This Greek Pasta Salad is a quick weeknight-ready side dish (or a whole meal if you add chicken!) that pairs perfectly with all your grilling summer favorites. This recipe is a mash-up of a classic pasta salad and everything you love about a Greek salad. Briny olives, creamy feta, and that zesty homemade Greek dressing.
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Tell that boring pasta salad to skedaddle. You deserve a pasta salad that brings the flavor (and the feta). Perfect for pairing with burgers and grilled chicken, this feta pasta salad is warm summer nights in a side dish.
If you like this version try making it with my homemade pesto when you having your garden basil. Big fan!
📖The Secret to My Mediterranean Pasta Salad
- Even texture in every bite - Matching pasta shape with veggie size keeps the salad balanced, not clunky or uneven.
- Flavor-packed dressing - The lemon, oregano, and garlic create a bold, herbaceous base that clings to every piece.
🧾Ingredient Notes
- Pasta - A sprial pasta will grab the most dressing (hello flavor!). You can swap with penne or farfalle, even rozo works if you adjust veggie size accordingly.
- English cucumber - Fewer seeds and less water than standard cucumbers, keeping the salad crisp.
- Cherry tomatoes - Avoid large slicer tomatoes to prevent excess moisture in the salad.
- Oil - This is the recipe to break out the good stuff. Choose one with a smooth, not bitter finish.
- Pepperoncini- I love to munch on these on the side but you can chop them up and add them directly to the salad if preferred.
👩🏻🍳 How to Make Gluten Free Pasta Salad
I tested this recipe with several brands of gluten free pasta. Barilla holds up the best. And they make a GF rotini! Slightly undercook the pasta. Put a few tablespoons of dressing on the drained pasta and then let it cool.
Cool the pasta and serve immediately. Unfortunately, no GF pasta salad will hold up overnight. Anyone who says that clearly didn't test their recipe.
⏲️Tips to Make the Best Greek Pasta Salad
- Keep your veggie size in line with your pasta. Smaller pasta like orzo needs finely diced veggies, while larger shapes like rotini or penne can handle chunkier cuts. This keeps every bite balanced instead of awkwardly mismatched
- You can additional items like roasted chickpeas or pieces of torn rotisserie chicken to make this side salad a full meal.
- Using a blender or immersion blender instead of a whisk will give the dressing a creamier consistency.
- Pour in most of the dressing and toss gently-no heavy stirring or you'll break up the feta too much. Add more dressing as needed until everything is lightly coated, not swimming.
🌡️Storing Leftovers
Store your Greek pasta salad in an airtight container in the refrigerator for up to 3-4 days. The flavors deepen as it sits, but the texture is best within the first couple of days. If making ahead, consider holding back a small portion of the dressing and tossing it in right before serving to freshen things up.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Greek Pasta Salad with Feta
Ingredients
- 12 ounces rotini pasta regular or gluten free
- 1½ cups cherry tomatoes halved
- 1 cup English cucumber chopped
- ½ cup red onion thinly sliced
- ½ cup Kalamata olives pitted and sliced
- 4 whole pepperoncini
- 1 cup feta cheese crumbled
- 3 Tablespoons fresh basil finely chopped
Greek Dressing
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 2 Tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1 garlic clove finely minced
- ¾ teaspoon kosher salt or to taste
- ½ teaspoon black pepper
Instructions
- Bring a large pot of well-salted water to a boil. Cook the pasta until al dente according to package directions. Drain and rinse briefly under cool water to stop the cooking. Let drain completely.12 ounces rotini pasta
- Add the cooled pasta to a large mixing bowl. Add the tomatoes, cucumber, red onion, olives, pepperoncini, and feta, and pour about ¾ cup of the dressing over the salad and toss gently to coat. Add more dressing as needed until the salad is evenly dressed.1½ cups cherry tomatoes, 1 cup English cucumber, ½ cup red onion, ½ cup Kalamata olives, 4 whole pepperoncini, 1 cup feta cheese, 3 Tablespoons fresh basil
- Cover and refrigerate for at least 30 minutes before serving to allow flavors to develop. Taste and adjust seasoning if needed.
Greek Dressing
- Prepare the dressing: In a small bowl or jar, combine the olive oil, red wine vinegar, lemon juice, Dijon mustard, oregano, garlic, salt, and black pepper. Whisk or shake until fully emulsified.½ cup extra virgin olive oil, ¼ cup red wine vinegar, 2 Tablespoons lemon juice, 1 teaspoon Dijon mustard, 1 garlic clove, ¾ teaspoon kosher salt, ½ teaspoon black pepper, 1 teaspoon dried oregano
Notes
Equipment
Nutrition
Common Recipe Questions
The more ridges or curves a pasta has the more the dressing will cling which is why you most recipes use rotini, farfalle (aka bowtie), or penne.
Using large tomatoes or not draining the pasta fully can water down the dressing. Stick with cherry tomatoes and let the pasta drain well. You can also swap red bell pepper for the tomatoes.
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