Easy Greek Pasta Salad
The sun is finally out and it’s the perfect time for fresh, easy salads for meals and BBQs. This Greek pasta salad is simple to make, satisfying and works both as a main meal or a vibrant side dish.
If you love bold, fresh flavours in a salad, this one won’t disappoint. It takes the classic Greek salad elements you know and love and turns them into a heartier dish by adding pasta—ideal for gatherings, picnics or a light lunch.
I fell for Greek salad on holiday years ago; the mix of tomato, cucumber, olives and tangy feta always feels bright and summery. Adding pasta makes it more filling while keeping that delicious Mediterranean taste.
So what is Feta Cheese?
So why Greek Pasta Salad?
I love the bright flavours of a Greek salad, and adding pasta makes it more substantial—perfect when you want something filling without heavy cooking.
This salad is great for outdoor meals and BBQs because it can be made ahead and served chilled. It’s fresh, light and full of colour.
Just look at the ingredients—simple and wholesome.
Can I make my Greek Pasta Salad in advance?
Yes. One of the best things about this salad is that it contains no leafy lettuce, so it won’t go soggy. Make it the night before, store it in an airtight container in the fridge, and it will be ready to enjoy the next day.
What should I serve with Greek Pasta Salad?
Served cold, this Greek pasta salad is an ideal BBQ side and complements grilled meats and vegetables well. Prepare it ahead of time and chill until your BBQ is ready.
For other sides, try a classic potato salad or a crunchy Asian slaw—both pair nicely with this dish.
Another perfect pasta salad
If you like alternatives, a pasta salad with salami, Roquefort and black olives is also delicious—great for summer lunches and barbecues.
Other tasty salad morsels
There are lots of salad recipes to explore—collect your favourites and enjoy mixing up flavours throughout the season.
Enjoy
Big Love Clare x
Easy Greek Pasta Salad
15
15
30
6
369kcal
Ingredients
- 300 g Dried pasta (your choice)
- 1/2 Red onion, chopped
- 250 g Cherry tomatoes, halved
- 1/2 Red pepper, deseeded and chopped
- 1/2 Cucumber, cut lengthways and chopped
- 200 g Black pitted olives, halved
- 200 g Feta cheese, crumbled (vegetarian if preferred)
- Dressing:
- 2 Tablespoons Olive oil
- 1 Tablespoon Red wine vinegar
- 2 Teaspoons dried oregano
- Salt & Black pepper, to taste
- Juice 1/2 Lemon
Instructions
- Cook the pasta in a large saucepan following the package instructions.
- Once cooked, rinse the pasta under cold water to cool, then drain and set aside.
- Prepare the red onion, red pepper, cherry tomatoes, cucumber and olives while the pasta cools.
- Whisk together the dressing ingredients: olive oil, red wine vinegar, lemon juice, dried oregano, Dijon mustard (if using), garlic, salt and pepper.
- Toss the cooled pasta with the dressing until evenly coated.
- Add the chopped vegetables and most of the crumbled feta (reserve a little for garnish) and gently mix to combine.
- Transfer to a serving bowl, sprinkle with the remaining feta and serve chilled or at room temperature.