Greek Pasta Salad with Feta & Veggies

Greek Pasta Salad

There’s something magical about a big bowl of Greek Pasta Salad. It’s colorful, refreshing, and makes any meal feel a little more cheerful. I first started making this dish when I wanted a pasta recipe that felt light but still filling — and my family loved it instantly. The tangy feta, briny olives, and crunchy cucumbers pair so well with the tender pasta. If you love pasta recipes, this one’s a keeper. It also makes a great companion dish to cozy meals like Instant Pot Vegetable Soup.


What You’ll Need

When I make this salad, I like to use the freshest vegetables I can find — they really brighten the flavors. Here’s what you’ll want on hand:

  • Rotini pasta – I love using whole wheat or tri-color for extra texture.
  • Cherry tomatoes – Sweet and juicy, halved.
  • Cucumber – Adds crunch; I like English cucumbers for fewer seeds.
  • Red onion – Thinly sliced for a little bite.
  • Bell pepper – Any color, but red adds a nice sweetness.
  • Kalamata olives – Salty and briny, a classic Greek touch.
  • Feta cheese – Creamy, tangy, and crumbly.
  • Fresh parsley – Brings brightness.
  • Olive oil, lemon juice, oregano, garlic, salt & pepper – For the dressing.

I keep this simple, but you can add extra veggies if you’d like. This salad pairs beautifully with hearty dishes like Slow Cooker Pork Carnitas.


Step-by-Step Guide to Greek Pasta Salad

Whenever I make this salad, I like to prepare everything ahead and toss it just before serving so the flavors stay fresh. It’s quick and easy — here’s how:

Step 1 — Cook the pasta

Boil rotini until just al dente. Overcooked pasta can get mushy once it soaks up the dressing. I always rinse it under cold water to stop cooking and keep it firm.

Rotini pasta boiling in pot of salted water

Step 2 — Chop the veggies

Slice cucumbers, halve tomatoes, dice bell peppers, and thinly slice onion. I try to keep pieces bite-sized so every forkful has a good mix.

Chopped cucumbers, tomatoes, onion, and bell pepper for pasta salad

Step 3 — Make the dressing

Whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper. Sometimes I add a pinch of red chili flakes for extra zing.

Greek dressing with olive oil, lemon, oregano, and garlic in a bowl

Step 4 — Combine pasta and veggies

Toss the cooled pasta with all the chopped vegetables. This is where the salad starts looking vibrant and inviting.

Pasta mixed with fresh vegetables in a large bowl

Step 5 — Add feta and olives

Crumble feta cheese and scatter in olives. I wait until the end so the feta doesn’t break down too much.

Pasta salad topped with feta and olives

Step 6 — Toss and chill

Pour over the dressing, toss gently, and chill for 30 minutes before serving. This helps all the flavors mingle together. Perfect alongside Pressure Cooker Lentil Soup.

Greek pasta salad with feta, olives, and veggies tossed in dressing

Pro Tips & Easy Swaps

  • Use penne or farfalle if you don’t have rotini.
  • Add grilled chicken to make it a main meal.
  • Swap feta with goat cheese for a creamier flavor.
  • Use fresh dill or mint for a fun twist.
  • Try roasted red peppers instead of fresh.
  • Make it gluten-free with chickpea or lentil pasta.
  • Double the dressing if serving the next day — pasta tends to soak it up.
  • Keep feta separate if prepping ahead, then add just before serving.

Serving Ideas & Variations

I love serving this Greek Pasta Salad as a side at BBQs or potlucks — it’s always one of the first bowls to empty. It also makes a great lunchbox meal.

Try these variations:

  • Add grilled shrimp for a summery twist.
  • Toss in spinach for extra greens.
  • Stir in artichoke hearts for more Mediterranean flavor.
  • Add sun-dried tomatoes for tanginess.
  • Sprinkle with toasted pine nuts for crunch.
  • Serve with warm pita bread on the side.

Common Mistakes (and How to Fix Them)

  • Overcooking pasta – Stick to al dente; rinse to stop cooking.
  • Overdressing early – The pasta soaks it up, leaving salad dry. Add extra dressing before serving.
  • Skipping the chill time – Even 20 minutes makes the flavors blend better.
  • Cutting veggies too big – Smaller pieces mean better balance in every bite.

Frequently Asked Questions

Can I make Greek pasta salad ahead of time?

Yes, but keep the dressing separate until serving, or add a little extra before serving to freshen it up.

How long does Greek pasta salad last in the fridge?

It keeps well for 3–4 days in an airtight container. Just stir in extra dressing if it seems dry.

Can I make it vegan?

Absolutely! Just skip the feta or use a vegan alternative. Everything else is naturally plant-based.

What pasta shape works best?

Short pasta like rotini, penne, or farfalle works best since it holds onto the dressing and veggies.


You’ll Also Love

And don’t forget to check out more pasta recipes for easy, delicious ideas.

Greek Pasta Salad

Greek Pasta Salad

A fresh and colorful pasta salad with feta, olives, and crisp veggies, tossed in a lemon-oregano dressing. Perfect for gatherings or light meals.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6
Course: Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 320

Ingredients
  

  • 12 oz rotini pasta
  • 1 cup cherry tomatoes halved
  • 1 cucumber sliced
  • 1 red bell pepper diced
  • 1/2 red onion thinly sliced
  • 1/2 cup Kalamata olives halved
  • 3/4 cup crumbled feta cheese
  • 1/4 cup chopped fresh parsley
  • Dressing: 1/3 cup olive oil 3 tbsp lemon juice, 1 clove garlic (minced), 1 tsp oregano, salt & pepper to taste
  • Instructions:

Method
 

  1. Cook pasta until al dente, rinse under cold water.
    Rotini pasta boiling in pot of salted water
  2. Chop all vegetables.
    Chopped cucumbers, tomatoes, onion, and bell pepper for pasta salad
  3. Whisk together dressing ingredients.
    Greek dressing with olive oil, lemon, oregano, and garlic in a bowl
  4. Combine pasta, veggies, olives, and parsley.
    Pasta mixed with fresh vegetables in a large bowl
  5. Add feta, toss gently with dressing.
    Pasta salad topped with feta and olives
  6. Chill 30 minutes before serving.
    Greek pasta salad with feta, olives, and veggies tossed in dressing

Notes

Best served slightly chilled. Add extra dressing before serving if made ahead.

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