Name: Easy 30-Minute Greek Pasta Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Greek
Ingredients: 8 oz pasta (penne or fusilli); 1 cup cherry tomatoes, halved; 1 cucumber, diced; 1/2 red onion, thinly sliced; 1/2 cup Kalamata olives, sliced; 1/2 cup feta cheese, crumbled; 2 tbsp olive oil; 1 tbsp lemon juice; 1 tsp dried oregano; Salt and pepper to taste

Jump to Recipe

There’s something magical about Mediterranean flavors—bright, fresh, and bursting with life. My love affair with Greek pasta salad started at a summer potluck years ago, when a friend showed up with a giant bowl of it. One bite, and I was hooked. The tangy feta, crisp veggies, and that zesty lemon dressing? Absolute perfection. Now, it’s my go-to for backyard barbecues, picnics, or even just a quick weeknight dinner. It’s effortlessly delicious, no fancy skills required—just toss everything together, let it chill, and watch it disappear. Trust me, once you try this Greek pasta salad, you’ll understand why it’s become a staple in my kitchen (and probably yours too).

Why You’ll Love This Greek Pasta Salad

This isn’t just another pasta salad—it’s a game-changer! Here’s why you’ll be making it on repeat:

Crazy easy: Ready in under 30 minutes (most of that’s just chilling time!)
Fresh as can be: Crisp cucumbers, juicy tomatoes, and that bright lemon dressing wake up your taste buds
Your salad, your rules: Swap veggies, add chicken, go vegan—it adapts to whatever you’re craving
Potluck superstar: Travels like a dream and always gets rave reviews (I’ve won three “best dish” ribbons at picnics with this!)

Seriously, this Greek pasta salad is the happy, flavorful solution to so many mealtime dilemmas.

Ingredients for Greek Pasta Salad

Here’s what you’ll need to make this vibrant Greek pasta salad—trust me, every ingredient plays a special role in creating that perfect Mediterranean flavor explosion:

8 oz pasta (I’m partial to penne or fusilli—those little grooves catch all the dressing!)
1 cup cherry tomatoes, halved (the sweet little bursts in every bite)
1 cucumber, diced (about 1.5 cups—I leave the peel on for extra crunch)
½ red onion, thinly sliced (soak in ice water for 5 minutes if you want less bite)
½ cup Kalamata olives, sliced (don’t skip these—they’re the salty little flavor bombs!)
½ cup feta cheese, crumbled (buy the block and crumble it yourself—so much creamier)
2 tbsp olive oil (the good stuff—this is your dressing base)
1 tbsp lemon juice (fresh squeezed makes all the difference)
1 tsp dried oregano (rub it between your palms first to wake up the oils)
Salt and pepper to taste (I’m generous with both)

See? Nothing fancy—just fresh, simple ingredients that come together like magic. Now let’s get chopping!

How to Make Greek Pasta Salad

Okay, let’s dive into making this glorious Greek pasta salad! I promise it’s as fun to make as it is to eat. Follow these simple steps, and you’ll have a bowl of Mediterranean magic ready in no time.

Cook and Cool the Pasta

First things first—get that pasta going! Bring a big pot of well-salted water to a rolling boil (it should taste like the sea). Add your pasta and cook for exactly 1 minute less than the package says—we want it al dente, with just a bit of bite. For most short pastas, that’s about 8-9 minutes. Drain it, but don’t rinse—that starchy coating helps the dressing cling later. Spread it on a baking sheet to cool quickly (this prevents mushiness—learned that the hard way after one sad, gummy salad).

Chop the Vegetables

While the pasta cools, let’s prep our crunchy veggie squad. Here’s my golden rule: everything should be bite-sized, but not so small they disappear. I dice my cucumber into ½-inch cubes, halve the cherry tomatoes (quarter any big ones), and slice the red onion paper-thin (a mandoline works wonders here). Uniform pieces mean every forkful gets a perfect mix of flavors. Oh, and don’t forget to pit and slice those glorious Kalamata olives—their briny punch is non-negotiable!

Greek Pasta Salad - detail 1

Whisk the Dressing

Now for the zippy dressing that ties it all together! In a small bowl, whisk together the olive oil and lemon juice like your life depends on it—we’re aiming for a creamy emulsion. Add the oregano (crush it between your fingers first to release those aromatic oils), then season generously with salt and pepper. Taste it! It should make your mouth water—if it’s too sharp, add a pinch of sugar; too mild? More lemon. This is your flavor foundation, so get it right.

Combine and Chill

Time for the grand finale! In your biggest, prettiest bowl (this salad deserves to shine), gently toss the cooled pasta with all those gorgeous veggies. Drizzle the dressing over everything, then use two big spoons to fold it all together—no aggressive stirring, or you’ll murder the feta. Speaking of which, sprinkle those creamy crumbles on last, giving just one or two gentle turns to distribute them. Pop it in the fridge for at least 30 minutes (the hardest wait ever, I know) to let the flavors mingle and get happy. Pro tip: Give it one more light toss before serving to redistribute the dressing that settled at the bottom.

