This Greek Pasta Salad is my go-to for warm-weather gatherings! It’s loaded with fresh cucumbers, juicy tomatoes, olives and creamy feta, all tossed in a zesty homemade dressing. It’s light, flavorful and ridiculously easy to make ahead. Bonus: it tastes even better the next day!
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Fresh, Flavorful & Make-Ahead Friendly!
Move over, macaroni and cheese. Warmer weather means your piping hot gooeyness is no longer the pasta du jour in my home. Instead, I’m embracing the crisp, cool allure of your culinary cousin: Greek Pasta Salad.
Yes, this is that pasta salad. The one that holds a permanent spot at picnic tables and barbecues all spring and summer long. The one that disappears faster than the rest of its fellow side dishes. The one that often simply involves noodles, veggies and a shake of store-bought salad dressing.
Well, we’re taking “the one” one step further by making a quick and easy homemade pasta salad dressing the real star of the show.
It’s a flavor-packed medley of crisp veggies, creamy feta cheese, al dente pasta, and sweet and tangy DIY vinaigrette. And it all comes together in minutes.
So get those noodles boiling, grab the season’s freshest veggies and whisk together this fan-favorite Greek salad dressing (made with a secret ingredient!). Then stash it in the fridge and let the overnight flavor crew work its magic.
- Pasta: Use your favorite short pasta shape. I love Cavatappi, which translates to “corkscrew” in Italian, but penne, rotini or bowtie would all be excellent choices, too.
- Red onion: Raw onions can be a love-it-or-hate-it ingredient. I love the punch they add to this Mediterranean salad, but if you want to mellow their sharp bite (and lingering aftertaste), soak them in the vinaigrette for 10 minutes. The lemon juice and vinegar help break down the sulfur compounds, making the onions milder while adding a hint of tang—almost like a quick pickle! And if you love pickled veggies, don’t miss my pickled red onions and carrots recipe.
- Cherry tomatoes: Juicy, sweet and just the right size for a pasta salad. Grape tomatoes work too, or you can dice up a larger tomato if that’s what you have on hand.
- Cucumber: To make crescent-shaped cucumber slices like the ones in my photos, start by slicing the cucumber in half lengthwise, then use a spoon to scoop out the seeds. Next, slice across the width of the seeded cucumber halves to produce crescent-shaped pieces.
- Olives: Any variety will work but I like using black or Kalamata olives for those classic Mediterranean-inspired flavors.
- Green bell pepper: They add a nice crunch and pop of color to the salad. Red or yellow bell peppers work too if you want a sweeter flavor.
- Feta cheese: The key to any great Greek dish! I recommend grabbing a block of feta and crumbling it yourself for the best texture and flavor. And while you’re at it, you might want to pick up an extra block—perfect for making baked feta pasta!
- Red wine vinaigrette: A simple mix of red wine vinegar, lemon juice, minced garlic, sugar, oregano and olive oil ties everything together. My secret ingredient? A touch of sugar! It rounds out the acidity and makes the flavors pop.
Make it a gluten-free pasta salad! Any kind of gluten-free pasta will work for this recipe, but lentil-based noodles tend to hold together better after being tossed with the dressing and chilling in the fridge for a few hours.
See the recipe card for full information on ingredients and quantities.
- Cook the pasta. Boil your pasta until al dente, then strain and transfer it to a large bowl to cool slightly.
- Make the dressing. In a small bowl, whisk together red wine vinegar, lemon juice, garlic, oregano, sugar, salt and pepper. Slowly stream in the olive oil while whisking.
- Add the red onions, tomatoes, cucumbers, olives, green peppers and feta cheese to the bowl with the cooked pasta.
- Pour the dressing over the top and toss to coat.
- Cover and refrigerate for at least 3 hours (or overnight!) for the flavors to meld. Give it a good toss before serving.
This cold pasta salad has been my go-to for years (I first shared it way back in 2014!), and it’s endlessly versatile. You can serve it hot, cold, or at room temp. It tastes even better the next day, making it a great make-ahead dish for barbecues, potlucks and picnics! I love it as a side with grilled chicken, flank steak, cheeseburger sliders or honey garlic shrimp. And if you’re firing up the grill, don’t forget the grilled peaches for dessert!
