Bright, fresh, colorful and packed with Mediterranean flavor, this Greek Pasta Salad is exactly the kind of dish I start craving when the weather begins warming up. Tender pasta gets tossed with crisp cucumbers, juicy tomatoes, briny olives, artichokes and creamy feta, all coated in a simple olive oil vinaigrette that ties everything together. It’s easy to make, perfect for gatherings, and works just as well as a side dish or a light meal.
This is the time of year when meals start getting lighter around here. We’re cooking outside more often, firing up the grill whenever we can, and dishes like this pasta salad start showing up on the table regularly. It comes together quickly, can be made ahead, and pairs with just about anything.
If you enjoy fresh pasta salads like my Rainbow Pasta Salad, Antipasto Pasta Salad or even my Israeli Couscous Salad, this Greek version will fit right into that lineup.
Why You’ll Love This Greek Pasta Salad
- Fresh Mediterranean flavors – Cucumbers, tomatoes, olives and feta bring bright, classic Greek flavors to every bite.
- Easy to make – The dressing comes together in minutes and the whole salad is just a simple toss.
- Perfect for gatherings – It travels well and works great for potlucks, barbecues and casual dinners.
- Make-ahead friendly – The flavors actually improve after the salad sits for a while.
Ingredients Needed
- Pasta – I like using bowtie pasta for this salad. The little folds hold onto the dressing really well and give the salad a nice texture in every bite. Other short pasta shapes like rotini or penne work just as well.
- Kalamata olives – These bring that classic Greek briny flavor that really defines the salad.
- Cucumber – Fresh cucumber adds a nice crunch and keeps the salad light and refreshing.
- Cherry tomatoes – I like these here better than regular tomatoes because they’re sweeter and firmer.
- Bell pepper – Red, yellow or orange.
- Artichoke hearts – These add another layer of Mediterranean flavor.
- Feta cheese – Creamy and salty feta is essential for that classic Greek flavor.
- Dressing – The dressing is a simple Mediterranean vinaigrette made with extra virgin olive oil, red wine vinegar, lemon juice, honey, oregano, fresh parsley, garlic, a small pinch of red chili flakes, salt and pepper.
How To Make Greek Pasta Salad
1. Make dressing: I start by whisking together the olive oil, red wine vinegar, lemon juice, honey, oregano, parsley, garlic and chili flakes. Once it’s mixed, I taste it and adjust the seasoning with salt and pepper as needed.
2. Boil pasta: Next comes the pasta. I bring a large pot of salted water to a rolling boil and cook the bowtie pasta. Once cooked, I drain the pasta and let it cool slightly.
3. Prep veggies: While the pasta cools, I chop the vegetables.
4. Toss: Finally, all that’s left is to toss together the pasta, veggies, feta and dressing. You can serve the salad right away, but I often like to let it chill for a bit so the flavors have time to come together.
Alpana’s Tips
- Salt your pasta water well. This seasons the pasta from the inside and makes a big difference in flavor.
- Taste the salad after adding the dressing. Sometimes a little extra salt, pepper or vinegar makes it perfect.
- If making ahead, save a small amount of dressing. Pasta absorbs dressing while sitting, so tossing it again before serving refreshes the salad.
Serving Suggestions
Greek pasta salad pairs beautifully with grilled foods, which is why it shows up so often at cookouts and casual gatherings. It’s great alongside grilled chicken, shrimp, salmon or steak.
It also fits perfectly into a Mediterranean-style spread. Serve it with hummus, warm pita bread, olives and grilled vegetables for a colorful table full of fresh flavors.
For an easy dinner, I often serve it with grilled chicken or fish and call it a meal.
Storage
This pasta salad stores very well, which makes it great for meal prep or preparing ahead for gatherings.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Before serving again, give the salad a quick toss. If the pasta has absorbed some of the dressing, a small splash of olive oil or vinegar helps bring the flavors back to life.
This Greek Pasta Salad is one of those dishes that’s always a good idea to have in your back pocket. It’s simple, colorful and packed with bright Mediterranean flavors that make every bite feel fresh and satisfying.
Make it for a quick lunch, bring it to a gathering, or serve it alongside whatever you’re grilling that night. However you serve it, this Greek Pasta Salad tends to disappear quickly once everyone starts digging in.
Greek Pasta Salad, on our Gypsy Plate… enjoy!
More Pasta Salad Recipes:
Caprese Pasta Salad
Hawaiian Mac Salad
Tortellini Pasta Salad
Fall Pasta Salad
Greek Pasta Salad
This Greek Pasta Salad is bright, fresh and full of Mediterranean flavor. Bowtie pasta tossed with cucumbers, tomatoes, olives, artichokes and feta in a light lemon vinaigrette. Perfect for potlucks, barbecues and easy summer meals.
Ingredients
Dressing
- ⅓ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 tablespoon lemon juice
- 2 teaspoons honey
- 2 teaspoons oregano
- 2 tablespoons chopped fresh parsley
- 1 garlic clove, minced
- ¼ teaspoon red chili flakes
Pasta Salad
- 8oz bowtie pasta
- ½ cup kalamata olives, halved
- 1 large cucumber, sliced
- 1 pint cherry tomatoes, halved
- 1 orange bell pepper, diced
- 8-10 artichoke hearts
- ½ cup feta cheese, crumbled
Instructions
- Whisk together all the dressing ingredients in a small bowl. Taste and adjust for salt and pepper. Set aside.
- Bring a large pot of water to rolling boil and cook bowtie pasta according to the instructions on packet. Once done, drain the pasta and set it aside.
- In a large bowl, toss cooked pasta with kalamata olives, cucumber, cherry tomatoes, bell peppers, artichoke hearts, crumbled feta cheese. Add in prepared dressing and toss everything well. Serve immediately, or cover with cling wrap and refrigerate until ready to eat.
Notes
- Leftovers refrigerate well for 3-4 days. Just give everything a good stir before serving.
- You can add any cooked protein of your choice to this pasta salad to make it more hearty.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 314Total Fat 24gSaturated Fat 6gUnsaturated Fat 18gCholesterol 18mgSodium 335mgCarbohydrates 20gFiber 3gSugar 4gProtein 6g
Nutrition information is automatically calculated, so should only be used as an approximation.
Welcome to GypsyPlate! I'm Alpana, former worldwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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