk together the olive oil, minced garlic, lemon juice, red wine vinegar, Dijon mustard, dried oregano, salt, and cracked pepper until smooth.

Step 4: Pour the dressing over the pasta mixture and toss well to coat everything evenly.
Step 5: Refrigerate the salad for at least 2 hours to allow the flavors to meld. Before serving, taste and adjust seasoning with extra salt, pepper, or lemon juice if needed.

Tips & Variations

Use fresh oregano instead of dried for a brighter flavor.

Add chopped fresh parsley or mint for an herby touch.
Swap kalamata olives for green olives if preferred.
For a protein boost, add grilled chicken or chickpeas.

Use gluten-free pasta to make this salad suitable for gluten sensitivities.

Storage

Store the Greek pasta salad in an airtight container in the refrigerator for up to 3 days. The flavors develop more after chilling, but the pasta may absorb some dressing and soften over time. Stir gently before serving. This salad is best served cold or at room temperature.