This Greek Pasta Salad is my go-to for warm-weather gatherings! It’s loaded with fresh cucumbers, juicy tomatoes, olives and creamy feta, all tossed in a zesty homemade dressing. It’s light, flavorful and ridiculously easy to make ahead. Bonus: it tastes even better the next day!
Table of Contents
Fresh, Flavorful & Make-Ahead Friendly!
Move over, macaroni and cheese. Warmer weather means your piping hot gooeyness is no longer the pasta du jour in my home. Instead, I’m embracing the crisp, cool allure of your culinary cousin: Greek Pasta Salad.
Yes, this is that pasta salad. The one that holds a permanent spot at picnic tables and barbecues all spring and summer long. The one that disappears faster than the rest of its fellow side dishes. The one that often simply involves noodles, veggies and a shake of store-bought salad dressing.
Well, we’re taking “the one” one step further by making a quick and easy homemade pasta salad dressing the real star of the show.
It’s a flavor-packed medley of crisp veggies, creamy feta cheese, al dente pasta, and sweet and tangy DIY vinaigrette. And it all comes together in minutes.
So get those noodles boiling, grab the season’s freshest veggies and whisk together this fan-favorite Greek salad dressing (made with a secret ingredient!). Then stash it in the fridge and let the overnight flavor crew work its magic.
- Pasta: Use your favorite short pasta shape. I love Cavatappi, which translates to “corkscrew” in Italian, but penne, rotini or bowtie would all be excellent choices, too.
- Red onion: Raw onions can be a love-it-or-hate-it ingredient. I love the punch they add to this Mediterranean salad, but if you want to mellow their sharp bite (and lingering aftertaste), soak them in the vinaigrette for 10 minutes. The lemon juice and vinegar help break down the sulfur compounds, making the onions milder while adding a hint of tang—almost like a quick pickle! And if you love pickled veggies, don’t miss my pickled red onions and carrots recipe.
- Cherry tomatoes: Juicy, sweet and just the right size for a pasta salad. Grape tomatoes work too, or you can dice up a larger tomato if that’s what you have on hand.
- Cucumber: To make crescent-shaped cucumber slices like the ones in my photos, start by slicing the cucumber in half lengthwise, then use a spoon to scoop out the seeds. Next, slice across the width of the seeded cucumber halves to produce crescent-shaped pieces.
- Olives: Any variety will work but I like using black or Kalamata olives for those classic Mediterranean-inspired flavors.
- Green bell pepper: They add a nice crunch and pop of color to the salad. Red or yellow bell peppers work too if you want a sweeter flavor.
- Feta cheese: The key to any great Greek dish! I recommend grabbing a block of feta and crumbling it yourself for the best texture and flavor. And while you’re at it, you might want to pick up an extra block—perfect for making baked feta pasta!
- Red wine vinaigrette: A simple mix of red wine vinegar, lemon juice, minced garlic, sugar, oregano and olive oil ties everything together. My secret ingredient? A touch of sugar! It rounds out the acidity and makes the flavors pop.
Make it a gluten-free pasta salad! Any kind of gluten-free pasta will work for this recipe, but lentil-based noodles tend to hold together better after being tossed with the dressing and chilling in the fridge for a few hours.
See the recipe card for full information on ingredients and quantities.
- Cook the pasta. Boil your pasta until al dente, then strain and transfer it to a large bowl to cool slightly.
- Make the dressing. In a small bowl, whisk together red wine vinegar, lemon juice, garlic, oregano, sugar, salt and pepper. Slowly stream in the olive oil while whisking.
- Add the red onions, tomatoes, cucumbers, olives, green peppers and feta cheese to the bowl with the cooked pasta.
- Pour the dressing over the top and toss to coat.
- Cover and refrigerate for at least 3 hours (or overnight!) for the flavors to meld. Give it a good toss before serving.
This cold pasta salad has been my go-to for years (I first shared it way back in 2014!), and it’s endlessly versatile. You can serve it hot, cold, or at room temp. It tastes even better the next day, making it a great make-ahead dish for barbecues, potlucks and picnics! I love it as a side with grilled chicken, flank steak, cheeseburger sliders or honey garlic shrimp. And if you’re firing up the grill, don’t forget the grilled peaches for dessert!
