Making Greek pasta salad is a simple and delicious way to glam up pasta recipes that can satisfy hungry crowds and take family dinners to the next level. Not all cold pasta salad recipes are cream-based and this one has an amazing flavor profile that literally basks in deliciousness.
This Greek pasta salad recipe incorporates a homemade oil and vinegar dressing that is like traditional Horiatiki (traditional Greek salad recipe). It is so yummy that your mouth automatically slows down to savor the scrumptious burst of flavor in every bite!
C’mon, let me show you!
What I Love About Greek Pasta Salad
This Greek pasta salad embodies a virtual party in your mouth with all the different textures and flavors married gently together to present a prodigy of yummy deliciousness. Fans of Greek fare and pasta salad enthusiasts alike seem to find this recipe irresistible. Here are some other reasons why I absolutely love this salad:
- Incredible flavor
- Super easy to make
- No special gadgets required
- Totally nutritious
Greek Pasta Salad Ingredients
Dressing:
- olive oil
- red wine vinegar
- lemons
- Dijon – Using Dijon mustard is the perfect emulsifier to bring the dressing together. It encourages the polar and non-polar molecules of the vinegar and oil to hold hands essentially offering a singular complex flavor that is out of this world!
- garlic
- salt & pepper
- sugar – Adding that little bit of sugar to the dressing tames the lemon and vinegar with an inviting flavor, so don’t skip this step.
- oregano
Salad:
- cellentani or mini pene
- English cucumber
- tomatoes
- red onions
- green onions
- kalamata olives
- dill
- red pepper
- feta
Recipe Notes
Serving Greek pasta salad is a fabulous way to feed crowds at summer potlucks, outings and backyard get-togethers with friends and family. It is a simple, flavorful refined dish that comes together in three easy steps.
- Making the homemade vinaigrette for this Greek pasta salad is a simple step that really kicks up the flavor profile. Using a mason jar is the simplest way to mix up the ingredients but a bowl and a whisk will work, too.
- Cooking the pasta al dente should take about 6-8 minutes. Tossing it directly into the prepared dressing allows the pasta to soak up the flavor of the dressing for a more cohesive dish.
- You’ll want to let it come slowly to room temperature before adding the rest of the ingredients. The lower temperature allows the flavors to mingle instead of cooking which can negatively impact the vegetable texture.
How To Make Greek Pasta Salad
- Add all the dressing ingredients in a small jar. Shake vigorously to combine.
- Cook the pasta, drain well, toss the dressing until the pasta is well coated.
- Add the rest of the salad ingredients. Toss. Gently fold in the feta.
- Refrigerate then serve.
***See the full instructions below.
How to Store and Make Ahead
- How Long Can You Keep This In The Fridge? Storing your Greek pasta salad is as easy as keeping it in an airtight container in the fridge for 3-4 days. Heat and light are the biggest enemies so a color container with a secure lid is ideal for longer storage.
- Can You Freeze This? The assembled Greek pasta salad does not freeze well because the veggies contain water and turn to mush when thawed. Luckily you can freeze some components if you are preparing well ahead of time.
- Pro Tip: Keep in mind that this salad should be assembled 4-12 hours before serving for best results*
- The cooked, pre-portioned pasta and the dressing can be frozen well ahead of preparation. (Just be sure to leave ample time to slow thaw the dressing before assembling) The dressing freezes well in ice trays covered with saran wrap or in a vacuum-sealed baggie.
- As for the veggies, they can be chopped ahead of time and stored in a mason jar in the fridge.
- Make-Ahead Tips: This salad can be made 2 days ahead of serving. In fact, I think it might be even better!
- More of the dressing absorbs into the pasta and really marries all the amazing flavors. Toss before serving and check the seasoning. If too much of the dressing has been absorbed add a little olive oil to wake it up.
- Food Safety: If you’d like more info on food safety check out this link.
Recipe Variations
Tweaking this recipe is a matter of personal taste but remember that it will also change the taste of your Greek pasta salad. For best results, keep changes subtle.
For instance, some people prefer to use canned black olives rather than kalamata olives. Others choose to add bacon bits or cubed ham for an extra savory component.
Can I Make Greek Pasta Salad Orzo Instead Of Pasta?
Sure, you can, if that’s what you prefer! Actually, this is a nice variation of my Greek pasta salad. Making orzo isn’t difficult and using it in this salad adds a bit of a nutty flavor with tons of fiber.
More Pasta Salad Recipes
Pasta Salad Recipes are the epitome of warm-weather gatherings! With so many flavors and textures, it can be difficult to choose a favorite. Luckily, it isn’t hard to find the perfect pasta salad recipe for any occasion. Here are some of my favorites.
Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
Greek Pasta Salad
Ingredients
Dressing:
- 2/3 cup olive oil
- 1/4 cup red wine vinegar
- 1/4 cup fresh lemon juice
- zest from 4 lemons
- 2 teaspoons dijon
- 4 cloves garlic minced
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon sugar
- 1 1/2 teaspoons dried oregano
Salad:
- 1 (16-ounce) cellentani or mini penne
- 1 English cucumber, cut into 1/2 inch chunks
- 1 (11-ounce container) grape tomatoes, cut in half
- 1/2 cup red onion, minced
- 1 cup green onions white and geen parts, sliced
- 1 cup kalamata olives
- 1 cup dill, chopped
- 1 red pepper, diced
- 12 ounces feta, cubed or crumble into chunky pieces
Instructions
- Add all of the dressing ingredients to a small jar with a tight lid. Shake vigorously to combine. Alternatively, you can whisk all the ingredients, except the olive oil, in a bowl. Continue whisking and add the olive oil in a stream.
- Cook pasta, just to al dente, according to package instructions. Drain well. When pasta has no more water on it but is still warm, toss in a large salad bowl with dressing until pasta is evenly coated. Set aside to come to room temperature.
- Add the rest of the salad ingredients, except the feta, and toss to combine well. Gently fold in the feta. Cover with plastic wrap and refrigerate 4 hours.
- Toss before serving. Adjust seasoning as needed, and add olive oil if too much of the dressing has been absorbed. Enjoy!
Fans Also Made:
Notes
- Making the homemade vinaigrette for this Greek pasta salad is a simple step that really kicks up the flavor profile. Using a mason jar is the simplest way to mix up the ingredients but a bowl and a whisk will work, too.
- Cooking the pasta al dente should take about 6-8 minutes. Tossing it directly into the prepared dressing allows the pasta to soak up the flavor of the dressing for a more cohesive dish.
- You’ll want to let it come slowly to room temperature before adding the rest of the ingredients. The lower temperature allows the flavors to mingle instead of cooking which can negatively impact the vegetable texture.
Nutrition
Love it…..
Thank you, Charles!
Absolutely delicious! We do a lot of Mediteranean food, since it’s not only tasty, but also healthy, & appealing to the eye. This salad is awesome, and I’ll be making it often.
I recently had this for lunch! It was sooo good, although there was no feta cheese.
That’s great, Joy! Thank you for the feedback too! <3