Greek Pasta Salad

Fresh and flavorful Greek pasta salad is perfect for lunch or dinner. It’s filled with veggies and smothered in a light lemon vinaigrette. 

Feta, olives, tomatoes and cucumbers are the highlight of this Greek Pasta Salad. If you love those Greek flavors, top this salad with Greek Meatballs or whip up some Grilled Chicken Pitas.

Greek pasta salad on a white dinner plate

I love salad!

There is something so delicious about a fresh salad. Whether green or pasta, I love salad! I tend to order them when I go out, and love to make them at home.

Salads are also perfect for taking to pot lucks, BBQs, or large family gatherings. In fact, we eat some form of salad weekly for dinner. They make filling dinners, or perfect lunches. I really just can’t get enough and this Greek Pasta Salad is a must-make! It is filled with Greek flavors like feta, olives, and tomatoes and covered in a light vinaigrette. 

You will love that it is fresh, easy, and really is quite filling. If you love Greek flavors, you need to try this perfect pasta salad!

Ingredients for greek pasta salad recipe laid out

How to make greek pasta salad

PASTA. Bring lightly salted water to a rolling boil. Add the penne and then return to a boil. Cook the pasta uncovered, stirring occasionally, for about 11 minutes. Rinse and drain penne.

DRESSING. Make the vinaigrette by combining the vinegar, lemon juice, garlic, oregano, salt, pepper, and olive oil together in a small bowl.

MIX + SERVE. Combine pasta, tomatoes, green and red peppers, cucumber, olives, and feta cheese in a large bowl. Pour vinaigrette over the pasta, vegetables and cheese and mix together. Cover and refrigerate for at least 1 hour before serving.

Vinaigrette ingredients mixed in a glass bowl

Recipe + Serving Tips

This pasta salad makes the best party dish because it tastes great when made a day ahead of time.  Just make sure if you are making it ahead that you wait to add the feta cheese until right before you are ready to serve it so it doesn’t get too mushy.

This dish would also make an amazing meal on it’s own.  Just add some grilled chicken or cut up ham to the salad and enjoy it for lunch or dinner.

Diced pasta salad ingredients in a glass bowl.

Variations

To spice things up a bit you could add some diced red onion, marinated artichoke hearts, pepperoncini’s, or red pepper flakes to give it a little extra kick.

Feel free to make this Greek pasta salad with your favorite pasta.  Bow tie, rotini, or fusilli are good choices because you will want something that will allow the dressing to get into the nooks and crannies for the best taste.

Substitute a Persian cucumber for the regular cucumber called for in this recipe.  It tastes great and will save a little time since it has a soft skin that you don’t need to peel.

Mixed pasta salad topped with lemon vinaigrette in a glass bowl

Storing INfo

If you have leftover Greek pasta salad, you are lucky because this is the perfect second day dish!  STORE in an airtight container in the fridge for around 3-5 days. 

Close up of greek pasta salad topped with feta in a glass bowl

for more salads, check out:

Greek Pasta Salad Recipe

Fresh and flavorful Greek pasta salad is perfect for lunch or dinner. It's filled with veggies and smothered in a light lemon vinaigrette. 
5 from 5 votes
Pin Rate
Course: Salad, Salads & Sides
Cuisine: American, Greek
Prep Time: 15 mins
Cook Time: 11 mins
Chill: 1 hr
Total Time: 1 hr 26 mins
Servings: 8
Calories: 318kcal
Print Recipe

Ingredients

  • 2 cup penne pasta
  • 10 cherry tomatoes - halved
  • 1 green bell pepper - chopped
  • 1 red bell pepper - chopped
  • ½ cucumber - sliced
  • ½ cup sliced black olives
  • ½ cup crumbled feta cheese
Vinaigrette
  • ¼ cup red wine vinegar
  • 1 tbsp lemon juice
  • 2 cloves garlic - crushed
  • 2 tsp dried oregano
  • salt and pepper to taste
  • 2/3 cup olive oil

Instructions

  • Bring lightly salted water to a rolling boil. Add the penne and then return to a boil. Cook the pasta uncovered, stirring occasionally, for about 11 minutes. Rinse and drain penne.
  • Make the vinaigrette by combining the vinegar, lemon juice, garlic, oregano, salt, pepper, and olive oil together in a small bowl.
  • Combine pasta, tomatoes, green and red peppers, cucumber, olives, and feta cheese in a large bowl. Pour vinaigrette over the pasta, vegetables and cheese and mix together. Cover and refrigerate for at least 1 hour before serving.

Nutrition

Calories: 318kcal | Carbohydrates: 25g | Protein: 6g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 243mg | Potassium: 212mg | Fiber: 2g | Sugar: 3g | Vitamin A: 715IU | Vitamin C: 37mg | Calcium: 70mg | Iron: 1mg

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Kristyn Merkley

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