Greek Pasta Salad

This easy Greek pasta salad is fresh and packed with all those sunny little bites I love in a cold summer salad. You get fusilli, crisp cucumber, juicy tomatoes, sweet bell peppers, briny kalamata olives, and creamy feta all tossed in a bright lemon oregano dressing. It is simple to make, easy to prep ahead, and if you add some grilled chicken on top, you have a complete meal ready to go!

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I started making this Greek pasta salad because I needed a side dish that did not fall apart the second it left the kitchen. You know what I mean, right? Some salads are lovely for about 12 minutes and then they start looking tired, haha.

This one holds up so nicely!

The fusilli catches the lemon oregano dressing in all those little spirals, the cucumber and peppers stay crisp, and the feta gives every bite that creamy, salty finish. It feels fresh, but not flimsy.

I also love it because it does not ask much from you. Cook the pasta, chop the vegetables, shake up the dressing, and let the fridge do the rest. That little chill time is where the flavors settle in and the whole bowl starts tasting like something you actually planned.

Why You’ll Love This Greek Pasta Salad

• It holds up beautifully – No sad, soggy salad here. This one gets even better after a little fridge time.
• It feels fresh but still filling – Crisp veggies, tender pasta, creamy feta. Light, but still satisfying.
• The dressing is bright and simple – Lemon, oregano, olive oil, garlic. That is the good stuff.
• It can be a side or dinner – Add grilled chicken, shrimp, or chickpeas, and you are done.
• It is easy to make ahead – Make it earlier, chill it, serve it cold!

Greek Pasta Salad

This Greek pasta salad is fresh and full of crisp vegetables, briny olives, creamy feta, and a bright lemon oregano dressing. Make it for BBQs, picnics, potlucks, or add grilled chicken on top and turn it into a complete meal.

Print Recipe

PREP: 20 minutes mins

COOK: 10 minutes mins

TOTAL: 30 minutes mins

Servings: 6

Course: Salad

Calories: 340

Ingredients

  

• 3 cups dry fusilli pasta about 8 oz
• 200 g cherry tomatoes halved
• ½ cup kalamata olives pitted and halved if large
• 150 g feta cheese crumbled
• 1 large cucumber halved and sliced
• 1 orange bell pepper diced
• 1 yellow bell pepper diced
• ½ red onion thinly sliced

For the Lemon Oregano Dressing

• 5 tbsp extra virgin olive oil
• 3 tbsp fresh lemon juice
• 1 tsp dried oregano
• 1 small garlic clove finely grated or minced
• ½ tsp Dijon mustard
• 1 tsp honey
• Salt and pepper to taste

Instructions

 

1. Bring a large pot of generously salted water to a boil. Cook the fusilli 1 to 2 minutes less than the package directions, until al dente.
2. Drain the pasta, rinse it under cold water to stop the cooking, and toss it with a small drizzle of olive oil to prevent sticking. Spread it on a tray and let it cool completely.
3. Prep the vegetables. Halve the cherry tomatoes, dice the bell peppers, slice the cucumber into half-moons, and halve the olives if they are large.
4. Slice the onion thinly. If it tastes sharp, soak it in cold water for 10 minutes, then drain and pat dry.
5. In a small bowl or jar, whisk together the olive oil, lemon juice, oregano, garlic, Dijon mustard, honey, salt, and pepper until combined. Taste and adjust. It should taste bright because the pasta will absorb some of the flavor.
6. In a large bowl, combine the cooled pasta, cucumber, tomatoes, bell peppers, olives, and onion. Pour the dressing over the top and toss well.
7. Gently fold in the feta. Cover and refrigerate for at least 30 minutes before serving.
8. Toss again before serving. Add a small drizzle of olive oil, a pinch of oregano, or a little extra lemon juice if needed.

Notes

• Rinse the pasta after cooking. For cold pasta salad, it helps stop the cooking and keeps the pasta from sticking.
• Add the feta last so it keeps some texture instead of disappearing into the salad.
• This salad keeps well for up to 3 days in the fridge. Toss again before serving.
• Add grilled chicken, shrimp, or chickpeas if you want to make it more filling.

Did you make this? Leave a rating below!

How to Make Easy Greek Pasta Salad

Gather your ingredients first. You need fusilli pasta, cherry tomatoes, cucumber, bell peppers, kalamata olives, red onion, feta, and the dressing ingredients. It may look like a lot on the counter, but most of it is just chopping. Easy enough, right?

Cook the pasta until al dente. I like to cook it 1 to 2 minutes less than the package says because it will soften a little as it sits in the dressing. Drain it, rinse it under cold water, and toss it with a tiny drizzle of olive oil so it does not stick together.

Now prep the vegetables. Halve the cherry tomatoes, slice the cucumber, dice the bell peppers, and cut the olives in half if they are large. If the onion tastes too sharp, soak it in cold water for 10 minutes, then drain and pat dry. Tiny step, big difference!

Make the dressing. Whisk together the olive oil, fresh lemon juice, oregano, garlic, Dijon mustard, honey, salt, and pepper. It should taste bright and a little strong… that is exactly what you want! The pasta will calm it down once everything chills.

Add the cooled pasta, vegetables, olives, and onion to a large bowl. Pour the dressing over the top and toss well. Then gently fold in the feta at the end so you keep some creamy little pieces in every bite (feta deserves a gentle entrance, haha).

Cover the salad and chill it for at least 30 minutes before serving. Why wait? Because the pasta needs time to soak up all that lemony dressing. Toss it again before serving, then add a small drizzle of olive oil or a squeeze of lemon if it needs a little wake-up.

Variations and Tips

Pick the right pasta: Fusilli, rotini, penne, or bowties all work well because they catch the dressing.

Salt the pasta water: This is where the pasta gets its flavor, so do not be shy.

Cool the pasta first: Warm pasta can soften the veggies and melt the feta a little.

Add protein: Grilled chicken, shrimp, salmon, or chickpeas can turn this into dinner fast.

Chill before serving: Give it at least 30 minutes so the pasta can soak up that lemony dressing.

Make Ahead and Storage

This Greek pasta salad is a really good make-ahead recipe! You can make it a few hours before serving or even the night before if that helps your day feel less rushed. I like to keep a little extra dressing or olive oil nearby, because pasta salad can soak things up as it sits.

For the freshest texture, you can keep the feta separate and fold it in right before serving. Is that required? No. But if you want those pretty creamy chunks to stay more noticeable, it helps.

Store leftovers in an airtight container in the fridge for up to 3 days. Before serving again, give everything a good toss and add a small drizzle of olive oil or a squeeze of lemon to wake it back up. Cold pasta salad loves a little refresh… kind of like me after coffee, haha.