If you’re craving a vibrant, flavorful, and refreshing dish, this Greek Pasta Salad Recipe is an absolute game-changer. Imagine tender pasta spirals tossed with crisp veggies, briny olives, and tangy feta, all brought together by a zesty, homemade dressing that bursts with Mediterranean charm. It’s simple to make, bright in color, and perfect for gatherings or a quick, satisfying lunch. Once you try this recipe, it will quickly become one of your favorite go-to salads whenever you want a taste of sunshine in your bowl.
Ingredients You’ll Need
The beauty of this Greek Pasta Salad Recipe lies in its straightforward ingredients that each add their own unique flair. From the colorful veggies to the aromatic herbs and creamy feta, every element brings essential flavor, texture, and freshness to the dish.
- 3 cups cooked pasta (rotini or penne): The sturdy spirals or tubes are perfect for holding onto every bit of dressing and ingredients.
- 1 ½ cups cherry tomatoes, halved: Juicy and vibrant, they add bursts of sweet acidity that balance the salad.
- 1 cup cucumber, diced: Crisp and cooling, cucumber is a refreshing crunch that brightens the palate.
- ½ cup red bell pepper, diced: Adds a slight sweetness and a pop of red color to make the salad visually stunning.
- ½ cup red onion, thinly sliced: Brings a mild sharpness that complements the other fresh ingredients perfectly.
- ¾ cup kalamata olives, sliced: These introduce a salty, briny depth that’s classic in Greek-inspired dishes.
- 1 cup feta cheese, crumbled: Creamy, tangy, and crumbly, feta adds richness and authentic Greek flavor.
- ¼ cup fresh parsley, chopped: Fresh herbs lift the dish with their bright, grassy notes.
- ¼ cup olive oil: The golden elixir that brings the dressing together and infuses the salad with richness.
- 2 tablespoons red apple vinegar: Adds a subtle tartness and tang that balances the oil perfectly.
- 1 teaspoon Dijon mustard: Provides a slight pungency and helps emulsify the dressing.
- 1 teaspoon dried oregano: A classic herb in Greek cuisine that adds warmth and earthiness.
- 1 teaspoon garlic powder: Gives a mellow garlic flavor without overpowering the salad.
- ½ teaspoon salt: Enhances all the flavors harmoniously.
- ¼ teaspoon black pepper: Adds just a hint of heat and complexity.
- Juice of half a lemon: Brightens the dressing with fresh citrusy zing.
How to Make Greek Pasta Salad Recipe
Step 1: Cook the Pasta
Begin by boiling your pasta in plenty of salted water until it’s al dente—tender but still with a little bite. This ensures your salad will have the perfect texture. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process and cool it down for the salad.
Step 2: Whisk Together the Dressing
While the pasta is cooling, prepare the dressing by whisking olive oil, red apple vinegar, Dijon mustard, dried oregano, garlic powder, salt, black pepper, and lemon juice in a small bowl. This homemade dressing is where all the magic begins—it’s tangy, flavorful, and totally simple to whip up.
Step 3: Combine the Salad Ingredients
In a large mixing bowl, toss together the cooled pasta, juicy cherry tomatoes, crisp cucumber, sweet red bell pepper, aromatic red onion, salty kalamata olives, and crumbled feta cheese. This colorful combination hits every texture and flavor note that makes the Greek Pasta Salad Recipe so addictive.
Step 4: Dress and Toss the Salad
Drizzle the dressing over the salad and toss gently but thoroughly until every ingredient is beautifully coated. This step is crucial for bringing everything together, coating the pasta and veggies with that vibrant, tangy embrace.
Step 5: Chill and Garnish
Allow your salad to chill in the fridge for at least 30 minutes before serving. This resting time lets the flavors meld and deepens the taste. Just before serving, sprinkle fresh parsley on top for a burst of freshness and a gorgeous final touch.
How to Serve Greek Pasta Salad Recipe
Garnishes
Fresh parsley adds a herbal brightness and beautiful green contrast, but you can also add a few extra crumbles of feta or a sprinkle of lemon zest for extra zing and visual appeal. Thinly sliced green onions or a few fresh mint leaves can also bring a lovely twist.
