If you’re craving a dish that bursts with vibrant colors and fresh Mediterranean flavors, you’re going to adore this Greek Pasta Salad Recipe. It’s a perfect harmony of tender pasta, crisp cucumber, juicy cherry tomatoes, and tangy feta cheese, all brought together by a zesty garlic and oregano dressing. Whether you’re packing a picnic, preparing a light lunch, or adding a bright side to your dinner, this salad is incredibly versatile and downright irresistible. Trust me, once you try this recipe, it will quickly become a staple in your recipe rotation.
Ingredients You’ll Need
This Greek Pasta Salad Recipe is all about simplicity and fresh ingredients that work beautifully in harmony. Each component adds its own unique element—texture, flavor, or color—that makes the salad so unforgettable.
- 2 cups short pasta (penne, rotini, or farfalle): These shapes hold the dressing well and give the salad a satisfying bite.
- 1 cup cucumber, diced: Adds a refreshing crunch and a cool contrast.
- 1 cup cherry tomatoes, halved: Bursts of juicy sweetness that brighten every forkful.
- 1/4 cup red onion, thinly sliced: Provides a mild sharpness and lovely color contrast.
- 1/4 cup feta cheese, crumbled or cubed: Brings salty creaminess that is essential to the Greek vibe.
- 1 clove garlic, minced: Infuses a subtle savory punch throughout the dish.
- Salt and pepper, to taste: Simple seasonings that enhance all the other flavors.
- 1/4 cup olive oil: The rich base for the dressing, adding silkiness and depth.
- 1 tablespoon red wine vinegar (optional): Adds a slight tang that lifts the entire salad.
- 1 teaspoon dried oregano (or fresh, if preferred): The herb that embodies classic Greek flavors.
How to Make Greek Pasta Salad Recipe
Step 1: Cook the pasta
Start by bringing a large pot of salted water to a boil. Add your choice of short pasta and cook it according to the package instructions until al dente — tender but still with a little bite. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process and keep it nice and cool for the salad.
Step 2: Prepare the salad ingredients
While the pasta cools, get your vegetables ready. Dice the cucumber to small, bite-sized pieces for crunch, halve the cherry tomatoes to release their juicy goodness, thinly slice the red onion for a hint of tang, and finely mince the garlic to maximize flavor in the dressing.
Step 3: Make the dressing
In a small bowl, whisk together olive oil, red wine vinegar if you’re using it, the minced garlic, and dried oregano. Season with salt and pepper to your liking. This dressing is simple yet fragrant, wrapping all the salad ingredients in a luscious, savory embrace.
Step 4: Assemble the salad
Combine the cooled pasta, diced cucumber, halved cherry tomatoes, and sliced red onion in a large bowl. Add the crumbled feta cheese on top. Pour the dressing over and toss everything gently but thoroughly, making sure every bite is bursting with flavor. Taste and adjust salt and pepper if necessary.
Step 5: Chill and serve
Cover the salad and refrigerate for at least 30 minutes. This step is key because it allows all the vibrant flavors to mingle and deepen. This Greek Pasta Salad Recipe is even better the next day, making it perfect for prepping in advance.
How to Serve Greek Pasta Salad Recipe
Garnishes
Fresh herbs like chopped parsley or basil add a pop of color and freshness, while a sprinkle of extra crumbled feta on top brings more creamy delight. You can also add a few sliced Kalamata olives for an extra salty kick that complements the salad beautifully.
Side Dishes
This salad pairs wonderfully with grilled chicken, lamb kebabs, or even a flaky piece of baked fish. It’s also fantastic alongside warm pita bread and tzatziki for a full-on Greek feast that’s both hearty and refreshing.
Creative Ways to Present
Try serving the salad in mini hollowed-out tomatoes or cucumber boats for a charming appetizer. Another fun idea is to layer the salad in a clear bowl with feta and herbs on top, showing off the gorgeous colors before tossing it all together at the table.
