This Greek Pasta Salad is one of our summertime staples. It’s light, crisp, and packed with fresh Mediterranean flavors.

This pasta salad is the perfect combination of juicy cherry tomatoes, crunchy cucumbers, briny olives, and a balanced homemade vinaigrette soaked up by the pasta and veggies. It all comes together with creamy feta for a dish that’s satisfying yet refreshing.

Greek Pasta Salad is perfect for gatherings, summer dinners on the patio, or even meal prep throughout the week. This recipe is quick to make, naturally vegetarian, and can easily be made gluten-free with a simple pasta swap.

What You’ll Love About Greek Pasta Salad

• Nourishing & Balanced: Full of fiber, healthy fats, and plant-based goodness. This recipe is great for using some of those fresh garden goodies.
• Bright Mediterranean Flavors: Every bite is herby, tangy, and fresh.
• Meal-Prep Friendly: Stores beautifully in the fridge for 3–4 days. Make it a full meal by pairing it with grilled chicken.
• Gluten-Free Option: Just swap the noodles for your favorite gluten-free pasta. I like using chickpea based pasta for an added boost of protein.

What You Need To Make Greek Pasta Salad

For the Salad

• Short-cut pasta: I love to use fusilli or penne. Gluten-free pasta works great here too if needed.
• Cherry tomatoes: Juicy and sweet, they add a burst of brightness to each bite.
• Cucumber: This give the pasta salad that great crunch. I like using English cucumbers or Persian cucumbers the best.
• Red or yellow bell pepper: Chopped up to add a pop of color and natural sweetness.
• Red onion: Thinly sliced. Feel free to use less if you prefer a milder flavor, or soak slices in water for 10 minutes to take that tangy flavor out.
• Kalamata olives: Pitted and halved. This olives are rich, briny, and full of umami.
• Feta cheese: These creamy and salty cumbles bring everything together with Greek flair.
• Fresh parsley: Chopped parsley gives a touch of green. I’ve also used chopped arugula and it was fantastic.

For the Dressing

• Extra-virgin olive oil: Rich in heart-healthy fats and a smooth, peppery base for the vinaigrette.
• Red wine vinegar: Tangy and bright, it balances the richness of the oil and feta.
• Dijon mustard: Adds a subtle kick to the dressing.
• Garlic clove: Minced or pressed. A little goes a long way in a dressing like this!
• Dried oregano: A staple Greek herb that adds warmth and depth.
• Kosher salt & black pepper: Essential for bringing all the flavors to life.

(See printable recipe card below for full list of ingredient amounts)

How To Make Greek Pasta Salad

1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta until al dente (usually 1 minute short of the package instructions). Drain and rinse under cold water to stop the cooking. Set aside.
2. Make the Dressing: While the pasta cooks, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper in a large bowl. This will be your salad base.
3. Combine the Salad: To the bowl with the dressing, add the cooled pasta, tomatoes, cucumber, bell pepper, red onion, olives, and parsley. Gently toss everything to coat.
4. Add the Feta: Fold in the crumbled feta last so it stays creamy and intact.
5. Chill and Serve: Cover and refrigerate for at least 30 minutes before serving. The flavor gets better as it sits.

Tips & Variations

• Make it vegan: Swap the feta for diced avocado or your favorite dairy-free alternative.
• Add protein: Grilled chicken, chickpeas, or tuna adds a serving of protein to turn this pasta salad into a well-balanced meal.
• Use fresh herbs: Try dill or basil instead of parsley for a twist.
• Onion tip: Soak red onion slices in cold water for 10 minutes to mellow the flavor.
• Storage: Keeps well in the fridge up to 3–4 days. I suggest giving the pasta salad a stir before serving.

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