Greek Pasta Salad With Feta – Bright, Fresh, and Easy
This Greek pasta salad with feta brings together bright flavors, crisp veggies, and a tangy vinaigrette in one satisfying bowl. It’s simple to make, easy to customize, and perfect for lunches, picnics, or quick dinners. You get the best of a classic Greek salad, plus the comfort of tender pasta.
The creamy feta, briny olives, and punchy lemon-oregano dressing make every bite pop. Best of all, it tastes even better after a little time in the fridge.
Greek Pasta Salad With Feta - Bright, Fresh, and Easy
Ingredients
Method
- Cook the pasta: Bring a large pot of well-salted water to a boil.Add the pasta and cook until just al dente. You want it tender but still slightly firm.
- Rinse and cool: Drain the pasta and rinse under cold water to stop cooking and cool it down. Shake off excess water well.
- Make the dressing: In a jar or bowl, whisk olive oil, red wine vinegar, lemon juice, Dijon, oregano, garlic, honey (if using), salt, and pepper until emulsified.
- Prep the veg: Halve tomatoes, dice cucumber and bell pepper, thinly slice red onion, and halve the olives.Chop the herbs.
- Toss with dressing: In a large bowl, combine cooled pasta and about two-thirds of the dressing. Toss to coat so the pasta absorbs flavor.
- Add the crunch and color: Fold in tomatoes, cucumber, bell pepper, red onion, and olives. Add more dressing as needed to lightly coat everything.
- Finish with feta and herbs: Gently fold in feta and fresh herbs.Taste and adjust with more lemon, salt, or pepper.
- Rest and serve: Let it rest 10–20 minutes so the flavors mingle. Serve chilled or at room temperature.
What Makes This Recipe So Good
- Balanced flavors: Zippy lemon and red wine vinegar meet salty feta and olives, balanced by sweet tomatoes and crunchy cucumbers.
- Perfect make-ahead: The flavors develop as it chills, making it ideal for meal prep and gatherings.
- Hearty yet light: Pasta adds substance while fresh vegetables keep it lively and bright.
- Custom-friendly: Swap in your favorite pasta shapes, add protein, or adjust the veggies to what you have on hand.
- Ready fast: Most of the work is chopping while the pasta boils. You’ll have a fresh, colorful salad in under 30 minutes.
Shopping List
- Pasta: 12 ounces short pasta (rotini, penne, farfalle, or fusilli)
- Cherry or grape tomatoes: 2 cups, halved
- Cucumber: 1 large English cucumber, diced (or 2 Persian cucumbers)
- Red onion: 1/2 small, thinly sliced
- Kalamata olives: 3/4 cup pitted, halved
- Bell pepper: 1 medium (red, yellow, or orange), diced
- Feta cheese: 6–8 ounces, crumbled or cut into small cubes
- Fresh herbs: 1/4 cup chopped parsley (and/or dill or mint)
- Optional add-ins: 1/4 cup capers, 1/2 cup chickpeas, 1/2 cup artichoke hearts
- For the dressing:
- 1/3 cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice (plus more to taste)
- 1–2 teaspoons Dijon mustard
- 1–2 teaspoons dried oregano
- 1 small garlic clove, finely grated or minced
- 1/2 teaspoon honey (optional, to balance acidity)
- 1/2–3/4 teaspoon kosher salt, plus more for pasta water
- Freshly ground black pepper
How to Make It
- Cook the pasta: Bring a large pot of well-salted water to a boil.Add the pasta and cook until just al dente. You want it tender but still slightly firm.
- Rinse and cool: Drain the pasta and rinse under cold water to stop cooking and cool it down. Shake off excess water well.
- Make the dressing: In a jar or bowl, whisk olive oil, red wine vinegar, lemon juice, Dijon, oregano, garlic, honey (if using), salt, and pepper until emulsified.
- Prep the veg: Halve tomatoes, dice cucumber and bell pepper, thinly slice red onion, and halve the olives.Chop the herbs.
- Toss with dressing: In a large bowl, combine cooled pasta and about two-thirds of the dressing. Toss to coat so the pasta absorbs flavor.
- Add the crunch and color: Fold in tomatoes, cucumber, bell pepper, red onion, and olives. Add more dressing as needed to lightly coat everything.
