Fresh Greek Pasta Salad with Homemade Vinaigrette
If you love pasta salads with fresh ingredients and a homemade vinaigrette, you’ll love this Greek Pasta Salad.
With simple ingredients that complement each other and are easy to mix together, you’ll find this recipe perfect for potlucks, picnics, and fun get-togethers.
I grow my herbs at home (and love having them on hand), so any recipe that allows me to use them up is one I treasure (as long as the result is delicious, of course!).
This pasta salad calls for fresh parsley and dried oregano, but even a little fresh oregano can elevate this dish with its lovely flavor and beautiful leaves.
(Both parsley and oregano are on my list of easiest herbs for beginner gardeners)!
Greek Pasta Salad is filled with fresh, crisp vegetables, bold Mediterranean flavors, and a homemade dressing that perfectly complements it.
Save this recipe for your summer BBQs and pool parties!
Why You’ll Love This Greek Pasta Salad
Let’s be honest—some pasta salads can feel heavy or bland. But this one is light, refreshing, and full of crunch and flavor. Here’s what makes it a standout:
- Mediterranean flavor – salty and light feta cheese, briny olives, crispy cucumbers, gorgeous cherry tomatoes, and a lemony oregano dressing.
- So easy to make – everything comes together quickly in under 30 minutes.
- Meal prep and potluck friendly – it keeps well when stored properly in the fridge and actually tastes better the next day! (just make sure to wait to toss the cheese until right before serving)
- Customizable– the best part is you can add things like fresh oregano or a different type of onion or vegetable
- It’s a refreshing yet filling side dish: The pasta and dressing help to make this feel more like a full meal, and the vegetables make it feel refreshing and hydrating!
Ingredients at a Glance
This salad uses fresh, simple ingredients that you might already keep in your fridge and pantry during the warmer months of the year when we all crave cold side dishes and fresh veggies. Here’s what you’ll need:
For the Salad:
- 12 oz pasta (about 3 cups cooked) – I love using rotini, bowtie, or penne because their nooks and crannies catch the dressing so well.
- 1 ½ cups cherry tomatoes, halved – juicy and sweet, they add a burst of color and flavor.
- 1 cucumber, diced – adds a cool, crisp texture.
- ½ red onion, thinly sliced – for a little bite and beautiful color.
- ¾ cup Kalamata olives, pitted and halved – salty and rich, these are essential for that signature Greek flavor.
- ¾ cup crumbled feta cheese – creamy, tangy, and perfect here.
- ¼ cup chopped fresh parsley (optional) – for a touch of freshness and color.
For the Dressing:
- ⅓ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- 1 garlic clove, minced
- Salt and freshly ground black pepper, to taste
Let’s Talk About The Dressing
This simple vinaigrette is a classic Greek-style dressing that brings the whole dish to life. It’s garlicky, citrusy, herby, and just the right amount of tangy.
There’s no need for a heavy, creamy dressing—this one is light and lets the ingredients shine.
The combination of red wine vinegar, lemon juice, oregano, and olive oil gives the salad its unmistakably Mediterranean flair. Whisking it together only takes a minute or two.
You can make a little extra to drizzle on grilled chicken or veggies or even use as a quick marinade later in the week!
Tips for the Best Pasta Salad
Here are a few quick tips to make sure your salad turns out perfectly every time:
- Cook the pasta just until al dente. Overcooked pasta will get mushy when mixed with dressing.
- Rinse the pasta after cooking. This cools it down quickly and stops the cooking process, plus it keeps it from getting sticky.
- Let it chill. If possible, make the salad a little ahead of time and refrigerate it. The flavors intensify as it sits.
- Use quality ingredients. Since the recipe is simple, good olive oil, fresh lemon juice, and ripe veggies really make a difference.
Make-Ahead & Storage
This Greek Pasta Salad is one of those magical dishes that tastes even better the next day. The flavors have time to blend, and the pasta soaks up all that zesty dressing goodness.
