Best Greek Pasta Salad recipe calls for quality ingredients like feta cheese, pasta, olives, cucumbers, carrots, peppers and tomatoes. And that’s just the base. There are fabulous additions to consider. And the Greek pasta salad dressing is supreme! Perfect for lunch or dinner, this salad is pleasing to the eye and loaded with flavor!
Greek Pasta Salad
The Best Greek Pasta Salad takes everyday pasta salad to the next level. My son and husband just love it so I make it often and there are rarely any leftovers!
Full of fresh vegetables found in a traditional village Greek salad. Vegetables like tomatoes, sweet peppers, olives, cucumbers and feta cheese! This Greek pasta salad will soon be your favorite Greek salad!
I can almost guarantee it.
This Greek salad dressing isn’t overpowering either. This wonderful red wine vinaigrette dressing compliments the ingredients. I’m pretty sure you will make this salad dressing for yourself, after you try it.
Perfect for potlucks, barbecues and picnics, this Greek pasta salad will not disappoint. As a side dish or a meal.
For myself, I love the pasta, vegetables and Greek salad dressing but I go crazy for feta cheese. Always have and always will.
I’m always looking for new ideas to switch up summer salads. My husband grows so many vegetables so we usually eat more salads in the summer.
Not only are Greek pasta salads easy to make but they don’t generally require you turning on the oven or stove. That makes this Greek pasta salad recipe even more appealing.
Especially in the hotter months.
I’ve brought this salad everywhere with me. I’m always asked for the recipe and it’s always one of the first dishes to disappear. Same exact thing happens at home.
That says it all.
Greek Chicken Pasta Salad
It is so easy to make this wonderful Greek pasta salad into a Greek pasta salad with chicken and I just love them.
We have a local restaurant and my husband knows never to ask me if I feel like ordering out for dinner.
You have so many options.
You can either add leftover chicken from a home baked chicken recipe or simply use a store bought rotisserie chicken.
I will frequently, if making or baking chicken, add an extra piece or two so I have leftovers for the next day. This is one of my favorite goto easy leftover chicken recipes.
I love how easy it is to bake some extra chicken the night before and all the possibilities. Makes life so much easier.
Greek chicken pasta salads make the perfect lunch or dinner.
Greek Pasta Salad Recipe
This Greek pasta salad recipe is so easy to make and so versatile. You can substitute or add additional vegetables depending on your personal preference, what’s in season, or what you have in your fridge.
Frankly, the most time consuming part about making this salad is chopping up all of the vegetables. I try to get everything ready while the pasta is cooking but that is not always possible.
The main vegetables we use in this Greek pasta salad recipe are shredded carrots, sweet bell peppers, olives. tomatoes, cucumber, some minced fresh parsley and of course feta cheese!
I like to use English cucumbers because I don’t have to peel off the skin and I don’t mind the seeds.
If you use a common slicing cucumber I highly recommend peeling it first and maybe scraping out the seeds before including them in this greek pasta salad recipe.
Sometimes eating the seeds can become a challenge or even frustrating to some.
I will cut your slicing cucumbers in half lengthwise and then using a sturdy spoon scrape out the pulp and seeds up the middle of each cucumber half.
Then slice and add to your salad.
I use cherry tomatoes but a nice cubed beefsteak tomato works just as well.
For those of you who enjoy a little heat, feel free to add some hot peppers as well as the sweet peppers.
If you or your family find the raw purple or red onion is a little too strong a taste or flavor, you can always soak the onion in really cold or ice water with a pinch of salt.
Stir and drain once the onion is needed. I dry the onion off with some paper towel before adding it to the salad.
Baby spinach is another wonderful addition to this Greek orzo pasta salad. I never saute it first.
I will chop up the spinach no matter if I’m using baby or regular spinach. Always super tasty and a great idea to add to your Greek pasta salad with feta and spinach.
I personally keep a block of feta cheese covered in brine instead of purchasing the already crumbled feta cheese.
