Easy Greek Pasta Salad with Homemade Vinaigrette

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This Greek Pasta Salad with Homemade Vinaigrette is a vibrant, refreshing, and flavor-packed side dish (or light meal!) that’s perfect for potlucks, summer BBQs, picnics, or easy meal prep. Loaded with crunchy vegetables, briny olives, creamy feta, and tender pasta, it’s all brought together with a bright, tangy homemade Greek dressing that’s way better than anything from a bottle.

With a great balance of textures and Mediterranean flavors, this salad is quick to make, keeps well in the fridge, and tastes even better the next day.

Ingredients Overview

This salad shines because of its fresh, simple ingredients—each one playing a key role in building bold Greek flavors and satisfying textures.

Pasta

  • Rotini, fusilli, or penne work best—these shapes hold the vinaigrette and chopped ingredients well.

  • Cook al dente so the pasta doesn’t get mushy after absorbing the dressing.

Cucumbers

  • Adds a fresh, cooling crunch.

  • Use English cucumbers or regular cucumbers with the seeds removed.

Cherry Tomatoes

  • Sweet, juicy bursts of flavor.

  • Halved or quartered for easy eating.

Red Onion

  • Sharp, savory bite that balances the sweetness of tomatoes and creaminess of feta.

  • Thinly slice and soak in water for 10 minutes if you prefer a milder taste.

Bell Peppers

  • Red or yellow bell peppers bring a sweet crunch and bright color.

Kalamata Olives

  • Briny, salty flavor essential to Greek salads.

  • Pit them if needed and slice in half for better distribution.

Feta Cheese

  • Creamy, tangy, and slightly salty.

  • Use block feta in brine, crumbled by hand for the best texture and flavor.

Fresh Herbs

  • Parsley, oregano, or dill add a burst of freshness.

  • Optional: a bit of mint or basil for a Mediterranean twist.

Homemade Greek Vinaigrette

Skip the store-bought dressing—this easy vinaigrette is ready in 2 minutes and takes the salad to the next level.

Ingredients:

  • ⅓ cup extra virgin olive oil

  • 3 tbsp red wine vinegar

  • 1 tbsp lemon juice (fresh)

  • 1 tsp Dijon mustard

  • 1–2 cloves garlic, minced

  • 1 tsp dried oregano

  • ½ tsp salt

  • ¼ tsp black pepper

  • Optional: pinch of sugar or honey to balance the acidity

Instructions:

  1. Whisk all ingredients together in a bowl or shake in a mason jar.

  2. Taste and adjust seasoning.

  3. Set aside to let the flavors meld while you prep the salad.

Step-by-Step Instructions

Here’s how to bring it all together for the perfect Greek pasta salad.

1. Cook the Pasta

  • Boil pasta in salted water according to package instructions until al dente.

  • Drain and rinse under cold water to stop the cooking and cool the pasta.

2. Prepare the Veggies

Chop:

  • 1 cup cherry tomatoes (halved)

  • 1 cup cucumber (diced)

  • ½ red onion (thinly sliced)

  • 1 bell pepper (chopped)

  • ½ cup Kalamata olives (halved)

  • ½ cup crumbled feta cheese

  • Optional: fresh parsley or dill (chopped)

3. Mix the Salad

In a large bowl, combine:

  • Cooked pasta

  • All chopped veggies

  • Feta and olives

Toss with half of the vinaigrette to start.

4. Chill & Serve

  • Refrigerate for 30 minutes to allow the flavors to meld.

  • Before serving, toss with remaining dressing (if needed) and garnish with more herbs and feta.

Tips, Variations, and Substitutions

Tips for Success

  • Use cold pasta so the cheese doesn’t melt.

  • Add dressing in stages—it absorbs over time.

  • Make it ahead! It tastes even better the next day.

Flavor Variations

  • Add Protein: Grilled chicken, shrimp, or chickpeas.

  • Make it Creamy: Add a spoonful of Greek yogurt to the vinaigrette.

  • More Veggies: Add spinach, artichokes, sun-dried tomatoes, or avocado.

  • Zest it Up: Add lemon zest or swap in a splash of balsamic vinegar.

Dietary Swaps

  • Gluten-Free: Use gluten-free pasta.

  • Dairy-Free: Skip the feta or use a vegan version.

  • Low-Carb: Replace pasta with spiralized zucchini or cauliflower florets.

Serving Ideas & Occasions

This Greek pasta salad is endlessly versatile and perfect for:

  • Picnics & BBQs

  • Potlucks or parties

  • Make-ahead lunches

  • Side dish for grilled meats or seafood

  • Light vegetarian dinners

Serve with:

  • Grilled chicken or lamb skewers

  • Pita bread and hummus

  • A glass of chilled rosé or lemon water

Leftovers stay fresh for up to 4 days in the fridge, making this a great meal prep option.

Nutritional & Health Notes

This salad is:

  • Rich in fiber from vegetables and whole grain pasta (if used)

  • Packed with healthy fats from olive oil and olives

  • A good source of calcium and protein from feta

  • Naturally vegetarian, and can be adapted for most diets

For a lighter version, use less oil or a vinaigrette base made with more vinegar and lemon juice.

Frequently Asked Questions

1. Can I make Greek pasta salad ahead of time?

Yes! It’s actually better the next day as the flavors meld. Just store in an airtight container and refresh with extra dressing before serving.

2. Should I rinse the pasta after boiling?

Yes. Rinse with cold water to stop the cooking and cool the pasta down for salad.

3. How long does Greek pasta salad last in the fridge?

It keeps well for up to 4 days. Great for meal prep or make-ahead sides.

4. Can I use bottled dressing?

You can, but homemade Greek vinaigrette is much more flavorful, fresher, and only takes a couple minutes to make.

5. What’s the best pasta to use?

Rotini, fusilli, bowtie, or penne—any short pasta that holds onto dressing well.

6. Is this salad served cold or warm?

Cold or room temperature is best. It’s not intended to be served warm like a hot pasta dish.

7. Can I make it vegan?

Absolutely. Just omit the feta or use a plant-based version. The rest of the salad is naturally vegan-friendly.

Tasty Recipes Card

Description:
A bright and zesty Greek pasta salad tossed in homemade vinaigrette, loaded with veggies, olives, and feta. Perfect for meal prep, parties, or easy dinners.

Ingredients:

  • 12 oz rotini or fusilli pasta

  • 1 cup cherry tomatoes, halved

  • 1 cup cucumber, diced

  • ½ red onion, thinly sliced

  • 1 bell pepper, chopped

  • ½ cup Kalamata olives, halved

  • ½ cup feta cheese, crumbled

  • 2 tbsp fresh parsley or dill, chopped

For the Dressing:

  • ⅓ cup extra virgin olive oil

  • 3 tbsp red wine vinegar

  • 1 tbsp lemon juice

  • 1 tsp Dijon mustard

  • 1–2 garlic cloves, minced

  • 1 tsp dried oregano

  • ½ tsp salt

  • ¼ tsp pepper

Instructions:

  1. Cook pasta until al dente. Drain and rinse under cold water.

  2. Chop all vegetables and place in a large mixing bowl.

  3. In a jar, combine all dressing ingredients and shake well.

  4. Add pasta, veggies, feta, and olives to the bowl. Pour half the dressing and toss.

  5. Chill for 30 minutes. Add remaining dressing before serving.

  6. Garnish with extra herbs and feta if desired.

Notes:

  • Add grilled chicken, shrimp, or chickpeas for protein.

  • Use gluten-free pasta or vegan feta as needed.

  • Store in fridge up to 4 days.

Details:
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 6 servings

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