Enjoy a fresh and flavorful Greek pasta salad packed with chewy pasta, crisp cucumbers, juicy cherry tomatoes, salty Kalamata olives, and creamy feta cheese. Tossed in a zesty lemon-herb vinaigrette, this vibrant salad is perfect for picnics, potlucks, or a light lunch. Ready in just 30 minutes!
This recipe has been a staple at our family gatherings for years. I first made it for a summer barbecue, and it was such a hit that it's now a regular request for every event.
My second dad, who used to live in Greece, shared a few tips to perfect the dressing, and I've added my own touch with extra fresh herbs.
Every time I make it, it feels like a flavorful journey to the Mediterranean, filling the table with vibrant tastes and a touch of sunshine. I hope you love it as much as I do!
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📖 Recipe
Greek Pasta Salad
Ingredients
Salad
- 150 g pasta of choice, I use farfalle use gluten-free if needed
- 200 g cherry tomatoes halved
- 1 medium cucumber cut into half moons
- 2 medium green peppers cut into a large dice
- ½ of a medium red onion thinly sliced
- ⅓ cup pitted kalamata olives halved
- ⅓ cup feta cheese, crumbled use dairy-free to make it vegan
- 4 tablespoon parsley finely chopped
- 1 15-oz can chickpeas drained and rinsed
Dressing
- 2 ½ tablespoon olive oil
- 1 tablespoon red wine vinegar
- 2 tablespoon lemon juice
- ½ teaspoon oregano
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- Black pepper to taste
- Zest from 1 lemon
Instructions
- Cook pasta in salted boiling water according to package instructions, 1 minute after al dente. Then, drain and rinse with cold water. Set aside.
- To a small bowl or a jar, whisk all of the ingredients for the dressing.
- Add the cooked pasta alongside the rest of the ingredients for the salad in a large bowl. Toss with the dressing and serve!
Notes
Nutrition
Nutrition information is a rough estimate calculated with third-party calculations without including the optional ingredients.
Melody says
Guys, i just made this pasta salad and it was AMAZING! I substituted the chickpeas with toasted edamame, cause i didn’t have any at home and it was super delicious! It’s a very filling meal, but you don’t feel heavy after eating it, especially if you substitute the pasta with gluten free! I think the most important must add, can’t skip ingredient in this salad is the lemon zest in the dressing! It just gives a HUGE kick of freshness to the whole dish, taking it to another level!
Petra says
Thank you so much for the review, Melody. So glad you enjoyed the recipe!