Make-Ahead and Storage Instructions
This Greek pasta salad is a summer potluck dream! Make it up to 4 days ahead, adding the feta just before serving. The pasta will soak up some of the dressing as it sits, so you may want to toss in a little extra before serving. It can stay at room temp for up to 2 hours (less if it’s hot out), or keep it chilled in a bowl with an ice chiller base.
Store leftovers in an airtight container in the fridge—it makes the best leftover lunch!
Ready to kick those store-bought pasta salads to the curb? Don’t miss additional top-rated recipes perfect for any size crowd.
Ingredients
For the pasta salad:
- 2 1/2 cups uncooked pasta, such as penne or rotini
- 2/3 cup sliced red onions
- 15 cherry tomatoes, halved
- 1 cup diced cucumbers
- 3/4 cup sliced olives
- 3/4 cup diced green peppers
- 1 cup crumbled feta cheese
For the vinaigrette:
- 1/3 cup red wine vinegar
- 2 teaspoons freshly squeezed lemon juice
- 1 1/2 teaspoons minced garlic
- 1 teaspoon sugar
- 2 teaspoons dried oregano
- 1/2 cup extra-virgin olive oil
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook it until al dente. Strain the pasta and transfer it to a large bowl to cool slightly. While the pasta cools, make the dressing.
- In a small bowl, whisk together all of the dressing ingredients, except for the olive oil. While whisking, stream in the olive oil. Season the dressing with salt and pepper, to taste.
- Add the red onions, tomatoes, cucumbers, olives, green peppers and feta cheese to the bowl with the pasta.
- Pour the dressing over the pasta, tossing to combine, then cover the salad with plastic wrap and refrigerate it for at least 3 hours and up to overnight. When ready to serve, toss the pasta salad again and enjoy cold or at room temperature.
Kelly’s Notes
- Make-ahead: This pasta salad can be made up to 4 days ahead. Store it in an airtight container in the fridge and add the feta just before serving. The pasta will soak up some of the dressing as it sits, so you may want to toss in a little extra before serving.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
So easy to make. Delicious and refreshing! I used egg noodles for a lighter pasta.
Thrilled you enjoyed the recipe, Denise!
I added salami and Kalamata olives to the mix. Very fresh tasting with the from-scratch dresssing Delicious and beautiful!
I made this yesterday and am enjoying it for lunch today. I’m not crazy about green peppers so I added some very thinly sliced celery for crunch and some baby peas. It’s delicious and will be made again and again in my house.
Awesome! I’m thrilled you enjoyed the recipe, Lexie!
Kim 7/2023
I have made this Pasta recipe a couple
Of times and everyone loves it. Thanks for sharing it! I love your recipes
Yay! I’m so glad you’ve been enjoying the recipes, Kim!
I cannot do red or green onions :-( do you think a sweet onion or shallot would flavor better?
A shallot would work, Barbara!
I made this in a hurry and it was great! But I did not read the dressing instructions properly and ended up mixing olive oil in with other ingredients. It seperated but we still enjoyed.
I’m so glad you enjoyed the recipe, Caroline!
Nothing is perfect but this salad is very close. I know what it tastes like so there is little marinating time. Make it, bowl it, and that’s the marinating time.
AMAZING! I’m so happy you enjoyed the recipe, Carolyn!
I have made this dozens of times and it is always a hit.
I’m so glad you’re enjoying the recipe, Suzi!
This has been my go to recipe for years. I have made it so many times, I should be able to make it from memory by now! Haha Always a huge hit at barbecues!! Thanks :)
Love, love, LOVE reading this, Sarah! I’m so thrilled you’ve been enjoying the recipe!
I’m not a big fan of pasta salad, but this Greek version is great! I didn’t have olives or red onion, but it was still a hit!
I’m so thrilled you enjoyed the recipe, Missy Leslie!
This is a big hit whenever I make it. It is delicious.
Yay! I’m so happy you’ve been enjoying the recipe, Erin!
