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My Greek pasta salad is loaded with fresh vegetables, typically found in a Greek salad, tender pasta, and lotsa cheese. Making it is a simple and delicious way to glam up pasta salad recipes. This recipe will elevate your pasta salad game! It will satisfy hungry crowds and take family dinners to the next level. It’s perfect for potlucks, picnics, large family gatherings, Sunday suppers, and church suppers. It’s wonderful as a main course or a side dish.
Not all cold pasta salad recipes are cream-based, and this recipe is one of those! It has an amazing flavor profile that literally basks in deliciousness. Unlike many pasta salad recipes that rely on cream-based dressings, this vibrant recipe embraces a fresh, tangy flavor profile that truly shines. This recipe features a homemade Greek salad dressing, oil and vinegar-based, similar to a traditional Horiatiki (Greek salad recipe). It is so yummy that your mouth automatically slows down to savor the scrumptious burst of flavor in every bite!
I hope you’ll try more of our fan-favorite pasta recipes, like our Italian pasta salad, chicken pasta salad, Dill pickle pasta salad, and our authentic Hawaiian macaroni salad recipe next!
Let’s make this pasta salad!
WHY YOU’LL LOVE THIS GREEK PASTA SALAD
This pasta salad embodies a virtual party in your mouth, with all the different textures and flavors gently combined to create a masterpiece of 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 RECIPE INGREDIENTS
Greek Dressing:
- Olive Oil: I like a fruit-forward olive oil extra-virgin olive oil.
- Red Wine Vinegar: This is the main acid in the dressing, and it also adds a secondary fruit flavor.
- Lemons: Lemon juice adds a fruity layer of acid to the dressing.
- 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 interact, essentially offering a singular, complex flavor that is out of this world!
- Garlic: Only fresh will do for this recipe! We use 4 cloves garlic.
- Salt + Pepper: Creates the foundation seasoning for the dressing.
- Sugar – Adding just a little sugar to the dressing tames the lemon and vinegar, adding an inviting flavor, so don’t skip this step.
- Oregano: I like dried oregano for the dressing. No need to spend the extra money on fresh here.
Salad:
- Cellentani or Mini Penne: I use Barilla pasta. This brand is known for its high quality. It’s a high-quality durum wheat pasta, which provides a consistent texture and flavor.
- English Cucumber: Gives you all the crisp freshness of cucumber without so many seeds!
- Garbanzo Beans: Drain and rinse well before adding.
- Tomatoes: I love using grape or cherry tomatoes in this salad, but chopped Roma with the seeds removed works just as well.
- Red Onions: Adds just the right amount of mellow, sweet onion flavor.
- Green Onions: Adds another layer of mild onion flavor.
- Kalamata Olives: Adds great meaty texture with salty, briny flavors.
- Dill: Fresh dill is a must in this salad. Dried dill just won’t cut it for this salad.
- Red Bell Pepper: I love the mild bell pepper flavor that the red bell adds. You can use any color you like. Green bell peppers are a bit too harsh in flavor for my taste in this salad.
- Feta Cheese: If you use a lot of feta, the Costco crumbled feta is a great buy. If you don’t use much, buying a small block for this salad is the best choice.
HOW DO I CONVERT THIS INTO A MAIN COURSE?
Our salad already has chick peas and feta cheese in it, which are both partial proteins. I love to add leftover Greek chicken or another type of grilled chicken to convert this salad into a hearty main course.
CAN I MAKE GREEK PASTA SALAD WITH ORZO?
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 delicious, nutty flavor. This salad also works well with other pasta shapes. We also like it with rotini or farfalle (also known as bowtie pasta).
DO I RINSE THE PASTA AFTER COOKING?
No, not in this recipe. I cook the pasta to al dente. Tossing it while it’s still warm directly in the prepared dressing allows the pasta to absorb the dressing’s flavor, resulting in a more cohesive dish. Do not rinse pasta in cold water.
DOES THE PASTA NEED TO COOL BEFORE MAKING THE SALAD?
Well, as stated above, the hot pasta is tossed in the dressing. After that, let the pasta come to room temperature slowly 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.
RECIPE NOTES
- Vinaigrette: Making homemade vinaigrette for this salad is a simple step that really elevates the flavor profile. Using a mason jar is the simplest way to mix the ingredients, but a bowl and a whisk will also work.
- Need A Shortcut? If you want to take a shortcut, feel free to skip making the salad dressing and use a store-bought Greek dressing.
- Pasta Notes:
- Healthy Greek pasta salad: Substitute regular pasta with whole-wheat pasta.
- Variations: For example, some people prefer to use canned black olives instead of Kalamata olives. Others choose to add bacon bits or cubed ham for an extra savory component.
- Red Onion: If you find red onion too strong, you can soak it in a bowl of cold water with a heavy pinch of salt for 10 minutes. Remove from the salted water, rinse, and return it to the bowl of salt water. Then, rinse and use it in a salad.
STORING + FREEZING + MAKE-AHEAD
- How Long Can You Keep This In The Fridge? Storing your leftovers 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 dressing can be frozen well in advance of preparation. (Just be sure to leave ample time to slowly 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 revive it.
- Food Safety: For more information on food safety, check out this link.
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.
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.
Check Out All My Pasta Salad Recipes!
- Pasta Salad With Italian Dressing
- Mediterranean Pasta Salad
- Taco Pasta Salad
- Pesto Pasta Salad
- Antipasto Salad
- California Spaghetti Salad
- Tuna Pasta Salad
- Shrimp Pasta Salad
- Chicken Caesar Pasta Salad
- Southern Macaroni Salad
- Elote Pasta Salad
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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 (15.5 ounce) can garbanzo beans, drained and rinsed
- 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
Loved this easy salad! I did add 1 cooked and cubed chicken breast.
Made it a main dish.
That’s so perfect! Thanks for the positive feedback and rating 🙂
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