Make-Ahead and Storage Instructions
This Greek pasta salad is a summer potluck dream! Make it up to 4 days ahead, adding the feta just before serving. The pasta will soak up some of the dressing as it sits, so you may want to toss in a little extra before serving. It can stay at room temp for up to 2 hours (less if it’s hot out), or keep it chilled in a bowl with an ice chiller base.
Store leftovers in an airtight container in the fridge—it makes the best leftover lunch!
Ready to kick those store-bought pasta salads to the curb? Don’t miss additional top-rated recipes perfect for any size crowd.
Ingredients
For the pasta salad:
- 2 1/2 cups uncooked pasta, such as penne or rotini
- 2/3 cup sliced red onions
- 15 cherry tomatoes, halved
- 1 cup diced cucumbers
- 3/4 cup sliced olives
- 3/4 cup diced green peppers
- 1 cup crumbled feta cheese
For the vinaigrette:
- 1/3 cup red wine vinegar
- 2 teaspoons freshly squeezed lemon juice
- 1 1/2 teaspoons minced garlic
- 1 teaspoon sugar
- 2 teaspoons dried oregano
- 1/2 cup extra-virgin olive oil
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook it until al dente. Strain the pasta and transfer it to a large bowl to cool slightly. While the pasta cools, make the dressing.
- In a small bowl, whisk together all of the dressing ingredients, except for the olive oil. While whisking, stream in the olive oil. Season the dressing with salt and pepper, to taste.
- Add the red onions, tomatoes, cucumbers, olives, green peppers and feta cheese to the bowl with the pasta.
- Pour the dressing over the pasta, tossing to combine, then cover the salad with plastic wrap and refrigerate it for at least 3 hours and up to overnight. When ready to serve, toss the pasta salad again and enjoy cold or at room temperature.
Kelly’s Notes
- Make-ahead: This pasta salad can be made up to 4 days ahead. Store it in an airtight container in the fridge and add the feta just before serving. The pasta will soak up some of the dressing as it sits, so you may want to toss in a little extra before serving.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
So easy to make. Delicious and refreshing! I used egg noodles for a lighter pasta.
Thrilled you enjoyed the recipe, Denise!
I added salami and Kalamata olives to the mix. Very fresh tasting with the from-scratch dresssing Delicious and beautiful!
I made this yesterday and am enjoying it for lunch today. I’m not crazy about green peppers so I added some very thinly sliced celery for crunch and some baby peas. It’s delicious and will be made again and again in my house.
Awesome! I’m thrilled you enjoyed the recipe, Lexie!
Kim 7/2023
I have made this Pasta recipe a couple
Of times and everyone loves it. Thanks for sharing it! I love your recipes
Yay! I’m so glad you’ve been enjoying the recipes, Kim!
I cannot do red or green onions :-( do you think a sweet onion or shallot would flavor better?
A shallot would work, Barbara!
I made this in a hurry and it was great! But I did not read the dressing instructions properly and ended up mixing olive oil in with other ingredients. It seperated but we still enjoyed.
I’m so glad you enjoyed the recipe, Caroline!
Nothing is perfect but this salad is very close. I know what it tastes like so there is little marinating time. Make it, bowl it, and that’s the marinating time.
AMAZING! I’m so happy you enjoyed the recipe, Carolyn!
I have made this dozens of times and it is always a hit.
I’m so glad you’re enjoying the recipe, Suzi!
This has been my go to recipe for years. I have made it so many times, I should be able to make it from memory by now! Haha Always a huge hit at barbecues!! Thanks :)
Love, love, LOVE reading this, Sarah! I’m so thrilled you’ve been enjoying the recipe!
I’m not a big fan of pasta salad, but this Greek version is great! I didn’t have olives or red onion, but it was still a hit!
I’m so thrilled you enjoyed the recipe, Missy Leslie!
This is a big hit whenever I make it. It is delicious.
Yay! I’m so happy you’ve been enjoying the recipe, Erin!
Great ideas and really easy
Used orzo pasta, which worked wonderfully. Was loved by all. Great side dish for a BBQ.
Awesome! I’m so glad you enjoyed the recipe, Linda!
This salad is very good!!!
A simple recipe!!
Woohoo! I’m so glad you enjoyed the recipe, Debbie!
I made this for dinner last night because was 90 degrees out and I didn’t want to turn on the oven. So glad I made it! It was delicious even with a short marinating time (90 mins).
Thank you!
I’m so glad you enjoyed the recipe, Sheila!