Make Ahead and Storage
Storing Leftovers
This Greek Pasta Salad Recipe keeps really well in the fridge for up to 3 days. Store it in an airtight container to preserve freshness, and keep in mind that the pasta absorbs some dressing over time, which makes it taste even better after a day.
Freezing
Because of the fresh vegetables and feta, freezing is not recommended as the texture and flavor will degrade. It’s best enjoyed fresh or refrigerated.
Reheating
This salad is meant to be enjoyed cold or at room temperature, so reheating isn’t necessary. If you prefer it slightly warmer, just let it sit out at room temperature for 10 to 15 minutes before serving.
FAQs
Can I use other types of pasta for this Greek Pasta Salad Recipe?
Absolutely! While penne, rotini, and farfalle are great for holding the dressing, you can experiment with other short pasta shapes. Just avoid very thin or long pasta as they won’t hold the salad dressing as well.
Is this salad suitable for meal prep?
Yes, it’s perfect for meal prep. The flavors develop even more after sitting in the fridge for a few hours or overnight, making it ideal to prepare ahead and grab for quick lunches or dinners.
Can I add protein to this Greek Pasta Salad Recipe?
Definitely! Grilled chicken, shrimp, or even chickpeas make excellent additions if you want to turn this side salad into a more filling main dish.
What can I substitute if I don’t have feta cheese?
If you’re out of feta or prefer a milder flavor, goat cheese or ricotta salata can be good alternatives that maintain the creamy texture and slight tang.
Can I make the dressing without garlic?
You can skip garlic if you’re not a fan or have dietary restrictions. The oregano and vinegar still provide a lovely bright flavor, or you could add a pinch of onion powder to keep some savory depth.
Final Thoughts
This Greek Pasta Salad Recipe is one of those dishes that feels like a warm hug on a plate—light, fresh, and packed with flavor that never gets boring. It’s easy to make, endlessly versatile, and sure to be loved by anyone lucky enough to try it. So grab your favorite pasta and fresh veggies and give this salad a go—you might just find your new go-to crowd-pleaser.
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Greek Pasta Salad Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A bright and refreshing Greek Pasta Salad featuring al dente pasta, crisp cucumbers, juicy cherry tomatoes, tangy feta cheese, and a zesty oregano olive oil dressing. Perfect for quick lunches, picnics, or as a flavorful side dish.
Ingredients
For the Salad:
- 2 cups short pasta (penne, rotini, or farfalle)
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup feta cheese, crumbled or cubed
- 1 clove garlic, minced
- Salt and pepper, to taste
For the Dressing:
- 1/4 cup olive oil
- 1 tablespoon red wine vinegar (optional, but adds extra tang)
- 1 teaspoon dried oregano (or fresh, if preferred)
- 1 clove garlic, minced
- Salt and pepper, to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta, then rinse under cold water to stop the cooking process. Set aside and allow it to cool.
- Prepare the salad ingredients: While the pasta cools, dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, and mince the garlic.
- Make the dressing: In a small bowl, whisk together the olive oil, red wine vinegar (if using), minced garlic, dried oregano, salt, and pepper. Adjust seasoning to taste.
- Assemble the salad: In a large mixing bowl, combine the cooled pasta, diced cucumber, cherry tomatoes, red onion, and crumbled feta cheese. Pour the dressing over the salad and toss gently to combine. Season with additional salt and pepper if desired.
- Chill and serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled. This salad can be prepared ahead of time and is ideal for picnics, barbecues, or meal prepping.
Notes
- Rinsing the pasta after cooking stops further cooking and helps cool it quickly for the salad.
- The red wine vinegar in the dressing is optional but adds a lovely tanginess.
- Fresh oregano can be substituted for dried oregano if available for a more vibrant flavor.
- This salad can be made a day in advance and stored in the refrigerator.
- Add olives or bell peppers for additional Mediterranean flair.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Greek
