If you’re craving something fresh, vibrant, and utterly satisfying, then you’re in for a treat. This Easy Greek Pasta Salad Recipe is one of my go-to dishes for busy days or casual get-togethers. It’s big, bold, and bursting with Mediterranean flavors that my family just can’t get enough of. Whether you’re in a rush or want something make-ahead, this salad hits all the right notes—crisp cucumbers, tangy feta, briny olives, and a zesty dressing that really makes everything sing. Stick with me, and I’ll share all my tips to get it just right every time!
Why You’ll Love This Recipe
- Super Simple to Make: You’ll only spend about 15 minutes active prep time, making it perfect for busy days.
- Flavor Packed: Tossing hot pasta right into the dressing lets it soak up all those delicious Mediterranean flavors.
- Family Favorite: I’ve seen my family go crazy over this salad at barbecues and weeknight dinners alike.
- Flexible Ingredients: You can swap or add veggies easily to suit your taste or what’s in season.
Ingredients You’ll Need
The magic here is in the combination of fresh veggies, tangy feta, and a simple vinaigrette that pulls it all together. When shopping, look for ripe cherry tomatoes and good-quality Kalamata olives because they truly elevate the salad’s flavor.
- Bow tie pasta (farfalle): I love farfalle because their shape holds dressing and bits of veggies well—but feel free to use penne or rotini if that’s what you have.
- Cucumbers: Slicing them thin lends a nice crunch without overpowering the salad.
- Cherry or grape tomatoes: Their sweetness balances the salty feta perfectly.
- Kalamata olives: The rich, briny taste is what gives this salad an authentic Greek touch.
- Greek feta: I cut mine into small batons; it crumbles slightly, which is exactly how I like it.
- Basil leaves: Fresh torn basil adds a lovely herbal note; if you don’t have basil, mint or oregano work beautifully too.
- Extra virgin olive oil: Use a good quality one here—it makes all the difference.
- Apple cider vinegar: I discovered this gives the dressing just the right tang without overpowering the other flavors.
- Garlic cloves: Fresh, minced garlic brings that unmistakable kick.
- Dijon mustard: Optional, but it adds a subtle depth and helps emulsify the dressing.
- Honey: Just a touch to balance acidity; maple syrup works well too if you prefer vegan.
- Italian herbs mix: A mild herby backbone that ties the salad dressing together.
- Salt and black pepper: Season to taste and enhance all the flavors.
Variations
I love that this Easy Greek Pasta Salad Recipe is completely customizable. Over the years, I’ve switched up ingredients depending on the season or what I have on hand, and it’s always a hit. Don’t hesitate to make it your own!
- Add protein: Sometimes I toss in grilled chicken or chickpeas to make it more filling for lunch or dinner.
- Swap veggies: Roasted red peppers or artichoke hearts are fantastic additions when I want more variety.
- Dress it differently: For a zesty twist, a squeeze of fresh lemon juice in the dressing really brightens it up.
- Make it vegan: Simply leave out the feta or substitute with a vegan cheese or marinated tofu cubes.
How to Make Easy Greek Pasta Salad Recipe
Step 1: Prep Your Veggies and Dressing While Pasta Cooks
Start by halving the cherry tomatoes, thinly slicing the cucumbers (I swear by my mandolin for this!), chopping the olives, and tearing the basil leaves. Then whisk together the olive oil, apple cider vinegar, garlic, Dijon mustard, honey, Italian herbs, salt, and pepper in a large mixing bowl. It’s easier to do all this while your pasta boils, and trust me, it cuts down your total time so much.
Step 2: Cook Pasta, Then Toss With Dressing While Hot
Cook your pasta until just al dente—meaning it should be firm yet tender. Here’s the secret I learned: drain the pasta and immediately toss it in the dressing while it’s still hot. This helps the pasta absorb the flavors deeply, making the final salad taste incredible. Give it a good stir so every bow tie is coated.
Step 3: Combine All Ingredients and Toss Gently
Once the pasta is dressed, add in the cucumbers, tomatoes, olives, feta, and basil. Toss everything gently so the feta retains some chunks but mingles with the veggies. The colors and textures are fantastic here, and the dressing will cling onto everything beautifully.
Step 4: Chill and Let Flavors Marry
I like to chill the salad for at least 30 minutes before serving. This helps all the flavors meld together gorgeously. If you’re in a hurry, serving it right away is still delicious—but the chill time boosts the taste to another level.
Pro Tips for Making Easy Greek Pasta Salad Recipe
- Use Hot Pasta for Maximum Flavor: Tossing the pasta into the dressing while still warm makes a huge difference—you’ll be surprised how deeply the flavor soaks in.
- Don’t Overcook Pasta: Al dente works best so the salad keeps a nice bite even after chilling.
- Mandolin for Crisp Veggies: Thinly sliced cucumber adds crunch without making the salad watery—this trick saves me every time.
- Simple Dressing, Big Impact: The blend of apple cider vinegar, olive oil, and honey balances tanginess and sweetness perfectly—measure carefully for best results.
How to Serve Easy Greek Pasta Salad Recipe
Garnishes
I love sprinkling a few extra torn basil leaves on top right before serving, plus a sprinkle of freshly cracked black pepper. Sometimes, I add a few more crumbled feta bits—those little bursts of creamy saltiness always win hearts at the table.
Side Dishes
This pasta salad pairs beautifully with grilled chicken skewers, lemony roasted veggies, or even simple pita bread and hummus for a laid-back Mediterranean feast. My family loves pairing it with garlicky shrimp or a classic Greek chicken souvlaki.
