Greek Pasta Salad

This simple Greek Pasta Salad is just the thing for potlucks and summer cookouts! The textures of crunchy veggies, al dente pasta, and flavors of a savory Greek dressing and feta cheese make this one of the best summer salads around!

close up of greek pasta salad with crumbled feta cheese


An easy pasta salad sometimes sounds like just the thing for a light lunch or to take along to a gathering. This Greek pasta salad with feta cheese is one that you can throw together in just a few minutes!

It tastes light and refreshing, with the classic tastes of feta, olive, cucumber, and tomato that are the signatures of Greek cooking. You can always bulk it up by adding some grilled chicken or shrimp to make for a satisfying, cool dinner all on its own on hot nights.

two bowls of pasta salad

Ingredients in Greek Pasta Salad

These ingredients, and their measurements, are pretty flexible.

ingredients for Greek pasta salad
  • Bowtie pasta
  • Tomatoes: Grape tomatoes sliced in half make an easy addition to this salad, but any chopped tomato will work. Garden-fresh ones are always best!
  • Cucumbers: We like English or Persian cucumbers best because they don’t need to be peeled first. These add a nice crispy, fresh crunch to the salad!
  • Green bell pepper
  • Kalamata olives: Really any kind of olive would work, but the purple jarred Kalamata olives are our favorites.
  • Red onion: If your red onions have a really strong flavor, soak them in ice water for 10 minutes first.
  • Feta cheese: Go for crumbled feta cheese if you prefer the flavor of feta to be in every bite. Or do larger chunks for a slightly different taste and texture.
  • Fresh parsley: Nothing lightens and brightens a salad like some freshly chopped herbs!
  • Greek dressing

How to Make Greek Pasta Salad

Start by bringing a large pot of salted water to a boil on the stove. Cook the pasta until it is al dente perfection. You don’t want to overcook the pasta in this dish or it won’t hold up to the dressing and other ingredients.

While the pasta cooks, prep the rest of the salad ingredients by chopping the veggies. Adding all of the dressing ingredients to a jar and shaking well until combined.

mason jar of greek salad dressing

When the pasta is done, drain and rinse with cold water to stop the cooking process so it doesn’t just soak up all the dressing as soon as it is added.

Combine the drained pasta in a large bowl with the tomatoes, green bell pepper, cucumber, red onion, kalamata olives, feta cheese, and parsley.

ingredients for Greek pasta salad in a large mixing bowl on a wood cutting board

Pour the dressing over everything and toss to coat well. If you are making this Greek pasta salad recipe in advance, I recommend adding only half of the dressing. Then wait to add the rest of the dressing until right before serving since

the pasta will tend to soak up some of the dressing the longer it sits.

pouring greek salad dressing over pasta salad

Homemade Greek Vinaigrette

We especially love that this salad feels lighter than other pasta salads because it’s made with a homemade vinaigrette instead of mayo. Nothing against mayo, but it’s such a nice way to change things up to bring this type of salad to a cookout!

If you want to make things easy, you can always pick up a bottle of Greek dressing from the store. But when it’s so easy to make at home, I figure I might as well just make it myself.

greek pasta salad dressing in  glass jar

Storage and Variations

This Greek pasta salad will really keep in the fridge for 3-5 days. However, the pasta soaks up more of the dressing the longer it sits. It’s really best eaten the day it is made.

served cold pasta salad with Greek flavors

We enjoy bowtie pasta (also known as farfalle) for this salad because it’s size and shape.

It’s perfectly matched with the sliced cucumber, tomatoes and olives, but rotini or fusilli are also great choices. Even shells, macaroni noodles, or other similarly sized pasta will work.

Greek pasta salad for Pinterest

More Summer Salads:

overhead shot of cold lobster salad

Cold Lobster Salad

Lobster Salad is perfect for a light lunch or dinner! Serve on top of greens or even in a roll, which is known as a Cold Lobster Roll or New England Roll.
See The Recipe!
overhead of cucumber tomato salad recipe in a blue bowl

Cucumber Tomato Salad

Fresh tomatoes, cucumbers, onion, bell pepper and garlic all in a tangy and slightly sweet easy dressing. The perfect easy salad recipe for summer.
See The Recipe!
overhead shot of bowl of taco pasta salad

Taco Pasta Salad

Zesty taco flavors in the form of a pasta salad. Perfect for potlucks and parties!
See The Recipe!
dish of cold pasta salad

