Easy Greek Pasta Salad – Bold, Fresh, and Ready in 20 Minutes

Sharing is caring!

Easy Greek Pasta Salad is one of those dishes that instantly brings summer to your table. When the weather heats up, I start craving meals that are bright, zippy, and effortless. That’s exactly what inspired this recipe.

The very first time I made it was on a sweltering Sunday afternoon when our AC had given out. We were too hot to cook anything heavy, but too hungry to skip dinner.

So, I pulled a box of rotini from the pantry, raided the fridge for cucumbers, tomatoes, and feta — and quickly whisked up a lemony oregano vinaigrette. What happened next was magic: a colorful bowl of crisp vegetables, tender pasta, and salty feta bathed in a garlicky Greek dressing that somehow made the heat more bearable. We ended up eating it cold, right out of the mixing bowl, sitting on the porch with iced tea and a light breeze.

Since then, this Greek pasta salad has become my go-to for gatherings, especially alongside other Mediterranean-style favorites like this Mediterranean Chickpea Salad or the ever-refreshing Epic Grilled Chicken Greek Salad Bowl. Whether you’re hosting or just meal-prepping for the week, this dish is the perfect mix of simple, satisfying, and sunny.

Ingredients & Preparation

The Fresh, Flavorful Ingredients Behind Easy Greek Pasta Salad

One of the best things about Easy Greek Pasta Salad is how it’s packed with fresh ingredients you likely already have on hand — yet it comes together into something that feels vibrant and exciting. You’re building bold, briny flavor with a short list of classics: olive oil, vinegar, oregano, lemon, garlic, feta, and olives — all in harmony.

Below is a breakdown of everything you’ll need to recreate this simple summer masterpiece:

For the Greek Dressing	For the Pasta Salad
½ cup olive oil	1 lb rotini pasta (or other short pasta)
⅓ cup red wine vinegar	1 English cucumber, diced
2 cloves garlic, minced	⅓ cup bell pepper, diced
Zest of 1 lemon + juice	¼ cup red onion, thinly sliced
1 tsp dried oregano	1 pint grape tomatoes, halved
Salt and black pepper to taste	8 oz feta cheese, cubed
	½ cup Kalamata olives (or mixed olives)

It’s worth grabbing a high-quality olive oil and feta block — not pre-crumbled — to maximize flavor. And if you’re anything like me, you’ll want a little extra feta crumbled on top just before serving!

If you enjoy this kind of flavor combo, you’ll also love recipes like the Greek Orzo Salad or a warm, satisfying plate of Mediterranean Style Chicken Piccata.

Kitchen Tools & Smart Substitutions

You don’t need anything fancy to make Easy Greek Pasta Salad, but a few tools can make prep smoother:

• A large pot for boiling pasta

• Sharp chef’s knife and cutting board

• Citrus zester and garlic press (optional, but helpful)

• Whisk or mason jar for shaking the dressing

• Large mixing bowl for tossing

Want to change things up? You absolutely can:

• Pasta: Use penne, bowties, or even orzo

• Vinegar: lemon juice alone work in a pinch

• Feta: Swap for goat cheese or a dairy-free version

• Veggies: Add artichoke hearts or roasted red peppers

Make it your own. That’s the beauty of this dish — it’s forgiving and flexible. And if you like a heartier salad, toss in chickpeas or grilled shrimp for extra protein.

Cooking Instructions & Tips

Step-by-Step: How to Make Easy Greek Pasta Salad

You won’t believe how fast and simple this dish comes together. In just about 20 minutes, you’ll have a crowd-pleasing salad that’s bursting with Mediterranean flavor and perfect for any summer table.

Let’s walk through it together.

Step 1: Cook the Pasta

Start by bringing a large pot of salted water to a rolling boil. I recommend using about 4 quarts of water with 1 tablespoon of kosher salt for every pound of pasta.

Boil your rotini (or preferred small pasta shape) according to package instructions — typically 7 to 10 minutes — until al dente. You want the pasta to have a little bite, so it holds up when dressed.

Step 2: Rinse and Cool the Pasta

Once cooked, drain the pasta and rinse it under cold water to stop the cooking process. This also prevents it from sticking together and helps the salad chill faster.

Shake off excess water and let it cool slightly before combining with the rest of the ingredients.

Step 3: Make the Greek Dressing

In a small bowl or mason jar, whisk together:

• ½ cup olive oil

• ⅓ cup red wine vinegar

• Zest and juice of 1 lemon

• 2 cloves garlic, minced

• 1 teaspoon dried oregano

• Salt and freshly ground pepper to taste

This zesty homemade dressing really pulls everything together — skip the store-bought bottle! If you enjoy this kind of bold vinaigrette, you’ll also love the flavor-packed base in this Greek-Style Loaded Hummus.

