Easy Greek Pasta Salad

Looking for a light, refreshing summer side to bring to your next potluck? This Greek pasta salad is just the thing! Similar to my Greek Tortellini Salad, this dish skips the heavy, creamy dressing in favor of a vibrant lemony vinaigrette. The result? A light, refreshing flavor that shines through in every bite. It’s loaded with all the good stuff—kalamata olives, artichoke hearts, cucumbers, tomatoes, and smoky roasted red peppers. Every forkful is exploding with epic flavors and textures and plenty o’ veg.

The best part? You can have it ready in just 20 minutes! Whether you’re tackling a busy day or hosting a last-minute gathering (no judgment if you decide to keep it all to yourself), this quick and effortless recipe is a lifesaver. Give it a try. You’re going to love it!

This Greek Pasta Salad Checks Every Box

Wondering to yourself, “Why this pasta salad?”? Here’s what makes it stand out:

• A little something different. I have to confess that cold creamy pasta salad has never really been my thing (they kind of give me the ick). So I tossed this one in a bright lemony vinaigrette instead and, while it may not be as “traditional” as other pasta salads, I think it rocks! I love how light and refreshing it is!
• SO many veggies. This delicious side is packed with my favorite Mediterranean vegetables, including kalamata olives, artichoke hearts, cucumbers, tomatoes, and roasted red peppers. It’s an easy and delicious way to enjoy your daily serving of veg.
• Super quick and easy. Ready in just 20 minutes, this pasta salad is such an easy way to feed a crowd without spending hours in the kitchen. Anyone can do it, too. All it takes is some slicing, dicing, whisking, and boiling, and you’re off to the races.

What You’ll Need

Ready to get cooking? Here’s your shopping list! Scroll on down to the recipe card below for precise measurements.

For the salad:

• Roasted red pepper – You can roast your own or buy the ones that come in a jar.
• Diced artichoke hearts – I used canned artichoke hearts, but you can totally cook your own and use those.
• Halved cherry tomatoes – Or grape tomatoes. Or really any tomatoes, so long as you cut ’em into bite-sized pieces.
• Diced cucumbers – I like using English cucumbers because you don’t have to peel them!
• Sliced red onion – Try to slice the onion nice and thin. It’s a powerful flavor, and big chunks can overpower the dish. Shallots will work too.
• Halved kalamata olives – You could use black olives or green olives instead. But Kalamatas feel more classically Greek.
• Crumbled feta cheese – Grab sheep’s milk feta in brine. Drain the brine and crumble it yourself. Trust me, it’s so much better than the pre-crumbled stuff.
• Mini farfalle pasta – AKA bowtie pasta. You can use a different short pasta shape, but I like the bowties.
• Fresh basil – Dry basil would work, but I much prefer the intoxicating flavor and vibrant color of fresh basil. Got a little oregano lying around? Throw that in there, too!

Greek dressing:

• Red wine vinegar – Balsamic vinegar will also work.
• Olive oil – Opt for a young extra virgin olive oil for the best, brightest flavor.
• Lemon juice – Squeezed fresh from the fruit if possible. Bottled lemon juice is often overly acidic.
• Garlic – Make sure to mince it up super well so you don’t end up with big hunks of garlic in your dressing.
• Seasonings – Dry oregano, salt, and pepper.

How to Make Greek Pasta Salad

Here’s a quick look at how to make this bright, flavorful pasta salad. Don’t forget to scroll to the recipe card below for more detailed instructions.

• Make the pasta. Cook the pasta to al dente in boiling water. Drain, rinse with cold water, and transfer to a large bowl.
• Assemble. Add the red pepper, artichoke hearts, cherry tomatoes, cucumbers, red onion, kalamata olives, and feta to the pasta.
• Make the dressing. Whisk together the red wine vinegar, olive oil, lemon juice, garlic, and seasonings.
• Dress the salad. Add the dressing and basil to the bowl with the pasta and veggies and toss to coat everything in dressing.
• Chill and serve. Chill the pasta salad in the fridge and serve cold.

Tips for Success

Striving for perfection? Have a look at these tips and tricks, and you’ll be on your way to making the best pasta salad ever:

• Salt your pasta water. Add a heft pinch of salt to your pasta water before you add the pasta; otherwise, you’ll wind up with bland noodles.
• Don’t over-cook the pasta. Nothing spoils pasta salad like overcooked, mushy noodles! To avoid this, set a timer and check your pasta frequently as it cooks. As soon as it reaches that perfect al dente texture, drain it immediately and rinse with cold water to stop the cooking process.
• Pay attention to size. Try to cut all of your veggies to somewhere around the same size for a more pleasant sensory experience.
• Dress it hot. It’s best to dress any pasta salad while the pasta is still warm. This helps the noodles absorb the dressing more effectively for better flavor throughout.
• Let it cool. Let the pasta salad cool completely before enjoying. During the time, the flavors of the dressing will really get a chance to sink into the noodles (and veggies) for the best flavor.

Fun Variations

There’s lots of room to wiggle with this pasta salad recipe. So, if you’re feeling creative, don’t be afraid to try one (or several) of the following variations:

• Add some protein. This chilled pasta salad loves the addition of cooked, cooled, and cubed chicken (my Balsamic Glazed Grilled Chicken would be perfect), grilled shrimp, or grilled marinated tofu for the vegetarians.
• Try a creamy dressing. I get a little icked out by creamy pasta salad, but I know a lot of people love it. If you’re one of them, feel free to incorporate a little mayo or Greek yogurt into your dressing. You could try this Green Goddess Dressing if you’d like.
• Consider a different pasta shape. Any short pasta shape will do. You could use fusilli, orecchiette, rotini pasta, or even orzo!
• Nutty crunch. I will sometimes sprinkle toasted pine nuts over the top of this pasta salad for a little extra layer of flavor and texture.

Serving Suggestions

While this pasta salad is a great option for a grab-and-go vegetarian lunch, I love serving it as part of a larger meal. Here are a few ideas for you:

• With your favorite grilled protein. I think this pasta salad goes well with pretty much anything that’s coming off the grill. Lately, though, I’ve been loving it alongside Grilled Ribeye Steak, Balsamic Glazed Grilled Chicken, and/or this easy Grilled Shrimp.
• A Kabob’s best friend. If your backyard bash is more of a standing and roaming affair, consider serving this pasta salad with my Marinated Steak Kabobs or these Best Ever Balsamic Grilled Chicken Kabobs.
• Other Greek-inspired favorites. In keeping with the Greek theme, try these Greek Chicken Lettuce Wraps with Tzatziki or my Easy Greek Chicken Mason Jar Salad. They’re both perfect companions for this pasta salad.
• Cocktails. There’s nothing like a refreshing cocktail to pull a meal together. I like serving this pasta salad with something crisp and flavorful, like my White Wine Sangria or this Classic Mojito.

How to Store Extras

• Refrigerator. Seal any leftover pasta salad in an airtight container and store it in the fridge. It will keep for up to 4 days.
• Freezer. You can freeze pasta salad, but the texture of the pasta and the veggies won’t be quite the same upon thawing, so I don’t love doing it. If you’d like to give it a try, though, simply seal the leftovers in an airtight, freezer-safe container and freeze for up to three months. When you’re ready to enjoy, let it all thaw in the fridge before serving.

More Pasta Salad Recipes

On a pasta salad kick? Here are a few more to keep things interesting!

• Grilled Vegetable Orzo Pasta Salad
• Chicken Caesar Pasta Salad
• Mediterranean Orzo Pasta Salad
• Easy & Light Roasted Tomato Caprese Pasta Salad
• Classic Italian Pasta Salad Recipe