Name: Easy Greek Pasta Salad Recipe - Fresh, Bright, and Ready in Minutes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: Pasta: 12 ounces short pasta (rotini, fusilli, or penne); Cherry or grape tomatoes: 2 cups, halved; Cucumber: 1 large English cucumber, diced (or 2 Persian cucumbers); Red onion: 1/3 cup thinly sliced; Kalamata olives: 3/4 cup pitted, halved; Bell pepper: 1 medium (red, yellow, or orange), diced; Feta cheese: 1 cup, crumbled (block feta in brine preferred); Fresh herbs: 1/4 cup chopped fresh parsley, plus 1 tablespoon fresh oregano or dill (optional); Extra-virgin olive oil: 1/3 cup; Red wine vinegar: 3 tablespoons; Lemon juice: 2 tablespoons, freshly squeezed; Dijon mustard: 1 teaspoon; Garlic: 1–2 cloves, finely minced or grated; Dried oregano: 1–1.5 teaspoons; Salt and black pepper: to taste; Optional: 1/2 teaspoon honey to balance acidity

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This Greek-inspired pasta salad is the kind of dish you’ll make once and keep on repeat. It’s crisp, colorful, and full of bold Mediterranean flavors—briny olives, juicy tomatoes, crunchy cucumbers, and a tangy lemon-oregano dressing. Everything comes together fast, and it tastes even better after a short rest.

Serve it for lunch, pack it for picnics, or bring it to a potluck and watch it disappear. It’s simple, satisfying, and reliably delicious.

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What Makes This Special

Cooking process – pasta al dente and cooling: Steaming-hot rotini just drained and briefly rinsed

This version keeps things classic but focuses on balance—plenty of veggies, a punchy dressing, and just enough pasta to make it filling. The homemade vinaigrette is bright and zesty, with lemon and red wine vinegar for a clean, not heavy, flavor.

It’s also flexible: swap in what you have, adjust the herbs to your taste, and make it gluten-free if needed. Best of all, it holds up beautifully in the fridge, so it’s perfect for meal prep.

What You’ll Need

Pasta: 12 ounces short pasta (rotini, fusilli, or penne)
Cherry or grape tomatoes: 2 cups, halved
Cucumber: 1 large English cucumber, diced (or 2 Persian cucumbers)
Red onion: 1/3 cup thinly sliced
Kalamata olives: 3/4 cup pitted, halved
Bell pepper: 1 medium (red, yellow, or orange), diced
Feta cheese: 1 cup, crumbled (block feta in brine preferred)
Fresh herbs: 1/4 cup chopped fresh parsley, plus 1 tablespoon fresh oregano or dill (optional)

For the Dressing:

Extra-virgin olive oil: 1/3 cup
Red wine vinegar: 3 tablespoons
Lemon juice: 2 tablespoons, freshly squeezed
Dijon mustard: 1 teaspoon
Garlic: 1–2 cloves, finely minced or grated
Dried oregano: 1–1.5 teaspoons
Salt and black pepper: to taste
Optional: 1/2 teaspoon honey to balance acidity

Optional Add-Ins: chickpeas, artichoke hearts, pepperoncini, sun-dried tomatoes, grilled chicken, or spinach.

How to Make It

Dressing close-up – lemon-oregano vinaigrette: Macro shot of the finished Greek vinaigrette in a s

Cook the pasta. Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente.
You want a firm bite so it doesn’t get mushy in the salad.
Rinse and cool. Drain the pasta and rinse briefly under cold water to stop the cooking. Shake off extra water and let it cool completely.
Make the dressing. In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, Dijon, garlic, oregano, salt, and pepper. Add honey if you like a smoother, rounder flavor.
Prep the veggies. Halve the tomatoes, dice the cucumber and bell pepper, slice the red onion thin, and halve the olives.
Pat the feta dry if it’s very wet, then crumble.
Toss it together. In a large bowl, combine the cooled pasta, tomatoes, cucumber, bell pepper, onion, and olives. Pour on about two-thirds of the dressing and toss gently to coat.
Add feta and herbs. Fold in feta and parsley (plus oregano or dill if using). Taste and add more dressing, salt, or pepper as needed.
Rest, then serve. For the best flavor, let the salad rest for 15–30 minutes in the fridge.
The pasta absorbs the dressing and everything tastes brighter.