Side Dishes
This Greek Pasta Salad pairs beautifully with grilled chicken, lamb kebabs, or fresh seafood like shrimp. It’s also a fantastic side to lighter fare such as roasted veggies or pita bread with hummus, making it a versatile star in any meal.
Creative Ways to Present
For a fun presentation, serve this salad in mini cups or hollowed-out cucumbers for individual portions. Layer it in a glass trifle bowl to showcase all those colorful layers, or serve family-style in a rustic wooden bowl for that casual Mediterranean vibe.
Make Ahead and Storage
Storing Leftovers
Store leftover Greek Pasta Salad in an airtight container in the refrigerator for up to 3 days. The flavors actually intensify over time, but for the best texture, avoid longer storage as the pasta can absorb too much dressing and become soft.
Freezing
This salad is best enjoyed fresh or refrigerated; freezing is not recommended because the fresh veggies and feta can lose their texture and become mushy after thawing.
Reheating
Since this is a cold pasta salad, reheating is unnecessary. If you prefer it a bit warmer, simply let it come to room temperature before serving, but it truly shines when served chilled.
FAQs
Can I use a different type of pasta?
Absolutely! While rotini or penne are great for trapping dressing and ingredients, you can use fusilli, farfalle, or any small, sturdy pasta you enjoy.
Is feta cheese essential in the Greek Pasta Salad Recipe?
Feta is traditional and provides that tangy, creamy element. However, you can substitute it with goat cheese or even mozzarella for a different but delicious twist.
Can I make this salad vegan?
Yes! Simply omit the feta or replace it with a plant-based feta alternative, and double-check your dressing ingredients to ensure they’re vegan-friendly.
How do I keep the salad from becoming soggy?
Drain the pasta well and rinse it under cold water to cool it down. Also, toss the salad with the dressing just before serving or chill it to maintain crispness and freshness.
Can I add protein to this salad?
Definitely! Grilled chicken, chickpeas, or even tuna make great additions if you want to turn this vibrant side salad into a meal.
Final Thoughts
There’s something truly heartwarming about sharing a fresh, flavorful Greek Pasta Salad Recipe with those you love. It’s easy to make, always impressive, and brings a joyous touch of Mediterranean sunshine to your table. Give it a try soon—you’ll find it’s not just a salad, but a delicious experience that’s perfect for any season.
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Greek Pasta Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Greek
- Diet: Vegetarian
Description
A vibrant and refreshing Greek Pasta Salad combining al dente rotini or penne pasta with crisp vegetables, tangy Kalamata olives, and creamy feta cheese, all tossed in a zesty homemade dressing of olive oil, red apple vinegar, Dijon mustard, and herbs. Perfect for a quick, flavorful side dish or light meal.
Ingredients
Pasta
- 3 cups cooked pasta (rotini or penne)
Vegetables and Cheese
- 1 ½ cups cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup red bell pepper, diced
- ½ cup red onion, thinly sliced
- ¾ cup kalamata olives, sliced
- 1 cup feta cheese, crumbled
- ¼ cup fresh parsley, chopped
Dressing
- ¼ cup olive oil
- 2 tablespoons red apple vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Juice of half a lemon
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente, about 8-10 minutes depending on pasta type. Drain and rinse under cold water to stop cooking and cool down.
- Make the dressing: In a small bowl, whisk together olive oil, red apple vinegar, Dijon mustard, dried oregano, garlic powder, salt, black pepper, and fresh lemon juice until well combined and emulsified.
- Combine salad ingredients: In a large mixing bowl, add the cooled pasta, cherry tomatoes, diced cucumber, red bell pepper, thinly sliced red onion, sliced Kalamata olives, and crumbled feta cheese.
- Toss with dressing: Pour the prepared dressing over the salad and toss thoroughly to coat all ingredients evenly with the tangy dressing.
- Chill and serve: Refrigerate the salad for at least 30 minutes to allow flavors to meld. Before serving, sprinkle with freshly chopped parsley for garnish and added freshness.
Notes
- For best flavor, chill the salad for at least 30 minutes to let the dressing absorb into the vegetables and pasta.
- You can substitute the red apple vinegar with red wine vinegar for a slightly different flavor profile.
- Use gluten-free pasta if you want to make the salad gluten free.
- Add other vegetables like artichoke hearts or green bell peppers for variation.
- This salad can be made a few hours ahead and stored in the refrigerator to save time.