Step 4: Combine the Salad

In a large bowl, gently toss together:

• Cooked and cooled pasta

• Diced cucumber, bell pepper, and red onion

• Halved grape tomatoes

• Cubed feta

• Kalamata olives

Drizzle the dressing over everything and give it a good, gentle toss. Make sure everything is evenly coated. Don’t forget to salt again to taste — this small step really elevates the flavor.

Tips for Making It Perfect Every Time

• Salt the pasta water well. It’s your first chance to season the dish.

• Use block feta. It’s creamier, brinier, and doesn’t disappear like the pre-crumbled kind.

• Make it ahead. This salad actually gets better after sitting for a few hours.

• Go heavy on lemon zest. It brightens the whole dish.

• Mix just before serving if you’re prepping early. That keeps veggies crisp and feta intact.

This recipe has become one of my most requested potluck dishes — right alongside the Baked Feta with Olives and Sun-Dried Tomatoes, which shares those same bold, tangy notes.

Serving, Storing & Pairing

How to Serve Easy Greek Pasta Salad Like a Pro

There’s something magical about serving this Easy Greek Pasta Salad on a warm day — especially when it’s chilled to perfection and surrounded by dishes that celebrate the sunny, salty essence of the Mediterranean.

I like to serve it in a big wooden bowl with a sprinkle of fresh herbs (parsley or dill work beautifully), a bit more feta on top, and a few extra olives for good measure. If you’re entertaining, set it out alongside grilled proteins like lemon chicken or lamb skewers.

And for casual meals? It makes an ideal centerpiece. Add a side of warm pita and a scoop of Greek-Style Loaded Hummus or a spoonful of the bright, citrusy Greek Orzo Salad, and you’ve got a meal that’s hearty, fresh, and completely satisfying.

You can also serve this salad over a bed of greens for a lighter lunch or tuck it into pita pockets with a swipe of tzatziki for a flavorful twist.

Storing & Reheating (If You Have Leftovers!)

Here’s the beauty of Easy Greek Pasta Salad: it holds up like a dream. After all, it’s designed to be eaten cold and gets even better after a few hours in the fridge — the dressing soaks in, the flavors mingle, and the whole dish comes alive.

• Fridge: Store in an airtight container for up to 5 days. Stir before serving and taste for seasoning — sometimes a pinch of salt or splash of vinegar wakes it right back up.

• Meal prep tip: Pack into single-serve containers for quick weekday lunches.

• Avoid freezing. The veggies and pasta don’t retain their texture well after thawing.

If you enjoy make-ahead-friendly recipes like this, I highly recommend trying the Greek-Style Beef and Zucchini Rice Bowl — it’s another meal-prep winner — or the easy, snackable Mediterranean Ricotta and Olive Tapenade Board, which makes an amazing pairing on a grazing table.

Frequently Asked Questions About Easy Greek Pasta Salad

Can I make Easy Greek Pasta Salad ahead of time?
Absolutely! In fact, it tastes even better after a few hours. Making it the night before allows the pasta to soak up all that lemony, garlicky goodness. Just give it a quick stir before serving.

Is this salad served cold or warm?
Always cold — that’s part of what makes it so refreshing. It’s perfect straight from the fridge or slightly chilled at room temperature. Ideal for potlucks, picnics, or hot summer nights.

Can I make it gluten-free?
Yes, just substitute your favorite gluten-free short pasta (like brown rice rotini or chickpea pasta). Make sure to cook it al dente, and rinse well after boiling to prevent stickiness.

What can I use instead of feta?
If you’re not a fan of feta or need a dairy-free option, try cubed avocado (added just before serving), plant-based feta, or even marinated tofu for a similar salty bite.

How do I keep the vegetables crisp?
Don’t overdress too early! If making ahead, toss the salad with just half the dressing and store the rest separately. Add it just before serving to keep the cucumbers and peppers crunchy.

Can I add protein to make it a full meal?
Definitely. Grilled chicken, shrimp, or chickpeas are fantastic additions that turn this side dish into a full, satisfying entree.

Conclusion: A Bowl of Summer You’ll Keep Coming Back To

There’s just something about Easy Greek Pasta Salad that makes it a staple in my kitchen. Maybe it’s the way the lemony dressing soaks into every spiral of pasta, or how the briny feta and olives play off the sweet tomatoes and crunchy cucumbers. But more than that, it’s how easy it is to share. Whether you’re packing it up for a picnic, meal prepping for a busy week, or setting out a big bowl at a backyard BBQ, this dish never disappoints.

It’s become a part of my summer rhythm — a dish that’s always met with happy forks and second helpings. And I know it will be for you too.

If you enjoy this kind of light, flavorful, Mediterranean-inspired cooking, you’ll also want to check out this delicious take on Easy Greek Pasta Salad by Spend with Pennies. It’s another reader-loved version with a slightly different spin — and just as picnic-perfect.

And don’t miss two of my most loved pairings here on the blog: the craveable Greek Orzo Salad and the crowd-pleasing Baked Feta with Olives and Sun-Dried Tomatoes. Both bring bold, Mediterranean flavor that’s just as easy to prepare and even easier to enjoy.

Print