Tips for the Best Greek Pasta Salad

Want to take your salad from good to “Oh my god, give me the recipe!” good? Here are my hard-earned secrets:

Salt that pasta water like the Mediterranean—it should taste like seawater. This is your only chance to season the pasta itself!
Let it rest—that 30-minute chill time isn’t optional. The flavors need to get to know each other properly.
Dress it twice—save a tablespoon of dressing to refresh the salad right before serving.
Keep feta chunky—bigger crumbles hold their shape better against the pasta elbows.
Drain veggies well—pat cucumbers dry so they don’t water down your dressing (learned this after one sad, soggy batch).

Follow these, and you’ll have people begging for your “secret” recipe—just don’t tell them how easy it really is!

Ingredient Substitutions & Variations

Here’s the beautiful thing about this Greek pasta salad—it’s practically begging for your personal twist! Over the years, I’ve played with dozens of variations (some intentional, some born from “Oops, I’m out of cucumbers!” moments). Here are my favorite swaps and upgrades:

Veggie variations: No cucumbers? Try crisp bell peppers or zucchini. Cherry tomatoes can be swapped with sun-dried tomatoes for an intense flavor punch. Not an onion fan? Thinly sliced radishes add a similar crunch without the bite.

Cheese choices: For my vegan friends, almond feta or cubed tofu marinated in lemon and oregano works wonders. If you’re feeling fancy, try creamy goat cheese instead of feta—it melts into the pasta beautifully.

Protein boost: My husband’s favorite version includes leftover grilled chicken (toss it in with the veggies). For Mediterranean flair, add chickpeas or grilled shrimp during summer cookouts. The possibilities are endless—just keep that bright lemon dressing as your flavor anchor!

Serving & Storing Greek Pasta Salad

This Greek pasta salad truly shines at room temperature, so take it out of the fridge about 15 minutes before serving. I love pairing it with grilled chicken skewers or lamb burgers—the cool, tangy salad cuts through those rich meats perfectly. For a full Mediterranean spread, add warm pita bread and hummus. Leftovers? They’re even better on day two! Just store them in an airtight container (those juicy tomatoes can get leaky). It’ll keep for 3 days, though ours never lasts that long. And please—never microwave it! Cold and crisp is the way to go.

Greek Pasta Salad FAQs

I get asked about this Greek pasta salad all the time—here are the answers to the questions that pop up most often in my kitchen (and at every potluck I bring it to!):

Can I use bottled dressing instead of making my own?
Technically yes, but honestly? Don’t. That bright, fresh lemon flavor is what makes this salad special. Bottled dressings often have preservatives that dull the taste. If you’re really in a pinch, mix 3 parts bottled Greek dressing with 1 part fresh lemon juice to wake it up.

Is this Greek pasta salad gluten-free?
It absolutely can be! Just swap regular pasta for your favorite gluten-free variety (I like brown rice or chickpea pasta). The rest of the ingredients are naturally gluten-free, so you’re good to go.

Can I make this ahead for a party?
You’re speaking my language—this salad actually gets better after a few hours in the fridge! Prep it the night before, but wait to add the feta until an hour before serving so it doesn’t get too soggy. Give it a good stir and maybe a fresh squeeze of lemon right before your guests arrive.

My salad seems dry—what did I do wrong?
No panic! The pasta probably absorbed too much dressing. Just whisk up another tablespoon each of olive oil and lemon juice, drizzle it over, and toss gently. Next time, reserve a bit of dressing to refresh it right before serving—I do this every time now.

Nutritional Information

Here’s the scoop on what’s in each serving of this Greek pasta salad—but remember, these are estimates. Your exact numbers will dance a bit depending on your ingredient brands and how generously you crumble that feta!

Calories: 320
Fat: 14g (4g saturated, 9g unsaturated)
Carbs: 40g
Fiber: 4g
Protein: 9g
Sodium: 450mg

Not too shabby for a dish that tastes this indulgent, right? The olive oil and feta give you those good fats, while all those fresh veggies pack in nutrients. Just another reason to feel great about seconds!

Share Your Feedback

I’d love to hear how your Greek pasta salad adventure turned out! Did you stick with the classic version or put your own spin on it? Maybe you discovered a brilliant new addition (I’m always looking for excuses to make it again). Drop me a note below—your kitchen stories make my day! You can also find more recipe inspiration.

Hi, I’m Judy!

I’m a passionate home chef who finds joy in creating delicious meals and sharing them with friends and family. My love for cooking began at a young age, and there’s nothing quite like seeing someone’s face light up after trying one of my dishes.

About Me

Why You’ll Love This Greek Pasta Salad

Ingredients for Greek Pasta Salad