Great ideas and really easy
Used orzo pasta, which worked wonderfully. Was loved by all. Great side dish for a BBQ.
Awesome! I’m so glad you enjoyed the recipe, Linda!
This salad is very good!!!
A simple recipe!!
Woohoo! I’m so glad you enjoyed the recipe, Debbie!
I made this for dinner last night because was 90 degrees out and I didn’t want to turn on the oven. So glad I made it! It was delicious even with a short marinating time (90 mins).
Thank you!
I’m so glad you enjoyed the recipe, Sheila!
Oops, I meant sheeps milk feta!
I’ve been making this pasta salad for several years since you first posted it. You’re right–it’s a huge hit every time! Multiple people ask for your recipe each time I take it to a party, for sure. I make sure to use good, goat milk feta and more than double the veggies, plus I serve with toasted pepitas on top for extra protein and crunch. So yummy. Thank you!!
Love reading this, Laurie! I’m so thrilled you’ve been enjoying (and sharing!) the recipe for so long :)
Hi Kelly
I just made this a second time…going to take it up to a winery for a picnic with a couple of lady friends, tomorrow (keeping our distance, of course!). This came out REALLY good. I like using the Vitamix as it blends the dressing exceptionally well.
The only thing I decided to try this time was adding about a teaspoon of lemon-pepper seasoning which really took it up another notch. I had bought this seasoning at Tuesday Morning and I think it’s the best lemon-pepper seasoning I’ve ever had.
All your recipes turn out so incredibly well!! In the software I use for my recipes “Home Cookin” I always make sure that in parenthesis in the title I say “Just a Taste” so I remember it will be a great one. ;-)
I’m so glad you enjoyed the recipe, Dave! And I’m thrilled you’ve been enjoying other Just a Taste recipes, too. :)
I can’t seem to find the actual recipe. Can you please tell me how to find it on the site?
Hi Elaine! The ingredient list and directions are listed above, underneath the last image of this post.
Love to make this pasta salad for the summer, bring to potluck or serve for dinner parties, you can make it in advance; it tastes even better the next day. I add feta for cheese liver or vegan feta. Love it!
Love hearing this, Celine! I’m so thrilled you’ve been enjoying the recipe!
Made it with cheese tortellini. Amazing!!
YUM! So thrilled you enjoyed the recipe, Judi!
Forgot to mention the reason it makes a ton. I used a 1lb. package of macaroni and doubled everything else. Yummy!
So glad you enjoyed it, Bill!
Easy, fast and yummy! Makes a ton, but goes fast. I made as is less olives as some family members don’t care for them.
I’m so thrilled you enjoyed the recipe, Bill!
Oops! Forgot to add that I made it with par-cooked Gluten Free macaroni. STILL great!
Awesome!
This is EXCELLENT! Made as is except for less Feta (salt issues here) and the tomatoes b/c I didn’t have any. You’re in y favourites, I’ll be back!
I’m thrilled you enjoyed the recipe, Debra!
How long does this stay fresh for? I’m thinking of making it for lunches, but am worried it would get soggy after a day or two?
Hi Mallory – This pasta is great up to two days, but just as you suspected, you risk the pasta becoming soggy after that.
This is my favorite pasta salad. I have made it dozens of times. Sometimes I will use klamata olives or cheese filled tortellini instead of regular pasta. Thank you for posting this awesome recipe
I’m so thrilled you’ve been enjoying the recipe, Suzi! And I love your tortellini substitution!
This recipe is absolutely delicious. Everyone loved it. After it sat in the fridge for a couple of hours to chill, the pasta will soak up some of that beautiful dressing. You really just need to loosen it up a little bit, and to do that I just drilled a little bit of olive oil, tossed it around, and it was perfect! You could also make a little extra dressing to toss the salad with just before serving. I think I will do that next time, but the olive oil did work very well. Delicious salad, full of flavor!
I’m so glad you enjoyed the recipe, Christine!
Delicious! The dressing is SOOOO good! This salad is going in my faves file!
Woohoo! I’m thrilled you enjoyed the recipe, Joy!
Very nice
I’m thrilled you enjoyed it!
This is my go to pasta salad. I’ve tried many over the years. I like to prepare it with extra dressing as well as jarred artichokes!
