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Greek Pasta Salad Recipe

Greek Pasta Salad

iamwinfred
This Greek Pasta Salad is bright, briny, and loaded with Mediterranean flavor. Tender penne or fusilli is tossed with crisp English cucumber, juicy cherry tomatoes, kalamata olives, tangy pepperoncini, and creamy crumbled feta, all brought together with a zesty lemon-oregano red wine vinaigrette. It comes together in under 30 minutes, gets better as it sits, and is perfect for potlucks, meal prep, or a satisfying weeknight side.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Salad
Cuisine Greek, Mediterranean
Servings 6 servings
Calories 320 kcal

Equipment

  • Large pot For boiling the pasta
  • Colander For draining and rinsing the pasta
  • Large mixing bowl For tossing all ingredients together
  • Small bowl or jar with lid For whisking or shaking the dressing
  • Sharp knife and cutting board For chopping vegetables
  • Whisk or fork To emulsify the dressing
  • Salad tongs For tossing and serving
  • Measuring spoons For the dressing ingredients

Ingredients
  

For the Salad

  • 12 oz penne or fusilli pasta 340g; cook al dente
  • 1 cup cherry tomatoes about 150g, halved
  • 1 English cucumber about 300g, diced into 1/2-inch pieces; no need to peel
  • 1/2 cup pitted kalamata olives about 75g, halved
  • 1/2 cup crumbled feta cheese about 75g; use imported Greek or Bulgarian feta for best flavor
  • 1/3 cup red onion about 50g, finely diced; soak in cold water 10 minutes to mellow if desired
  • 1/3 cup pepperoncini about 50g, sliced into rings; drained from jar

For the Dressing

  • 3 tablespoons olive oil 45ml; extra virgin recommended
  • 2 tablespoons red wine vinegar 30ml
  • 1 tablespoon lemon juice 15ml; freshly squeezed preferred
  • 1 teaspoon dried oregano rub between fingers before adding to release the oils
  • salt to taste; plus more for pasta water
  • black pepper to taste, freshly cracked

Instructions
 

  • Bring a large pot of generously salted water to a boil, add the pasta, and cook until al dente according to package directions (about 10 to 12 minutes). Drain, then rinse immediately under cold running water to stop the cooking and cool the pasta completely.
  • Halve the cherry tomatoes, dice the cucumber, finely dice the red onion, halve the kalamata olives, and slice the pepperoncini into rings. Add all vegetables to a large mixing bowl.
  • In a small bowl or jar, combine the olive oil, red wine vinegar, lemon juice, dried oregano, salt, and black pepper. Whisk vigorously (or seal and shake the jar) until the dressing is fully emulsified and combined.
  • Add the cooled pasta to the bowl with the vegetables, drizzle the dressing evenly over the top, and gently fold in the crumbled feta. Toss everything together until well coated.
  • Cover and refrigerate for at least 20 to 30 minutes (or up to overnight) to let the flavors meld. Before serving, give the salad a good stir and add a drizzle of olive oil or squeeze of lemon juice if needed to freshen it up.

Notes

  • Salt your pasta water generously — this is the only chance to season the pasta itself from the inside out.
  • Cook pasta al dente, not soft. Overcooked pasta will become mushy as it absorbs the dressing.
  • Always rinse pasta with cold water after draining to stop the cooking and help it hold its texture.
  • The salad tastes best after at least 30 minutes in the fridge; overnight is even better as the flavors deepen significantly.
  • Soak diced red onion in cold water for 10 minutes before adding if you find raw onion too sharp — this mellows the bite without losing flavor.
  • Add feta last and fold it in gently. For visible crumbles, sprinkle it on top just before serving instead of tossing it in.
  • Re-dress before serving: pasta absorbs dressing as it sits, so always taste and add a small drizzle of olive oil or a squeeze of lemon juice to refresh before serving.
  • To add protein, toss in grilled chicken, shrimp, canned tuna, or chickpeas to make it a complete meal.
  • Store leftovers in an airtight container in the refrigerator for up to 4 to 5 days. Do not freeze — the pasta and vegetables lose their texture when thawed.
  • For a gluten-free version, substitute your favorite gluten-free pasta and follow the package directions carefully to avoid overcooking.

Nutrition

Serving: 1ServingCalories: 320kcalCarbohydrates: 40gProtein: 9gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 8gCholesterol: 17mgSodium: 510mgPotassium: 280mgFiber: 3gSugar: 4gVitamin A: 10IUVitamin C: 18mgCalcium: 13mgIron: 11mg
Keyword greek pasta salad, make ahead salad, Mediterranean pasta salad, pasta salad recipe, potluck pasta salad
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