- Finish with feta and herbs: Gently fold in feta and fresh herbs.Taste and adjust with more lemon, salt, or pepper.
- Rest and serve: Let it rest 10–20 minutes so the flavors mingle. Serve chilled or at room temperature.
Keeping It Fresh
- Chill covered: Store in an airtight container in the fridge for up to 4 days. Stir before serving.
- Refresh the flavor: Pasta absorbs dressing over time.Add a splash of olive oil and a squeeze of lemon before serving leftovers.
- Hold the herbs: If making ahead for more than a day, add fresh herbs and feta right before serving to keep them bright.
- Pack smart: For work lunches, keep a small container of extra dressing to perk it up just before eating.
Why This is Good for You
- Heart-healthy fats: Extra-virgin olive oil provides monounsaturated fats that support heart health.
- Veggie power: Tomatoes, cucumbers, onions, and peppers add fiber, hydration, and antioxidants.
- Protein and calcium: Feta contributes protein and calcium without being too heavy.
- Balanced energy: Pasta offers steady carbohydrates, especially if you choose whole wheat or a legume-based pasta.
- Lower sodium control: Making the dressing at home lets you manage salt while keeping big flavor.
Common Mistakes to Avoid
- Overcooking the pasta: Soft pasta turns mushy when tossed with dressing. Stick to al dente and rinse to stop the cooking.
- Under-seasoning the water: Pasta water should taste like the sea. It’s your first chance to season the pasta from the inside.
- Drowning the salad: Add dressing gradually.You can always add more, but you can’t take it back.
- Skipping the cool-down: Warm pasta absorbs too much dressing too fast and wilts the veggies.
- Using pre-crumbled feta only: Block feta packed in brine is creamier and more flavorful than pre-crumbled.
- Forgetting acid at the end: A final squeeze of lemon wakes up the salad, especially after chilling.
Recipe Variations
- Protein boost: Add grilled chicken, shrimp, or canned chickpeas for extra protein.
- Whole grain swap: Use whole-wheat pasta or quinoa for more fiber and a nuttier flavor.
- Herb-forward: Add fresh dill or mint along with parsley for a brighter, more aromatic finish.
- Creamier style: Stir in 1–2 tablespoons of Greek yogurt to a portion of the dressing for a light creamy twist.
- Roasted note: Toss in roasted red peppers or sun-dried tomatoes for sweetness and depth.
- Extra briny: Add capers or a splash of olive brine to amplify the tangy, salty profile.
- Gluten-free: Use your favorite gluten-free pasta and be careful not to overcook it.
FAQ
Can I make this a day ahead?
Yes. This salad tastes great the next day. Keep some extra dressing on hand and toss it in before serving to freshen the flavors.
What pasta shape works best?
Short, ridged shapes like rotini, fusilli, and penne hold onto the dressing and tuck in veggies nicely.
Farfalle also works well and looks pretty in the bowl.
How do I keep the red onion from being too sharp?
Slice it thin and soak in cold water for 10 minutes, then drain. This softens the bite while keeping the crunch.
Is there a substitute for red wine vinegar?
White wine vinegar or sherry vinegar both work. Add a little more lemon juice if you want extra brightness.
Can I use pre-crumbled feta?
You can, but block feta in brine is creamier and more flavorful.
If using pre-crumbled, add a drizzle of olive oil to improve the texture.
How long does it last in the fridge?
Up to 4 days. The veggies may soften slightly, but the flavors meld nicely. Add lemon and olive oil to bring it back to life.
Should I salt the cucumber?
If your cucumber is very watery, sprinkle with a little salt and let it sit for 10 minutes, then pat dry.
This keeps the salad from getting watery.
Can I skip the garlic?
Yes. The salad is still flavorful with oregano, lemon, and vinegar. You can also use a small pinch of garlic powder for a gentler flavor.
What if I don’t eat olives?
Leave them out and add capers, artichokes, or extra bell pepper for briny or crunchy elements without the olive flavor.
Final Thoughts
Greek pasta salad with feta is one of those easy wins you can rely on any night of the week.
It’s bright, colorful, and satisfying without feeling heavy. Keep the dressing ingredients stocked and you’re halfway to dinner. Make it once, tweak it to your taste, and it’ll quickly become a go-to for picnics, potlucks, and meal prep alike.
Enjoy it cold or at room temp, and don’t forget that final squeeze of lemon.