I’m so glad you’ve been enjoying the recipe, Jessica!
Hi, I love this recipe but I remember last year when I made it there was a step to make a garlic infused olive oil. I can’t seem to find that part in the recipe now.
Hi Victoria! The recipe hasn’t changed at all since it was published :)
Kelly,
Another winner!!! I made this along with the “Chilled Sweet and Sour Cucumber Noodles” to take to an outdoor picnic with the woman I date. Both were a big hit with her!
My only comment on this Greek Pasta Salad is that it seemed a bit dry and seems to need a tad bit more dressing…though perhaps it’s possible I used too much pasta. I tried to measure the 2.5 cups uncooked but maybe I used too much. Oh, I also used whole wheat pasta bc I try to steer clear of the white flours.
Your blog is one of my favorite “go to” places for recipes that I know will turn out great.
Love hearing this, Dave! Thank you for your readership!
I love Macaroni Salad anytime of the year. I will definitely be trying this salad as soon as I can get the ingredients. I’ve always laid my salad with Miracle whip, cheese, onion, and granny Smith apple. This will a new taste for the family. Thank you for sharing this recipe with your readers.
You are so welcome, Mary! I hope you and your family enjoy the recipe!
I had stuff for Greek pasta salad and quick looked up a vinaigrette recipe to go with it. This one is pretty tasty (my salad is much the same as yours with the addition of olives and a couple sun dried tomatoes for an unexpected pop).
So glad you enjoyed it!
Made this yesterday! The only thing I did differently was used bow-tie pasta, less red onion and de-seeded plum tomatoes. It was AMAZING!! Will def make this again very soon! Thanks for the great recipe!
You are so welcome, Erin! Glad you enjoyed it!
Fantastic recepies
Thank you!
I love this recipe, and making it for my family and friends!
– using it for a school project tomorrow!
Awesome! So glad you’re enjoying the recipe, Jaydyn!
Shoot, I thought I just signed up but must have clicked on a link, on this page, that went to something else. dArn! Anyway, this recipe looks simple and very yummy and has lots of great reviews. Looking forward to seeing more of what you have. I’m considering leaning more toward Mediterranean foods, for a healthy alternative. This will be a great start.
Welcome to Just a Taste, Susan! I hope you enjoy the recipes :)
Hi! I have made this salad a million times and I just found your blog, so anybody that loves this salad is my kinda cook! I’ll be trolling your site now on a regular basis. :)
I also add Greek marinated chicken breasts to make this a more substantial meal. I grill them or use a grill pan, ( just like mom! We are Greek). I also put these in a pita, and it’s excellent that way too! OPA!!!!
Welcome to Just a Taste, Wendy!
This recipe is fantastic! I couldn’t find the pasta salad recipe I usually use, and this one is much simpler and even more delicious. Will definitely be making it again. :)
Thrilled you enjoyed the recipe, Jessica!
Kelly, this pasta salad is one of the best I’ve tasted in my entire life (and I’m old, haha)! The first time I made it I couldn’t even adhere to the overnight recommendation, as I couldn’t stop shoveling it into my mouth. I usually deviate from recipes but not with this one. I cannot emphasize enough how delicious this salad is…its scrumptious. I can’t imagine modifying even one ingredient. It’s so good that I’m making a batch tomorrow for my dentist and his family (a bribery of sorts) and believe me, I wouldn’t be taking him any ole dish! I can’t think of a higher compliment. Thank you so much!
Wow! Thanks so much for your comment, Judy! I’m so glad you’ve been enjoying the recipe :)
Can I make this a couple of days ahead? The
Hi Bev – I suggest one day in advance or two days at most. If you make it too far in advance you risk the pasta becoming soggy.
Hi Kelly, I just made this salad and it is delicious. Thanks for sharing this recipe.
So glad you enjoyed the recipe, Sandy!
Hi Kelly, I am making this for a 60 + gathering. It will be served as s side dish along with other summer salads. Would doubling this recipe be enough or should I triple it?
Hi Jacquie! I always like to err on the side of having more, so I would triple the recipe. Hope that helps!
