Go Back
Colorful Greek Pasta Salad with tomatoes, cucumbers, feta cheese, and olives.

Greek Pasta Salad

A vibrant, crunchy salad featuring pasta, fresh vegetables, and a tangy dressing, perfect for hot days or potlucks.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizer, Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 12 ounces Pasta (rotini, penne, or bowties) Use your preferred shape
  • 1 large Cucumber, diced
  • 2 cups Cherry tomatoes, halved
  • 1 small Red onion, thinly sliced Soak in cold water if too strong
  • 3/4 cup Kalamata olives, sliced or whole Optional
  • 1 cup Feta, crumbled Save some for garnish
  • 1 Bell pepper, diced (any color) Add for crunch
  • 1 can Chickpeas, drained Optional for added protein
Dressing
  • 1/3 cup Extra virgin olive oil
  • 3 tablespoons Red wine vinegar (or lemon juice) Use what you have
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Dried oregano
  • 1 small clove Garlic, grated or minced
  • Salt and black pepper to taste

Method
 

Preparation
  1. Cook the pasta in well salted water until just tender, then drain and rinse with cool water.
  2. While the pasta cools, chop your vegetables into bite-sized pieces.
  3. Whisk the dressing ingredients together in a small bowl or shake in a jar. Adjust to taste.
  4. Combine the pasta, chopped veggies, olives, and most of the feta in a large bowl with the dressing.
  5. Chill for at least 30 minutes before serving and adjust seasoning if needed.

Notes

Keep cucumbers and tomatoes a bit chunky to avoid watery salad. Best made ahead of time to allow flavors to meld.