Kale Mac and Cheese

Massaged kale tossed with olive oil, garlic, Parmesan cheese and sundried tomatoes, this EASY Kale Pasta Salad is the ultimate side dish!
See The Recipe!
mixing beans together with yogurt, scallions and celery

Kidney Bean Salad

Looking for a non boring side dish? Check out this Kidney Bean Salad recipe! EASY to make with pantry staples, and great for a weeknight dinner or potluck!
See The Recipe!
overhead shot of bowl of antipasto pasta salad with wooden spoon

Antipasto Pasta Salad (Italian Pasta Salad)

This Antipasto Pasta Salad recipe combines a zesty Italian dressing with al dente pasta, savory meat, creamy cheese, and fresh veggies!
See The Recipe!
Close up of Greek pasta salad for Pinterest
overhead greek pasta salad in a bowl

Greek Pasta Salad Recipe

4.11 from 377 votes
This simple Greek Pasta Salad is just the thing for potlucks and summer cookouts! The textures of crunchy veggies, al dente pasta, and flavors of a savory Greek dressing and feta cheese make this one of the best summer salads around!
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Servings: 8





  • Bring a large pot of salted water to a boil. Cook the pasta according to the package directions for al dente pasta. Drain well and rinse with cold water.
  • While the pasta cooks, chop the vegetables and add them to a large bowl.
  • Combine all of the dressing ingredients in a jar with a lid and shake well.
  • Add the rinsed and drained pasta to the bowl with the vegetables, olives, feta cheese, and parsley. Pour the dressing over the salad, tossing to coat everything evenly.
  • If you've tried this recipe, come back and let us know how it was in the comments or ratings!



Calories: 304 kcal, Carbohydrates: 30 g, Protein: 6 g, Fat: 18 g, Saturated Fat: 4 g, Cholesterol: 11 mg, Sodium: 429 mg, Potassium: 218 mg, Fiber: 2 g, Sugar: 7 g, Vitamin A: 420 IU, Vitamin C: 19 mg, Calcium: 90 mg, Iron: 1 mg
Author: Amy Nash
Calories: 304
Course: Salad
Cuisine: Greek
Keyword: cold pasta salad, greek pasta salad
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
Jessica Formicola in her ktichen

About the Author

Chef Jessica Anne Formicola

Jessica the mom, wife and chef behind Savory Experiments. You might see her on the Emmy- nominated TV show Plate It! or on bookshelves as a cookbook author. Jessica is a Le Cordon Bleu certified recipe developer and regularly contributed to Parade, Better Homes & Gardens, The Daily Meal, Mashed and more!

Read More About Jessica

4.11 from 377 votes (342 ratings without comment)

Join The Discussion

Your email address will not be published. Required fields are marked *

Recipe Rating

Questions and Reviews

  1. 5 stars
    I’m tired of the same old pasta salad. OMG. This is such a wonderful & refreshing salad! I’ll never buy bottled dressing again. I love this! So easy to make. Thanks for sharing your recipe.

  2. 5 stars
    Absolutely loved it! I’m not one for measuring except for with the dressing so I had a lot of it left over that I’ve used on everything! Saving this as a favorite just for the dressing

    1. Thanks for the feedback! I also like to toss a little fresh dressing on the leftovers- perk it up a bit 🙂

  3. 4 stars
    I also added green olives and pepperchini peppers. We won’t be eating until a Pickwick tomorrow. Looks good. Hope it turned out well

  4. 4 stars
    I followed the recipe to the T (or so I thought) besides the mustard. I didn’t have Dijon so I just used regular. It was super bitter with a metallic aftertaste. I added extra honey and it didn’t help. How can I save this? It seems like it would be great if not for that.

    1. Hi Angie- there are two things that come to mind. Did you use iodized table salt? It can often have a metallic taste, try using sea salts or Kohser salt. Also, did you use a metal mixing bowl? The acids in this can react to a “reactive” bowl- like metal. This is the first I’ve heard of this issue with this recipe so I am perplexed if it wasn’t one of these two things.

  5. 5 stars
    Sooooooo good!!!! The dressing is perfact, actually going to keep a container of it on hand to use as my regular salad dressing

  6. 5 stars
    This recipe tastes amazing! Very colorful and flavorful. I recommended this recipe to my nutriton club at school and it was a bit! Substituted apple cider vinegar for the red wine vinegar once, and it tasted great too. Thank you for this recipe!

  7. 5 stars
    One of our favorite pasta salads to make! It’s the perfect way to use up fresh veggies from the garden!