Frequently, store bought crumbled feta cheese includes extra ingredients to prevent the crumbled feta from sticking together that alters the taste and creamy texture somewhat.
If at all possible purchase yourself a small chunk of feta and remove slices as needed. In order for your feta cheese to stay fresh for as long as possible it should be submerged in a salt water brine.
If you remove enough feta cheese from your brick or chunk that it is exposed above the brine I will add a little water to make sure the feta cheese is totally covered.
Feta cheese is just too tasty and expensive to waste. If you enjoy a terrific Greek pasta salad with feta, spinach and all of the other vegetables, than you have come to the right place.
Greek Orzo Pasta Salad
Let’s talk about pasta.
As of late I usually use penne or rotini but have been known to use whatever is on hand. Even macaroni noodles when in a pinch. Bow ties are also a favorite of mine, especially the tri-colored ones.
They taste great and add variety to the dish!
However, orzo noodles are the most popular and make a terrific Greek orzo pasta salad.
The word orzo is Italian for the word barley because this noodle looks like the grain itself. Orzo is basically a small rice shaped pasta, served hot or cold and is widely available.
This pasta is used similarly to rice and is usually included in salads and soups like this Greek orzo pasta salad.
Orzo is easy and quick to cook and just like other pastas you just need to boil it in salted water.
Pasta sizes will vary slightly so have a look on the packaging to see cooking time for al dente noodles, usually about 9 minutes.
In our opinion this salad is incredible as Greek orzo pasta salad but will definitely work with your favorite pasta or noodle.
What is your favorite pasta and do you think it makes a difference what type you use? Let me know in the comments. I’d love to hear about it!
Greek Pasta Salad Dressing
Now, let’s talk about the fabulous dressing. One of my favorites I must say and my husband Ken loves it too! This is a staple in our house and very easy to make.
The dressing is a simple mixture of olive oil, herbs and spices, and can be created in minutes. You can’t beat that for convenience when you already have most of these ingredients in your pantry!
The shallots and Dijon mustard add a special kick that I’m sure that you will find quite tasty.
Greek salad dressing just improved with this recipe, in my opinion and I can’t wait to hear what you think.
I’m pretty sure you will be making this salad dressing for you and your family. Just you wait and see.
The easy Greek pasta salad dressing is perfect to use on other salads or even as a marinade for chicken.
This Greek pasta salad dressing is almost too good for words.
Mediterranean Pasta Salad with Chickpeas
On occasion, I add chickpeas to this wonderful salad. My close friend is a vegetarian and always uses chickpeas in this Greek pasta salad recipe.
She just loves it and I have to admit the chickpeas are a great addition. We usually just rinse and drain a 15 oz can of chickpeas and toss them inside the salad with everything else.
If you are a fan of chickpeas I urge you to try adding them to this Mediterranean pasta salad. I am pretty sure you will be glad you did.
Greek Pasta Salad with Feta and Spinach
I’ve been making the Best Greek Pasta Salad for years and I must say it’s one of my favorites. The varieties you can create are endless and you’ll never tire of making it.
Simple, tasty and great as a side or main dish. I hope you enjoy it as much as I do!
Ingredients in Easy Greek Pasta Salad
Best Greek Salad Dressing
- Olive oil
- Red wine vinegar
- Fresh lemon juice
- Dijon mustard
- Garlic powder
- Bell pepper
- Feta cheese
- Minced parsley
- Cherry tomatoes
- Purple onions
How To Make the Best Greek Pasta Salad
Greek Pasta Salad Dressing
In a medium sized bowl, combine olive oil, red wine vinegar, lemon juice, shallots, mustard, oregano, garlic powder, salt, and pepper. Set aside.
Greek Pasta Salad Recipe
Cook pasta until totally cooked according to package directions. Drain and place cooked pasta into a large bowl.
Add carrots, peppers, cucumber, onions, feta, olives, and parsley. Toss with pasta. Add tomatoes and some feta, if desired, across the top of your salad to decorate.
How to Store the Best Greek Pasta Salad
Cover the pasta salad tightly with plastic wrap and poke several vent holes.
