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A close-up of a vibrant Greek pasta salad in a wooden bowl, featuring bow-tie pasta, tomatoes, cucumbers, and feta.

Mediterranean Greek Pasta Salad

A refreshing and vibrant Greek pasta salad bursting with Mediterranean flavors, perfect as a side dish or light lunch. This easy-to-make recipe is a crowd-pleaser for potlucks and picnics.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Lunch, Side Dish
Cuisine: Greek, Mediterranean
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta
  • 16 oz rotini pasta or other short pasta (like penne or farfalle)
  • pinch Salt for pasta water
For the Salad
  • 1 pint cherry tomatoes halved
  • 1 cucumber peeled, seeded, and diced
  • 1/2 red onion thinly sliced
  • 1 bell pepper any color, deseeded and diced
  • 1/2 cup Kalamata olives pitted and halved
  • 4 oz feta cheese crumbled
  • 1/4 cup fresh parsley chopped
  • 1/4 cup fresh dill chopped (optional)
For the Greek Dressing
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 2 cloves garlic minced
  • 1 tbsp dried oregano
  • 1 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper freshly ground

Equipment

  • Large Pot
  • Large mixing bowl
  • Whisk
  • Cutting board
  • Sharp knife

Method
 

Cook the Pasta
  1. Bring a large pot of salted water to a rolling boil. Add the rotini pasta and cook according to package directions until al dente.
  2. Drain the pasta thoroughly and rinse under cold water to stop the cooking process and cool it down. Set aside.
Prepare the Salad Components
  1. While the pasta cooks, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, dice the bell pepper, and halve the Kalamata olives.
  2. Chop the fresh parsley and dill (if using).
Make the Dressing
  1. In a small bowl or jar, combine the extra virgin olive oil, red wine vinegar, minced garlic, dried oregano, Dijon mustard, salt, and black pepper. Whisk vigorously or shake well until emulsified.
Assemble the Salad
  1. In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, diced cucumber, sliced red onion, diced bell pepper, and halved Kalamata olives.
  2. Pour the prepared Greek dressing over the pasta and vegetables. Toss gently to ensure everything is evenly coated.
  3. Add the crumbled feta cheese, chopped parsley, and chopped dill (if using). Toss again very gently to combine, being careful not to break up the feta too much.
Chill and Serve
  1. Cover the bowl and refrigerate the Greek Pasta Salad for at least 30 minutes to allow the flavors to meld. For best results, chill for 2-4 hours.
  2. Serve chilled as a side dish or light meal.

Notes

This salad can be made up to a day in advance. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can add grilled chicken or chickpeas for a more substantial meal.