Easy Greek Pasta Salad: Picture this—it’s a warm summer day, and you’re craving something light, fresh, and bursting with flavour. This vibrant, Mediterranean-inspired dish is exactly what you need. It’s a twist on the classic pasta salad, combining crisp veggies, tangy feta, and briny olives into one easy-to-make, delicious package. Whether you’re prepping for a backyard BBQ, planning your weekly meal prep, or just need a quick and satisfying dinner, this Greek pasta salad is about to become your go-to recipe
A Mediterranean-Inspired Pasta Salad
While you won’t find this exact dish in a traditional Greek cookbook, its roots run deep in the flavours of the Mediterranean. Inspired by the beloved Greek salad — or “Horiatiki”— this pasta salad is my take on those classic ingredients. I’ve added pasta and sautéed zucchini to make it heartier and more filling. The zucchini adds a tender bite and subtle sweetness, complementing the crisp veggies and tangy feta perfectly. It’s like a little Greek vacation on your plate, no passport required.
What Makes This Greek Pasta Salad Recipe Special
So, what’s the secret sauce—literally and figuratively—that makes this Greek pasta salad so special? It’s all about balance. The creamy feta contrasts beautifully with the crisp cucumbers and bell peppers, while the Kalamata olives and capers add a punch of umami that keeps you coming back for more. And then there’s the dressing—a simple, yet perfectly zesty blend of olive oil, fresh lemon juice, and a touch of garlic. It’s light, it’s bright, and it makes this salad sing.
What Ingredients Do You Need? (With Tips)
Here’s what you’ll need to make this Easy Greek Pasta Salad:
- Farfalle pasta (or any short pasta): I love how farfalle holds onto the dressing, but rotini or penne would work great, too.
- Zucchini: A quick sauté adds a tender bite and a hint of sweetness. Keep it al dente for the best texture.
- Mini cucumbers, bell peppers, cherry tomatoes: These veggies are the backbone of the salad. Dice them evenly for a consistent bite in every forkful.
- Red onion: Adds a sharp, savoury note. If you’re not into strong onion flavour, soak the chopped onion in cold water for a few minutes to mellow it out.
- Flat-leaf parsley: For freshness and a pop of color.
- Capers and Kalamata olives: These bring the salty, briny vibes that make this salad unmistakably Greek.
- Feta cheese: Creamy, crumbly, and totally essential. Use a high-quality block feta and crumble it yourself for the best texture.
- Dressing: Olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and pepper. A simple, but mighty combo that ties the whole salad together.
Pro Tip: Don’t skimp on the olive oil! A good-quality, extra-virgin olive oil is key to making this dressing shine.
How to Make this Greek-Style Pasta Salad Recipe:
Dieses Rezept für griechischen Nudelsalat könnte nicht einfacher sein. Hier ist die Schritt-für-Schritt-Anleitung:
- Making this Greek pasta salad couldn’t be easier. Here’s the rundown:
- Cook the pasta in salted water until al dente. Drain and rinse it with cold water to cool it down.
- Whisk up the dressing while the pasta cools. Just mix olive oil, lemon juice, red wine vinegar, minced garlic, oregano, and a little salt and pepper.
- Sauté the zucchini quickly in a little olive oil until it’s just tender but still has a bit of bite.
- Toss everything together in a big bowl—the pasta, sautéed zucchini, diced veggies, parsley, capers, olives, and dressing. Then, crumble the feta on top and give it a gentle mix.
- Chill and serve. For the best flavour, let the salad sit in the fridge for at least 30 minutes before you dig in. It’s that easy!
Pro Tip: This salad is perfect for meal prep. Make it ahead of time and enjoy it for lunch or dinner throughout the week.
How to Adapt this Greek Pasta Salad Recipe:
This Greek pasta salad is practically begging to be customised. Here’s how you can make it your own:
- Add Protein: Grilled chicken, shrimp, or even chickpeas can turn this salad into a protein-packed meal.
- Make it Vegan: Skip the feta or use a plant-based alternative to keep things dairy-free.
- Go Gluten-Free: Just swap out the pasta for your favourite gluten-free variety.
- Mix Up the Veggies: Don’t have bell peppers? No problem. Try adding roasted red peppers, artichoke hearts, or even some fresh spinach.
- Herb it Up: Fresh dill, basil, or mint can add a new dimension of flavour to this salad.
Greek Pasta Salad Questions and Answers (FAQ)
Yes! This salad actually tastes better after it’s had a chance to sit for a bit. Just be sure to give it a good toss before serving.
You can store this salad for up to 3-4 days in the fridge. Just keep it in an airtight container, and it’ll stay fresh and flavourful.
This salad pairs beautifully with grilled meats, seafood, or even as part of a larger Mediterranean-inspired spread with hummus, pita, and olives.
Other Easy Mediterranean Style Pasta Salad Recipes:
Looking for more delicious options? Here are some other easy pasta salad recipes you’ll love:
Easy Greek Pasta Salad
This Easy Greek Pasta Salad blends tender pasta, crisp veggies, and tangy feta in a zesty dressing. Perfect for a quick meal or summer gathering. Serves 6-8 portions.
Ingredients
For the pasta salad:
- 400 g farfalle (bowtie pasta or other short pasta)
- 1 zucchini, diced
- 1/2 tablespoon olive oil
- 1/2 teaspoon dried oregano
- 2 mini cucumber, diced (about 200g)
- 1 yellow or red bell pepper, diced
- 300 g cherry tomatoes, halved
- 1 small red onion, chopped
- 2 handfuls flat-leaf parsley, chopped
- 1 1/2 tablespoons capers, drained
- 60 g pitted Kalamata olives, halved (about 20 olives)
- 100 g feta cheese, crumbled (or to taste)
For the dressing:
- 4 tablespoons extra-virgin olive oil
- Freshly squeezed juice from 1 lemon (about 2-3 tablespoons)
- 1 tablespoon red wine vinegar
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- Sea salt and freshly ground pepper, to taste
Optional add-ins:
- 2 tablespoons freshly chopped dill, for additional freshness
- 30 g sun-dried tomatoes, chopped (for a tangy-sweet flavor)
- 30 g toasted pine nuts or slivered almonds (for added crunch)
Method
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Cook the pasta: Boil the pasta in well-salted water according to the package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Drain well again and transfer to a large serving bowl.
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Make the dressing: In a small bowl, whisk together the extra-virgin olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, sea salt, and freshly ground black pepper until well combined. Taste and adjust seasoning as needed.
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Saute zucchini: Heat 1/2 tablespoon of olive oil in a large non-stick skillet over medium heat. Add the diced zucchini and sprinkle with 1/2 teaspoon dried oregano. Sauté until the zucchini is just tender but still slightly firm, about 3-4 minutes. Transfer the zucchini to the bowl with the pasta.
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Assemble the salad: To the bowl with the pasta and zucchini, add the diced cucumber, bell pepper, cherry tomatoes, chopped red onion, parsley, capers, and Kalamata olives. Pour the dressing over the salad and toss everything together until evenly coated. Gently fold in the crumbled feta cheese.
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Chill and serve: For the best flavor, cover and refrigerate the salad for at least 30 minutes, allowing the flavors to meld. Serve cold or at room temperature. Enjoy!
Notes
- This salad can be customised easily. Consider adding freshly chopped dill for a fragrant touch, sun-dried tomatoes for extra flavour, or toasted pine nuts for crunch.
- To revive leftovers, try adding a splash of apple cider vinegar. It can refresh the flavours and bring back the brightness of the dish. Just add gradually and taste as you go!
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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