Skip to Content

Greek Pasta Salad

Looking for a light and refreshing pasta salad that still has plenty of comfort food appeal? This Greek Pasta Salad is just what you need! Featuring a simple vinaigrette, fresh vegetables, and salty feta, this salad is the perfect light dish the whole family will love.

John has been making homemade Greek salad dressing to use on pasta salad for years. A while back, I finally tried the pasta salad and it quickly became one of my favorite dishes.

This Greek pasta salad recipe is great for meal prep or a make-ahead brunch or lunch meal. It can be served at room temperature or cold making it easily transported. Plus, there’s plenty for a family of 4 or 6 and it doubles easily if you need to feed a crowd.

And for the times that we want something a little more substantial, we’ll toss in some Greek yogurt marinated chicken breasts to add protein. Whip up this Mediterranean-inspired Greek pasta salad for your next potluck, party, or family get-together. It’s always a hit!

Top down view of Greek pasta salad in a large serving platter.

How To Make Greek Pasta Salad

  1. Make the dressing: Whisk the olive oil, parsley, garlic, balsamic vinegar, lemon juice, pepper, and salt together in a large bowl until well incorporated.
  2. Add the olives and tomatoes: To the dressing, add the tomatoes, Kalamata olives, green olives, and onions. Toss until the olives and tomatoes are well coated with the dressing.
  3. Assemble the pasta salad: To the dressing and veggie mixture, add the cucumbers, pasta and feta cheese. Gently stir to combine, and serve with lemon wedges if desired.
Collage showing how to make Greek Pasta Salad.

Recipe Tips

  1. Make sure you chop the onions and cucumber all roughly the same size to ensure you get a little bit of everything in each bite.
  2. Cook the pasta to al dente for pasta salad. This helps the pasta absorb the flavors of the dressing and prevents it from getting mushy.
  3. If you are making Greek pasta salad ahead of time, wait to add the feta cheese until just before serving so it doesn’t get soft.
  4. For best results, let it sit in the fridge for at least 2 hours to help develop the flavors.

Variations

  • You can use any pasta you enjoy including rotini, penne, orzo, or even spiralized zucchini for a low-carb pasta salad. Check out our Greek Orzo Salad for a different spin on this recipe!
  • You can also use grilled chicken, shrimp, or other seafood in place of the Greek yogurt marinated chicken breasts.
  • Add in your favorite vegetables to change up the recipe. Some good options include bell peppers, artichokes, and asparagus.
Close up view of tongs holding pasta salad.

Storage

Any leftovers can be stored in an airtight container in the fridge for up to 3 days. The longer it sits, the softer the vegetables will become. This is also why freezing is not recommended.

Like this recipe?

We’d love it if you would leave a 5 Star ⭐️⭐️⭐️⭐️⭐️ rating below and follow us on Facebook and Pinterest!

Top down view of a large bowl of Greek pasta salad.

Greek Pasta Salad

Yield: About 8 cups
Prep Time: 40 minutes
Cook Time: 20 minutes
Additional Time: 5 minutes
Total Time: 1 hour 5 minutes

Looking for a light and refreshing pasta salad that still has plenty of comfort food appeal? This Greek Pasta Salad is just what you need!

Ingredients

  • ⅓ cup olive oil
  • 2 tablespoons freshly minced parsley
  • 2 cloves garlic, finely minced
  • 1 tablespoon balsamic vinegar
  • 1 lemon, juiced
  • ½ teaspoon ground black pepper
  • ½ teaspoon salt
  • 1 pint cherry tomatoes, halved
  • 1 cup Kalamata olives, halved
  • 1 cup green olives, halved
  • ½ red onion, thinly sliced
  • 1 medium English cucumber, cut into fourths lengthwise then sliced
  • 8 ounces penne pasta, cooked and drained
  • 6 ounces crumbled feta cheese

Instructions

  1. Whisk the olive oil, parsley, garlic, balsamic vinegar, lemon juice, pepper and salt together in a large bowl.
  2. Add the tomatoes, Kalamata olives, green olives and onions. Toss to combine.
  3. Add the cucumbers, pasta and feta cheese and gently stir to combine. Serve with lemon wedges if desired.
  4. See post for storage options.

Notes

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of Greek pasta salad. Actual calories will vary.

*For more information, tips, and answers to frequently asked questions, please refer to the post.

*Photos courtesy of Karla Rae Photography.

Nutrition Information:
Yield: 8 Serving Size: 1 cup
Amount Per Serving: Calories: 274Total Fat: 22gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 19mgSodium: 876mgCarbohydrates: 16gFiber: 3gSugar: 3gProtein: 6g

The nutrition information provided is an estimate only. It is calculated based on a serving size of a 6th of the recipe. Any deviation in the ingredients or amounts will change the information. Please use your own calorie calculations for now accurate information.

Don't forget to follow us on Pinterest!

Share this recipe by clicking the Pinterest button below!

Skip to Recipe