Store leftovers in an airtight container in the fridge for up to 3–4 days. Give it a quick toss before serving. If it looks a little dry after sitting, just drizzle in a bit more olive oil or lemon juice to freshen it up.
How to Make Greek Pasta Salad (Step-by-Step)
Ready to whip this up? Here’s how easy it is:
- Cook the pasta.
Bring a large pot of salted water to a boil. Cook your pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process and cool it down. - Prep the veggies.
While the pasta cooks, chop your cherry tomatoes, cucumber, red onion, and olives. Crumble your feta (or use pre-crumbled) and chop your parsley if using. - Make the dressing.
In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, oregano, and minced garlic. Season with salt and pepper to taste. - Toss it all together.
In a large bowl, combine the cooled pasta, veggies, feta, and parsley. Pour the dressing over the top and toss gently until everything is coated. - Chill and serve.
If you have time, let the salad chill in the fridge for 30 minutes before serving. This gives the flavors time to meld beautifully.
Easy Variations & Add-Ins
One of the best things about pasta salad is how easy it is to customize. Here are some tasty ideas:
- Add protein: Toss in grilled chicken, shrimp, or chickpeas to turn this into a full meal.
- Make it vegan: Omit the feta or use a plant-based alternative.
- Add more veggies: Roasted red peppers, artichoke hearts, or baby spinach would be great additions.
- Swap the pasta: Use gluten-free pasta or orzo for a fun twist.
Greek Pasta Salad
Ingredients
- 12 ounces Rotini Pasta (penne or bow tie also work)
- 1 1/2 cups Cherry Tomatoes halved
- 1 Cucumber diced (I like English or Persian Cucumbers)
- 1/2 Red Onion thinly sliced
- 3/4 cup Pitted Kalamata Olived pitted and halved
- 3/4 cup Crumbled Feta Cheese
- 1/4 cup Chopped Fresh Parlsey
For the Dressing
- 1/3 cup Extra Virgin Olive Oil
- 2 tbsp Red Wine Vinegar
- 1 tbsp Fresh Lemon Juice
- 1 tsp Dried Oregano
- 1 Garlic Clove minced
- Salt & Pepper to taste
Instructions
- Cook the pasta according to package directions until al dente. Drain and rinse under cold water to cool completely. Set aside.
- Prep the vegetables by halving the cherry tomatoes, dicing the cucumber, thinly slicing the red onion, and halving the olives.
- In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, red onion, olives, feta cheese, and parsley (if using).
- Make the dressing by whisking together the olive oil, red wine vinegar, lemon juice, dried oregano, and minced garlic in a small bowl. Season with salt and black pepper to taste.
- Pour the dressing over the salad and gently toss until everything is evenly coated.
- Chill for 30 minutes before serving to let the flavors meld. Serve cold or at room temperature.
How to Serve Greek Pasta Salad
This salad is so versatile—it can be the star of your table or a colorful side dish. Here are a few favorite ways to enjoy it:
- As a side dish at BBQs, picnics, or potlucks
- Paired with grilled meats like chicken, lamb, or steak
- On its own for a light lunch or dinner
- Packed in a lunchbox or picnic basket
- As a meal prep staple for busy weeks
Greek Pasta Salad FAQs
Can I make it ahead of time?
Absolutely! It actually tastes better after chilling for a bit.
What kind of pasta works best?
Short pasta like rotini, bowtie, or penne is ideal because it holds onto the dressing and mixes well with the veggies.
Can I add meat?
Yes! Grilled chicken, shrimp, or even sliced steak work well if you want to add protein.
Is it okay to use bottled dressing?
Sure, but I highly recommend making the quick homemade version—it really makes the salad sing!
If you’re looking for a recipe that’s easy to make, full of fresh flavors, and always a hit—this Greek Pasta Salad is it. Whether you’re hosting friends, prepping lunches for the week, or just craving something fresh and delicious, this dish is a must-try.
Let me know if you give it a go! I’d love to hear how you like it, and if you share a photo, tag me on Instagram—I love seeing your creations!