Fresh, flavorful, no‐bake, Healthy, and bursting with Mediterranean goodness, this Greek Pasta Salad is my summer staple for picnics, potlucks, and quick weeknight dinners.
This dish brings together al dente pasta, crisp cucumber, juicy tomatoes, tangy feta cheese, and briny olives in a zesty lemon dressing laced with fresh oregano. It’s the kind of Mediterranean twist that makes you feel like you’re wandering through an Aegean market with every bite. I first tossed this Pasta Salad at a family reunion under a shady oak—and ever since, it’s been my no‐fail, Easy, and Refreshing crowd‐pleaser. With wholesome veggies, heart-healthy olive oil, and protein-packed feta, it’s a Healthy recipe you’ll reach for again and again.
Why You’ll Love This Recipe
• No oven needed—just a pot of boiling water and a big bowl.
• Ready in under 30 minutes—perfect for busy weeknights.
• Loaded with Mediterranean veggies—cucumber, tomatoes, Red Onion, and olives.
• Protein boost from Feta Cheese keeps you satisfied longer.
• Zesty Lemon Dressing is both bright and tangy—never boring.
• Make-ahead friendly—flavors meld beautifully if chilled an hour.
• Easily doubles for crowds or shrinks for a light lunch.
• Naturally Vegetarian, with meat-free protein, or add grilled chicken to bulk it up.
Ingredients
• 12 ounces rotini or penne pasta (I like De Cecco for firm texture)
• 1 large English cucumber, diced (seeded if you prefer less moisture)
• 1 pint cherry tomatoes, halved (look for vine-ripened)
• ½ medium Red Onion, thinly sliced (soak in cold water 5 minutes to mellow the bite)
• ¾ cup Kalamata olives, pitted and halved (substitute green olives for milder brine)
• 1 cup crumbled Feta Cheese (use whole-milk Greek Feta for creaminess)
• 2 tablespoons fresh oregano leaves, chopped (or 1 teaspoon dried)
For the Lemon Dressing:
• ¼ cup extra-virgin olive oil (choose a fruity, peppery brand)
• 3 tablespoons freshly squeezed lemon juice (about 1 large lemon)
• 1 small garlic clove, minced (or ½ teaspoon garlic powder)
• ½ teaspoon sea salt (more to taste)
• ¼ teaspoon freshly ground black pepper
• Optional: 1 teaspoon Dijon mustard for extra tang
Tip: Use a digital scale for precise pasta weight and a salad spinner to dry the cucumber after dicing—it keeps your salad crisp, not soggy.
Directions
- Cook the pasta
Bring a large pot of salted water to a rolling boil. Add pasta and cook until just tender (about 8–10 minutes). Taste a piece—it should be al dente. Drain and rinse under cold water to stop cooking. - Prep the veggies
While pasta cools, dice cucumber, halve tomatoes, slice Red Onion, and chop oregano. Tip: A sharp chef’s knife makes slicing Red Onion a breeze, and soaking it in icy water tames its bite. - Whisk the Lemon Dressing
In a small bowl or jar, combine lemon juice, olive oil, garlic, salt, pepper, and Dijon. Whisk or shake vigorously until the mixture thickens slightly and turns opaque—this emulsified dressing clings to every noodle. - Toss it all together
In a large mixing bowl, add cooled pasta, cucumber, tomatoes, Red Onion, olives, and oregano. Pour dressing over top and toss gently but thoroughly. - Fold in the Feta
Sprinkle crumbled Feta Cheese over the salad and give it one last, gentle stir so the cheese ribbons stay intact and creamy. - Chill, serve, enjoy
Cover and refrigerate for at least 30 minutes (1 hour is Ideal). Before serving, taste and adjust salt, pepper, or lemon juice. Garnish with extra oregano or a sprinkle of feta.
Servings & Timing
Yield: Serves 6–8 as a side dish
Prep Time: 15 minutes (plus 5 minutes to soak onion)
Cook Time: 10 minutes
Chill Time: 30–60 minutes
Total Time: About 1 hour
Variations
• Add grilled chicken or shrimp for a protein-packed main course.
• Swap rotini for gluten-free fusilli or chickpea pasta to keep it GF.
• Stir in ½ cup artichoke hearts for extra tang.
• Toss in fresh spinach or arugula for a leafy bite.