Creative Ways to Present
For summer parties, I’ve served this salad in individual glass jars layered with basil and feta on top—it’s colorful, mess-free, and absolutely eye-catching. You could also arrange it in a big shallow bowl topped with lemon slices and fresh herbs for an inviting centerpiece.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge, and it keeps well for up to 3 days. The flavors deepen over time, but the salad is best eaten within a couple of days to keep the veggies fresh and crunchy.
Freezing
Freezing isn’t my go-to for this salad because the cucumbers and feta don’t freeze well—they tend to get mushy. If you want to prep ahead, I recommend making the dressing and chopping veggies in advance, then assembling fresh on the day you serve.
Reheating
This salad is best served chilled or at room temperature, so I don’t reheat leftovers. If you want a warmer version, I’d suggest gently warming the dressed pasta before combining with the fresh veggies and feta.
FAQs
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Can I make this Easy Greek Pasta Salad Recipe gluten-free?
Absolutely! Just swap out the regular bow tie pasta for your favorite gluten-free pasta and follow the recipe as usual. It works perfectly and tastes just as delicious.
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How far in advance can I make this salad?
You can prep and assemble this salad up to one day ahead. Just keep it chilled in an airtight container and add any fresh herbs or garnishes right before serving to keep them vibrant.
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What if I don’t have Kalamata olives?
No worries! You can substitute with green olives or even capers for a similar salty punch. Just adjust the quantity to taste so the salad doesn’t get too salty.
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Is Dijon mustard necessary in the dressing?
It’s optional but recommended because it helps emulsify the dressing and adds a little extra depth of flavor. If you don’t have it, you can skip it or try a small amount of whole grain mustard instead.
Final Thoughts
This Easy Greek Pasta Salad Recipe has truly become one of my kitchen staples. It’s so simple yet endlessly versatile, and the flavors really come alive when you toss the warm pasta into the dressing—something I didn’t figure out overnight but now can’t live without! I hope you give it a try and see how effortlessly it livens up your meals, whether for lunch, dinner, or your next gathering. Trust me, once you make it, it’s going to be a new favorite in your rotation just like it is in mine.
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Easy Greek Pasta Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
Nagi’s Big, Easy Pasta Salad is a vibrant and flavorful dish perfect for quick gatherings or meal prep. This easy-to-make pasta salad features bow tie pasta tossed with crisp cucumbers, juicy cherry tomatoes, briny Kalamata olives, and creamy Greek feta, all coated in a tangy, garlicky dressing that really penetrates the warm pasta for maximum flavor. Fresh basil adds a fragrant finish. Ideal for summer picnics, potlucks, or a refreshing lunch, this recipe balances simplicity with bold taste.
Ingredients
Pasta and Vegetables
- 500g (1 lb) bow tie pasta (farfalle) or other short/medium pasta
- 2 cucumbers, halved lengthwise and finely sliced (~17cm/7″ long, 2mm / 1/16″ thick)
- 3 cups (500g) cherry or grape tomatoes, halved (or 4 regular tomatoes, chopped)
- 1/3 cup roughly chopped Kalamata olives (or 3/4 cup whole pitted or 1/2 cup sliced, then chopped)
Cheese and Herbs
- 200g (7oz) Greek feta, cut into 6mm / 1/4″ batons
- 1 packed cup basil leaves, torn by hand
Dressing
- 1/2 cup extra virgin olive oil
- 1/3 cup apple cider vinegar
- 2 garlic cloves, minced
- 2 tsp Dijon mustard (optional)
- 2 tsp honey (or substitute maple syrup or 1 tsp sugar)
- 1 1/2 tsp Italian herbs mix
- 3/4 tsp cooking salt / kosher salt
- 1/4 tsp black pepper
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the bow tie pasta and cook according to package instructions until al dente, usually about 12-15 minutes. Drain the pasta once cooked, but reserve a small amount of the pasta cooking water.
- Prepare the Vegetables and Cheese: While the pasta cooks, halve the cherry tomatoes, finely slice the cucumbers using a mandolin or a sharp knife, chop or slice the Kalamata olives, cut the feta into batons, and tear the basil leaves by hand.
- Make the Dressing: In a large mixing bowl, whisk together the extra virgin olive oil, apple cider vinegar, minced garlic, Dijon mustard (if using), honey, Italian herbs mix, salt, and black pepper until emulsified.
- Toss Pasta with Dressing: Immediately after draining, add the hot pasta to the bowl with the dressing and toss thoroughly. The warmth of the pasta will help it absorb the flavors deeply. If needed, add a splash of the reserved pasta water to loosen the dressing and coat the pasta evenly.
- Add Vegetables, Cheese, and Basil: Gently fold in the sliced cucumbers, halved tomatoes, chopped olives, feta batons, and torn basil leaves. Mix carefully to avoid breaking up the feta too much.
- Let Flavors Marinate: Allow the pasta salad to rest for at least 15-30 minutes at room temperature, or chill in the refrigerator if preferred. This resting time enhances the flavor meld and makes the salad taste even better.
- Serve: Give the salad a gentle toss before serving. Enjoy it as a standalone dish or as a vibrant side at any meal.
Notes
- This recipe is perfect for making in a big batch and is great for quick entertaining.
- Tossing the hot pasta in the dressing is key—it absorbs flavor much better than cold pasta.
- You can substitute apple cider vinegar with white wine vinegar or lemon juice for a different tang.
- For a vegan version, omit feta or substitute with firm tofu or a vegan cheese alternative.
- If you don’t have fresh basil, try substituting with fresh parsley or mint for a different herbaceous note.
- Chopping all vegetables and making the dressing while pasta cooks optimizes prep time to about 15 minutes.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 617 kcal
- Sugar: 8 g
- Sodium: 915 mg
- Fat: 29 g
- Saturated Fat: 7 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 72 g
- Fiber: 5 g
- Protein: 17 g
- Cholesterol: 30 mg