Transfer the remaining dressing to an airtight container.
Refrigerate the pasta salad and reserved dressing separately for up to 2 days and I count the day you made it!
Can you make this Greek pasta salad ahead of time?
If you are making this salad the day before needed, toss pasta in only enough dressing to totally coat the pasta, between ¼ and ⅓ of it usually works for me. Add vegetables and toss with coated pasta.
Cooking the pasta until it is completely tender is crucial here as dry cooked pasta becomes tough as it sits in the salad overnight.
Cover salad tightly with plastic wrap, poke several vent holes with a sharp knife and toss salad periodically until ready to serve.
Store extra dressing in an airtight container in your fridge.
Pasta salad will last in your fridge for up to 2 days total and I include the day I made it.
Traditionally, a Greek Salad or Village Greek Salad is made with tomatoes, cucumbers, onion, feta cheese, usually served as a slice on top of the other ingredients and not in cubes or crumbled, and olives, usually Kalamata, seasoned with salt and oregano, and drizzled with olive oil.
Historically, this salad does not include lettuce or any other leafy greens and the salad is not tossed before it is served. For more information you can have a look here.
We love our greek salads and make them in a few different ways because we love all of the flavors, especially in the dressing! I urge you to have a look at our other favorites listed below!
Other Greek Salad Recipes
Best Greek Pasta Salad Video
Best Greek Pasta Salad
Greek Pasta Salad Dressing
- ¾ cup olive oil
- ⅓ cup red wine vinegar
- ⅓ cup fresh lemon juice or juice from 2 lemons
- 2 medium shallots, minced
- 2 tablespoons Dijon mustard
- 1 teaspoon oregano, leaves, dried or 2 tblsp fresh oregano leaves, minced
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 pound pasta, cooked
- 2 medium carrots, peeled and grated
- 1 large sweet pepper, cored, seeded, cut into strips
- 1-2 cups feta cheese, crumbled
- 1 cup pitted olives, chopped, whole or sliced
- ½ cup fresh parsley leaves, minced
- 1 cup grape or cherry tomatoes
- 1 cup cucumber, seeded (if desired) and sliced
- ½ cup purple onion, sliced
- 1 cup cooked chicken, rotisserie or leftover, shredded, diced or sliced
- 1 cup chickpeas
- 1 handful baby spinach or baby kale
- If serving salad immediately, you will be adding vegetables to the pasta and then tossing the dressing into the salad. You just want to keep the pasta moist and I always serve this salad with the extra dressing available if desired. Do not dump all of the dressing into your salad, about ¼ to ⅓ of it should be plenty.
Make Ahead of Time
- If you are making this salad the day before needed, toss pasta in only enough salad dressing to just totally coat the pasta, between ¼ and ⅓ of it usually works for me.
- Cooking the pasta until it is completely tender is also crucial as pasta becomes tough if it sits dry in the salad overnight.
- Add vegetables and toss with coated pasta. Cover salad tightly with plastic wrap, poke several vent holes with a sharp knife and toss salad periodically until ready to serve. Store extra dressing in an airtight container in your fridge. Pasta salad will last in your fridge for up to 2 days total and I include the day I made it.
Greek Pasta Salad Dressing
- In a medium sized bowl, combine olive oil, red wine vinegar, lemon juice, shallots, mustard, oregano, garlic powder, salt, and pepper. Set aside.
- Cook pasta until totally cooked according to package directions. Drain and place cooked pasta into a large bowl.
- Add carrots, peppers, cucumber, onions, feta, olives, and parsley. Toss with pasta. Add tomatoes and some feta, if desired, across the top of your salad.
- Cover the pasta salad tightly with plastic wrap and poke several vent holes. Transfer the remaining dressing to an airtight container. Refrigerate the pasta salad and reserved dressing separately for up to 2 days.
- When you are ready to serve, remove salad from fridge about 20 minutes before serving. If you prefer a salad that is room temperature, place the salad into another bowl and allow the salad to sit in that instead. Add just enough salad dressing to keep the salad moist.