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A vibrant bowl of homemade Greek Pasta Salad featuring penne pasta, cucumbers, cherry tomatoes, Kalamata olives, red onion, and crumbled feta cheese.
Layla

Zesty Mediterranean Greek Pasta Salad

A vibrant and refreshing Greek Pasta Salad bursting with crisp vegetables, salty feta, Kalamata olives, and tossed in a bright lemon-herb vinaigrette. Perfect for potlucks, picnics, or a light and satisfying meal!
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 8 servings
Course: Main Course, Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta
  • 16 oz short pasta such as rotini, penne, or fusilli, uncooked
  • 1 tbsp salt for pasta water
For the Salad
  • 1 large cucumber peeled, seeded, and diced
  • 1.5 cups cherry tomatoes halved
  • 1/2 red onion thinly sliced or finely diced
  • 1 green bell pepper cored, seeded, and diced
  • 1 cup Kalamata olives pitted and halved
  • 6 oz feta cheese crumbled or cubed
  • 1/4 cup fresh parsley chopped
For the Lemon-Herb Vinaigrette
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 2 tbsp fresh lemon juice
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • 1/2 tsp Dijon mustard optional, for emulsification
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper freshly ground, or to taste

Equipment

  • Large Pot
  • Colander
  • Large Mixing Bowl
  • Whisk
  • Cutting board
  • Sharp knife

Method
 

Cook the Pasta
  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Drain thoroughly and rinse with cold water to stop the cooking process and cool the pasta. Set aside in the colander.
Prepare the Vegetables
  1. While the pasta cooks, prepare the salad ingredients: dice the cucumber, halve the cherry tomatoes, thinly slice or finely dice the red onion, dice the green bell pepper, and halve the pitted Kalamata olives. Crumble or cube the feta cheese.
Make the Dressing
  1. In a small bowl or jar, whisk together the extra virgin olive oil, red wine vinegar, fresh lemon juice, minced garlic, dried oregano, Dijon mustard (if using), salt, and black pepper until well combined and emulsified.
Assemble and Dress
  1. In a large mixing bowl, combine the cooled pasta, diced cucumber, halved cherry tomatoes, red onion, green bell pepper, Kalamata olives, and crumbled feta cheese.
  2. Pour the vinaigrette over the pasta and vegetable mixture. Add the chopped fresh parsley. Toss gently to ensure all ingredients are evenly coated. Taste and adjust seasoning if needed. Serve immediately, or chill for at least 30 minutes for flavors to meld.

Notes

This Greek Pasta Salad tastes even better after chilling for a few hours, allowing the flavors to fully develop. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For a heartier meal, you can add grilled chicken, chickpeas, or a can of drained cannellini beans.