• Use vegan feta and omit garlic for a dairy-free twist.
• Replace lemon juice with red wine vinegar and Italian herbs for a classic Pasta Salad vibe.
Storage & Reheating
Store in an airtight container in the fridge for up to 3 days—toss again before serving to revive flavors. This salad isn’t meant for reheating; it’s best enjoyed cold or at room temperature.
Make-ahead tip: Assemble up to 6 hours before an event, but hold the Feta and dressing separately until 30 minutes prior to serving for the freshest texture.
Notes
• Taste as you go—if your olives are super salty, dial back the dressing salt.
• Let the salad rest; the flavors mellow and marry beautifully after chilling.
• For extra crunch, stir in toasted pine nuts or chopped bell peppers right before serving.
• If the dressing separates in the fridge, simply whisk or shake again.
• My friend Linda swears by adding a pinch of crushed red pepper flakes—optional, but brings a fun kick.
FAQs
Q: Can I use a different pasta shape?
A: Absolutely—shells, fusilli, or bowties all hold the dressing and mix-ins wonderfully.
Q: How do I keep this salad from getting soggy?
A: Rinse pasta under cold water, spin or pat dry veggies, and add the dressing just before serving or chilling.
Q: Can I make this vegan?
A: Yes—swap Feta for your favorite vegan cheese and skip the garlic or use garlic powder if preferred.
Q: What’s the best way to adjust acidity?
A: Add more olive oil or a teaspoon of honey if the lemon flavor is too bright, and vice versa for extra zing.
Q: How long will leftovers last?
A: In a sealed container, it’s best within 3 days in the fridge—beyond that, textures start to soften.
Q: Is this safe for outdoor picnics?
A: Keep it chilled in a cooler with ice packs and serve within 2 hours for food safety.
Q: Can I freeze Greek Pasta Salad?
A: I don’t recommend freezing—it changes the texture of both veggies and cheese.
Q: Do you have nutrition info?
A: Roughly 220 calories per serving, 8g protein, 5g fiber, and healthy fats from olive oil—perfect for balanced eating.
Conclusion
This Greek Pasta Salad is the Easy, Healthy, and Refreshing dish that embodies Mediterranean charm in every bite. Bright lemon dressing, crunchy cucumber, juicy tomatoes, and creamy Feta Cheese come together in under an hour—no oven required! You know what? I can’t wait for you to give it a whirl. Leave a comment to let me know how yours turned out, and don’t forget to explore my other Mediterranean favorites like Quinoa Tabbouleh or homemade Tzatziki. Enjoy, dear friends!
Greek Pasta Salad
Ingredients
- 12 ounces rotini or penne pasta I like De Cecco for firm texture
- 1 large English cucumber diced (seeded if you prefer less moisture)
- 1 pint cherry tomatoes halved
- 1/2 medium Red Onion thinly sliced (soak in cold water 5 minutes to mellow the bite)
- 3/4 cup Kalamata olives pitted and halved (substitute green olives for milder brine)
- 1 cup crumbled Feta Cheese use whole-milk Greek Feta for creaminess
- 2 tablespoons fresh oregano leaves chopped (or 1 teaspoon dried)
- 1/4 cup extra-virgin olive oil choose a fruity, peppery brand
- 3 tablespoons freshly squeezed lemon juice about 1 large lemon
- 1 small garlic clove minced (or 1/2 teaspoon garlic powder)
- 1/2 teaspoon sea salt more to taste
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon Dijon mustard optional for extra tang
Instructions
- Bring a large pot of salted water to a rolling boil. Add pasta and cook until just tender (about 8–10 minutes). Drain and rinse under cold water to stop cooking.
- While pasta cools, dice cucumber, halve tomatoes, slice Red Onion, and chop oregano.
- In a small bowl or jar, combine lemon juice, olive oil, garlic, salt, pepper, and Dijon. Whisk or shake vigorously until the mixture thickens slightly and turns opaque.
- In a large mixing bowl, add cooled pasta, cucumber, tomatoes, Red Onion, olives, and oregano. Pour dressing over top and toss gently but thoroughly.
- Sprinkle crumbled Feta Cheese over the salad and gently stir to combine.
- Cover and refrigerate for at least 30 minutes (1 hour is ideal). Adjust seasonings if needed before serving. Garnish and enjoy!
