Greek Pasta Salad Mediterranean

This vibrant Greek pasta salad brings together all my favorite Mediterranean flavors in a quick and satisfying way. Whether you need a light lunch or a fresh side for dinner, this dish is bursting with color and flavor. It is my summer go-to whenever friends drop by or we head out for a picnic.

I first whipped this up on a sweltering afternoon when I needed something cold and filling. Ever since it became my top pick for parties since everyone finds something to love in every bite.

Ingredients

• Pasta: A short pasta holds the dressing and bits of veggies best Choose fusilli penne or farfalle If using gluten free pasta watch the texture as it can get soft fast
• Cherry tomatoes: Sweet juicy and colorful Go for ripe tomatoes that feel heavy for their size
• Cucumber: Adds crunch and freshness Choose a firm cucumber with smooth dark green skin
• Red onion: Brings sharp tang and pops of color Slice as thin as possible to avoid overpowering bites
• Red bell pepper: Offers sweetness and extra crunch Pick a pepper that feels heavy and firm
• Kalamata olives: For briny bold flavor Look for pitted olives in olive oil for freshness
• Feta cheese: Creamy salty and the signature Greek ingredient Look for sheep’s milk feta for the most authentic flavor
• Extra virgin olive oil: Makes the base of the dressing Pick the best quality you have for richer taste
• Red wine vinegar: For tang and brightness Choose one with a deep color and smooth acidity
• Dried oregano: Adds classic Mediterranean aroma Rub between your fingers before adding to release oils
• Garlic: Lends a punchy bite Fresh garlic makes all the difference
• Dijon mustard: Helps the dressing emulsify and gives a gentle kick
• Salt and black pepper: Essential to balance the salad Taste at the end to adjust seasoning
• Fresh parsley or dill: For an extra layer of herb flavor Pick bright green leaves with perky stems

Step-by-Step Instructions

Cook the Pasta:

Fill a large pot with water and add a generous pinch of salt Bring to a rolling boil then add pasta and cook until just al dente according to the package instructions Drain the pasta and then rinse it under cold water until fully cool This stops the cooking and prevents sticking

Prep the Vegetables:

While the pasta cools halve the cherry tomatoes dice the cucumber thinly slice the red onion dice the bell pepper and halve the Kalamata olives Place all veggies and olives into a large mixing bowl

Make the Dressing:

In a small bowl or jar whisk together extra virgin olive oil red wine vinegar dried oregano minced garlic Dijon mustard salt and pepper Keep whisking until it looks smooth and slightly thickened

Combine Pasta and Veggies:

Add the cooled pasta to the bowl with the vegetables Pour the dressing all over Toss gently so everything gets coated without smashing the veggies

Add the Feta:

Drop in the feta cheese cubes or crumbles Gently mix the salad just enough to distribute the feta Be careful not to break up the cheese too much as it is nice to get little bursts of creamy feta throughout

Taste and Adjust:

Taste your salad and add more salt or pepper if you like If you want extra herbs now is the time to add chopped parsley or dill for brightness

Chill and Serve:

Cover the salad and let it chill for at least 30 minutes This helps the flavors meld and makes it even more refreshing Serve cold with extra herbs on top if desired

Save

Greek feta is my favorite part and I often sneak a few extra cubes for myself My grandmother always served this with every outdoor feast and I cherish the memory of kids reaching for seconds on a hot afternoon

Keep It Fresh Storage Tips

Store leftover Greek pasta salad in a sealed container in the refrigerator It keeps well for up to three days For best texture keep the feta and dressing separate and mix in just before serving

Simple Swaps Ingredient Substitutions

Feel free to use other short pasta like rotini or even orzo If you do not have red wine vinegar white wine vinegar or lemon juice work in a pinch Substitute green olives for Kalamata or swap in fresh mint or basil for the herbs

Serving Suggestions for Any Occasion

Serve this salad as a main for lunch alongside grilled chicken or fish as a side dish It is also perfect as part of a mezze table with pita hummus and roasted veggies I love packing it as a picnic option since it holds up so well on the go

Save

A Taste of the Mediterranean Cultural Context

Greek cuisine is famous for combining crisp raw vegetables salty cheeses and olives This salad captures the spirit of a classic Greek horiatiki but adds the heartiness of pasta It is a modern twist that still feels timeless and brings people together

Recipe FAQs

→ What type of pasta works best for this salad?

Short pasta shapes such as fusilli, penne, or farfalle hold the dressing well and provide a satisfying bite in every forkful.

→ Can this dish be made ahead of time?

Yes, you can prepare the salad up to one day in advance; add the feta just before serving for best texture.

→ Which vegetables pair well in this salad?

Classic choices include cherry tomatoes, cucumber, red onion, and red bell pepper for a crisp and colorful medley.

→ How do I keep the vegetables crisp?

Cool the cooked pasta completely before mixing and assemble shortly before serving. Chill to enhance freshness.

→ Is there a gluten-free option?

Simply substitute standard pasta with a gluten-free alternative to suit dietary needs without sacrificing taste.

→ What cheese can replace feta?

Try using crumbled goat cheese or vegan alternatives for a similar creamy, tangy flavor in this dish.