I perfected my Greek Pasta Salad Recipe by pairing tender pasta with crumbled feta, sun-ripened tomatoes, briny olives, and crisp cucumbers in a lively homemade dressing, and it quickly became my summer potluck staple.

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I make this Easy Greek Pasta Salad any time I need something bright and no fuss. The burst of cherry tomatoes against salty feta cheese makes it impossible to stop tasting, and people always ask for the recipe.

It’s light and tangy, not trying too hard but somehow addictive. I bring it to cookouts and it becomes the go to among Pizza Sides Dishes, people scoop it up.

I even jokingly call it Feta Pasta Salad naturally because the crumbled feta steals the show, but it still keeps you coming back.

Ingredients

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Cooked pasta gives carbs and energy a neutral base that soaks up dressing
Cherry tomatoes are bright, juicy, add acidity and vitamin C tiny bit of fiber
Cool cucumber crunch mostly water so hydrating, some fiber keeps salad light
Tangy feta is salty, adds protein and calcium creamy bits that make it rich
Kalamata olives are briny, slightly bitter, give healthy fats and bold flavor
Extra virgin olive oil it’s the main fat, heart healthy monounsaturated fats coats ingredients
Red wine vinegar gives sharp tang, brightens flavors, balances salt and oil in salad

Ingredient Quantities

12 oz (340 g) rotini or penne pasta, uncooked

1 pint (about 2 cups) cherry tomatoes, halved

1 medium English cucumber (about 8 oz), seeded and diced

1/2 small red onion, thinly sliced (about 1/4 cup)

3/4 cup Kalamata olives, pitted and halved

6 oz (170 g) feta cheese, crumbled

1/4 cup fresh parsley, chopped

1 tbsp fresh oregano, chopped (optional)

1/3 cup extra virgin olive oil

3 tbsp red wine vinegar

1 tbsp fresh lemon juice

1 clove garlic, minced

1 tsp Dijon mustard

1 tsp dried oregano

1 tsp kosher salt (or 3/4 tsp table salt)

1/2 tsp freshly ground black pepper

1/2 tsp honey or granulated sugar (optional)

How to Make this

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1. Bring a large pot of water to a boil, salt it well, then add 12 oz rotini or penne and cook until al dente per package instructions (about 8 to 10 minutes); drain and cool quickly under cold running water or plunge into an ice bath, then drain and toss with a little olive oil so it wont stick.

2. While the pasta cooks prep the veggies: halve 1 pint cherry tomatoes, seed and dice 1 medium English cucumber, thinly slice 1/2 small red onion (or soak the slices 5 minutes in cold water to mellow them), and halve 3/4 cup Kalamata olives. Chop 1/4 cup fresh parsley and 1 tbsp fresh oregano if using.

3. Make the dressing: in a jar or bowl whisk together 1/3 cup extra virgin olive oil, 3 tbsp red wine vinegar, 1 tbsp fresh lemon juice, 1 clove minced garlic, 1 tsp Dijon mustard, 1 tsp dried oregano, 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp honey or sugar if you want a touch of sweetness; taste and adjust.

4. In a large bowl combine the cooled pasta with the tomatoes, cucumber, red onion and olives.

5. Pour about three quarters of the dressing over the pasta and veggies and toss well so everything is coated, add more dressing if needed but dont drown it.

6. Gently fold in 6 oz crumbled feta and the chopped parsley and fresh oregano, so the feta stays in nice chunks instead of getting mushy.

7. Chill the salad at least 30 minutes so the flavors marry, longer is fine (up to several hours) and it actually gets better after a bit.

8. Before serving taste and tweak: add a little more salt, pepper, lemon or olive oil if it needs brightness or moisture.

9. Make-ahead and transport hacks: pack the dressing separately or keep the feta off until just before serving to avoid sogginess; if the salad gets a bit dry add a splash of the reserved pasta water or extra olive oil and toss.

Equipment Needed

1. Large pot (5 qt or bigger) for boiling the pasta
2. Colander or fine-mesh strainer to drain and cool the pasta
3. Large mixing bowl to toss the salad in
4. Cutting board and a chef’s knife for tomatoes, cucumber and herbs
5. Measuring cups and spoons for oil, vinegar, lemon and seasonings
6. Whisk or a jar with a tight lid to mix the dressing (shake it!)
7. Tongs or a large spoon for tossing without smashing the feta
8. Small bowl or container to hold the dressing or keep feta separate for transport

FAQ

Q: Can I make this ahead of time? A: Yes you can, and it's actually better if flavors get to mingle. Cook the pasta, rinse with cold water and drain well, keep the dressing in a jar and the veggies separate, then toss everything together about an hour before serving so the pasta doesnt soak up too much dressing.

Q: How do I stop the pasta from getting soggy? A: Cook to al dente, cool it fast under cold water, drain thoroughly and toss with a little olive oil. Also dont dress it too much right away, wait till close to serving.

Q: What can I swap for feta or Kalamata olives? A: For feta try goat cheese or cubed fresh mozzarella, for a similar briny hit use capers or black olives. To make it vegan use plant based feta or add chickpeas for protein.

Q: How long will leftovers last in the fridge? A: Stored airtight it keeps well for 3 to 4 days, but tomatoes and cucumbers get softer over time so it's best within the first 1 to 2 days.

Q: Can I use a different pasta shape? A: Totally, any short pasta that holds dressing works great, think penne, farfalle, or fusilli — choose what you have on hand.

Q: Is the dressing salty enough or should I adjust? A: Taste it after you toss, feta and olives add salt so you may need less than the recipe says. If it tastes flat add a tiny bit more vinegar or lemon, and if it needs body add a touch more olive oil or a smidge of mustard.

Easy Greek Pasta Salad Recipe Substitutions and Variations

Rotini or penne (12 oz): swap for farfalle, fusilli, orzo, or an equal weight of gluten free pasta made from rice or chickpeas. Cook per package, chickpea pasta can be firmer so watch the time.
Feta (6 oz): use 6 oz chèvre or crumbled goat cheese, ricotta salata, or cotija. Goat cheese is creamier and tangier, ricotta salata is drier and saltier so crumble finely.
Kalamata olives (3/4 cup): replace with 3/4 cup pitted green olives or black Spanish olives, or 2 to 3 tablespoons capers. If you use capers cut back a bit on the added salt because they’re pretty briny.
Red wine vinegar (3 tbsp): use 3 tbsp white wine vinegar or apple cider vinegar, or 1 to 2 tbsp fresh lemon juice plus a touch more olive oil to balance. Lemon is brighter so start small and taste as you go.

Pro Tips

1. Chill it longer than you think, flavors really mellow and blend after a few hours. If you make it ahead, keep most of the feta separate until just before serving so it stays in nice chunks and the salad does not get soggy.

2. When cooling the pasta spread it out on a rimmed baking sheet or large platter to stop it steaming itself, then toss with just a little olive oil so pieces dont glue together but the dressing can still cling.

3. Make the dressing early and taste it after 10 to 15 minutes, then tweak. If it feels too sharp add a tiny pinch of sugar or honey, if its flat add more acid like lemon or red wine vinegar, and always finish with salt to wake the flavors up.

4. If the salad dries out after chilling, add a tablespoon or two of the reserved pasta cooking water or a splash more olive oil and toss gently. That starchy water helps the dressing stick without making everything watery.