Just making this now and it is turning out lovely. I didn’t add the pepper and cucumber as I didn’t have them on hand but added instead chicken marinated in olive oil, fresh lemon juice, fresh oregano and garlic and like others used kalamata olives instead of black as its a preference. I’m also grilling up some corn I plan to add. Can’t wait to taste! Little gem tomatoes are my favourites for these recipes as I love getting a bit of orange, yellow, red and assorted tomatoes. I definitely think this will be a keeper…
Enjoy, Lorna!
I’m a terrible cook, but I was able to make this quite well. Threw in some of my herbs from outside and it was great. Thank you for this excellent recipe.
Don’t you rinse your roni in cool water?????
Good god, no. NEVER rinse off pasta. You rinse off the starches that hold the sauce/dressing on it!
i just made this salad it is very good
So glad you enjoyed the recipe, Pyhllis!
This was awesome! I used Kalamata olives (cause I’m always looking for an excuse to use them!) and took it to a banquet of parents and kids. I used gluten free pasta spirals since that’s how we eat. It smelled divine and looked gorgeous. Sure enough, someone waited around to find out who brought it and asked for the recipe. Adding it to our regular rotation- Thanks!
Awesome! So glad you enjoyed the recipe, Jill!
I just made this. Omg easy and yummy.
Woohoo! So glad you enjoyed it, Rose!
do u have some tested recipes to share. thanks. email rrcordial@gmail.com
Cheers.
I have made this pasta salad a few times now and we are always fighting over who gets the last drop! It is definitely one of my favorite recipes and delicious! I do add banana peppers (pickled & sliced) each time I have made it which I think just adds an extra bit of that tart from the pickling and more crunch. GREAT DISH!!
So glad you’re enjoying the recipe, Necole!
Thanks! That’s what I will use :)
im excited to make this salad for a BBQ tomorrow night. Do you suggest using black olives or kalamata olives?
Either one works, but I prefer black olives!
This looks like a well-rounded salad. I have shared this recipe on my July Real Food Meal Plan.
Thanks so much!
But what is the secret ingredient? That sounds just about the same as the way I make vinaigrette…
(The salad looks great, btw, and so pretty!)
Sugar!
thank you!
Is there any kind of cheese that can be used in this instead of feta? I really don’t like feta at all.
Sure! You can use any other variety of cheese that you like, Connie. Some great substitutes would be mozzarella or shredded cheddar. Enjoy!
Hi Kelly, I made your salad tonight. It was really yummy! Look forward to taking the leftovers to work tomorrow : ). Thank you for a great recipe.
Awesome! So glad you enjoyed the recipe!
Just made this salad for a lunch I am having tomorrow. I did make a few changes: orange bell pepper instead of green for color, no onions due to kids attending, and added a bit of dry mustard. Tastes GREAT!!! I am sure it will taste even better tomorrow. Thank you.
Awesome! So glad you enjoyed the recipe!
Greek salads are my favorite! This one with the cavatappi pasta is beautiful. Olives and feta in a salad are always a plus!
Love this salad. Thanks Kelly and have a Great Weekend!
Summer has arrived…. or at least on its way… especially with this salad
I want this salad right now! Looks amazing :-)
So ready to dive into the cool allure of this salad. Delicious!
That vinaigrette looks FAB! Love salads like this!
I would be happy to bid mac and cheese goodbye in favor of this pasta salad! At least for now :) I’d love to eat this cold on a hot summer day.
I love fresh pasta salads, especially when they have feta and olives in them! This looks delicious and sounds perfect for the warmer weather that is coming soon :)
So pretty! Always looking for a good pasta salad recipe!
Yum!!! My famous pasta salad (the Italian version of this one) is always gone before the others too! Is sugar the secret ingredient? That is my secret ingredient for my Italian dressing that I use for my pasta salad!
So beautiful! And I love your choice of pasta! :)
This looks so yummy! A perfect pasta salad for my Mother’s Day BBQ. Thanks.
Perfect summer pasta! I did a similar salad all summer last year that we LOVED but for some reason I never added pasta. That must change this summer!
I am a huge fan of pasta salads and anything greek. This look so good!