This Greek Pasta Salad stands out for its vibrant combination of fresh vegetables, briny olives, and creamy feta, all brought together with a zesty lemon-olive oil dressing.
It’s a colorful, satisfying dish that balances crisp textures with tangy flavors, making it a hit for family meals, potlucks, or easy weeknight dinners.
.Beyond taste, it’s nutritionally appealing: packed with fiber-rich vegetables, plant-based protein from feta, and heart-healthy fats from extra virgin olive oil.
The recipe is naturally low in saturated fat and easily adaptable for vegetarian or gluten-free diets.
Quick to prepare and versatile for meal prep, this salad keeps well in the fridge, allowing you to enjoy a wholesome, nutrient-dense dish throughout the week without compromising on flavor.
Must-Have Tools for Perfect Results
Large Pot
Essential for boiling pasta evenly and efficiently. A high-quality pot ensures pasta cooks to the perfect al dente texture and is invaluable for soups, stews, and other staple dishes.
Colander
Perfect for draining pasta and rinsing vegetables. Its broad use includes washing greens, straining grains, or draining canned beans, making cleanup fast and easy.
Mixing Bowl
Ideal for combining all salad ingredients without spilling. A durable, wide bowl doubles for marinating, tossing, and serving, streamlining everyday cooking tasks.
Small Lidded Jar
Perfect for shaking up the lemon-olive oil dressing quickly and evenly. Beyond this recipe, it’s great for storing homemade sauces, vinaigrettes, or marinades with minimal mess.
Chef’s Knife
Crucial for dicing vegetables and slicing cucumbers, onions, and peppers uniformly. A sharp, reliable knife saves time and enhances presentation across countless kitchen tasks.
30-Minute Greek Pasta Salad
Equipment
- 1 Large Pot
- 1 Colander
- 1 Mixing Bowl
- 1 Small Lidded Jar
- 1 Chef’s Knife
Ingredients
For the Lemon-Olive Oil Dressing:
- 1/3 cup lemon juice freshly squeezed
- 1 tablespoon lemon zest
- 2 cloves garlic finely chopped
- 2 tablespoons parsley finely chopped
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon fresh oregano optional
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- For the Pasta Salad:
- 1 pound rotini pasta or preferred shape
- 1/2 small red onion quartered and thinly sliced
- 1 red bell pepper finely diced
- 1 pint cherry tomatoes halved
- 1/2 cup pitted Kalamata olives
- 1/2 cup feta cheese crumbled
- 1 large cucumber quartered and sliced
- 1/4 cup parsley roughly chopped
- Salt and black pepper to taste
Instructions
- Boil the Pasta Perfectly: Bring a large pot of water to a rolling boil and generously season with salt to enhance the pasta’s flavor. Add the rotini and cook until al dente, following the package instructions carefully, stirring occasionally to prevent sticking. Once done, immediately drain the pasta in a colander and rinse under cold water until it is completely cooled to stop the cooking process and keep it firm. Set aside in a large mixing bowl, ready to combine with the fresh vegetables.
- Soften the Red Onion: Place the thinly sliced red onion in a small bowl filled with cold water and a pinch of salt to mellow its sharpness. Allow the slices to soak for about 10 minutes, giving them a milder, sweeter flavor that complements the other ingredients. After soaking, drain the onions thoroughly and gently pat dry with a paper towel to remove excess moisture. This ensures the onion flavor is balanced without overpowering the salad.
- Prepare the Lemon Dressing: In a small lidded jar or bowl, combine freshly squeezed lemon juice, lemon zest, finely chopped garlic, parsley, olive oil, oregano (if using), salt, and pepper. Seal the jar or whisk vigorously to emulsify the ingredients into a smooth, cohesive dressing. Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed. The bright, tangy dressing is the key element that ties the salad together.
- Assemble the Salad Carefully: In a large mixing bowl, combine the cooled pasta, soaked onions, diced red bell pepper, halved cherry tomatoes, Kalamata olives, crumbled feta, sliced cucumber, and chopped parsley. Drizzle 1/4 cup of the lemon-olive oil dressing over the salad and toss gently to coat all ingredients evenly without breaking the vegetables. Taste and gradually add more dressing as desired, ensuring each bite is flavorful, balanced, and visually vibrant for serving.
- Serve and Enjoy Immediately: Transfer the salad to a serving platter or bowl, garnish with extra parsley or a drizzle of olive oil if desired. Serve chilled or at room temperature alongside grilled proteins, fresh bread, or on its own for a refreshing, satisfying meal. Leftovers can be stored in an airtight container in the refrigerator for up to 3–4 days, making it a perfect make-ahead option for lunches or gatherings.
Notes
- Rinse pasta with cold water after cooking to stop it from overcooking and to keep it from sticking.
- Soaking red onions in cold water reduces sharpness and makes their flavor milder.
- The lemon-olive oil dressing can be made ahead and stored in the fridge for up to a week.
- Adjust the amount of dressing gradually; start with 1/4 cup and add more to taste.
- Feel free to swap vegetables based on seasonality or preference—zucchini, carrots, or spinach work well.
Chef’s Secrets For Vibrant Flavor
To elevate this salad, make sure the pasta is cooked just al dente, giving it a firm, pleasant bite that balances with the crisp vegetables.
Freshly squeezed lemon juice is key—bottled lemon juice won’t give the same bright, tangy flavor.
When tossing the salad, always start with a small amount of dressing; this prevents overdressing while allowing the flavors to coat the ingredients evenly.
Garnishing with extra parsley or a drizzle of olive oil just before serving adds a fresh, inviting touch.
Serving Suggestions For Delicious Meals
This Greek Pasta Salad is wonderfully versatile.
Serve it as a refreshing side with grilled chicken, fish, or lamb for a complete Mediterranean-inspired meal.
It also makes a satisfying vegetarian main course when paired with warm pita bread or a bowl of hummus.
For picnic-friendly servings, layer the salad in mason jars for a visually appealing and portable lunch option.
The bright flavors pair well with light white wines or sparkling water with citrus slices.
Storage Tips For Maximum Freshness
Store the salad in an airtight container in the refrigerator for up to 3–4 days.
Keep the dressing separate if possible, especially for longer storage, to prevent the pasta from becoming soggy.
Leftover salad can be refreshed with a splash of lemon juice or a small drizzle of olive oil before serving.
The salad’s ingredients hold up well, making it ideal for meal prep or preparing in advance for parties and gatherings.
Common Questions About Greek Pasta
1. Can I make this salad gluten-free?
Yes! Simply use gluten-free rotini or any gluten-free pasta. The rest of the ingredients are naturally gluten-free, so the flavor remains unchanged.
2. How can I make it vegan?
Swap the feta cheese for plant-based feta or omit it entirely. The salad will still be vibrant, protein-rich, and flavorful.
3. Can I prepare this salad in advance?
Absolutely. Make the pasta and dressing a day ahead, and store the vegetables separately. Assemble just before serving for optimal freshness.
4. How can I reduce the salad’s calories?
Use less olive oil in the dressing or opt for a light vinaigrette. You can also reduce feta or use lower-fat cheese while maintaining flavor.
5. What are some good add-ins?
Extras like roasted chickpeas, artichoke hearts, or sun-dried tomatoes add texture, flavor, and extra nutrients. Fresh herbs like dill or mint also enhance the Mediterranean profile.
This recipe has been adapted and simplified from the original version by simplyrecipes. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
