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Delicious Greek Pasta Salad with vibrant veggies, feta cheese, and olives in a light dressing
Lena Torres

Greek Pasta Salad

Tender pasta tossed with crisp cucumbers, juicy tomatoes, briny olives, and tangy feta, all coated in a bright lemon-herb vinaigrette — summer in a bowl and perfect for picnics, potlucks, and easy lunches.
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Course: Salad, Side Dish
Cuisine: Greek, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • short pasta (rotini, penne, farfalle, or orzo), cooked al dente and cooled
  • cucumbers, diced (add just before serving if making ahead)
  • cherry tomatoes, halved
  • red onion, thinly sliced or diced
  • Kalamata olives, pitted and halved
  • feta cheese, crumbled (preferably from a block)
  • fresh oregano
  • fresh dill
  • extra virgin olive oil
  • red wine vinegar
  • fresh lemon juice
  • garlic, minced
  • salt
  • black pepper
  • Dijon mustard (optional)
  • bell pepper or pepperoncini (optional)
  • chickpeas, grilled chicken, or shrimp (optional add-in)

Equipment

  • large pot
  • colander
  • large mixing bowl
  • whisk or jar with lid (for dressing)
  • cutting board
  • chef’s knife

Method
 

  1. Cook the pasta until al dente according to the package directions. Drain, rinse with cold water to stop the cooking, and let it cool completely.
  2. Make the dressing: whisk (or shake in a jar) extra virgin olive oil and red wine vinegar with lemon juice, minced garlic, fresh oregano, fresh dill, salt, and black pepper until emulsified. Add Dijon mustard if using.
  3. Prep the mix-ins: dice cucumbers, halve cherry tomatoes, slice red onion, and prepare Kalamata olives. Crumble feta and chop fresh herbs.
  4. For extra flavor, toss the drained pasta with a small splash of dressing while it’s still slightly warm. Let it cool fully before adding the rest of the ingredients.
  5. Assemble: in a large bowl, combine cooled pasta with tomatoes, onion, olives, herbs, and feta. Add enough dressing to coat (save some if making ahead). Mix gently.
  6. Chill to let flavors meld. If making ahead, add cucumbers and the remaining dressing right before serving. Serve slightly chilled (not ice-cold) and season to taste.

Notes

Make-ahead: This pasta salad tastes even better the next day. Hold back about half the dressing and add it just before serving to keep everything fresh. Add cucumbers right before serving if making ahead (they can release water).
Best texture: Cook pasta al dente, rinse with cold water to stop cooking, and let it cool completely before adding feta and other cold ingredients.
Flavor boost: Toss warm pasta with a small splash of dressing right after draining so it absorbs flavor, then cool before assembling.