Storage Instructions

Fridge: Store in an airtight container for 3–4 days.
Refresh before serving: Pasta absorbs dressing over time. Stir in a splash of olive oil, a squeeze of lemon, or a tablespoon of red wine vinegar before serving leftovers.
Keep textures crisp: If making ahead for an event, wait to add the feta and fresh herbs until just before serving.
No freezing: Freezing changes the texture of pasta and fresh vegetables, so it’s not recommended.

Tasty top view – mixing the salad: Overhead shot of a large white mixing bowl filled with cooled r

Benefits of This Recipe

Quick and easy: Most of the work is simple chopping. The dressing shakes up in a jar.
Balanced and satisfying: Carbs from pasta, protein and fat from feta, and fiber-rich veggies make it a complete meal.
Meal prep friendly: Stays tasty for days and travels well.
Versatile: Works as a side dish, light lunch, or picnic main.
Add protein to bulk it up.
Budget-conscious: Uses common pantry items and seasonal produce.

Pitfalls to Watch Out For

Overcooking the pasta: Mushy pasta breaks apart and soaks up too much dressing. Aim for firm al dente.
Underseasoning: Taste as you go. The salad needs enough salt to make the tomatoes, cucumbers, and olives pop.
Too much moisture: Very juicy tomatoes or wet feta can water down the dressing.
Pat feta dry and slice tomatoes just before mixing.
Heavy hand with the onion: Raw red onion can dominate. Slice it thin or soak slices in cold water for 10 minutes to mellow the bite.
Dressing imbalance: If it tastes sharp, whisk in a little more oil or a small drizzle of honey. If it’s flat, add salt, lemon, or vinegar.

Alternatives

Gluten-free: Use a firm gluten-free pasta (corn, quinoa, or brown rice blends hold up well).
Rinse and cool thoroughly.
Whole-grain: Whole wheat or chickpea pasta adds more fiber and protein. Cook just to al dente.
Dairy-free: Skip the feta or use a dairy-free feta-style cheese. Add chickpeas for extra creaminess and protein.
Low-carb-ish: Swap half the pasta for extra cucumbers, peppers, and cherry tomatoes.
Herb twist: Try fresh basil and mint in summer, or dill for a classic Greek note.
Protein boost: Add grilled chicken, shrimp, tuna, or a can of chickpeas, drained and rinsed.
Olive variation: Mix Kalamata with green Castelvetrano olives for a milder, buttery bite.

FAQ

Can I make this the day before?

Yes.

Make it up to 24 hours ahead, but hold back some dressing, the feta, and fresh herbs. Stir those in just before serving and adjust with a splash of lemon or oil.

What pasta shape works best?

Short, ridged shapes like rotini, fusilli, and penne grab onto the dressing and hold up well. Avoid very small shapes that can get soggy or clump together.

How do I keep cucumbers from watering down the salad?

Use English or Persian cucumbers, which are less watery.

If using standard cucumbers, scrape out some seeds and pat the diced pieces dry with a paper towel.

Is there a substitute for red wine vinegar?

Apple cider vinegar or white wine vinegar both work. Balsamic is too sweet and dark for this recipe’s fresh, bright flavor.

What if I don’t like raw onion?

Use less, slice it very thin, or soak the slices in cold water for 10 minutes. You can also swap in mild green onions or skip onion entirely.

Can I use bottled dressing?

You can, but homemade takes two minutes and tastes fresher.

If using bottled, choose a light Greek or Italian vinaigrette and brighten it with fresh lemon and oregano.

How do I make it more filling for dinner?

Add grilled chicken, shrimp, or salmon, or stir in chickpeas. Serve with warm pita on the side for a complete meal.

What’s the best feta to use?

Block feta stored in brine has the best flavor and texture. Crumble it yourself for larger, creamy pieces that hold up in the salad.

Wrapping Up

This Easy Greek Pasta Salad is a go-to for quick meals, potlucks, and weekly lunches.

It’s bright, crunchy, and customizable, with a simple dressing that ties everything together. Keep the pasta firm, season boldly, and don’t skip the rest time. With those basics, you’ll have a fresh, reliable salad you’ll want to make again and again.